Category: Dinner

  • Food Crawl

    Food Crawl

    In 2013, Dishcrawl stormed into town giving RUNINOut a run for the money.  During their events, food lovers gather together and visit several restaurants themed around a type of food or neighborhood.  It’s a fun way to discover different restaurants, meet new people and enjoy some amazing food.

    On October 5, 2013, Dishcrawl held the world’s largest one-day chef competition called Battledish where foodies and the general public sampled food from six different restaurants and chose their favorite dish.  Events were held on Saturday in major cities from coast to coast such as Seattle, New Orleans, D.C., and San Francisco.

    Qui-Juan Jones, the local coordinator asked me if I wanted to be a judge — he didn’t have to wait long for an answer. I was honored to be amongst a cast of scraggly bloggers and was looking forward to strolling up and down U Street sucking on grilled diver scallops from The Tap & Parlour, nibbling on buttermilk fried chicken from DC 9, and chewing on charred octopus from Ulah Bistro.

    [ Image: Battle Dish Judges.png ]

    Battle Dish Judges

    DC-9 is a nightclub that hosted D.C.’s top go-go musicians from Chuck Brown to the Young Senators. Wayne Manigo is a huge fan of D.C.’s homegrown funk.  In the early 70s, Chuck Brown laid the groundwork for new music inspired by funk, blues, soul, and salsa, and D.C. was where this groundbreaking genre was born.

    “Yeah, the go-go music has made a huge impact in my life and my career in comedy. There were many nights I would stay out late at DC-9, but the beat was so infectious, it carried me through all during the week.”

    Wayne was also interested in hearing about the Battledish competition.

    “I have a lot of respect for the chefs that pour their blood, sweat, and tears on U Street — it’s hard to run a restaurant on these tough streets.”

    I took a sip of my Absolute ruby red peach liqueur which was sweet but not strong enough. “Yes, running a business is a huge challenge here — it’s where many restaurants barely survive and die.”

    Wayne took a bite of my hush puppies and nodded in approval. 

    “Down the road, in D.C. Central Kitchens, Chefs Jerald Thomas and Marianne trained me. I owe a debt of gratitude to these master chefs. Because of them, I’m no longer a starving artist.”

    After Ulah was announced the winner, and everyone was stuffed and had a fabulous time, I thanked Qui-Juan for the priceless opportunity to serve as a judge.

    “We should host an event together next time. Same format, the same number of restaurants, just sans the judging.”

    “That’ll be great. Just networking eating and drinking. Where are you thinking?”

    “We haven’t done many events in Virginia. Can we find a walkable place with lively nightlife, lots of young people, and diverse restaurants?

    Tucked away just north of Arlington and west of Rosslyn, Clarendon used to be a sleepy town, straddling the line between city and suburb.  In 2009, the Washington Post described Clarendon as “the hippest spot north of Richmond and south of the Potomac1

    It was Saturday, August 9, 2014

    Here are excerpts from the blog written by Annamaria for RUNINDC

    [ Image: Annamaria @ Spice.png ]

    Annamaria @ Spice

    What a treat! You simply can’t beat five lovely restaurants in the heart of Arlington for only $40 per person. A play on those fun Pub Crawls that seem to be happening everywhere these days, the Clarendon Food Crawl, took lucky participants on a culinary tour of Ireland, Italy, Mexico & El Salvador, the Mediterranean, and Asia. Hosted by RUNINOut and Social Group D.C., it was well worth the time and money spent.

    The group started at Ri Ra Irish Pub.  The decor was amazing as it was built from authentic Irish Salvage materials some dating back over 100 years. 

    We started with the potato and leek soup with potato croutons and served with brown soda bread. This paired nicely with an Irish Mac & cheese with toasted bread crumbs with Irish cheddar.

    We were served excellent fish and chips, prepared by Mike Grasso, accompanied by tartar sauce, a slice of lemon, and malted vinegar as is traditional in Ireland.  The cod was cooked perfectly, flaky and wonderfully moist, inside with a nice thick beer batter and hand-cut chips. To top it off, we enjoyed a Guinness sundae Guinness draft on vanilla ice cream with Jameson whipped creme

    Next, we traveled next door to Clarendon’s little slice of Italy at Faccia Luna. We were greeted with a huge buffet-style meal of pizza (pepperoni, cheese, and veggies) and salad. 

    This is Judy Castiglia’s first event with RUNINOut and was referred by her friend Jason “Foodgeek” of DCFüd. 

    “The crust was thin, but not too thin and it has great flavor. The sauce was tangy and garlicky, and the pepperoni was the perfect addition,” said Judy.

    I was pleased to find they didn’t cook their pizzas to the point of being crackers as some places do. The Italian salad was an excellent complement to the pizza, and the accompanying choices of Balsamic Vinaigrette and Ranch went well with the iceberg, radicchio, mushrooms, and shredded mozzarella. Like Ri Ra, Faccia Luna’s decor was classy and gorgeous and definitely worth visiting.  The restaurant has been a mainstay of Clarendon since 1992.

    [ Image: Judy Castagna (far right) sitting across from Anna Maria.png ]

    Judy Castiglia (far right) sitting across from Anna Maria

    The third stop on our trip through the various nationalities of food along Washington St. was Mexicali Blues which boasted the largest patio seating on the block and its own charms such as the Coronita, an original mixture of a margarita served with a Corona held upside down inside the ‘rita.

    [ Image: Qui-Juan Jones.png ]

    Qui-Juan Jones (right) & friends

    Basically, as you drank the margarita the corona replaced the missing liquid. On the inside, the restaurant boasted plenty of seating as well. This was most assuredly a great place for large get-togethers and events. The decor was a good mix of traditional Hispanic colors, paintings, and artifacts such as a bull’s head mounted in the corner, pottery, and the day of the dead painted skulls. Each person got a plate of the Yucca con Chicharron. The yucca which is a plant native to Central and South America was lightly fried but not well seasoned in my opinion.

    The yucca root had a taste and texture similar to potato yet marginally sweeter. It was cooked to nice doneness where the skin was refreshingly crisp and the inside still soft. Naturally, it is very mild and I felt a touch of salt would not have hurt this side dish. My fellow table-mate at this event said traditionally he thought it was caramelized a bit more but not salted. That would have worked also in improving the tame taste of yucca. What did save the side dish was the outstanding horseradish sauce. I cannot say just how much I love horseradish, I swear I could eat it raw. For those not quite so fond of this root don’t despair, Mexicali Blues’ offering is light enough to please any palate. The cabbage salad that came with our small plate was lovely, crunchy, and spicy but not overly hot. Lastly, the Chicharron was less than optimal. The flavor was spot on, savory with plenty of spices blended in the sauce it is simmered in. The pork however was simply over-cooked which is a shame because there is almost nothing as good as a succulent bite of pork. I can’t write this place off entirely based just on the food sample and am planning on a return trip at some point if for no other reason than to get a Coronita.

