A Pub for the Pike

Irish Breakfast

P. Brennan’s occupies the space behind the old Arlington Hardware façade, but in order to create the interior’s mezzanine owners Greg Whelan and Brian Dolphin needed approval from the neighborhood’s civic associations.   The neighborhood was very receptive to the new pub, which left the Irish owners content as they wanted to create a contemporary version of the traditional Irish Public House that would be family friendly and bring the neighborhood together. 

Whelan and Dolphin, who also own McGinty’s Pub, want to cater to everyone, “from 21 to 81.”  That’s the feeling I got on Thursday night as I tasted small bites of Executive Chef Trent Conry’s menu and spoke with Whelan, his wife Emma, and General Manager/part owner, Mark.   The bar was just about full with suit types and sports fans while the main dining areas were filled with families of all ages.

The interior is reflective of their late friend “Little Pat” Brennan’s personality, whom the bar is named after.  A portrait of “Little Pat” greets you as you enter the restaurant. It’s painted by the same person who painted The Auld Shebeen, where Mark used to be a regular while studying at George Mason and Dolphin is still a partner.   The 47 foot bar, the stairs, and the pickets are handcrafted by an Irish carpenter.

Pat Brennan had just passed away in 2008 and the idea of a bar named after him was brewing when Whelan and Dolphin were presented with the opportunity to open a bar in a new location. They decided to go for it.  Fast forward 15 months, and P. Brennan’s is the first Irish pub on Columbia Pike, right across from Arlington Cinema & Draft House. It’s just one of several new additions as part of the Columbia Pike Revitalization.

Born and raised in pubs, Whelan says the hospitality industry fits him well.  He jokes Mark was their #1 customer (when Auld Shebeen used to be known as Ned Devine’s) and asked him to join them as they opened both of their McGinty’s locations and P. Brennan’s.  Who knew you could make the gradual switch from bar regular to part-owner. 

Executive Chef Trent Conry presenting Corned Beef & Cabbage, Beef Stew, and Wexford Lamb Stew

Executive Chef Trent Conry, formerly of Ardeo and 701, notes that everything on the menu is $20 or less, which is great for customers during this economy.  While it was a slight challenge to create the traditional Irish portion of the menu (Whelan and Dolphin are from different regions of Ireland), he has the flexibility to change the menu to accomodate the neighborhood. 

The restaurant will serve brunch, lunch, dinner, and late night dishes.  

DC Gluttony blogger, Khristina, and I enjoyed a tasting of Irish Breakfast, Corned Beef and Cabbage, Beef Stew, Wexford Lamb Stew, Shepherd’s Pie, Roasted Beet Salad, and Grilled Marinated Calamari.  It’s not your typical bland Irish food (no offense to anyone who is Irish, but I’ve had some bad Irish food in the past) as Chef Trent puts his personal touch on each item. 

Emma’s favorite dish is the calamari while Greg enjoys the Fish & Chips since it reminds him of being back in Ireland.  Of the ones I tasted, my favorite was the Irish Breakfast.

P. Brennan’s has a variety of wines and beers, including 16 drafts on tap.  Weekly live entertainment is in the works, with traditional Irish music on Sundays and trivia on Tuesdays.  P. Brennan’s plans on having events during the World Cup, perhaps even in spite of France and the Thierry Henry handball scandal.  Looks like I may have found a new watering hole during the Cup.

P. Brennan’s official Grand Opening is this Saturday, May 8^th at 7p.m.  The event will feature live, traditional music and a performance by Eddie Pasa at 9p.m.  Prizes will be availabe throughout the night. “Little Pat’s” wife will be in attendance as will co-owner Brian Dolphin’s family from Ireland. 

(Note: the food portions presented here are much smaller than the menu portions as we were given a tasting menu).

–Aisha Salazar

Tags: Aisha Salazar, Brian Dolphin, food, Greg Whelan, Gut Check, Irish pub, Northern Virginia Magazine, P. Brennans, restaurant, Trent Conry

A Taste of The Mason Inn

On Tuesday I sat in on a chef audition for the new Mason Inn Conference Center & Hotel, which is scheduled to open this July in Fairfax, Virginia.  The Mason Inn is a new addition to the George Mason University campus and will be a LEED certified Silver facility with 150 guest rooms, a conference center with two ballrooms and 11 meeting spaces, and a restaurant and lounge.

