Super Bowl Sunday is an American tradition like no other, bringing together friends and family to revel in great food, mediocre beer, and of course the commercials—er, I mean the game.

If you can’t make it all the way to Indianapolis, the greater D.C. area has lots to offer in terms of Super Bowl Sunday deals so no matter what tickles your fancy, you can find something amazing to do.

The House Party. Nothing beats a good ‘ol fashion Super Bowl house party. The host cooks the food, the guests bring the booze and then they get to leave once the game is over. It’s a pretty sweet deal.

The only downside to these house parties is that there is inevitably one or two “fans” that don’t know jack squat about football. They will sit in the corner and make terrible comments like “Eli Manning is so cute!” or “Madonna is, like, the perfect choice for the halftime show.” If you can ignore these “fans” and sit back and enjoy the homemade guacamole dip, the house party is a perfect choice.

Mmmmmm….50,000 calories

The bar. Marked up beer prices, greasy bar food and people packed together so tight you’d think it was the Metro at rush hour but not one single person is complaining. Bars are great for the game if they are your team’s official bar. Patriots fans run the upstairs of Capitol Lounge and Giants fans party it up over at Nanny O’Briens.

If you’re at an official team bar you probably won’t have to deal with the lame “fans” but instead you get the opposite breed—super fans. These guys (and gals) will cuss out the referees despite being three million miles from the action, pound an unhealthy amount of Bud Light and chicken wings and then when the game is over they will either strip naked and run through the streets with unadulterated joy, or they will go looking to beat the crap out of anyone not wearing the same colors as them.

Beware the Super fan

Other Options. Arlington Drafthouse is offering free admission to watch the big game on the big screen as well as table service. Cafe St-Ex will be having specials on beer from Boston and New York after 5 p.m. ($15 pitchers and $4 pints) and if you get there early you win free swag in the form of custom team beer glasses. The State Theatre in Falls Church will also be showing the game on their big screen, and providing free hot-dogs and drink specials. The Pour House will also be employing game-day deals like $10 pitchers of Yuengling. (Note: The Pour House will most likely be filled with hoards of bitter Steelers fans. You’ve been warned.)

No matter what you end up doing, Super Bowl Sunday is about having fun and enjoying the game. So when Monday comes around don’t be the only one at the water cooler not discussing the amazing ending to the game, or that hilarious/controversial/expensive commercial with the monkey.

Uh-O…PETA is pissed

(party at the front page)

Know of a Super bowl party we don’t? Put it in our comment section!

Like Wilbur’s article on Super Bowl, Super Deals, check out other articles!

Location: Sewall Belmont House
Description: Toast to Congress
@ Sewall Belmont House
Wednesday, May 25, 2011
6-9pm

View Larger Map

Start Time: 18:00
Date: 2011-05-25
End Time: 21:00

Best of Washingtonian – Happy Hour

Best of Washingtonian – Happy Hour

Location: Whitlows
Description:
Best of Washingtonian – Happy Hour
Wednesday, May 25
6-8:30pm
@ Whitlows
2854 Wilson Boulevard, Claredon VA
Start Time: 18:30
Date: 2011-05-25
End Time: 20:30

Roll Call, the newspaper dedicated to covering Capitol Hill, today launched the “A Taste of America” contest on Capitol Hill. This is a tournament-style food competition that pits state against state. Starting today, Roll Call readers will decide the winner by voting online for their state’s signature food.

“We expect the contest to generate fun and friendly competition,” said Mark Walters, Senior Vice-President and Publisher of Roll Call. “We’ve been working with Chef Spike to come up with an exciting food contest, which will culminate in the ‘Final Four’ at his restaurant: We, The Pizza. The content is open to anyone, so vote early and vote often.”

