Cocktails

Spring Dishes & Cocktails at Firefly

by Jenna on May 2, 2013

It’s finally spring. We have waited long enough for the sun to arrive, and I am excited to enjoy the weather and all of the great ingredients and flavors that come with the season. Last night I was invited to Firefly at the Hotel Madera to enjoy some of the new dishes and cocktails they have added to the menu. Bar manager Jon Harris took good care of us making recommendations for us to enjoy, and also providing us with a refreshing cucumber cocktail palette cleanser in the middle of our meal. I started with the Porcelina which was made of Bols Genever, St. Germain, Campari, lemon, and Fentiman’s rose lemonade. With the doors and windows propped open and the breeze coming through the bar area of Firefly, it was a really lovely start to the evening.

Firefly *Left: Pimento cheese fritters. Photo by Scott Suchman. Right: Porcelina cocktail.

 

Chef de Cuisine Todd Wiss generously provided us with tastes of multiple dishes on the menu, but there were a few standouts. To start, the pimento cheese fritters and the beef tartare were clear winners. The cheese fritters, while fried, still managed to be served in a way that made them not feel too heavy. They came with a side of bacon marmalade which was hard to resist. The beef tartare had a small quail egg on top for us to crack and eat with the potato chips. I loved the different textures and consistencies in the dish with the soft beef, the crispy chips. and the liquid egg.

For the entrees, I particularly enjoyed the pan roasted Alaskan halibut. The fish had a perfectly crispy top and was served over a carrot puree and spring pistou with fingerling potatoes and snap peas. The carrot puree really sealed the deal for me on this dish. It had slightly sweet tones and was a perfect complement to the fish. Other noteworthy dishes included the smoked lamb shoulder with pappardelle pasta, feta, and leeks, as well as the spring risotto. I learned they actually have a smoker out back at Firefly where the chef prepares the lamb.

Finally, the evening ended with bacon bourbon bread pudding. Served with coffee ice cream and a peanut caramel glaze, this dessert was a delicious indulgence. I quickly noticed a serious kick of spice in the bread pudding, and Chef Todd revealed it was Cayenne Pepper. Probably not for everyone, but the cold and sweet ice cream cut it well. I thought it was unique and a great end to the meal. If you’re looking for a great spot for a cocktail or some nice spring dishes, consider parking yourself in the lounge at Firefly. With the open atmosphere and the fresh air streaming in, it makes for a really nice evening.

Firefly at the Hotel Madera
www.firefly-dc.com
1310 New Hampshire Avenue NW
Washington, DC 20036
@KimptoninDC
Firefly on Urbanspoon

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New Openings: Mari Vanna and Hogo

by Jenna on January 18, 2013

This week I had the chance to check out two new spots that have recently opened: Mari Vanna and Hogo. Mari Vanna comes to us from New York, London, Los Angeles, and the mothership Russia. It’s one of the most amazing interior spaces I have seen, partially because it makes you completely forget you are in Dupont Circle. Mari Vanna is three floors with the first two best described as “Grandma chic” in terms of decor. There are comfortable corner booths with upholstered couches and decorative pillows, lots of doilies, and beautiful colored hutches filled with dishes and pottery. The third floor is where things take a turn: disco balls, a DJ booth, dimmed lights, and it is sure to have a fun club-like atmosphere. I loved the cocktail I had with strawberry infused Vodka, and I sampled a few bites of food as hors d’oeuvres were being passed and especially liked the little stuffed pies with egg, meat, and cabbage. I think Mari Vanna is likely to get a little wild, but I think it will absolutely be a fun place for a group celebration. Mari Vanna is located at 1141 Connecticut Avenue NW, Washington, DC 20036. Twitter: @MariVannaDC.
Mari Vanna on Urbanspoon

Last night I finally made it over to the new Hogo rum bar located just a few steps down from The Passenger. It’s a small, quiet, and a straightforward space, but the drinks speak for themselves. With an island theme, we sampled the Pisco Punch served in an adorable tikki glass. The drinks at Hogo focus on “unheralded spirits” such as Tequila, Mezcal, and Pisco. I also sampled a Queens Royale with a touch of sparkling wine and am happy to report that the cocktails here are well made and legit. Hogo is serving a few small dishes should you get hungry while filling up on island inspired drinks. Hogo is located at 1017 7th Street NW, Washington, DC 20001. You can find them on Facebook and Twitter.
Hogo on Urbanspoon

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Drink Suggestions for Thanksgiving

by Chad on November 23, 2011

Thanksgiving is all about tradition, and my family’s tradition is to drink, eat, and play scrabble to celebrate the holiday. Well I can’t stand Scrabble, so I do most of the cooking and drinking. Every year we like to try a new cocktail while we are preparing dinner. I reached out to our favorite mixologist Jeff Faile of Fiola for a special Thanksgiving cocktail. He suggested a seasonal concoction of apples, cinnamon, and ginger. So last night I dumped out the contents of my sugar jar and started infusing Old Overholt Whiskey with apples & cinnamon. I love infused Whiskey’s and I am sure that the cocktail will be a huge hit.