    At Spice, the fourth restaurant on our list, we were served family-style – one huge platter per table. Located right across the street from Mexicali Blues, this minimalist deli-style corner spot had limited indoor seating but their shaded patio was airy and spacious. For our meal, there was a choice of roasted chicken or salmon served on extra-long grain rice, with sides of potato or carrots, and salad. The roasted chicken had a good full flavor with just enough lemon and olive oil. The salmon dish was cooked with its combination of herbs and olive oil was absolutely deliciously infused into the delicate flesh of the salmon.

    Yasser Mohammed opened Spice to showcase his wife, Rahma’s amazing cooking. “We want to keep the quality high.  Each day we cook small portions in order to keep every dish fresh.”

    The lamb was marinated for 24 hours.  The Amoroso Hoagie rolls delivered from Philadelphia were made with 680-day-old prosciutto, imported from Parma, Italy.  The chicken was grilled with seven different spices.

    With Yasser’s eye for these fine details and Rahma’s natural flair for cooking, Spice offered an authentic Mediterranean menu in a beautiful, colorful setting. 

    The final big blow-out was at Hunan One next door. The inside was enormous with ample bar seating, plenty of booths, tables, and bar-stool islands near the windows that accommodated groups of all sizes. Starting with the bar they had a good list of beers and wines presented at nice discounts for our group. We got half off wine bottles, pints at $5.50, and $4.75 rail drinks. I split a bottle of a lovely White Zinfandel with Judy which went well with our samples. As was my tradition, I tried the hot sauce first. It was a spicy chili sauce that delivered a medium-hot level of heat but didn’t kick me in the mouth.

    The spring rolls were light, fresh, and delicious and the chicken and beef satays were marinated with spices and served with peanut sauce. 

    My only real letdown was the crab rangoon which was a little toothsome and seemed as though it had come from a frozen bag instead of being freshly made. Also, it was overly sweet causing me to wonder how exactly they got it that sweet. Finally, the chicken wings were exceptionally seasoned with five-spice and were delectable! A thin layer of crust on the outside and perfectly done and juicy on the inside, they make my list of dishes to return and have more of in the future.

    [ Image: Rob Webster .png ]

    Rob Webster

    On the whole, the Clarendon Food Crawl was a big success. The tour explored both familiar and new, agreeable experiences. Friends were made, good food and libations imbibed and we finally had our first food crawl in our belt.

    By Annamaria

    “Great job on the blog post Annamaria!”

    “As long as there’s free food, I don’t mind writing for free.”

    “I like you a lot better than Bindesh and Rob. They come to my events and all they do is eat, flirt with the girls, tell some jokes and maybe post pics on social media.  You’re giving back to the restaurants by writing a decent blog and which many readers consider a credible source of information.”

    1 Amanda Abrams, Clarendon: Happily Straddling the Line Between City and Suburb, DC.urbanturf.com, May 11, 2010 

  • Apollo Asala

    Apollo Asala

    In 2011, I kicked off the EU Embassy Run as a casual run on a whim. I coerced a couple of friends to join and for the last several years, a small gaggle would gather at the French Embassy and run 13 miles visiting a dozen tightly-packed embassies along the way, ending up at the Austrian Embassy in Van Ness in NW D.C.

    By 2014, I wanted to expand the run, so I contacted Rick Amernick to post the event on the DC Capital Striders homepage. Surprisingly, 40 eager runners signed up.  We were indeed bursting at the seams, but there was room for one more stowaway — Apollo who would fly alongside and blithely perch on people’s shoulders.  Apollo was a veteran runner who has enjoyed going on long-running excursions with me throughout this sociable city.  Naturally, Apollo loved to fly, but with his wings clipped, he wouldn’t go too far, normally to the nearest shoulder or to a low-hanging limb.

    On May 10, 2014, the jaunt started at the Embassy of France and followed Reservoir Road through Georgetown, before climbing uphill on Wisconsin Ave.

    Then we meandered our way through Embassy Row visiting Greece, Ireland, and Romania successively.

    There were a lot of cultures to experience and of course fabulous food tastings not to mention the most magnificent, crisp lagers this side of heaven.

    Motivated by the allure of fresh hops, we steadily climbed Mass Ave until we reached Netherlands, Belgium, Hungary, Czech Republic, and Finland.

    My neighbor, Quentin Cummings ran along and was more than eager to imbibe on traditional European beer along the way.

    Throughout the run, we proudly raised the dark blue flag with a circle of twelve yellow stars and ran at a steady pace until reaching Austria and Slovakia on International Drive. There, we celebrated and rejoiced when we reached the coveted black and white checkered flag.

    “Say, the run is picking up speed with D.C. locals. Why don’t you organize an official run next year? Have people register online so people can commit ahead of time,” Rick suggested.

    “That’s a great idea. Charge a nominal fee and raise money for charity. I can also get T-Shirts printed out and put our logos on the front.

    Orlando Darden Jr 

    To have the honor to lead 45 amazing runners, along a scenic, occasionally hilly 13-mile journey starting from France and ending at Austria. All enjoyed a diverse cultural experience! Thank you Runin Out for creating such a fun and memorable event and thanks to #RunnersWorld  for enduring the busy streets to photograph our entire run! This year’s event turned out to be an awesome adventure!  Next years promises to be EPIC!

    The week after the run, I gave Rick a call.

    “Hey remember that Lebanese bistro on Connecticut Ave that we passed on the way to the Hungary and Czech Embassies?”

    “Yup, the Taverna. Love their hummus — great protein-infused snack to fuel up right before a long run.”

    “Well, we can’t make Lebanon a part of  the EU, but we can definitely host a meetup and entice runners with healthy Mediterranean cuisine paired with a  high-energy form of  dancing?”

    The following week, runners from all over the DMV came in droves to appreciate the benefits of consuming hummus with tahini and shaking hips to develop core strength.

    Asala’s willowy arms and legs moved in synch, captivating and charming Lebanese guests and runners alike.  Her trademark was attractive and personable, and she was easily able to entice hardy runners to join her.

    Rick raised his arms like a ballet dancer. “Have to say, this is the most exotic event, we’ve hosted so far. Great way to train for a marathon.”

    I raised my arms in unison. “You guys are totally hot. Women dig dudes who can dance.”

    Orlando swung his hips smoothly like Fred Astaire. “Yes, that was a blast. Enjoyed balancing the air cake on my head. That was no joke a cakewalk.”

    Asala reached over to pick up a prop. “Glad you enjoyed it. Since you thought it was cake, you can balance my sword next time. And you better not drop it on your toes.”

    Orlando picked up the curved sword and felt the sharp blade with his hand. “Yes, that does seem quite dangerous. Girl, you got talent.”

    “Next time, I’ll bring my Shamadan Candelabra. Men who incite danger are inspired by the sight of fire.” 

    I used a spare tablecloth to mimic Asala’s magic motions. “My personal favorite are Asala’s wings. They’re colorful and shiny and quite dramatic.”

