Posts Tagged ‘BRABO’
Fall Harvest Wine Dinner at BRABO
Posted by The Editorial Desk / Monday, October 17th, 2011
Photo by: Len DePas
Robert Wiedmaier Hosts Five-Course Fall Harvest Dinner with selected French wine pairings
BRABO by Robert Wiedmaier is hosting a five-course wine dinner prepared by Executive Chef Robert Wiedmaier and Chef de Cuisine Chris Watson this Thursday, October 20, featuring seasonal dishes inspired by the fall harvest, paired with French wines selected by sommelier David Kurka. Chefs Wiedmaier and Watson and sommelier David Kurka will lead a conversation about each course, as well as the pairings throughout the evening.
The cost for the dinner is $125 per person, excluding tax and gratuity and reservations are required so call now!
The Menu:
Amuse Bouche
Baton of Crispy Sweetbreads, Meaux Mustard Dipping Sauce
*paired with Champagne, Roederer, Brut, Collection, NV
1st Course
Ravioli of Petit Gris and Foie Gras, Parsley-Lemon Essence
*paired with Pinot Gris, Chateau D’Orschwihr, ‘Zinnkoepfle,’ Alsace, 2008
2nd Course
Roasted Diver Scallop, Sea Urchin Butter with Tobiko
*paired with Chenin Blanc, Pascal Janvier, ‘Cuvée du Silex,’ Jasnières, Loire Valley, France, 2010
3rd Course
Squab with Wild Mushroom Roulade, Cabernet and Roasted Shallot Reduction
*paired with Grenache Blend, Domaine du Pourra, Cotes du Rhone Village, ‘Séguret,’ 2006
4th Course
Veal Medallions with Salsify, Madeira and Green Peppercorn Reduction
*paired with Merlot Blend, Château Beauregard, Pomerol, Bordeaux, France, 2001
Dessert
PlumTart, Honey Cinnamon Ice Cream
*paired with Sauternes,La Fleur d’Or, Bordeaux, France, 2006
Photo by: Len DePas
Critically acclaimed and award-winning Chef Robert Wiedmaier is transforming Alexandria’s dining scene with his new Old Town trifecta. Adjacent to the boutique Lorien Hotel & Spa, the elegant BRABO Restaurant, casual and lively BRABO Tasting Room and The Butcher’s Block, A Market by RW, are each distinctive reflections of Wiedmaier’s passion and award-winning talents. These spaces, created by renowned New York-designer Vicente Wolf, are as engaging as Chef Wiedmaier’s signature cuisine.
The entire team is committed to making BRABO the best dining experience in Old Town Alexandria. Gluten-free options are available for guests with food allergies, as well as vegan and vegetarian fare.
FALL HARVEST WINE DINNER AT BRABO
Thursday, October 20 at 7:00 p.m. - Space is limited. For more information or to make reservations call 703.894.3440 or visit www.facebook.com/braborestaurant or www.braborestaurant.com
BRABO by Robert Wiedmaier: 1600 King Street, Alexandria
– Jennie Whistler
Belgian Restaurant Week is Back!
Posted by The Editorial Desk / Friday, July 1st, 2011
(Image: Korolevskaya Nataliya/Shutterstock)
Some of the area’s culinary luminaries, including Chef Robert Weidmaier (Marcel’s, Brasserie Beck, Mussel Bar, and BRABO) and former Restaurant Eve Pastry Chef Niel Piferoen (Locolat Cafe), are joining forces from July 15 through July 21 to bring the region a taste of Belgium in celebration of the country’s National Day.
The week will commence with the annual Brew at the Zoo event, where Belgian restaurants will host a VIP tent. During the remainder of the week, the following events are scheduled to festively showcase Belgian culinary tradition and heritage:
Belgian Prix Fixe Menu (Thursday, July 15)
Mussels Throw Down at Eastern Market’s North Hall (Friday, July 16)
Belgian Waffle Brunch (Saturday, July 17)
Chocolate & Champagne Brunch (Sunday, July 18)
Seven-Course Belgian Beer Dinner hosted by Ambassador Jan Matthysen (Monday, July 19)
Duvel Happy Hour Events (Tuesday, July 20)
Belgian National Day Celebratons sponsored by Latis Imports (Thursday, July 21)
To further entice you (as if the above weren’t enough), here is a list of the Restaurant Week participants:
Belga Café
BRABO
Brasserie Beck
Et Voila!