The Mason Inn is run by Aramark Conference Centers, which reviewed over 100 resumes in search of a new chef that embraces the Mason spirit.  Shannon Sparrow, the Mason Inn’s Human Resource Manager, assured me the new chef would be passionate, not only about their work but about the university and the surrounding community, “The chef has to value and embrace the spirit of George Mason University and match the quality of the University.”

Applicants went through a four-stage process including a phone screening, an on-site interview, a technical interview with the corporate chef, and lastly, a tasting menu. 

Image: Dianne Murphy

The few chefs that make it to the final tasting round face a grocery bag with unknown contents and have two hours to prepare and present two plates of two courses each for a panel of five judges. 

Tuesday’s chef was provided the following ingredients: Branzino fish (also known as bronzini, spigolo, or Mediterranean seabass), a whole chicken, several vegetables, pasta, risotto, and couscous. 

The accomplished chef prepared a salad in addition to the main courses consisting of mixed greens, blood oranges, tomatoes, and a tasty dressing.  The first course consisted of a filet of Branzino with mushrooms and tarragon risotto in a flavorful fish stock.  The second course consisted of chicken stuffed with goat cheese and shallots over asparagus and pasta lightly drenched in garlic sauce.  I found all the dishes to be delicious, especially the second dish.

The Aramark team will cater to two markets:

1. 1. Conferences/ meetings with a fresh, healthy, nutritious yet edgy and fun menu throughout the week.

2. Weekend/ social events, which include celebratory and special events such as weddings that can also serve the local community.

Image: Newly appointed Chef Marc preparing the tasting menu. Photo by Dianne Murphy.

The yet-to-be-named restaurant and lounge will seat approximately 175 guests and the conference center will cater up to 400 wedding guests and a couple thousand conference attendees across campus.  The restaurant and lounge will be open to the public and the Mason Inn will also have its own catering license.

The newly appointed Food and Beverage Director, Andrew Saba, formerly of Loews Annapolis Hotel, brings a wealth of experience to The Mason Inn (Marcels, The Watergate Hotel, Tabard Inn).  He hopes to host wine and beer dinners and partner with local farmers and cheese makers within a 90 mile radius in order to serve local, sustainable foods.

The atmosphere will revolve around three areas: pride, passion, and perfection.  The Mason Inn and its employees are proud of George Mason—the man and the university—and Fairfax and the surrounding community.

–Aisha Salazar

Tags: Aisha Salazar, Andrew Saba, Aramark Conference Centers, chef, Fairfax, George Mason University, Gut Check, hotel, local, lounge, Northern Virginia Magazine, restaurant, Shannon Sparrow, sustainable, The Mason Inn Conference Center & Hotel

Dine Out, Fight AIDS

Image: Dining Out For Life

This year I have decided to be a Restaurant Ambassador for Dining Out For Life, a national event that raises money to benefit patients with life challenging illnesses.

Dining Out For Life will kick off in the Washington, DC area on Thursday, March 11^th.  147 restaurants around DC, Virginia, and Maryland will be participating.  Almost 40 restaurants will be participating in Northern Virginia.  Reservations are recommended to reduce the wait time.

In the DC area, Dining Out For Life partners with Food & Friends, an organization that provides nutritious meals to individuals battling HIV/AIDS, cancer, and other life threatening illnesses.

On March 11, all food and beverage sales at participating restaurants will benefit Food & Friends.  25-110% of your bill will be donated to this great organization.  All you have to do is dine out!

Three restaurants—Annie’s Paramount Steak House, Posto, and Tosca—are donating 100% of their sales.  Freddie’s Beach Bar is donating 110% of its sales!

Any donation of $35 or more will be matched dollar for dollar by the Food & Friends’ Board of Directors. $35 will provide an individual with 1.5 to 2 days worth of meals; that’s almost 6 meals!!!

Stacey England, Special Events Manager of Food & Friends, hopes people, “Get together with friends and do something great for a local non-profit. It’s an amazing event and just by eating you’re helping out.”  She encourages people to volunteer their time, in addition to dining out on March 11th.

So grab your friends, family or co-workers and enjoy some lunch or dinner while helping out your neighbors!