    Rick took a large bite from his shawarma slider. “And the food was indeed healthy and appetizing. If I ate here regularly, I wouldn’t need to run every day.”

    “So happy you all enjoyed it, and I am thrilled with the audience participation. I perform every Thursday. Tell all your friends to come — it’s more challenging than yoga and more fun than running.”

    Charlie came by to check on the setting of the tables. “Yes, we need to fill up the restaurant. We love to bring in new guests who will also enjoy our food.” 

    I raised a glass of Cabernet Sauvignon to my lips. “How ‘bout we host a fundraiser here next time. We can just host RUNINOut events in conjunction with Asala’s performances.” 

    “Well get our fattoush and tabbouleh featured prominently online, and we’ll be happy to provide you with all the hummus you want for future events and fundraisers.”

    “Thank you so much, Charlie! Can I have another Almaza please?”

    “Don’t you think you’ve had enough already? BTW, next week, you should visit Grace, the owner, at the original Taverna in Arlington. Maybe she’s got more work for you to do.  I know they need a new website to feature all their locations.”

    In the following months, we held fundraisers for We Are Family Senior Outreach Network and the Association of Young Americans.  Together, we had saved the Raqs Baladi events from the chopping block.

    The working relationship with Lebanese Taverna, local meetups and Asala El Masri would pay off splendidly for months to come.

  • Carmine’s

    Carmine’s

    I still remember the sage words from Suzannah to work with PR firms.  Not everyone visits restaurants based on word of mouth or Yelp reviews.  Many customers still found the news media credible and no PR firms had a strong grip on the local restaurant market like Heather Freeman and Jill Collins.  Manuel Iguina from Mio, Richard Sandoval from Zengo and Toro Toro and Hakan Ilhan from Alba Osteria had hired Heather Freeman and Carmine’s Italian Restaurant had retained Jill Collins.  I’ve worked with Jill when we covered Metro Cooking DC with celebrity chefs and the Travel & Adventure Show at the Washington Convention Center.  If you’re hosting a consumer or trade show, Jill is the top wrangler.

    It was good to see Judy who I met at the Clarendon Food Crawl and Bindesh, who I hadn’t seen since the Puerto Rican feast at Mio’s. Orlando and Kanita arrived a bit later after their “BootCamp” workout. 

    I asked Annamaria and our new blogger, Kaitlyn to write a short blurb about the dinner, and they had nothing but wonderful things to say.

    by Anna Quayle & Kaitlyn Smith

    Going to an event at the Verizon Center? If you have a big group, Carmine’s is the perfect place to go to enjoy an amazing family-style Italian meal. It’s like sitting in your grandmother’s dining room eating a home-cooked meal, except its 20,000 ft2 and has a secret service entrance.

    Carmine’s has a rich decor of wood, soft tunes, and wonderful aromas. With plenty of pictures and soft lighting. It has 700 seats and a humungous  7000 sq ft kitchen. Chandelier and large menus on the wall. According to Jill Collins, it’s the biggest restaurant in D.C.

    A short walk from Capitol Hill, Carmine’s often hosted many members of the Senate and Congress who visit regularly.  Because of their large party rooms with doors that can close, it is perfect for members of Congress and the Supreme Court justices who may have a security detail for those needing a private entrance.

    Katlyn & Orlando admiring the pasta

    When our food arrived, it was easy to see why. Although Carmine’s DC is part of the famous New York Carmine’s, it is family owned and nearly everything is made locally or in-house. Every two hours, a fresh batch of meatballs is made and since Carmine’s opened, they have served over half a million of them to guests.

    Kanita Williams Carmine’s

    The waitstaff is very personable and accommodating and everyone we spoke with was very knowledgeable and hospitable. We started off with the house Montepulciano, which was smooth but still slightly spicy and very drinkable, and enjoyed their freshly baked Focaccia bread. The calamari was crisp on the outside but the smaller whole squid almost tasted burnt. The rings of squid were just great. The homemade marinara sauce was lightly spicy and full of delicious tomatoes. It had a full flavor and was seasoned very well.

    Bindesh pouring the house Montepulciano

    Next, we ordered a delicious Gorgonzola and Apple Salad which had fresh-cut pears, dried cranberries, and Gorgonzola with a nice light balsamic vinaigrette. It also had julienne carrots and cherry tomatoes. The blend was excellent and also came with walnuts. The crunch of carrot and pear was nice and the Gorgonzola added that perfect finish of piquantness.

    Following the salad, we sampled two of the appetizers from the menu including the roasted red peppers in olive oil with fresh mozzarella and the crispy fried calamari with marinara sauce. Both of these dishes were amazing, but the roasted red peppers were particularly flavorful. Perfectly roasted in a nutty extra virgin olive oil, the peppers were slightly sweet and complemented the fresh and pillowy mozzarella.

    Judy & Bindesh

    The mozzarella with roasted red salad and basil was light, extremely fresh, and drizzled with olive oil. The freshness of the roasted pepper I especially noted, it was very sweet, roasted just perfectly, and still had a bit of firmness to it instead of being completely limp.

    The Marsala chicken was really very tasty, and the tiny bit of sweetness from the wine was appreciated. It was also savory from the garlic and pepper. The mushrooms were sauteed well. Less appreciated was how thin the chicken was. It was a little crisp around the edges. The flavor of the sauce though made up for ultra-thin meat.

    The shrimp Diavolo was again tasty but for me, the shrimp was a little overcooked to the point of the jumbo shrimp splitting.  The sauce had just the slightest hint of spicy, I would have been more impressed if it had been spicier and the shrimp not overcooked. It was served with angel hair pasta. Of course, the sauce was freshly made as well. Really the only thing not made on the ground was the mozzarella and bread. The recipes for bread do belong to the restaurant but are cooked off the premises simply because of the amount of space it would require to bake all the bread in-house.

    Annamaria and Katlyn enjoying their dinner

    For our main entree, we feasted on an impressive sampling of Carmine’s famous meatballs, Lasagna, country-style rigatoni, chicken marsala, and shrimp scampi. From my first bite of the meatballs, it was clear why they have sold over half a million since their opening. The Lasagna was the perfect ratio of fresh ricotta and pasta to meat and sauce. It came piled high in a deep dish pan.    The Italian sausage was seasoned with caraway which I enjoyed.  Although all of the dishes were delicious, my two personal favorites were the chicken marsala and the country-style rigatoni. The marsala sauce is perfect with its deep, rich flavor and the country-style rigatoni is pure comfort food.

    Jill spoke of good food done well as being their motto. The meatballs were nothing less than exceptional, especially with the table Romano cheese on top. It was tangy and I suspect was made of sheep’s milk. The house specialty pasta had the right amount of beans, broccoli, onions, Italian sausage, and rigatoni. It was again, very fresh with a buttery sauce over the whole dish.