Granville Moore’s
Locolat Cafe
Le Pain Quotidien
Marcel’s
Marvin
Mussel Bar
For more information about both scheduled events and menu offerings at the particpating restaurants, click here or visit the Belgian Restaurant Week Facebook page.
Have a happy and safe Fourth of July!
-Johnisha M. Levi
Posted by ryan / Monday, May 2nd, 2011
The half-smoke is typically defined as a sausage link that is equally composed of beef and pork. Some even call it the District’s most iconic dish. The food served on the fourth floor of the Hotel Palomar yesterday, otherwise known as Domaso Trattoria was anything but typical.
Despite the constant threat of rain, the Top Dog Challenge went off without a hitch. Hundreds of people attended, raising over $7,000 for Brainfood. A charity that uses cooking to teach life skills to teenagers.
Among the eleven restaurants represented, Firefly of NW D.C. would eventually emerge victorious. Executive chef Daniel Bortnick’s fennel sausage and half-smoke bacon chili was declared the best by the judges. A panel that included the likes of Top Chef finalist Mike Isabella, Robert Rollins of Ben’s Chili Bowl, The Washington Post’s Tim Carman, and Nycci Nellis from The List Are You On It.
Rollin’s approval may have been the biggest honor. His family’s renowned establishment on U Street has been the obvious choice for this kind of food since 1958. “It’s actually an honor that people want to try to replicate or duplicate what we do,” he said. “By no means is it a threat. To me it’s a compliment to me and my family. They’re sure trying to have fun with it.”
I grappled with my own decision for quite some time, thoroughly enjoying almost everything I tried. I may have overindulged a bit in my attempt to find the one I enjoyed the most. My stomach hurt when it was all over, but I ultimately chose BRABO’s half-smoke sliders for originality. Chef de Cuisine Chris Watson’s creation included tangy sauerkraut and spicy brown mustard.
This was truly an unforgettable party that I look forward to attending again in the future.
Congratulations to Chef Bortnick for winning the title of Top Dog.
-Ryan Robertson
Posted by ryan / Monday, April 11th, 2011
Domaso of the Hotel Palomar in Arlington is hosting a charity fundraiser on Sunday, May 1 at 3 p.m. At least ten renowned chefs from across the region will engage in a friendly cooking competition. The best interpretation of a half-smoke could win the coveted title of Top Dog.
Participants include Victor Albisu of BLT Steak; Nathan Anda of Red Apron Butchery; Danny Bortnick of Firefly; John Critchley of Urbana; Scott Drewno of The Source by Wolfgang Puck; Liam LaCivita of Liberty Tavern/Lyon Hall; Dennis Marron of Jackson 20/The Grille at Morrison House; Peter Smith of PS 7′s; Chris Watson of BRABO; and Ed Witt of 701 Restaurant.
The panel of judges are comprised of Graffiato’s owner Mike Isabella, Robert Rollins of Ben’s Chili Bowl fame, The Washington Post’s Tim Carman, and Nycci Nellis from The List Are You On It.
For a $20 fee, attendees can sample all of the same food and vote for their favorite as well. Admission includes one cocktail featuring Skyy Vodka. Additional beverages like Flying Dog Beer and Whitehaven Wine can be purchased.
All of the proceeds benefit a non-profit organization called Brainfood, which uses food to develop life skills in a fun and creative setting. They teach active learning, self reliance, and healthy living in order to empower youth as resources in their own community.
Online tickets are available now. Visit the website, or call (703)-351-1211 for more information.
The Hotel Palomar is located just two short blocks away from the Rosslyn Metro Station. Street and valet parking are also available.
