Food and Drink, The Daily Feed

This Week in Food

Photo courtesy of
‘Hank’s Oyster Bar’
courtesy of ‘jichen2′
Running Indefinitely: Kushi Izakaya & Sushi will donate 100% of the sales of its popular Buta Bara Kushiyaki (Pork Belly Kushiyaki) to the Japanese Red Cross to support earthquake and tsunami disaster relief in Japan. The Pork Belly Kushiyaki, made with North Carolina pigs and cooked sous vide for several hours, is Kushi’s best-selling menu item averaging monthly sales of approximately $7,500.00. 

Getting Bigger…Come May Hank’s Oyster Bar will double in size, adding a bar & lounge as well as a private dining room. So what does this mean? Late night hours! Two am on weeknights and 3 am weekends. Our devoted readers might also remember that restaurant partners Jamie Leeds and Sandy Lewis from Hank’s sold CommonWealth Gastro Pub in Columbia Heights last month.

Opening: Because I live for press releases with a lot of adjectives and love the movie Burlesque…”From the restaurateurs behind distinctive dining concepts OYA and SEI comes SAX, an exclusive lounge and restaurant with provocative live entertainment designed to amuse, please and divert the senses with opulent grandeur.” Look for it in May.

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The Daily Feed

Recapping COCHON 555

Photo courtesy of
‘Pork at Cochon’
courtesy of ‘bonappetitfoodie’

Sunday afternoon the smell of roasting pork bits was wafting through the Newseum as five chefs competed to win at Cochon 555. After rounds of pulled pork, pork rinds, pork infused cocktails, pork belly, pork shoulder, and every other pork concoction and confection you can think of, The Source’s executive chef, Scott Drewno, was crowned the prince of pork. Drewno will go on to compete at Grand Cochon in Aspen this June.

Competing chefs also included Tarver King of Ashby Inn and Restaurant, Jamie Leeds of Hank’s Oyster Bar, Adam Sobel of Bourbon Steak and Bryan Voltaggio of Volt. Additionally, Jason Belleau of Whole Foods Market and Pamela Ginsberg of Wagshal’s Market went head to head in a butchering competition that involved a lot of sawing and slinging of every single piece of the pig.

Five wineries from around the country were represented at Cochon, however, there were plenty of pork-inspired cocktails, including a martini with olives stuffed with pickled pig knuckle from Sobel, bourbon cider with pork pearls from Drewno and a smoked ham cream soda from Voltaggio.

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Food and Drink, Night Life, We Love Drinks

We Love Drinks: Commonwealth

Commonwealth

"Commonwealth" by Jenn Larsen, on Flickr

It isn’t Commonwealth’s fault that it has the single-most worst view of any bar in the city. Entirely fronted in high glass walls, it overlooks the ghastly architectural blight of DC USA, the single-most worst looking development in the city. Billed as a “gastropub,” that British trend of sexing up the old-school pub with better food than the usual slop, it splits the gastro to one side and the pub to the other, making for a bar area that seems an afterthought. However, even with those three design strikes against it, so far I quite like Commonwealth

As far as the pub section goes, once you get over the view it’s quite cosy, with small tables and a long leather-bound banquette. It’s been an accommodating space for both large groups and small duets. The beer list has selections from the U.S. commonwealths of Pennsylvania, Virginia and Massachusetts in addition to United Kingdom brews. This makes for seemingly strange bedfellows for the eleven drafts, like Michelob and Bellhaven Twisted Thistle, but I suppose it does make it easier for groups of friends with disparate tastes. There are also beer flights and nightly specials, and you can get a U.S. or a U.K. pint (one dollar more). The bottled selection offers about twenty U.K. and fourteen U.S., and so far friendly servers have been knowledgeable and helpful in navigating the choices. As I’ve said before, I know nothing about beer, so this is a plus for me. To date I’ve tried Samuel Smith’s Lager, Black Sheep Yorkshire Ale, and the reliable Smithwick’s Irish Ale to good success.

If you’re looking to nosh, the pub grub is interesting as well. Continue reading