    The Montepulciano wine was smooth with a good amount of tannin but not too much.  The cappuccino was spot on. A nice froth cap and strong espresso mixed with steamed milk. It went well with the desserts: tiramisu and the titanic, the world’s largest banana split.

    Jill cuts into The Titanic

    Lastly, our dessert was truly impressive and included some of the best Tiramisu that I have ever had and their well-executed grand finale, “The Titanic”. This desert is a multilayered masterpiece that does, indeed, look like a big ship. At the bottom, is a flourless chocolate torte surrounded by sliced banana and topped with two layers of vanilla and chocolate ice cream scoops and then 6 inches of whipped cream. The whole thing is drizzled with chocolate syrup and sprinkled with walnuts.  The flourless torte is my new favorite, beating out my beloved Godiva. The reason is Carmine’s was less dense and began melting in your mouth within moments of hitting your tongue.

    If you are celebrating anything in D.C., go to Carmine’s. They have $11 valet parking outside, which closes at midnight, and a coatroom where you can check both your coat and your leftovers. Their hospitality and an extensive list of Italian delights are sure to please. Finally, if you have any dietary restrictions (Dairy, Garlic, Gluten, Vegetarian, Vegan) Carmine’s has a special menu for you.  If you go with a big group, it will be one of the best and most delicious deals you’ve ever gotten.


    Runin Out

    September 10, 2014

  • Sandoval

    Sandoval

    Richard Sandoval doesn’t need any introductions or promotions. That’s why I was delighted when the General Manager of Zengo, Frank Ortiz, agreed to have me write a feature story to spotlight their new menu items. I invited Anca Grindeanu, a bartender at the Carving Room, to be a guest blogger for RUNINdc

    Before the MCI Center, the home of the Wizards and Capitals was built in 1997, Chinatown was struggling with many restaurants and stores barely hanging on. Then came a wave of restaurants owned by celebrity chefs, such as Zaytinya by Jose Andres and Zengo by Richard Sandoval, which opened as Chinatown became less Chinese. 

    Zengo which translates to “give and take” in Japanese served up trendy fusion food in an upscale, eye-catching setting. One of the first things that struck me when I walked in was the mysterious orbs hanging from the ceiling as I ascended the stairs. The walls were full of colorful textures and murals with decor from all around the world.

    Zengo was a sexy place to get a seat and be seen. Centrally located next to the Chinatown Metro, romanticos and politicos came here to feel glamorous and enjoy the haute cuisine.

    We sat at the communal table by the bar, and the staff served us their prix fixe menu.

    I took a sip of my ginger-infused bourbon, a sniff of vanilla and ginger to my nose with a slight, almost buttery scent. “Hey Anca, how’s your ceviche and Peking duck tacos?”

    “Incredible!” she replied as she sipped on her passion fruit cocktail. “The fusion of Asian and Mexican is surprisingly successful.”

    Anca nursing a cocktail

    “Yes, what a fun place with spectacular food infused with creativity,” I replied. “Richard Sandoval definitely covers all the bases here.”

    Zengo which opened in 2005 was Richard Sandoval’s first foray into D.C.. Since then he’s opened El Centro, Masa 14, and Toro Toro.

    “You should check out Toro Toro,” Frank suggested. “It’s a Pan-Latin restaurant that features Latin fusion.”

    The next day I gave Heather Freeman’s PR firm a call, and we set a date for another food tasting event.

    On June 19, 2014, we held our event at Toro Toro. There we were immediately transported from McPherson Square to South Beach, Miami. If Zengo was sexy and exotic, Toro Toro is glamorous and adventurous. Upstairs is Latin-American fare and downstairs is an opulent lounge where Latin performers take the stage with late-night salsa dancing. The decor is swanky and the atmosphere is cozy and intimate. It’s Zaytinya meets Fogo De Chao and the drinks are boozy and delightful.

    As a steak aficionado, I had previously enjoyed the AYCE “Rodizio Experience” where the servers brought out Brazilian skewers and small plates ad infinitum for $79. But today, we would focus on small plates: sweet corn empanadas, plantain chips with smoked guacamole, swordfish dip, tuna tartare, fish tacos, grilled pineapple, and a lot of caipirinhas and mojitos. It also helped that happy hour was from 5-8 pm.

    Everyone seemed to be enjoying the food, sangria, and killer conversation. 

    I found Yoomie Huynh and Kanita Williams at the hors d’oeuvres table digging into the corn empanadas and talking shop.

    “You’re always catching me eating!” Yoomie exclaimed. 


    Yoomie Huynh and Kanita Williams

    “I grew up in Staten Island with a large Latino community, and yo amor empanadas,” Kanita said. “Can actually taste the flavor and texture of the creamy corn filling.”

    Yoomie took another bite and amazingly cramming down a pie never made her look any less attractive. “This reminds me of the khinkali — meat-filled dumplings — I had in the Republic of Georgia where I served with the Peace Corps in 2011.”

    “And Chito take it easy on the caipirinhas,” Kanita warned. “Remember, you’re the host tonight, so you better act like one.”

    “They’re definitely easy to drink, but hard to pronounce,” I replied. “And everybody already expects me to lead by example. Don’t forget I was in the Navy.”

    “I guess you’re be visiting the bathroom often tonight.”

    “As long as I can pet the cowhide on the door, I’ll be fine.”

    The usual suspects, Wayne Manigo and Orlando Darden were large and in charge.  A few bloggers were also in attendance such as Jessica de Jesús from the Dining Traveler and Laura Hayes from Best Thing on the Menu. Jess is a Marine Corps Reservist who was one of the first women to complete male/female integrated Marine Combat Training in 1997.  She was last stationed in Brussels and is now a Marine Corps field grade officer. Khoi, from Albuquerque, NM is an Air Force officer stationed in the Pentagon. In his free time, he travels to major food hubs all over the country to satisfy his epicurean tastebuds.

    Khoi Tran

    “I only have three great loves: people, food, and travel. Everything else is a consideration.” 

    “You should become a chef then,” I suggested.

    “I had considered going to culinary school after college,” he said “Cooking is indeed an honorable calling.”

    “I happened to have attended culinary school, courtesy of the US Department of Veterans Affairs,” Wayne added. “And one of my favorite gigs was cooking for D.C. Central Kitchen.  We got up really early to work in the kitchen, but it was for a good cause, so I couldn’t complain.”

    “Yeah, I know all about working early in the morning and being sleep deprived,” said Sarah Berghoff, an ER physician in Southern Maryland. “But that’s commendable — taking a stand against homelessness.”

    “And we’re glad you’re here.  How’s work?” I asked. “Not too stressful I hope.”

    “Busy as usual. But I always try to make time to go for a run and yes to attend RUNINOut events.”

    “You’re the best sweet Sarah, and my hats off to all the doctors and nurses in the frontline who are saving lives every day.”

    I was also delighted to see Deb Santos chatting with Khoi and Orlando.  All three had met each other at Tara Temple earlier this month. 

    “How’s the website going?” She asked.