The rules are as follows: Roll Call has created 64 brackets, a minimum of one entry per state with several additional entries for the larger states. States will “play” against other states within their region. People are encouraged to go online and vote for the state(s) they want to win. At the end of the week, the votes are tallied and winners advance to the next round. The winner will be announced at a Final Four party hosted by Chef Spike at We, the Pizza on June 21st.

“Roll Call’s Taste of America contest is combining two of my favorite things: food and competition,” said Chef Spike Mendelsohn. “So make sure to choose your favorite food from your favorite state, because I’m going to be cooking the final four dishes at my Capitol Hill restaurant, We, The Pizza. The party is going to be great, so start voting and get excited to join me when we taste the final four foods on June 21st.”

The contest is sponsored by the National Beer Wholesalers Association, National Restaurant Association, National Farmers Union, and National Pork Producers Council.

The brackets can be found online at www.rollcalltasteofamerica.com / A Taste of America.

Granville Moore’s

1238 H Street, NE
Washington, DC 20002

Hours:
Sunday – Thursday 5:00pm – 12:00am
Friday & Saturday 5:00pm – 3:00am

I must admit that I went to H Street this past Tuesday with the full intention of going to Toki Underground to try their ramen and dumplings.  In a twist of culinary fate, the wait at Toki Underground was over an hour.  With the wait too much to bare I decided to venture into a dark eerie place with Motown music coming out: Granville Moore’s.

For someone who has never been to Granville Moore’s – or let alone heard of it – the initial aesthetics are not overly welcoming.  A singular sign posted outside indicates frittes, ales, and moules are found inside seven days a week.  Yet any worry, any doubts I had about the place disappeared the moment I stepped inside.  Gloominess ebbed in just enough light created an atmosphere so unexpectedly inviting that despite being there never before I felt welcome and relaxed.  As for the Motown music blaring from the speakers, there’s something to be said for being at the right place at the right time.

After situating myself at the bar I ordered mussels.  The mussels come in five different variations, all of which are $16 dollars – less if there is a daily special.  I picked the Bleu Mussels with Hook’s blue cheese, pork belly, shallots, spinach, white wine, and lemon.  The combination of ingredients was hard to imagine in a singular plate with mussels being the centerpiece.  What came out though was a juxtaposition of flavors, smells, and textures.  The scent from the broth alone was enough to make this place a new favorite of mine.  With the tanginess of the blue cheese, the smokiness of the pork belly bits, and the crisp sweetness of the white wine formed a perfect aromatic partner for the mussels.  As I dove in I began to appreciate the role of the lemon within the broth.  With each mussel you are flushed with the brass tartness of the cheese only to be pulled back from the edge by the simple citrus.  It was addictive in every conceivable way.

Bleu Mussels with Hook’s blue cheese, pork belly, shallots, spinach, white wine, and lemon

I felt ashamed when I finished my last mussel.  I blamed myself for not cherishing every bite more, never thinking of a moment without them.  This feeling quickly dissipated when I realized the broth with chunks of spinach and pork belly was still left.  Using the fork I fished out every piece of pork and combined them with the few rogue spinach leaves floating in my bowl.  For a second the mussels became a distant memory and feelings of newfound love were born.  Unfortunately, reality set back in when I saw the bowl of empty shells staring at me.

Granville Moore’s – like any other great restaurant – offers a temporary escape.  Each bowl of mussels is made with a dedication that hooks you in.  In spite of sitting next to a man who was eating the same exact dish I felt as if my mussels were different.  I felt as if the culinary play on senses was only meant for me.

–Amendment202

Enjoy our Granville Moore review, check out our other restaurant reviews!

Standard

1801 14^th St. NW
Washington, DC 20009

Hours:
Monday – Tuesday (closed until the weather warms up)
Wednesday – Thursday 5:30pm to 1am
Friday 5:30pm – 2am
Saturday 12pm -2am
Sunday 12pm – 1am

With new restaurants opening every single week in Washington D.C. you would imagine it takes something unique, something different to really stand out.  But Standard on 14^th street bucks that trend.  Instead the founders Tad Curtz and David Rosner have combined a backyard barbecue with a Bavarian beer garden to create something truly special.