Hope to see you there!
-Ryan Robertson
(image: Domaso)
Posted by The Editorial Desk / Thursday, February 10th, 2011
This Monday is Feb. 14, also known as Valentine’s Day. This gives you and yours all weekend to celebrate the love you have for each other. Certain restaurants can help relieve the stress of planning the perfect evening. Special menus have been planned in preparation for the holiday. If you haven’t made up your mind, consider the following classy establishments in Old Town Alexandria as you weigh your options. Reservations should be made sooner rather than later.
BRABO of Old-Town Alexandria will be serving a five-course meal for $85 with an optional wine pairing for an additional $45. Chefs Robert Wiedmaier and Chris Watson aim to please with their fresh seafood, gourmet sides, marinated meats, and decadent desserts. One could always take this kind of food home from the adjoining Butcher’s Block. Pre-orders are being taken now for what can only be described as the perfect dinner. Visit the store on Sunday afternoon to join in on the sparkling wine tasting. Complimentary chocolates, cheeses, and charcuterie hors d’oeuvres will also be served. Call 703-894-3440 for more information.
The Grille at Morrison House has a similar idea for its guests this weekend with an added incentive. Their $85 five-course menu features flavorful gourmet offerings from the land and sea. After enjoying the likes of filet mignon, lobster tails, and a “rose” dessert; everyone will receive house-made sea salt chocolate truffles in a heart shaped box before departure. For more information or to make a reservation call 703-838-8000.
Jackson 20 has more of a la carte menu planned for the weekend, but a special dinner for two is available for $75. This includes a braised beef shank, root vegetables, mashed potatoes, and red velvet cake for dessert. Bottles of wine are half-priced on Monday, which allows you to find the perfect complement for any meal. Call 703-842-2790 for more information.
In addition to Valentine’s Day, Feb. 17 is “Chocolate Lovers Day”. Don’t miss out on the special desserts these chefs have in store. Hotel lobbies across the nation are supposed to join in on the fun as well. You don’t have to be a guest of the Hotel Monaco in Alexandria or the Hotel Palomar in Arlington, among others to enjoy complimentary treats. Put “eat chocolate” at the top of your list of things to do that day, at least you’ll get one thing done!
-Ryan Robertson
Can Happy Hour get any happier?
Posted by The Editorial Desk / Friday, August 20th, 2010
Unlimited sangrias on the rooftop.
(Photo: Gourmet)
Did that get your attention? Maybe it is just my own particular thirst for chilled and fruity wine, but for me that was one of the most important bits in the announcement of BRABO‘s launching their Toast on the Terrace happy hour. Every Friday from 6-9p.m. (weather permitting) starting today through the fall months, guests can gather on the rooftop of the Lorien Hotel where bottomless sangrias and an impressive spread of artisanal cheeses. The cheese certainly won’t be lonely next to a variety of charcuterie, cured and smoked meats, pậté, French bread and house-made marmalades.
The new format also achieves a classy exclusivity – access to the party is only granted to ticket holders. But no worries – $25 gets you a ticket which you can either buy a day in advance or on the same day. Call 703-894-5253 or visit the Butcher’s Block (you’ll have to go there anyway to pick up your tickets) which is next door to the Lorien Hotel.
Should you prefer a libation other than the unlimited sangrias which are included in the ticket price, there will be a cash-only bar on the roof and wines available for purchase from the Butcher’s Block.
The Butcher’s Block is located in Old Town Alexandria at 1600 King Street.
-Jamel Daugherty
NoVA Chefs Heed White House’s Call
Posted by The Editorial Desk / Friday, June 4th, 2010
(Image: James Beard Foundation)
The South Lawn was flooded with a sea of toques this afternoon as chefs from every state descended on the White House to show their solidarity for Michelle Obama’s “Chefs Move to Schools” campaign.
The program aims to enrich school lunch programs by encouraging trained chefs/food service professionals to “adopt” a public learning institution and then work towards improving the quality of meals served to students.