    “I would be lying if I said everything is hunky dory.  Have just been overwhelmed lately.”

    “I’ve noticed you’re still drinking quite a bit — have you started cutting back?”

    “I always have the best of intentions, but when I get to my events, my adrenaline just flows, and I can’t seem to say no.”

    “Are you reaching a point where your body and mind start to wear down? You need to stop and check-in and give yourself an opportunity to heal.”

    “Yeah, I know. it’s been a huge struggle for me. I’m quite disappointed at myself.”

    “You shouldn’t be. You’ve accomplished so much with your startup and events. Stop dimming the light and start feeling your magic.  Take a moment to reflect on all you have done, all you are doing and where you’re headed. Big things are happening — don’t hold yourself back.”  

    When guests were leaving, I made sure to thank everyone for coming.

    “C’mon Sarah, for old time’s sake, let’s get a pic together,” I said. 

    “Ok, but only if you promise to send me a copy,” she said.

    Sarah Berghoff

    “Of course, it’ll be all over the internet by the time you get home.”

    “Hey Khoi, please take a picture of us in front of the entrance. Are you staying for salsa dancing?

    “Gotta get going for the next foodie adventure,” he replied. “Lots of  restaurants to visit, too little time.”

    “Well don’t let salsa get in the way of progress. BTW, how much longer are you going to be at the Pentagon?”

    “I’ll be getting ready to deploy to Kosovo for a peacekeeping mission later this fall.”

    “Lucky you – Kosovo is a heaven for food lovers. I hope you love the food there.”

    “I’ve never tried any dish that I disliked. Food to me is just an extension of culture.  It can be different from what I grew up eating. It can be unusual if I haven’t had it before. But I’m betting it will be surprising in the best way.”

    “Then what do you think of durian or balut?”

    “Tried them both. The smell actually doesn’t offend me.”

    “Oh, I heard that Richard Sandoval will be opening a Toro Toro Gastrobar in Serbia pretty soon. Maybe you’ll get a chance to visit and enjoy the sights.”

    “Wow, Chef Sandoval is slowly taking over the world, one restaurant at a time, and yes, I’ve heard that Balkan women are very beautiful.”

    Orlando Darden Jr

    Had a great time last night at a new D.C. Brazilian restaurant, Toro Toro with my very good friend Chito Peppler whose company, Runin Out was the host of last evening’s menu tasting event! One thing is for sure if you attend his events, you”ll experience cool restaurants, serving delicious foods, and you”ll get to meet/ network with some of D.C.’s most interesting people, who are guests at his events!

  • Absolute Thai

    Absolute Thai

    I met Wirut just outside the Irish Channel a year ago when he was opening up a noodle and sushi bar next door. 

    “sah-wah-dee.”

    “Have you been to Thailand, the ‘Land of Smiles’?”

    “Yes, Phuket, twice, both times by boat — when I was 5, living on a sailboat and at 17 on a frigate with the Navy.”

    Wirut came over to show me some pictures of the beautiful island. “I’m from Bangkok but enjoy visiting Phuket. So much to see and do there just like D.C. and the cuisine is out of this world.”

    “Couldn’t agree with you more. And I think it’s a wonderful idea to open up an Asian noodle bar here this side of Chinatown. There’s lots of noodle shops here, but almost all are Chinese – so an Asian fusion noodle shop will do well next to an Irish pub. They’ll come here to work off their drunk.”

    And I would go to Absolute Noodle and Sushi to work on their website while slurping on udon noodles with bulgogi and sipping on Asian pear sake.

    Like with many restaurants, I worked for a paycheck and a tab, so this was an excellent way to invite my friends for a meal and a chance for them to meet the manager and chef.

    In early February, I invited food bloggers Jackie Woodbury, Bindesh Shrestha, and Simone Griffin, whom I had worked with on a writing project eons ago. I had not seen her since she spent a year working in China, and Simone loved Asian noodles.

    Simone & Jackie reviewing menu with Wirut at Absolute Noodle

    Working with Wirut also opened the door to working with their sister restaurant, Absolute Thai, down the road and owned by the couple Nay and Poupee.

    Poupee showed me their outdated website. “We need to photograph all the dishes on our menu. Americans find Thai names long and confusing.”

    March 11, 2014

    I was expecting a large turnout. I invited a lot of friends as well as marketed the event on Meetup. For $5, you got a good sample of a wide variety of dishes from the menu.

    The drunken noodles were perfectly spicy, smothered in basil chili oil. The pad see ew’s sauce was sweet and savory. The red curry with roasted duck was creamy with big chunks of pineapple. The curry puffs were crispy and flaky and stuffed with flavorful chunks of goodness.

    Owners Nay and Poupee were happy to showcase their savory, spicy flavors to an eclectic group of desk jockeys who were delighted to get out of their cubicles and into the mix.

    And I was pleased to greet every one of them.

    Kanita serving Orlando Thai crispy wings

    Kanita Williams enjoyed the Thai basil fried rice, and the crispy chicken wings with sweet chili sauce poured on top. “Helped a client get a DUI case dismissed today. It wasn’t easy, so everybody here, please catch a train or taxi home.”

    “I’m walking, but if I ever get busted for a DUI, I want to be represented by you,” Orlando Darden said as he picked up a piece of chicken wing.”

    “You know what Kanita stands for? K-eeps A-ll N-ationalities I-n T-rusting A-rms.”

    Quentin Edwards took a bite of his shrimp spring roll dipped in peanut sauce. “Hey, Orlando, careful; those wings may be loaded with MSG.”

    “That’s ok, cuz tomorrow, Kanita and I are going for a long run. She’s getting close to fulfilling her 10 lbs weight loss challenge. So I’ll allow her to splurge on special occasions.”

    Jackie, Sophie & Yoomie

    Jackie took a bite of her crispy vegetarian spring roll. “I’ll say this is a special occasion — a lot larger than the noodle place down the street. We must host an event together sometime.”

    This event proved that Thai cuisine is loved by people from all around the world.

    Natalia from Ukraine

    There was Natalia, a woman from Ukraine, a graduate student at GWU who worked as a bartender at the Tabard Inn, a classic boutique hotel near Dupont Circle.

    Sophie Mebarki & Timothy Kim

    And Anne-Sophie Mebarki, a French girl who would be completing her bachelor’s from Catholic University this May. “I would like to work for a startup, and I love food. Are you hiring?”

    “Absolutely, we have internships available. You should meet Suzannah, who speaks French fluently.

    Yoomie Huynh admiring the shrimp noodles

    Yoomie Huynh immigrated to Sioux City, Iowa, from South Vietnam with her family in 1985 due to the economic and social aftermaths of the Vietnam War. “Have you heard of Four Sisters in Virginia? Their family serves amazing Vietnamese dishes beyond pho.”

    Then there was Quentin Edwards, who lived just a block from me in Anacostia. His Federal Emergency Management Agency (FEMA) office was a block from the Smithsonian Air & Space Museum. “I work only seven blocks from Chinatown, so I can come to more of your events.”