Standard – Outside

At Standard simplicity is more so the rule than the exception.  Located on the corner of 14^th and S Street NW, the restaurant is actually quite unassuming.  There is no sign indicating you’ve arrived at Standard.  The feeling that you’re in a cozy neighborhood establishment really resonates.  The menu – despite still being in its early stages – provides a good choice of quintessential barbecue staples.  Furthermore, though short – with about 10 beers, 5-6 on tap – the beer menu has a few distinct microbrews both domestic and international for a relatively cheap price (between $5 – $10 for a liter).  I ordered the Kostrizer Schwarzbier, a German black lager that’s been produced at the Kostrizer brewery since 1543.  It was smooth and reminded me of a Guinness but without the heftiness.

Kostritzer Schwarzbier

Once I was situated at one of the long communal beer garden tables I ordered the barbecue brisket sandwich and a side of battered and fried half-sour pickles.  Though I had to wait longer than usual due to the kitchen not being ready at the time of my order, the wait was well worth it.  The portions were quite small but with the sandwich costing under $8 and the side under $4 this made relative sense.  The brisket was cooked to perfection and was slathered on a sesame seed bun.  The bun served as a sponge that absorbed all the delicious juices and sauce.  Warm and moist, the brisket was seasoned just right, with the barbecue sauce never masking the smokiness of the beef.  Moreover, the marbleized fat – with all its intensity – melted with every bite.

Barbecue Brisket

The half-sour pickles were whole pickles lightly battered and fried.  The sharp flavor of the pickles cut through the outer fried shell and were at first a tad bit disappointing.  As I had more though I began to realize that with semi-thick beer in one hand and the rich sandwich in the other, the relatively bare pickles were a refreshing aspect.

Half-Sour Pickles

Each course is embodied by the individualistic tone set at Standard.  Despite being simple dishes, each is created with the utmost quality and really drives the point home that food – and your enjoyment of it – is at the core of Standard and not a gimmicky afterthought.  You can almost taste the devotion this place has to cementing its attempt at a barbecue place mixed with a beer garden.  I was really happy with my meal and thoroughly looking forward to what else is in store for Standard in the coming months as the weather improves.

– Amendment202

Eating DC : Standard – we have more reviews here!

Vidalia

1990 M Street, NW
Washington, DC 20036
202.659.1990

Eating should never be a chore.  Furthermore, it should never be plain.  Food should be a trip – a journey that, for a brief moment, takes you out of your day-to-day.  Many restaurants in Washington D.C. perfect individual plates but ignore the connection between each dish.  Vidalia near Dupont Circle provides both and a great bargain – the Chef’s 1990 Lunch Menu (three-course prix fixe with an appetizer, entrée, and dessert) is only $19.90.  For that amount you’re taken on a sensory journey worth more than the price of admission.

For the appetizer I ordered the Chilled Potato-Leek Soup (nettle puree, yukon gold potatoes, fried leeks).  The dish was presented with a simple elegance that accentuated the ingredients.  The taste is never overpowering, even with the leeks added.  In fact, the fried leeks not only added to the thick texture of the soup but also, along with the yukon potatoes, give the otherwise smooth subtleness of the nettle puree a necessary crunch.  The fact that the soup was chilled allowed for the exemplification of the layered textures; the flavors, though simple, are vibrant.  The portion size plays an important role; the size is meant to flood your palette with an intense aroma in one swoop while never obstructing your anticipation of the entrée.