 

We can’t just drink liquor on Thanksgiving so I swung by Port City Brewery last night to pick up a growler of Port City Porter. If you’re heading out of town stop by Port City Brewery tonight or one of the 180 local retailers (Arrowine, Whole Foods, Adega Wine Cellars, Total Wine, etc.) that carry their beers and show up at Thanksgiving with some local beer in hand. Their beers are well balanced and very easy to drink. I haven’t tried one of their brews that I haven’t liked. Port City is offering tours “Beer Friday” and throughout the weekend. It is probably the best entertainment you can get in the D.C. Area for $5.

 

When it comes to wine for Thanksgiving I would suggest something lighter. A rose, a sparkling white such as Cava or Prosecco, a grenache and/or a Pinot Noir. If you’re having a fancy Thanksgiving try adding a little St. Germain Liqueur to your guest’s sparkling wine for something different. I’m going to head to my favorite local wine shop and put myself in their hands this afternoon. I’ll tweet my selections, so make sure to follow @eatdrinkmore on Twitter.

 

 

Thanksgiving Cocktail – Jeff Faile of Fiola DC
1.5 oz of apple/cinnamon rye whiskey
1 oz lemon juice
.5 oz Domaine de Canton
.5 oz honey syrup
For rye infusion, take 3 honeycrisp (or any apple for that matter) and quarter them (removing core, stems, etc) and 4 to 5 sticks of cinnamon and place in a glass jar. Add a 750 ml bottle of rye whiskey (Old Overholt works great), and let sit for a couple of days.
For the honey syrup, add equal parts clover honey and hot water and stir until honey is dissolved. The water I use is usually around 200 degrees.
Garnish with apple slices.

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The Vieux Carre

by Jeff on December 23, 2010

I remember the first Vieux Carre I ever had. I went to meet my wife after her shift but arrived a bit early. Her boss knew she was going to be a little while longer and offered to make me his favorite drink. He carefully picked a few bottles from this shelf and that shelf. I didn’t take much notice as I was talking with another spouse awaiting her husband.  After a few moments of stirring, he proudly presented me a rocks glass filled with a lovely brown concoction.  I fell in love with the Vieux Carre immediately.

The Vieux Carre originated in New Orleans at the famous Monteleone Hotel sometime before the mid 1930s. For some unknown reason, it seems to have taken a backseat to the other more well known cocktail out of New Orleans, the Sazerac. To me, the Vieux Carre (if done properly) is a far more complex cocktail. While both cocktails share rye whiskey and Peychaud bitters as ingredients, the Vieux Carre gets its complexity from the addition of the herbal Benedictine and sweet vermouth. Perhaps it’s America’s fascination with the ingredient of absinthe in the Sazerac which makes it more popular? Despite what you’ve heard, you won’t go crazy, you won’t see things, nor will you become this century’s Lizzie Borden if you consume absinthe…well, technically I guess you could if you drank too much of it.

Even without the chance to go insane while drinking Vieux Carres (again, anything is possible if you drink enough of them!), there’s still enough there to enjoy the cocktail: 1 oz of rye whiskey, 1 oz cognac/brandy, 1 oz sweet vermouth, .25 oz of Benedictine, a couple of dashes of Angostura bitters, and a couple of dashes of Peychaud bitters. Take all these ingredients, add ice, stir, and serve with ice in a rocks glass. Add a lemon twist if you so desire…et voila, a little bit of happiness and New Orleans in your glass on a cold winter’s night.

Until next time, Cheers.

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EatMore DrinkMore Thanksgiving Round-Up

by Chad on November 24, 2010

If you haven’t noticed, we’re a bit excited about Thanksgiving here at EatMore DrinkMore. In case you missed
any of the action, here is a round-up of our Thanksgiving content:

Related Posts with Thumbnails

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