So get ready to relax, pack a picnic, and let us know what movies you are excited to see!

Photo Credit: www.huffingtonpost.com

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The awarding-winning restaurateur Ashok Bajaj’s new American brasserie nopa Kitchen+Bar recently opened up in the heart of Penn Quarter. It will be his eighth restaurant in our nation’s capital and the accomplished Greg McCarty has been tapped as the Executive Chef.  Guests can anticipate garden fresh vegetables, select meats and fish prepared with a touch of French influence.  I have been drooling over the menu for the last week and can’t wait to try the Nantucket Style Smoked Bluefish Pate. nopa Kitchen+Bar is located at 800 F Street. For reservations or additional information, please visit www.nopadc.com or call (202) 347-4667.

Not too long ago I did a review of Ambar, the first Balkan restaurant in nation’s capital.  I think their food is interesting and excellent, and I go back to visit often just for the White Veal Soup.  I just found out that they are offering a Bottomless Brunch featuring unlimited small plates and free-flowing brunch cocktails and it is available Saturday and Sunday from 10 AM to 4 PM.  Serbian-born Chef Bojan Bocvarov created Ambar’s new brunch menu which highlights the best dishes of the Balkan Peninsula prepared with a modern twist.  Priced at $35 per person, guests can enjoy an all-you-can-eat selection mezze, soups, salads, sandwiches, egg dishes, pastry & crepes and sweets along with seven distinctive brunch cocktails beginning Saturday, May 18^th. Please note that Bottomless Brunch must be ordered by the entire table and the menu is offered exclusively for the prix-fixe service.

Ambar is located at 523 8th Street, SE. For additional information please call 202-813-3039 and visit www.ambarrestaurant.com.

El Centro DF is celebrating their annual Guacamole Festival, the second of four quarterly festivals celebrating Mexican cooking. It runs through June 30^th and will feature different flavors that highlight various regional experiences. Dating back to Aztec times, the traditional Mexican dip was comprised of avocado, onion, chilies, fresh tomato, and salt. Over time, regions of Mexico began mixing local ingredients, creating thousands of variations. One way to experience several flavors at once is to order the Guacamole Toastada Sampler, a tasting of Norteno, Pacifico & Surguacamoles with mini toastadas, habanero salsa, and tomatillo salsa.

El Centro DF is located at 1819 14th St., NW.  For additional information please call 202-328-3131 and visit http://www.richardsandoval.com/elcentrodf/.

Anyone who read my read my review knows I love Daikaya, the new Izakaya (Japanese tavern) restaurant above their thriving ramen restaurant has just introduced a happy hour menu showcasing innovative Japanese fare and libations.  Available Monday through Friday, from 5 PM to 7 PM, Daikaya’s happy hour is hard to beat with $4 draft beer specials.  A selection of wine by the glass is also available, each priced at $6.  Guests can also opt for an eight-ounce carafe of Gekkeikan’s House Sake, or enjoy the izakaya’s signature Daikaya Punch, also priced at $6 each.  Guests won’t go hungry with the featured $3 small plates of authentic Japanese fare, including Blowfish Karaage, a rare delicacy that is deep fried to perfection.  They can also enjoy Chicken Karaage; Gilled Cherry Tomatoes with miso-cheddar fondue; Edamame with garlic and chili, as well as Fried Shishito Peppers with jalapeno marmalade. Note that small plates on the happy hour menu change periodically.

Daikaya is located at 705 6^th St., NW.  For additional information please call 202-589-1600 and visit http://daikaya.com/

And finally, now that baseball season is in full swing, I wanted to let you know that Fluffy Thoughts Cakes new kiosk is now open at Nationals Park. They serve a rotating list of four jumbo cupcakes will be available at the kiosk with three set flavors including: Fluffetty cake with vanilla buttercream and sprinkles, Chocolate cake with chocolate buttercream, Red Velvet cake with cream cheese frosting, as well as one rotating cupcake which will change weekly but will include such favorites as S’mores, Samona, Cookies ‘n’ Cream, and the Apple Bacon.

You can learn more about Fluffy Thoughts and their locations at http://www.fluffythoughts.com/

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While you CAN forego the 3D aspect of the Star Trek experience, be sure NOT to miss it in IMAX. It is certainly worth the surcharge since J.J. Abrams shot over 30 minutes of footage using 65 mm film. It wasn’t converted in post-production and you WILL get the bang for your buck. When you’re already super excited for a movie, there’s no better sight for a movie nerd than when a movie opens up to showcase its extra IMAX space. Not to mention the sound is incredible as well.