“You can teach kids to cook something that tastes good and is good for them; and share your passion for food in a way that’s truly contagious,” Mrs. Obama told the assembled chefs. She also stressed that participating chefs would hardly be going it alone.
“When you go into the schools … work closely with our food service professionals to support the work that they do every day. They’re looking forward to getting some extra help–they need it–doing everything from teaching basic cooking skills in the cafeteria to encouraging healthy choices in the lunch line. But it’s got to be a collaboration,” Obama counseled.
Early reports from the White House suggest that roughly 1,000 chefs and 500 schools have signed on to the nascent program.
A quick scan of chefs who had signed on to “Chefs Move” through Share Our Strength showed approaching 40 hospitality vets from all around Virginia, including several do-gooders that should be very familiar to our readers:
* Cathal Armstrong/Restaurant Eve
* Will Artley/Evening Star Cafe
* Chris Ford and Clayton Miller/Trummer’s on Main
* Justus Frank and Miles Vaden/Eventide
* David Guas/DamGoodSweet
* Steve Mannino/Rustico
* Dennis Marron/Grille at Morrison House, Jackson 20
* James Watson and Robert Wiedmaier/BRABO
Most of the chefs we spoke to were still in the process of selecting their adoptive school. But all seemed enthused about the possibility of giving back in a whole new way.
–Warren
Brabo’s Introduces Early Evening Menu
Posted by The Editorial Desk / Tuesday, September 22nd, 2009
Photo: Julia Watson
“Early bird” specials may have been the bane of Jerry Seinfeld’s dining existence on his eponymous show, but he never ate at Robert Wiedmaier’s Brabo in Alexandria.
The restaurant is offering a three-course early dining menu from 5:30 p.m. to 6:30 p.m. for $38 per person. Even value minded diners like Jerry’s father, Morty, couldn’t pass up this thrifty-minded menu that includes an appetizer, entrée and dessert. And if you’re feeling flush with cash, add a glass of wine for $7.
All this and you still get to eat at a respectable hour. Jerry would be pleased.
Excerpt from Seinfeld, “The Cadillac” script, Episode 14, Season 7
[Morty and Helen's, Florida]
Morty is fastening a jacket as he enters.
MORTY: Alright, are you ready to eat?
HELEN: (glancing at her watch) Oh, right, let’s go. Jerry, let’s go, it’s time
to eat. We’re going to dinner.
Jerry wanders into the room. He’s in a t-shirt and sweatpants, and holding a
comic book he’s been reading.
JERRY: (confused) Dinner? W..What time is it?
HELEN: (pulling on a coat) It’s four-thirty.
JERRY: (bewildered) Four-thirty? Who eats dinner at four-thirty?
MORTY: By the time we sit down, it’ll be quarter to five.
JERRY: I don’t understand why we have to eat now.
HELEN: We gotta catch the early-bird. It’s only between four-thirty and six.
MORTY: Yeah. They give you a tenderloin, a salad and a baked potato, for
four-ninety-five. You know what that cost you after six?
JERRY: Can’t we eat at a decent hour? I’ll treat, okay?
HELEN: You’re not buying us dinner.
JERRY: (emphatic) I’m not force-feeding myself a steak at four-thirty to save a
coupla bucks, I’ll tell you that!
HELEN: Alright, (sitting on the couch) we’ll wait. (pointedly) But it’s unheard
of.
Jerry shakes his head, incredulous, and wanders away with his comic book.
–Amy Loeffler
Throwing Open the Dining Awards’ Floodgates
Posted by The Editorial Desk / Tuesday, March 24th, 2009
(Image: Zazzle)
Fellow food scribe Tim Carman wonders whether anyone will be genuinely surprised by the Washington City Paper’s forthcoming “Best of D.C.” picks, particularly as they pertain to the coveted Best Restaurant tag:
Personally, if you ask me, too much emphasis is placed on the Best Restaurant category.
Seriously, do any of you expect to be surprised by the winner of that category?