    Quentin Edwards @ Absolute Thai

    “Well since you love to run, you are welcome to join our EU Embassy Run this May? It’s kind of like a half marathon combined with an adventure race.”

    “Absolutely, I’m planning to do a Tough Mudder this fall, so this will be a good forerunner.”

    Photo Album


    March 11, 2014

    Absolute ThaiMarch 11, 2014

  • Iron Chef

    Iron Chef

    One sunny weekend during the fall of 2013. The restaurant scene in G-Town was abuzz with tourist activity. I passed Georgetown Piano Bar and then Jinx Tattoo parlor, soothing sounds of reggae music emanated from the brown brick establishment. Bandolero was next and this is where I hoped I would cut my first big deal.

    I was taken aback by the “Day of the Dead” atmosphere complete with metal cemetery gates and faux animal skulls hanging eerily on the walls. The interior was dark, the music deafening, the entire ambience spooky and western-chic.

    I sat at the bar and ordered suckling pig tacos and grilled corn on the cob. The bartender poured me “El Bandolero”, their house Margarita on tap. He garnished it with lime and it was delectably rimmed with citrus salt. 

    After my meal, I waited anxiously, wondering whether I should order another cocktail. 

    Luckily, when I turned around, I came face to face with the Top Chef, himself, Mike Isabella. He wore his usual gray short sleeve chef coat, his right arm adorning a brass-knuckled pizza cuter tattoo, and on his left a brand new Mexican Cowboy. He was clean-shaven and wore a big smile. But his voice was gruff and he seemed dismissive.

    “Thank you for showing me your website, but we’re not interested in your service. We have our own publicist and graphic designer. Our business is doing just fine.”

    “How ’bout hosting an event here, say 20-30 people, select appetizers, social media coverage, you name it?”

    “You’re welcome to speak to our manager to arrange an event. But we’re quite busy as it is, and we won’t be comping any meals.”

    Shortly, after Isabella went back to the open kitchen, I returned to my pedicab and quietly rode to my next stop. As I steered down L St towards the GWU campus, I passed Bar McFadden’s to my left and 51st State Bar to my right, both great establishments to catch a game after work. But for now, I had seen my share of D.C. eateries. Tomorrow, I would venture into the Commonwealth to engage with other Top Chefs.

    Crystal City, VA. has for many years been the home of military contractors and govies. During lunch and happy hour, they frequently congregate on restaurant row or at José Andrés’ Jaleo enjoying traditional as well as cutting-edge flavors.

    Adjacent to Jaleo on Crystal Drive was Chef Morou’s Kora, a trattoria-style Italian restaurant that opened a couple of years ago. 

    As I approached the street-side glass doors, fondant blue jays chirped from olive trees that billowed over the sidewalk.

    When I entered, I was greeted with dangling tree branches. Glowing tree canopies created a sense of intimacy. On the wall behind the kiln-fired pizza oven, decal tree branch silhouettes conferred a feeling of calm and relaxation.

    I sat at the bar and ordered a Dark & Stormy. Then devoured a slice of the chicken pesto pizza.

    Minutes later, Chef Morou entered with his crisp, white chef coat and toque.

    I immediately recognized him. Slim and handsome with a pencil-thin mustache and goatee. The winner of an Iron Chef America competition in D.C., Chef Morou once challenged the invincible Bobby Flay in Season 3.

    “Love the ambience Morou. It’s so sophisticated and chic.”

    “Thank you, I got your email and looked over your site.”

    Chef Morou who grew up on the Ivory Coast, cooks like he talks “American with an accent.”

    “So would love to build a new website for you to go with your contemporary design.”

    “Well, I know a thing or two about tech, I studied computer science in college. But lately, I’ve been quite busy scouting a location for another restaurant in D.C. and launching my African spice lines.”

    “I understand that you’re very busy. That’s why you should hire us to promote your restaurant and feature your dishes.”

    “Ok, but I have a big event tonight in Farrah Olivia that I have to plan.”

    “Super, Bien, et toi.”

    Although Morou was still contemplating, his response was more favorable and warm. I returned to my batmobile and rode through restaurant row keeping vigilant for new clients.

    The following week, I got a text message from Morou.

    “Thanks for visiting. My wife, Heather, says your service is nice but unnecessary. It’s like adding oil to pasta water.”

    “I know that marketing and social media is considered the low-hanging fruit, but it’s extremely valuable to boost your bottom line.”

    “Just look around you. We have a lot of overhead. Our restaurant is gigantic and our ceilings are 24 feet high – you can fit a church in here. Our utility bill alone is sky high.”

    “I totally understand Chef, but what if we hosted an event. We would invite 20-30 people, you comp the meals and we in return will feature your cuisine all over social media.”

    The next day, I contacted Michael Galang, founder of the Thursday Connect meetup group to see if he would help promote the event. Each person would pay $20 and we would split the proceeds. 

    Morou was born and raised on the Ivory Coast in West Africa and learned how to cook by watching his mother prepare feasts for their large family of 33 children. When he immigrated to America in 1988, he was hired as a dishwasher at Ristorante I Ricchi and was eventually promoted when a co-worker quit an hour before opening. Eventually, Morou was hired as the executive chef for Signature. Lobbyist Abramoff, who owned the restaurant, frequently provided free meals to sway lawmakers. Tom DeLay, Bob Ney, and John Doolittle were his favorite guests

    But after the scandal hit the news, politicos no longer wanted to be seen at the restaurant, and the restaurant was doomed to join D.C. Eater’s list of Closures.

    On the morning of the event, there were only 10 RSVPs and a few more that indicated interest. But we had room at our table for 20, and we needed butts in every seat.

    It was then, that I gave my good friend Jackie a call. 

    “Hey Hon, we need a big favor. How quickly can you contact your friends to come to an Italian dinner at 7?”

    “I’ll go through our listserv with BookaLokal (marketplace for group dining experiences) and see what I can arrange.”

    “You helped me tremendously with the Chinese feast at Ming’s, if you could pull a monkey out of the hat, I would be indebted to you for life.”

    Two hours prior to the event, Michael and I waited anxiously hoping for a decent turnout. We nibbled on calamari and sipped on Heavy Sea Lager. Little by little people started to trickle in. By dinner time, over 25 guests had shown up. We had met and exceeded all expectations.

    Jackie was enjoying the squid ink tagliatelle with clams and calamari. “Compliments to the Iron Chef. So why did you name your restaurant Kora?”

    “Our first restaurant was Farrah Olivia, named after our first two daughters. You can see a portrait of our three-year-old daughter Farrah on the wall.”

    We turned our heads and admired the Andy Warhol-like portrait of Farrah.

    “Our third daughter’s name is Kora, and the only thing she eats is pasta.”