Photo Credit: www.latimes.com

Out of respect for J.J. Abrams’ veil of secrecy over his projects, and the fact I don’t want to ruin the film’s many surprises, my summary of Star Trek Into Darkness will be short. That being said, please don’t read spoilers about the film before you go! Believe me, you will want to be surprised and the film will play much better if you are.

The cold open of the film begins with James Kirk (Chris Pine) and Leonard “Bones” McCoy (Karl Urban) running from an indigenous tribe on a volcanic (not Vulcanic) planet.  The USS Enterprise has been sent to save the inhabitants from an apocalyptic volcanic eruption; however, the crew is commanded not to let the people see them interfering. After all, the civilization has yet to invent the wheel. What will they think when they see a giant spaceship?

Meanwhile, Spock’s (Zachary Quinto) mission to cool down the volcano goes awry and he is stuck in the eruption zone. Although Spock is prepared to give his life to save the planet, Kirk breaks protocol and saves him, while also revealing the Enterprise to the indigenous people. After a completely logical mission report from Spock reveals Kirk broke the Federation’s Prime Directive, the Enterprise is removed from Kirk’s command and Kirk is demoted (putting a huge damper on the Spock/Kirk bromance). That is, until the villainous John Harrison (Benedict Cumberbatch) wreaks havoc on a Federation facility in London. Due to spoilerish circumstances, Kirk must rally the Enterprise crew to find Harrison and bring him to justice.

Photo Credit: www.collider.com

Like in the first film, the acting in Star Trek Into Darkness is top-notch. Chris Pine and Zachary Quinto are perfectly cast as Kirk and Spock. They play their roles with incredible humor and sincerity, which makes for an entertaining movie experience. Abrams also makes sure to use the supporting cast for levity when the action starts to get dark. These actors, especially Zoe Saldana (Uhura), Simon Pegg (Scotty), John Cho (Sulu), and Karl Urban (Bones) provide some of the funniest moments in the film and make many awesome references back to the original Star Trek series.

Last but certainly not least is Benedict Cumberbatch’s performance as John Harrison. As I said before, John Harrison is the best villain to hit theaters in a long time. Cumberbatch’s booming voice and mysterious demeanor make his character as interesting as he is scary. At many points in the movie, I even found myself rooting for him instead of the Enterprise crew! Blasphemy, I know.

Photo Credit: www.craveonline.com

Despite the budding romance between Spock and Uhura, the real emotion in this movie is centered around Spock and Kirk’s “bromance”. From the very beginning of the film, the audience is shown how much each character values their relationship. This theme of friendship is weaved through each scene, finally culminating in a historic moment in the third act. Believe me, it is the most memorable scene of the film and one you will talk about immediately after you leave the theater.

The ONLY complaint I have with Star Trek Into Darkness is that it ends a little too abruptly. Having such a fantastic villain, it would have been nice to see an even bigger fight scene than what is shown. It almost felt that Abrams realized his movie was running too long, and decided the climax was where he should make edits. Though I enjoyed the level of jealousy she incited in Spock, Abrams could have easily cut Carol Marcus (Alice Eve) in order to add more time for the “showdown scene”.

Photo Credit: www.digitalspy.com

Regardless of whether or not you are a Trekkie, Star Trek Into Darkness is certainly a movie you need to see opening weekend. The film’s visuals are amazing, especially in IMAX, and Michael Giacchino’s score gives me goosebumps every time I hear it. Not to mention, the longer you go without seeing the movie, the more prone you are to hearing spoilers! Although it will probably be awhile before the next Star Trek movie begins filming, I will sleep peacefully tonight knowing Abrams’ next project, Star Wars, is in brilliant hands.

My Review: A

Star Trek Into Darkness Trailer

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This past Monday ClotureClub was lucky enough to be invited to cover the 23nd Annual Chef’s Best Dinner & Auction at the Washington Hilton near Dupont Circle. Their annual signature fundraiser for Food & Friends’, a Washington DC charity that delivers daily meals to people that are living with cancer, HIV/AIDS, and other life-challenging illnesses.

Over 1,200 guests gathered along with 60 of the Washington’s best chefs. The tastings included creations from chefs from many of our areas best restaurants including, The Pig, Pearl Dive Oyster Palace, Georgetown Cupcake, BLT Steak, Art and Soul and more.

