Last Thursday I was a guest at the media preview for “boutique steakhouse” Lost Society, occupying the top two floors of a classic corner building at 14th and U Streets. I’ve long awaited this building’s renovation, as it’s been a blight on a corner of what should be prime real estate. I’m happy to report that Lost Society will counter-balance the chains planned for the bottom floor (as a local resident, not too happy with yet another Subway!).
Opening this Friday, July 1, the space is interesting in that it’s divided into “decor vignettes” – changing the mood as you turn each corner. The second floor is dominated by a double-sided bar, which is in turn flanked by a series of booths with a view overlooking 14th Street that can be enclosed by privacy curtains, a line of pub tables with a grey velvet banquette, a lounge area with purple couches and leather chairs, and finally a whimsical alcove wallpapered with flirtatious Gibson Girls. You wouldn’t feel out of place wearing a smoking jacket. Let’s take a look. Continue reading →
Here’s another installment in the series where WeLoveDC authors Donna (greenie) and Katie (foodie) pair up to bring you a double-hitting feature about local area restaurants that take on the challenge of being green. Donna will explain the logic behind the environmentally friendly trends and Katie will tell you if the food tastes any good. It’s a rough life, but someone has to do it, right?
Katie: So you don’t always think of a steakhouse as environmentally-conscientious, right? Well, Michael Mina’s Bourbon Steak goes above and beyond the green call of duty, and plants their own vegetables, and works all of them into the dishes at the restaurant. Donna and I were invited over to the Four Seasons Hotel in Georgetown to take a tour of the garden and sample some dishes that used the herbs and veggies grown there on the property.
Donna: Last spring, Bourbon Steak created a small garden on its property, in a peaceable little spot just across from the C&O Canal. I was happy we were invited to tour this terraced plot and sample the dishes it flavors. It supplies the restaurant with 62 varieties of herbs, vegetables and flowers — 400 plants in all, some of which came from Amish farms. Look around, and up front you’ll see some plants you recognize, such as thyme, chives, marigold and different kinds of basil. Farther back are the harder-to-find plants that produce curries and other unusual spices.
Katie: So with all these herbs and vegetables grown on the property, could you taste the difference in the food? We headed inside for dinner to find out. Continue reading →