    Samantha Elizabeth took a sip of her Arnold Palmer “The salmon penne pasta and chicken marsala were out of this world. Cooked perfectly with large portions and reasonably priced. The sauteed mushrooms in marsala sauce over a pan-roasted chicken breast was incredible.”

    “So glad you came Sam, and thanks for bringing your friends.”

    “Absolutely, I told them about the citrus burst dessert and they all had to try it.” (a slice of lemon cake topped with white chocolate buttercream and shavings served with a scoop of lime sorbet and Grand Mariner infused mandarin oranges.)

    We were able to photograph all the dishes and we were able to garner all the content necessary to feature them on RUNINOut.

    Unfortunately, Suzannah couldn’t make it. She planted the idea of visiting celebrity chefs but she was now working on her own startup idea. I didn’t expect to keep someone that talented for very long.

    And Jackie, who came through in the clutch, did not have to pay a dime. All her food and beverages were comped by me. She had become my go-to miracle worker, and someone I would rely on whenever I got in a jam.  There would be many more jams and like a 9th inning relief pitcher, we hoped to escape them all without allowing a run.

    “What a smashing event. What’s next on your plate?” Michael asked.

    “Haven’t given it much thought. It’s football season, so perhaps a Florida Gators watch party?”

    “Yeah, sports is nice, but you can’t always rely on me to help out,” Jackie commented.

    “I could use ten of you, frankly.”

    “Then you should interact with the D.C. food bloggers. Chef Morou and other restauranteurs like him need lots of coverage and publicity.”

    Michael took a sip of his Blue Moon. “Have you thought about hosting a comedy night or feature live entertainment?”

    That was an interesting suggestion, one that I would have to ponder.

    After dinner, there wasn’t much nightlife activity on Crystal Drive, so Jackie and I and a few others crossed Route 1 to 23rd St where there is a small, bustling enclave with a bundle of hookah shops and international eateries

    Right in the center stands Freddie’s Beach Bar, Northern Virginia’s longest-running gay bar.  The beach-themed, purple-lavish bar is adorned with rainbow flags and pink flamingos.  Freddie Lutz, who grew up down the hill, has owned the business for over 12 years. He is an affable man, a respected community leader and has been working in the industry for over 35 years.

    He opened Café Italia 20 years ago and then decided to open up a Gay bar up the road.

    Before the repeal of “Don’t Ask, Don’t Tell” many gay service members were in the closet. All it took was someone to even think you were gay to snitch, and you would be facing a bad conduct discharge.  That’s why Freddie’s served as a safe refuge because it was advertised as a “straight-friendly” bar.  This gave everyone protection – they won’t have to worry about being caught because straight people went there too.

    When we walked in, we knew right away we were going to have a blast.  The bar was filled with patrons knocking back pints of Devil’s Backbone. A Ballard from Doris Day was belting in the background.

    We found Freddie himself going table to table, mingling with customers like he was running for mayor of Crystal City.

    “Freddie’s is the most diverse bar in the DMV. It bridges the gap between the straight and gay communities – that’s one of the most magical things about us.”

    After chatting with Freddie and ordering our beach-inspired cocktails, I came upon two of my friends who had actually been my tenants for the last eight years.

    Dywayne and Ty were enjoying the music, ambience and cuisine.  

    “We just came from dinner at Kora just across Route 1. You guys need to come to one of our events,” I suggested. “How’s Wade Road?”

    “Everything in the apartment is fine. I will pencil that in on our calendar. By the way, you can come by Home Depot sometime and pick up your rent,” Ty said. “Unless you just want me to mail it to you.”

    “Home Depot is fine. I gotta buy some supplies anyway. Can I find you at the Customer Service Desk?”

    “Absolutely. You know which days I’m off. I can’t hide from you.”

    “Freddie’s is such a great place to get together. We need one of these in every city,” Dywayne said.

    “Couldn’t agree with you more. It’s such a great atmosphere.”

    Despite Freddie’s popularity, gay bars today are dwindling since many bars have accepted the LGBTQ culture and have adopted drag shows to their regular performances.  Freddie’s has been a huge building block for the community and fortunately will be here to stay.

    “Next time, you have a craving for pasta, visit Café Italia down the road. They’ve been a fixture here since 1976.”

    “Will do. And thanks for bridging the gap in our community.”

    “Thanks for coming over,” Freddie said. “See you at Freddie’s Follies on Saturdays.”

    Back then Freddie’s and the D.C. sports bar Nellie’s were one of the few venues that featured drag brunch. Now it’s so popular, that mainstream venues are serving up drag with their eggs benedict and mimosas.

  • Raqs Baladi

    Raqs Baladi

    On November 11, 2013, Super Typhoon Haiyan slammed into the Philippines causing massive loss of life and a trail of destruction in its wake. Battering the archipelago with wind gusts of up to 168 mph, it was the deadliest cyclone on record.  I, along with my expanding network of Fil-Am friends watched in horror as the island nation struggled to bury the dead and deliver food, water, and medicine to the suffering.

    So I was encouraged with hope when I got a call from my veteran friend, Kim “Dancing Queen,” a self-proclaimed musical arts fanatic, foodie and lover of anything Asian, particularly Cantonese.

    “Have you ever visited Medaterra in Woodley Park?”

    “Afraid not. I normally stay close to downtown. I don’t venture that far north on Connecticut Ave.”

    “Well can you please reach out to the owner, Angela? She wants to host a fundraiser for the Philippines typhoon relief, and I thought you would be the perfect choice to spearhead it.”

    “I’m deeply honored that you would help out. I will contact her first thing.”

    Angela was happy that I agreed to spearhead a fundraiser.  “Post an ad on Facebook. Let them know that 50% of proceeds of food and drink will be donated to AMCROSS.”

    Angela and I also reached out to all the Filipino-American groups as well to a vast variety of meetups in the area, and we were delighted that over 100 people came to dine and donate money. By the end of the night, we had raised $1,200 for the American Red Cross, and Angela Aly was thrilled. “The event was enormous, and you executed like a champ.”

    “My heartfelt thanks to you for offering your space and amazing specials. I appreciate Kim for reaching out to me and my gratitude for everyone who showed up and provided unconditional support.”

    “Yes, the donations will help tremendously and we’ll keep praying for the victims for basic supplies, comfort, and healing.”

    “Without a doubt. Say, so how’s your cafe doing? Do you get a lot of foot traffic at lunch and after work?”

    “Some, but the young folks prefer to hang out on U St, H St, and 14th St nowadays.”

    “Well, lemme see how I can help you. We’re pretty skilled at leveraging social media so we can place butts in seats for those strolling casually down Connecticut Ave.” 

    The following week, I pitched camp at the Mediterranean bistro taking pictures of dishes and featuring them on the website.  In my free time, I would ride my pedicab through Woodley Park, picking up riders who didn’t want to walk the half-mile uphill from the Metro to the Smithsonian Zoo.  Connecticut Ave is lined with restaurants and sidewalk cafes and there was plenty of foot traffic after work and on weekends.