Cloture Club, along with contributors Missy Marsh (@MarshMissy) and Shawn Keeley (@DCFoodCzar), enjoyed trying the varieties of food samples. Some of our favorites were prosciutto and cheese with cotton candy, mussels from Granville Moore, or the watermelon gazpacho with pop rocks. All

mussels from granville moore

watermelon gazpacho with pop rocks

Attendees also had the opportunity to bid on various silent auction items. A live auction was held towards the end of the event. The live auctions raised most funds. Some packages were 10 hours on a private jet, cooking classes with Chef Patrick O’Connell, of the Inn at Little Washington, and exotic vacations. Chef’s Best Dinner & Auction raised $960,000, an all time high, which will help deliver 1 million meals to more than 2,900 children and adults.

The highlight of the evening was to not only showcase Washington’s finest, but it was truly a gathering for a good cause. We at Cloture Club certainly encourage any food lover (or food blogger) to put this event on their calendar next year!

Photograph by Jeff Elkins. Courtesy of Washingtonian.

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Veritas has an expansive wine list that routinely changes many of its 200+ offerings by the bottle as well as 77 wines by the glass. This means that on those afternoons when the humidity makes the air so heavy you have to swim through it, they have the perfect rose to quench your thirst after work. Or when the schizophrenic weather gives you a cold snap in the middle of May, they also have hearty reds to warm you up at happy hour. The wine list features staff picks that should definitely be considered when making your choice as well as several wine flights; many of which have unique and seldom seen wines (how many of you have HONESTLY ever even heard of negroamaro, charbono or scheurbe???) that I highly recommend for wine nerds and wine newbies alike. And in the interest of full disclosure, I had to Google scheurbe myself! General Manager Jamie Smith says, “we want the norms to be normal but we want some funky stuff too.” This is definitely reflected on the list with California chardonnay appearing right above an auxerrois from Alsace. But the real beauty of Veritas and its distinctive selections is that regardless of how funky one might be, nothing is presented as pretentious or intimidating much to the credit of Smith and his staff.

We started with the “pretty in pink” rose flight which had a classic French style dry grenache blend, an Italian negroamaro that was packed full of cooking spice flavors and a pinot noir from New Zealand. The Rosa Del Golfo rose of negroamaro and malvasia nera really stood out to me. It had an almost sweet floral nose to it, and the cooking spice notes jumped out at you. It had a light and refreshing body with candied and dried fruit flavors; like candy apple and a little dried raspberry and cranberry as well. It doesn’t see any oak during its maturation process and as a result is very crisp with some flashy acidity, but just enough to refresh, not overpowering the some of the lighter fruit flavors on its brief but balanced finish.

Next up were the whites from the “stop and smell the flowers” flight. This flight consisted of the scheurbe kabinett from Germany that closely resembled a German Riesling, a honeysuckle packed viognier from California and floral torrontes from Argentina. For these, the torrontes was my favorite (although the scheurbe was also really good and should not be missed) and was done in a classic Argentine style. Floral is by far the best descriptor for this wine as floral aromas and flavors were dominant but complimented by white peach and tropical flavors (think mango) and a finish that almost made it seem like mead. Fortunately it was not heavy and syrupy like mead, instead it was super light and clean with some mild acidity that makes me think it would pair excellently with Thai food. Absolute perfect examples of a hot day wine that will make you feel like you’re at the beach.

Pago Cimera

Last up were the reds from the “and now for something completely different” flight. These three unique selections definitely get back to the “funky” that Jaime had mentioned with an Oregonian baco noir full of cherry and chocolate, a huge Portuguese touriga nacional and a charbono from Napa that was chocked full of cedar and blackberry. All of these wines were quite tasty and I found the charbono to be really well made and absolutely delicious, but I have become a big fan of Portuguese reds for their depth, complexity and mostly their value. The Vinha Paz did not lead me wrong! This is a gigantic wine with a rich, deep purple color. Its bone dry and jammy as I was hoping, and has all kinds of sun dried and stewed fruit flavors- fig newton and blackberry / blueberry jam. It was quite tannic and had a noticeable alcohol content (14%) to complement its acidity so that it resulted in balance, huge chewy balance, but the exact balance you would hope for in a well-crafted big wine. Not for the faint of heart, but this was the definite stand out from the evening, and fans of big, robust reds should absolutely not miss it.

