Food and Drink, We Love Drinks

Friday Happy Hour: Sixth Engine

For someone who writes a column called “Friday Happy Hour,” I’ve attended dreadfully few happy hours since I’ve moved to this city. Unless you count late night Industry happy hour at Eat The Rich, in which case, I’ve done more than my fair share. But this past Tuesday, with the city practically shut down due to snowmageddon, happy hour sounded like a perfect reason to check out the city, all decked in white, and have a few drinks along the way.

This started out with the best intentions, but after the freezing five block walk from the bus stop to Sixth Engine, I was starting to regret my decision. Once I got my butt in a seat at Sixth Engine, I was there to stay.

First order of business was certainly going to be one of their winter warmers. Everything sounded great, but when the weather’s so gosh darned Scandinavian out there, nothing quite warms me up like a Swedish Punsch. Bonus if it’s served with spiced butter batter and grated nutmeg in the cheekily named Hot Butter Röm. Swedish Punsch is a spiced liqueur made from a base of Batavia Arrack, a Southeast Asian spirit very similar to rum and distilled from coconut sugar. It makes for a smart variation on the classic Hot Buttered Rum (or tiki drink if you’re at Hogo). Simple, warming, delicious – this might replace my morning coffee for the rest of the season. Continue reading

Eat Like Me, Food and Drink, Foodie Roundup

First Look: Sixth Engine


Photo Courtesy Justin Cook

Like most people, I was excited to try out Sixth Engine, with a lot of the appeal coming from its setting: a historic firehouse house built in 1855 and the oldest in Washington, DC. Located north of Chinatown in the Mount Vernon Square neighborhood, Sixth Engine serves modern American cuisine and comes to us from the team behind Capitol Hill’s The Dubliner Irish Pub.

I went there last week and even though it was freezing outside, the place was packed. Owner Gavin Coleman and team did a great job with the decor, though I wish the second floor didn’t feel so separate from the first: think doors, steps, and more doors. The industrial feel was appreciated albeit expected, and the furnishings and fixtures added to that historic appeal.

The food different story. Before I get to the negatives, the wine menu was uninspired and pricey, so I went for a regular cocktail instead and everything I tried was pretty good, so maybe the trick is to treat Sixth Engine more like a bar. The menu had many different options — it isn’t often that you see spaetzle on the same menu as a linguine. The prices were average (still on the high side) for the neighborhood, though more than worth it if the food turned out to be stellar. Unfortunately, that was far from the case.
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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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