Carman suggests that he’s much more jazzed about the Best New Restaurant battle, laundry listing the 25 contenders–roughly 1/3 are from Virginia, including still green properties like Eventide and BRABO–and urging readers to weigh in on the recent hospitality boom.
Having recently sewn up our Best New Restaurants coverage (appearing in our May issue), I was intrigued to see whom Carman et al. are eyeing from across the Potomac. Conversely, his post also reminded me that I desperately need to increase the frequency of my exploratory trips into Hot Chocolate City, lest I lose further touch with the District dining heavies.
Of course, we’ll all be hearing LOADS about the “BEST NEW” this-and-that for weeks to come, as awards season is now in full swing.
Yesterday, the James Beard Foundation nominees were handed down (gala slated for May 4 at Lincoln Center’s Avery Fisher Hall).
Tonight, the Restaurant Association of Metropolitan Washington will make known the candidates for the 2009 RAMMY Awards (gala slated for June 7 at the Omni Shoreham).
Thursday, the City Paper releases its readers takes’ on local toques.
And our round up of the most interesting newcomers to the restaurant landscape should be revealed the week of April 23 (you can reflect on our 2007 list here).
So, all you armchair food critics and amateur dining sleuths might want to skip on over to your favorite “undiscovered gem” one last time.
Because it’s unlikely to remain that way for much longer–especially if us awards-flinging media types have our way.
–Warren Rojas
Posted by The Editorial Desk / Friday, March 13th, 2009
Would that prime cuts of beefs and charcuterie could save our flagging economy.
(Photo: Laurent Jung)
Because this area boasts a slew of custom meat purveyors par excellence.
Tallula/EatBar ex-toque Nathan Anda left the Arlington gastrohub last summer to develop his own charcuterie concept, which has since evolved into the Red Apron Butchery. Though he’s still scouting final locations for the shop–something Anda hopes is “weeks, not months away”–Anda already envisions a full-service facility replete with homemade sauces, gourmet foodstuffs and exotic proteins.
“It’ll be an experience, going in there,” Anda insists. He plans to specialize in “stuff that isn’t available everywhere,” tossing out pig ear terrines, cured lamb bellies, handmade lardo and trotters as potential impulse buys.
In the meantime, Anda’s current catalog (cured meats, homemade hot dogs) will be available for retail purchase at Planet Wine and officially debuts in Buzz‘s panini line. Anda is also firming up his relationships with various local farmers markets, estimating that he’ll make the rounds to the weekly Ballston, Penn Quarter and possibly one other open-air showplace beginning early next month.
Anda is also talking with fellow Neighborhood Restaurant Group chefs Anthony Chittum (Vermilion) and Frank Morales (Rustico) about weaving some of his wares into their menus.
“Hopefully, in the coming months, he’ll be using my pepperoni,” Anda said of the spicy sausage he’s developed for Morales’ gourmet pies. He also plans to make his products readily available to incoming Tallula chef Barry Koslow–though he suspects the charcuterie-savvy Koslow will not want for jaw-dropping snackables.
“With Barry coming in, it’s [Tallula] going to be awesome,” Anda predicts.
Meanwhile, Robert Wiedmaier’s new gourmet shop, The Butcher’s Block should be up and running shortly. Chef Chris Watson will oversee a gourmet retailer (along with the fledgling BRABO/BRABO Tasting Room) poised to offer fresh breads, wild game and a bevy of Belgian beers.
Down the road in Del Ray, Aussie butcher Stephen Gatward has developed a loyal following at Let’s Meat on the Avenue by serving up hard-to-find items (kangaroo meat, anyone?) as well as neighborhood necessities (smoked dog bones).
For those who enjoy a a dash of intrigue with their entrails, the mercurial Jamie Stachowski continues to peddle his cured goodies in the darnedest places (next delivery: tomorrow at noon).
And I would be terribly remiss if I didn’t give a nod to the gourmet links that spring from the mind of improbable sausage baron, Stanley Feder.
We’ve never had it so good.
–Warren Rojas