Veritas’ charcuterie and cheese selection was as diverse and impressive as the wine. I recommend the Italian Pecorino Boschetto, which is a young and firm sheep’s milk cheese that’s laced with pungent, earthy truffles. It paired well with the smoky and spicy hot lomo that was made from cured pork loin. Another of my favorites was the Brillat Savarin (French triple cream brie) that had a wonderfully rich and buttery flavor. Its slight nuttiness and saltiness went well with the dried Asian pears that accompanied the charcuterie.

Some of the flavors where quite bold. The wild boar salami was hard and tangy and had a nice chewy texture to it. It went well with the robust Portuguese Vinha Paz.

If you are hungry and looking for a little more substance you can order a pressed sandwich, in particular the pressed sandwich with la quercia prosciutto, cured tomatoes, mozzarella, and basil pesto. Other options are their dips. The Roasted Red Pepper dip was rich with feta cheese and the size was perfect for sharing. They even offer a few chocolate courses to finish off your experience.

Veritas has a neighborhood feel to it, despite being in the heart of the city. Its small but conscientious staff listens to their customers and places the customer first, and cheers for that in an era where customer service is becoming a lost art. The wine list is exceptional and is easy to peruse while making your selection. So if you’re looking for a top notch wine list, excellent small plates and a friendly staff, Veritas should not be missed. If you’re not looking for that, what’s wrong with you?!?!?

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Held at The Liaison Hotel, the event brought together an impressive lineup of panelists to discuss two things they could all agree on: immigration is good for America and we need to find a way to make the process work. Moderator Ben Smith, BuzzFeed’s Editor-in-Chief, did what BuzzFeed does best by provoking honest discussions and brash opinions in a fun, congenial way.

The first group of four panelists got off to a slow start – the audience’s reception of their well-worn talking points can be summarized by the fact that the ever-rowdier group around the open bar had to be asked repeatedly to quiet down. But as soon as the charmingly iconoclastic pundit Mickey Claus referred to Senator John McCain as “Captain Amnesty” the conversation became more casual and off-the-cuff (read: interesting) and the crowd was quickly engaged.

There were many “only in DC” moments: the crowd erupting with cheers when the Cato Institute’s Alex Nowrasteh proudly declared “I’m a libertarian,” the young policy wonk expressing the opinion that the panel covered nothing new for people “in the know,” the calls for “Fortuno 2016” when Puerto Rican governor Luis Fortuno made a particularly good point.

At the end of the BuzzFeed Brews immigration summit, as people wandered out adorned with catchy yellow BuzzFeed stickers and bolstered by an evening spent discussing policy with friends, it became clear that the importance of BuzzFeed’s Brews lies in the reasons that they are appealing: they are fun, people go because they want to see the “fireworks” of great minds in candid conversations, and they bring people together around ideas rather than special-interest coalitions.

It is cause for optimism to hear people cheer at the statement that immigration reform is not about Democrats versus Republicans. BuzzFeed’s strange bedfellows prove that there will always be people questioning the status quo and evaluating ideas based on their intrinsic values. And that, my friend, is what our country could use more of these days.

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Greg is currently in charge of all aspects pertaining to beer programs for the Neighborhood Restaurant Group, made up of 10 restaurants, a retail beer & wine shop, two bakeries and two Red Apron butcher shop locations. ChurchKey, where we met, sits on top of NRG’s Birch and Barley, and is undoubtedly one of the greatest craft beer spots in DC, if not the best. I’ll be sure to write a full review soon, as it’s long overdue. For now however, we’ll focus on Greg. If you’re a craft beer lover, Greg’s career is one you need to follow.

When we sat down, Greg handed me a IV Saison from Brasserie de Jandrain-Jandrenouille (I have no idea how to pronounce it either) in Belgium, an example of just one of the many unique beers that Greg showcases daily on the constantly rotating tap menus of Birch & Barley and ChurchKey. This beer was particularly exciting to drink since only 300-400 barrels are produced annually. For comparison sake, the major beer companies in the US kick out about 170 million barrels of “beer” each year, so if you’re drinking a IV Saison, you’ve got something rare in your hand. I appreciated it greatly, and it was a fantastic beer to enjoy during our talk.

Greg’s love of beer began at an early age (coincidentally so did mine) and in 2004 while working towards his graduate degree at Georgetown, he took a job bartending at the once famous and now closed Brickskeller near Dupont Circle. Greg was studying English Literature with aspirations of becoming a teacher, but soon dropped those plans to pursue beer full time. Greg went from bartending to managing at Brickskeller, and later left to become Beer Director at NRG’s Rustico in Alexandria. It was there that Greg was able to take his passion further by creating unique beer menus focused around taste, giving beer lectures, and teaching those around him about pairing beers with food and so on. I guess you could say that in a way his dream of becoming a teacher had been realized, only in a much cooler subject area! During our conversation I asked him if he ever wondered what might have been, and his reply was that “Beer is as important to the world as any poem, book or novel…I’m in a new library, and now the books are beers.” Well said Greg!