Chilled Potato-Leek Soup (nettle pureé, yukon gold potatoes, fried leeks)

The entrée, a spring lamb confit with mixed greens, peas, ricotta salata, mint, and creamy spring vinaigrette is an interesting take on the traditional idea of a confit.  A specialty of southwestern France, confit usually involves duck cooked in its own fat.  The use of lamb – gamey meat in its own right – is excellent.  The outer coating is braised perfectly creating a thin crisp outside.  The sensation led directly into the moist meat.  The confit is oily and salty – everything a confit is supposed to be.  When paired with the sharp ricotta and the creamy vinaigrette the lamb’s heavy flavor really begins to shine.  Every bite is a rollercoaster of developing flavor:  starting with the bluntness of the confit and intensified by the ricotta at its peak.  The vinaigrette begins to tame the senses, with the mint gently preparing you for your next taste.

Lamb Confit (mixed greens, peas, ricotta salata, mint, creamy spring onion vinaigrette)

For the final dish – the dessert – I ordered the Buratta with pear butter, spiced walnuts and lavash.  The Buratta is a unique cheese with an outer shell of mozzarella containing an inside of cream.  The combination creates an unusual soft texture.  Slathered on a thin piece of brittle lavash with a raspberry and a touch of pear butter is as complex as it is satisfying.  After eating the lamb confit, the Buratta dessert was a welcome climax that stood on its own but contributed to the theme of the lunch.

Buratta (pear butter, spiced walnuts, lavash)

All three dishes were of the highest quality.  More importantly, Vidalia fully embraces the idea that each dish should be part of an overarching culinary journey.  Each dish pulls you into its exquisite elements only to let go when you’re ready for the next incursion.

– Amendment202

Enjoy our review on Vidalia, check out our other restaurants reviews

Loebs NY Deli

1712 I St. NW
Washington, DC 20006
Hours:
Mon – Fri 6am – 4:30pm
Sat 8am – 2pm

There are few culinary institutions in Washington D.C.  Yet one of the places deserving of such praise and recognition serves up dishes reminiscent of another city: New York City.  The place I’m referring to is Loeb’s NY Deli.  Opened in the 1950’s by Walter Loeb, Loeb’s is still run by his children.  For the past 32 years it operated on the corner of 15^th and I street, NW, on the ground floor of a government building that housed the U.S. Export-Import bank, along with a handful of other retail businesses.  Due to a renovation of the building that effectively eliminated the space Loeb’s had called home since its inception, the deli moved recently to its new location.  The old location will definitely be missed but I am happy to say that Loeb’s – once labeled by the old Washington Star newspaper in 1978 as the “Perfect New York” deli – still delivers some of the best food in D.C.

Walking up to Loeb’s new location you’re struck by the contrast of appearance and cuisine.  Large glass panels create a refined appearance that goes against the simplistic, and sometimes messy, delicatessens served inside.  Speaking of the inside, the idea of communal eating resonates through out.  The tables are very close to each other, especially the middle tables; so don’t be surprised if you find yourself rubbing elbows with another customer.  But in the end this works.  Loeb’s is all about the food, food that is to be enjoyed in a public space with others.

And the food never fails to please.  The menu has a wide selection of classic deli sandwiches ranging from the corned beef to the White Fish Salad sandwich.  There are also items straight from the grill.  The real showcase though, and the one most people order off of, is the specialty sandwiches.  The best, and also the most expensive items on the menu, the specialty sandwiches offer unique favorites that distinguish Loeb’s from your run-of-the-mill deli place.  Each sandwich, whether it is the Walter’s Favorite with pastrami, muenster, slaw, “special recipe” Russian dressing and pumpernickel or the Greenwich Village with corned beef, chopped liver, swiss, tomato & lettuce, and pumpernickel, represents a different facet of Loeb’s personality.  Loeb’s is one of those rare places where the food transcends its one-dimensional function as sustenance and becomes something more; a communicative device that tells the history of the establishment.