Image: Food and Friends

On a daily basis, Food & Friends prepares, packages and delivers more than 3,000 free meals to children and adults within Washington, DC and 14 counties in Maryland and Virginia. Eleven specialized meal plans are offered and tailored to different illnesses, treatment programs and client preferences.

This year marks Food & Friends’ 14th year participating in Dining Out for Life.  Last year Dining Out For Life raised over $270,000 for Food & Friends; $85,000 was just from diner contributions.  Each participating restaurant is in an area served by Food & Friends.

Food & Friends needs volunteers daily in the kitchen and especially for deliveries.  Deliveries take place 10am to 3pm Monday through Saturday.  For more information, call 202-269-6835.

My personal goal is to raise $500 for Food & Friends. If you would like to help me out, visit my Dining Out For Life page.

I will meet and greet guests and take donations at Open Kitchen and Vespucci, which was included in our Best New Restaurants roundup in 2007.

I will be at Open Kitchen (donating 35%) for lunch and Vespucci (donating 25%) for dinner.

Hope to see you on the 11th!

–Aisha Salazar

Tags: AIDS, Aisha Salazar, Annies Paramount Steakhouse, Benefit, cancer, Dining Out For Life, Dinner, food, Food and Friends, Freddies Beach Bar, Gut Check, lunch, Northern Virginia Magazine, Open Kitchen, Posto, restaurant, Tosca, Vespucci

Food Network Seeking New Talent

(Image: Pop Culture Madness)

Think you have what it takes to become a Food Network star and have your own restaurant?

Here’s your chance.

The Food Network will be casting two teams for a new series, 24 Hour Restaurant Battle.

The show involves two teams competing to design a restaurant within 24 hours.  Similar to “Restaurant Wars” on Top Chef, contestants have to create the restaurant’s concept, décor, and menu. Restaurants will be judged and the winner receives money toward a new restaurant.

There will be a casting call in Washington, DC on Monday, February 22 from 10am-3pm at Zentan Restaurant at the Donovan House Hotel.

The producers are looking for three things:

1. Two to five person teams with pre-existing relationships (such as siblings, best friends, parent and child, etc.)

2. Skills to run a restaurant. Any level of restaurant/culinary experience is acceptable. That means you can have little to no culinary training or restaurant experience. They want to make sure one person can run the front of the house while the other person can handle the kitchen.

3. Personality. Anyone who is charismatic, outgoing, energetic, or charming should apply. 

Make sure to read over the rules and fill out the application prior to attending the casting call. For more information, contact casting24dc@gmail.com

If you do decide to compete, let us know how it goes!

Good luck!

–Aisha Salazar

Tags: 24 Hour Restaurant Battle, Aisha Salazar, Food Network, Gut Check, Northern Virginia Magazine, restaurant, Washington D.C., Zentan Restaurant

James Beard Award Semifinalists Announced

Outstanding Restaurateur

* Ashok Bajaj, 701/Ardeo/Bardeo/Bibiana Osteria-Enoteca/The Bombay Club/The Oval Room/Rasika – D.C.

Outstanding Chef

* Jose Andres, minibar – D.C.

Image: SF Weekly

Outstanding Restaurant

* Vidalia – D.C.

Rising Star Chef of the Year

* Johnny Monis, Komi – D.C.

Best New Restaurant

* Eventide

* J & G Steakhouse – D.C.

* Trummer’s on Main

Outstanding Pastry Chef

* Amanda Cook, CityZen – D.C.

Outstanding Wine Service

* Restaurant Eve

Outstanding Wine and Spirits Professional

Image: Jonathan Timmes

* Derek Brown, The Passenger – D.C.

Outstanding Service

* Marcel’s – D.C.

Best Chef: Mid-Atlantic

* Cathal Armstrong, Restaurant Eve

* Tony Conte, The Oval Room – D.C.

* Melissa Close Hart, Palladio at Barboursville Vineyards

* Peter Pastan, Obelisk -  D.C.

* Dale Reitzer, Acacia

* Vikram Sunderam, Rasika- D.C.

* Bryan Voltaggio, Volt – Md.

The five finalists in each category will be unveiled March 22, with the winners honored at the May 3^rd Beard Foundation awards gala in New York.