To give you an example of how serious Greg is about beer at NRG’s properties, he created a 120 page beer manual for training the group’s staff. Trainees learn beer flavor categories such as crisp, hops, malt, roast, smoke, fruit & spice, tart & funky, and receive hands on experience pairing food with beer. The beer training is rigorous, but you can be sure that when you visit any of the group’s locations you’ll be speaking to someone who knows what they’re talking about when it comes to beer. One of Greg’s many goals is to educate and appeal to every type of beer drinker that frequent the group’s establishments, and his efforts have succeeded wildly.

If you’re not already familiar with the group’s restaurants, you need to check them out immediately. While most of their locations are full service restaurants, their portfolio also boasts their boutique Red Apron Butcher shops and the soon to be famous GBD (Golden Brown Delicious)…where they’ve paired artisanal beers with two of our favorite foods, fried chicken and donuts!

Greg is currently working on getting the group’s newest addition, BlueJacket. Located near Nationals Park, this new site will open in 2013. Already, Greg and his team have produced 15 different collaboration beers with other breweries, before BlueJacket has even opened its doors! The new brewery, which will also contain a restaurant, a bar and tasting room, will undoubtedly prove to be one of the most exciting additions to the craft beer scene in DC.

On behalf of all DC beer drinkers, I’d like to personally say thanks to Greg for all of the innovative ideas and different concepts that his passion for beer have brought, and continue to bring to the DC beer scene. I’ll be sure to continue following Greg now that we’ve met, and will keep you posted on what he comes up with next.

Until next time…stay thirsty DC!

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Knowing where to set up shop can be challenging, and winning the scramble to the secure a field can make the difference between a fun evening of ball and having to forfeit.  Here are some tips this Hill softball veteran has accumulated in over a decade of playing on the Mall.

1) Secure a field by sending a volunteer early in the day.  Years ago, 3PM was an acceptable time to depart to find a Mall field, but the land rush begins earlier every year.  1PM seems to be a decent hour, yet the most coveted fields tend to be claimed by 11AM.

2) Coordinate with the other team.  A day before or at least the morning of a game, communicate with the opposing team regarding who will secure a field.  If the other team has a permit (or if your team has the foresight to secure one of the rare permit fields), that will make it that much easier.  For many, sitting on the field for hours can be too much out of their workday.  Sharing the responsibilities has become commonplace.

3) Select a suitable location.  Make sure the playing area has enough field to safely run the bases and for the outfielders to track down fly balls without interference from tourists, spectators, potholes, or other games.

4) Do not leave the field.  Cones, bags, or other markers will not be respected (that’s in the rules) and if you have to depart, you’ll risk losing your hard-earned spot.

5) Pay attention to poachers.  Do not allow a latecomer to park in your outfield.  Politely remind them that the spot is reserved and do not yield to allow both games to play in a manner that will overlap.  Too many injuries have occurred with fielders running into fielders on another game.  Plus, you’ll save them the annoyance of having to find a field later.

6) Know where the permitted fields are.  There is no worse feeling than waiting all afternoon at a prime location only to be booted by a team holding a permit near game time.  Queue the theme music for “The More You Know…”

Washington Monument Permit Fields

7) If all else fails, know where non-Mall fields are.  Anacostia has a lot of space.  Eastern High School has a couple of spots.  The Lincoln Memorial hides a few fields.  Check out the city’s parks and fields for space.  And, if you can, avoid Folger Park on D St., SE – it’s too small, the neighbors get upset, you have to wait for little league soccer to finish, and a paved path crisscrosses the area.

8) Coordinate a carpool if you must leave the Mall area.  There really isn’t a good way to get to Anacostia any other way.  Plan the carpool early in the day and choose a convenient meeting spot.

9) Plan a game on a night with fewer games.  Thursday is the busiest night for games.  Mondays and Fridays have the fewest games.

10) Enjoy!  We do not take advantage of the time sitting on some grass in the middle of a day with some nice weather, watching the world go by.  Unplug as much as possible and simply enjoy the day!

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Top of the Washington Monument – Helmet Cam!

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