After looking at the menu and being overly indecisive I settled on the Central Park sandwich with beef brisket and slaw on a sweet twist roll.  The meat at Loeb’s is at the forefront of every sandwich.  My sandwich had a nice stack of thinly cut slices of smoky beef briskets with the slaw and twist roll providing a bit of sweetness.  The combination of the warm brisket with the cold slaw was really refreshing and counterbalanced the buttery flavor of the beef.  Furthermore, the smokiness of the beef was brought out by the contrasting sweet flavor of the slaw.  The crispy twist roll tied the entire sandwich together to create a simple sandwich that was multi-dimensional using only three components.  It was a perfect lunch dish.

Central Park sandwich – beef brisket & slaw on a twist roll

Loeb’s NY deli serves the best sandwiches in D.C.  The simplicity with which each sandwich is approached and the high quality of meat used creates an atmosphere that goes against the trend of most restaurants in D.C.  You can sense that Loeb’s has changed very little since it opened in the 1950’s; in a city that is defined by constant change and evolution it is important that places like Loeb’s NY Deli exist to remind you of a simpler D.C.

– Amendment202

Enjoy our review on Loebs NY Deli, check out our other DC restaurant reviews!

Nando’s Peri-Peri                           Hours:

1210 18^th St. NW                            Mon – Thu, Sun 11:30 am – 10 pm

Washington, DC 20050                    Fri – Sat 11:30 am – 12 am

[googleMap name=" Nando's Peri-Peri" width="350" height="350" typecontrol="false" directions_to="false"]1210 18th St. NW, Washington, D.C., 20001 [/googleMap]

How many times have you heard or used the saying “it tastes like chicken”?  I’m guessing a lot.  The fact that the saying has become associated with blandness goes a long way to explain the culinary status of chicken.  Chicken, for the most part, is an after thought; you rarely ever go somewhere where it’s at the forefront of the menu or the core of a restaurant.  Yet chicken, for a multitude of reasons, is making a comeback.  The main catalyst for its revival is seen specifically in the increased popularity of Central and South American variations, with Peruvian rotisseries coming to mind.  Another variation, and one that I had never had before, is Portuguese.  I decided recently to visit Nando’s Peri-Peri in Dupont Circle to see if their interpretation avoided the doldrums of the ordinary.

Located a few steps from the intersection of 18^th street and M street, Nando’s Peri Peri has an inviting outward appearance with large pane windows allowing for people on the street to see the entire interior.  Once inside I began to feel a slight unease about the food.  You can sometimes make an accurate assumption about a restaurant’s food quality by how eccentric the interior design is.  It’s almost as if the design is meant to distract from the actual food, which in many cases is only satisfactory.  Nando’s struck me as one of these places from the moment I walked in.  There were bright colored paintings all over the walls and small light fixtures hanging from the ceiling.  The tables and seats were all wooden though – an appreciated touch.

The service struck me as odd as well.  As you walk up to the host table, you are given a table number then a menu.  You then go to the counter with your table number, order, pay and head back to your table.  The process wasn’t a deal breaker by any means, in fact it wasn’t even inconvenient, but it felt like another cheap attempt by Nando’s to distinguish itself.

The menu was actually varied for a place with chicken at its core.  There is a wide array of appetizers, salads, sandwiches, and even some desserts that cater to a full spectrum of tastes.  Of course the main attraction is the Peri-Peri chicken.  It should be noted that the “Peri-Peri” refers directly to the unique Portuguese sauce – ranging from plain to very hot – that can be applied to your chicken either at the time of order or after you receive your food.  Surprised to see chicken livers on the menu I decided to order them along with a side of yellow Portuguese rice with peppers and herbs and a side of Macho peas, which was pea mash with whole peas, parsley, mint and chili.  The total for the platter along with a drink came out to be a reasonable $11.00.