–Aisha Salazar

Tags: Aisha Salazar, Cathal Armstrong, chef, Dale Reitzer, DC, Eventide, food, Gut Check, James Beard Award, Maryland, Northern Virginia Magazine, restaurant, Restaurant Eve, semifinalists, Trummer's on Main, Virginia

Let The Good Times Roll

Image: Cajun Grocer

Mardi Gras. Carnival. Fat Tuesday. Shrove Tuesday. Pancake Day.

Whatever you want to call it, it’s time to participate in some serious celebrating at local restaurants.

-Throw on the party beads and eat your King Cake at 2941.  In honor of Mardi Gras, all diners will receive a complimentary King Cake today, regardless if you order off the prix-fixe four-course menu or a la carte.

-Fat Tuesday’s will have several bands performing throughout the evening, starting at 3 p.m.

-Clyde’s at Mark Center will have their annual Mardi Gras party featuring live music starting at 6 p.m. For $25 enjoy an all-you-can-eat crawfish boil with corn, potatoes and andouille sausage.

-Buzz will have King Cakes all day.

-The 2^nd Annual Mardi Gras on King Street will take place at the Fish Market.  Celebrate five days of Mardi Gras with traditional New Orleans style cuisine and cocktails. The festivities begin tonight with music by DC Motors and end with a masquerade ball on Saturday, February 20.  There will be a charity bead toss and Mardi Gras Masks available to benefit Multiple Sclerosis.

-King Street Blues will  offer “Cajun Specials” all day, including several po’boy varieties, jambalaya pasta and red beans.

-Try one of Trummer’s on Main’s signature cocktails from New Orleans, Brazil and Italy. Don’t forget to wear your masks, costumes or beads for 25 percent off special cocktails, beer and wine.

-Join Okra’s Louisiana Bistro for their annual Mardi Gras pub crawl and Cajun cuisine.

-Liberty Tavern will have $4 Abita Purple Haze and $5 Hurricanes all day long.

- Union Jacks will host a Mardi Gras Bash tonight. Collect the most beads and you can win a trip to the Caribbean. Their Creole menu includes shrimp po’boys, etouffee, and bananas foster. The celebration begins at 4 p.m.

-Learn to make classic New Orleans dishes at Open Kitchen. The menu includes crawfish etouffee and seafood and andouille sausage gumbo. $75; 7-10 p.m.

-On Wednesday, February 17, Chef Roberto Donna will host a six-course ‘Il Carnavale’ Dinner at his private residence. The menu includes stuffed lamb chops with braised chicory and Piemontese style rice fritters in parmesan cheese sauce. $100 per person.  Email tambolisa1@aol.com to make a reservation.

-On Saturday, Feb 20 Sunset Hill Vineyards celebrates Mardi Gras with a special Cajun menu and live music by the Yvonne Johnson Jazz Trip from 12-6 p.m. Don’t forget to wear your purple, gold, and green!

-IHOP celebrates National Pancake Day on February 23 this year from 7 a.m.- 10 p.m.  Guests will receive a short stack of pancakes for free. While you’re there, help others by donating to the Children’s Miracle Network or other local charities.

Laissez les bons temps rouler!

Tags: 2941 restaurant, Aisha Salazar, Buzz Bakery, Chef Roberto Donna, Clydes, Fat Tuesday, Fish Market, food, Gut Check, IHOP, King Cakes, King Street Blues, Liberty Tavern, Mardi Gras, National Pancake Day, Northern Virginia Magazine, Okra’s Louisiana Bistro, Open Kitchen, restaurant, Sunset Hill Vineyards, Trummer's on Main, Union Jacks

Eventide Rolls Out Bar Reinforcements

Seems thirsty patrons have been showing Eventide’s first floor so much love, management would like to respond in kind.

Expect more substantial dining options–a line-up which is set to include: lobster pot pie, chicken and dumplings (in sage gravy), butternut squash-risotto fritters and (be still, my beating heart!) fried chicken and waffles; local favorites like herb french fries, barbecue bison sliders and homemade soft pretzels are also sticking around–to crop up on the lounge menu over the next few days.

Eventide GM Dave Pressley says the full menu should be implemented by Wednesday, October 28.