Chicken Livers with Portuguese Rice & Macho Peas

After receiving my course and having a few bites, I was happy to see that the chicken livers were zesty with nice hint of lemon and herbs.  The taste of iron that sometimes overwhelms liver dishes was not present but the unique natural flavor still registered.  The sides weren’t anything special though.  The rice was plain and the macho peas were only redeemed by the nice combination of mint and chili.  The biggest issue with the entire platter was that despite there being one main course and two sides, the portion size for each was the same.  I understand that for lunch you probably don’t want a large helping of livers but it was a bit disappointing that the livers, which were anything but plain, don’t play a larger role in the platter.  With the sides being average you’re left with too little of a good thing.

Overall Nando’s Peri-Peri is not bad.  For a place that specializes in chicken it doesn’t disappoint.  The initial worries of the colorful interior design covering up the bland food were not realized and really for a place that is in the epicenter of Dupont Circle the food presents a satisfying lunch option.  I’m happy to say that chicken’s culinary revival is ongoing and Nando’s Peri-Peri is playing its part quite well.

– Amendment202

2Amys

3715 Macomb Street, NW

Washington D.C. 20016

[googleMap name=" 2Amys" width="350" height="350" typecontrol="false" directions_to="false"]3715 Macomb Street NW, Washington, D.C., 20016 [/googleMap]

There are few things as subjective as food.  The ability to reawaken forgotten memories or reinvigorate lost emotions is one that few other indulgences can rival.  For me, pizza is one of the dishes I consider dear to my heart for a few reasons; my first job was at a pizzeria and the majority of my birthdays in elementary school were at Chuck E. Cheeses.  Suffice to say, I really like pizza.  With this in mind, you can understand my excitement when I finally had the chance to dine at 2Amys Neapolitan Pizzeria.

Despite there being a wide array of pizzerias in the DC area, 2Amys holds the distinction of being the only pizzeria that is a member of the Verace Pizza Napoletana Association, which was established “to protect and promote authentic Neapolitan pizza and defend its Neapolitan origins and traditions.”  This means that the restaurant only uses soft-grain flour, fresh yeast, water, and sea salt in its dough, and only Italian plum tomatoes, mozzarella di bufala, extra-virgin olive oil, fresh basil, and dried oregano for toppings.  Furthermore, all pizzas are cooked in a wood-burning oven.  The strict adherence to these ingredients and methods results in a pizza that is arguably the best in The District.

I had the fortune of going around 2pm so the restaurant was relatively empty.  The theme of simplicity plays a major role in all aspects of 2Amys.  The dining room is restrained and has a rustic feel.  Furthermore, you get the immediate impression that the process by which the pizzas are made is not just a gimmick but instead a source of pride.  The kitchen is the first part of the restaurant that greets you as you enter and is an excellent indicator of what lies ahead.

After surveying the menu, I ordered the Etna pizza with eggplant confit, olives, capers, oregano, and grana cheese ($12.95).  The pizza looked amazing.  It had an understated imperfection, especially with the placement of the olives, which is unfortunately missing from many other pizzerias.  The oven’s blistering heat charred the crust just right and toasted the toppings to create a heavenly aroma.  The crust provided further proof that ingredients are at the heart of 2Amys.  The soft-grain flour creates a complex chewy dough that is unrivaled by any place I’ve been to in DC.  The eggplant confit establishes a creamy base that is never overwhelming and contrasts the sharp flavor of the olives and capers perfectly.

Etna Pizza

Usually service is not something I mention in my reviews but 2Amys deserves praise.  Mid-way through my pizza I reached for the crushed red pepper to add a little spice.  As I turned over the small container the loose lid flew off and poured all of the pepper on my pizza.  I made the best of my situation and brushed off the excessive mound of pepper to the side.  Within a few minutes the waitress came to my table with a brand new pie, explaining that she had seen what had happened and wanted me to enjoy the pizza as it was intended, on the house.  To show such pride and passion in a dish, especially pizza, is rare these days and I was left speechless at the hospitality showed to me at 2Amys.

If you are heading to Georgetown for the night or if you live in the area you owe it to yourself to go to 2Amys.

– Amendment202