–Warren

Tags: bar, Clarendon, Dave Pressley, Eventide, food, Gut Check, Northern Virginia Magazine, restaurant, Warren Rojas

Just a Taste: Trummer’s on Main

(Image: Trummer’s)

Historic Clifton got a little more scenic last month once Trummer’s on Main finally let in all the gawkers (present company included) who’d anxiously watched construction teams touch-up the long-standing structure.

I’m pleased to report: the wait appears to have been worth it.

Co-owners Victoria and Stefan Trummer renovated every inch of the three-story restaurant, beginning with the chic bar (stoney, sleek and very inviting), glass-encased “winter garden,” artsy top floor “gallery” and zen patio (the soundtrack provided by a gurgling fountain and passing trains cuts through the static of everyday life).

Sommelier Tyler Packwood (formerly of the Inn at Little Washington) and Stefan Trummer (NYC cocktail guru) work in concert to sate any liquid wants (sadly, the cocktails have been my least favorite thing–at least, so far).

Solids are handled by chef Clayton Miller, who adeptly folds the gourmet into everyday favorites (roast pork, tangy blue cheese and dulcet blackberries embrace beneath a buttermilk biscuit; brined chicken and mashed peas elevate comfort food several notches).

Meanwhile, a three-course Sunday brunch ($28) went live just a few weeks back.

–Warren

Tags: Clifton, Gut Check, Northern Virginia Magazine, restaurant, Stefan Trummer, Trummer's on Main, Victoria Trummer, Warren Rojas

Ritz Dumps Steak for Small Plates

While the “who’ll-finally-replace-Maestro?” guessing game continues at the Tysons’ Ritz (neither the Ritz-Carlton folks nor Michel Richard’s people will confirm their rumored partnership), the hospitality giant has scrapped its steakhouse concept for the sampling-friendly, seasonally inspired ENTYSE.

The new, sustainably focused enterprise provides plenty of options, including floating three- and four-course menus ($32 and $42, respectively), locally sourced entrees and gourmet bar snacks. Dishes range from rock shrimp corn dogs and ice cream “sliders” to hanger steak with artisanal mac and cheese or a lobster Cobb salad.

Every Wednesday, Maestro vet Vincent Ferraud gets another chance to shine with “Wine’d Down Wednesdays”–a weekly happy hour featuring rotating by-the-glass specials (Ferraud plucks a wine from his plentiful cellar and offers 4 ounce pours for $5) and a seafood island crowded with freshly shucked oysters, shrimp cocktail and crab claws (all starting at $1 a pop).

“It’s more of a value-oriented experience,” a Ritz-Carlton spokesperson said of their nascent WDW program.

The discount wine and raw bar specials run from 5:30 till ?? and are tentatively scheduled to continue through the summer.

–Warren

Tags: ENTYSE, Gut Check, lounge, McLean, Northern Virginia Magazine, restaurant, Ritz-Carlton, Tysons Corner, Warren Rojas

Hooked Snares Pacific Spot

(Photo: James Kim)

While many restaurateurs are struggling to keep their heads above water these days, Hooked owner Doug Palley is setting a course for continued success by moving his beloved seafood and sushi operation into an even bigger showplace over in Potomac Run Plaza later this summer.

Palley says he’s poised to start renovating the former Pacific restaurant–a Cheng’s Oriental spin-off which abruptly shuttered last year–as early as next week.

And he ultimately hopes to caravan from one side of Sterling to the other with as little interruption as possible (the current plan is to keep the Great Falls Plaza post fully operational until just weeks before the grand re-opening, tentatively set for mid-August).

And just what will we find at the new location?

Nothing short of: a new oyster bar, suspended piano (will dangle from the roof when not in use), private dining rooms, a pair of chefs tables and a snazzy patio set up featuring elaborate hardscaping (waterfalls, fountains, gas fireplaces) and seating for up to 150.

“Nothing in Northern Virginia will compare,” Palley boasts of his sweeping redesign.

Once it’s all said and done, Palley says patrons can look forward to lunch, dinner and brunch on Sundays, weekly drink and dinner specials and live entertainment nightly.

Meanwhile, they’ve already started beefing up their menu with hand-carved steaks.

–Warren

Tags: Cheng's Oriental, Doug Palley, Gut Check, Hooked, Northern Virginia Magazine, Pacific, restaurant, seafood, sushi, Warren Rojas