    I also took the opportunity to visit neighboring restaurants in the rustic enclave including the Lebanese Taverna, Open City, and the Afghan Grill. Woodley Park was a small village bounded by Rock Creek Park and the zoo.  But it was an international hamlet with ethnic cuisines from all corners of the world.

    The Lebanese Taverna serves classic, Mediterranean cuisine in a modern, contemporary setting.  In 1976, Tanios and Marie Abi-Najm boarded a cargo ship in the dead of night with their five children to escape the civil war in Lebanon.  After working at local restaurants for three years, they saved enough money to purchase the Athenian Taverna in the Westover neighborhood in Arlington, VA. They made a modification in the sign to read Lebanese Taverna and the rest is history.  Today, the business has bloomed to six restaurants, four cafes, and a market and deli.

    The chicken shawarma was roasting on the pit with onions and cherry tomatoes embedded in between slices to give it a juicy flavor.  As the inverted cone of meat turned slowly on the rotisserie, the chef deftly sliced thin shavings from the outer layer to make the crowd favorite, doner kebab.

    At the bar, a stylishly chic couple started off with the bread – a football-shaped pita of hot, chewy goodness which they dipped in hummus with the right amount of tahini and olive oil.

    Then as an appetizer, they ordered shawarma sliders with hot slices of lamb stuffed inside a soft pillow of bread.

    The entree was braised lamb shank with white wine, the tender chunks were falling off the bone.  They made room for dessert — baklava, phyllo dough stacked with honey, and pistachios to cap off a perfect meal.

    I sat at the bar and ordered an Almaza, a mild and smooth Pilsner brewed and bottled in Lebanon.

    [ Image: Screen Shot 2022-02-05 at 1.33.17 AM.png ]

    Lebanese Taverna bar

    I visited the manager, Charlie Ayoub. “What’s RUNINOut, and how do I know you’re some fly-by-night operation.”

    “Well, we have hundreds of thousands of users in the D.C. area and we were just selected ‘Best of D.C.’ in the Readers’ poll.”

    “How good are you with managing events?”

    “Well, we just organized a fundraiser at Medaterra across the street and raised $1,200.”

    “Alrighty, hot shot. Let’s see if you can arrange an Arabian nights themed party for us.”

    I looked at Charlie wide-eyed and baffled. Did he want fire dancers, sword jugglers, snake handlers?  Perhaps I could ask some of the folks from the drum circle in Meridian Hill Park to participate.  We can set up henna art and have tarot card readings.  Maybe I’ll bring Apollo and have him fly to different customers and eat their pita bread dipped in olive oil.

    “Oh certainly, Charlie, there’s no event no matter how wild or exotic that I can’t handle.”

    “Super, traditional Arab folk music with Raqs Baladi please.”

    I immediately called Sonia Herrero.

    “Raqs Baladi—that’s Egyptian belly dancing,” she informed me with a chuckle.

    “Well can you help out a hopeless fellow? I’ll let you take Georgia out for a hike.”

    “Would love to, but I just started a new job at the Department of Education, so I can’t commit right now.” However, I would love to see Apollo.”

    “Cool, let’s make a date to go biking, and he’ll tag along.”

    “Nope, busy.”

    “Well, we got the EU Embassy Run in May, and all the Embassies love to see Apollo.”

    Next, I called Angela and briefed her on my meeting with Charlie. 

    “Don’t stress out. I’ve got the perfect solution for you.” 

    She wrote down a name and number on the back of the menu. “Asala, call her, see if she’s available.”

    I dialed the number with trepidation. 

    “Hello, who’s this?”

    “Umm, this is Angela’s friend from the Medeterra. Do you know anything about an Arabian Nights performance at the Lebanese Taverna?”

    “Wait, are you the fella riding the pedicab up and down H St during the summer Fest?

    “Yes, the one with the squawking parrot that matches the color of your veil.”

    “Certainly, I would be happy to dance at your event. As long as you’re able to make the arrangements behind the scenes.” 

    Raqs Baladi is an Egyptian dance that originated several hundred years ago performed by ordinary countrymen and women during gatherings and celebrations. Women moved core body parts like the spine, abdomen, pelvis, and legs helping them to develop core strength and a healthy reproductive system. People were enthralled by seeing the women move their hips, so the dance took off, spreading all across the middle-east and into India.

    Jennie “Asala El Masri” discovered belly dancing in 2003 after enduring a knee injury from high school sports.  Belly dancing served as an excellent therapy as she developed her core. Today she still loves sports but has found that dancing feeds her passion for movement and music.  Her performances remain in high demand, and she has performed for a wide range of venues including festivals and embassies.

    It was definitely my responsibility to market the event to bring a decent turnout. Asala didn’t dance for free, and it was my job to bring in enough revenue to ensure her happiness. I, on the other hand, worked for a pat on the back and an open tab.  The golden Almaza pilsners were refreshing and crisp and they always paired nicely with shawarmas and doner kebobs — I ate like a sultan and drank like a commodore.

    And when the lights dimmed, and the majestic mejance chimed, Asala emerged from behind the red curtains, moving deftly like an eloquent diva.  Her giant wings made for a truly dramatic entrance eliciting accolades from the enthralled guests. Each instrumental note hummed in unison with the elegant strides of her toned core and her undulating belly.

    We continued every Thursday night in April, hoping the word would spread quickly and her magical allure would entire millenials in droves. Her costume was consistently glamorous and her choreography flawless. And with the succulent Lebanese cuisine and Charlie’s hospitality — I felt sure we had all the right components for a huge hit.

    True to form, she readily got diners to rise on their feet and celebrate this ancient art form from Mesopotamia. And Asala interacted remarkably well, displaying her elegant smile and keeping the audience entertained and captivated with a sensation of enigma and glamour.

    Perhaps there was no other night where her prowess was on display than on April 13.  If no courageous soul rose to the floor, Asala would pick an innocent victim. From the corner of her eye, she saw a nice gentleman smiling and seemingly enjoying himself.  So she went over to tie her veil around his head, only to notice that he was wearing a priest uniform. Charlie gasped. Asala glanced over and caught his expression and dreaded catching his wrath after the show.  Surprisingly, everyone else seemed to get a kick out the entrapment and many thought that she had planned it out from the beginning.

    All the online reviews for the food, service and performance were glowing, but sadly, the attendance continued to be sparse.  Very few mainstream Washingtonians were fans of this exotic art or were willing to drive up to sleepy hollow to participate. Instead, they congregated at the more popular hub: H Street, 14th Street, Adams Morgan, and Dupont Circle at the hip hop lounges swaying to the familiar beat of go-go, funk and R&B.

    My immediate reaction was to call Jackie Woodbury for another lifeline.  Maybe Wayne Manigo could infuse the show with light-hearted laughter.  We even discussed having Asala dance to classic rock — an idea that was immediately shot down by Charlie. But if we didn’t draw a large enough crowd, he would be scrap the rest of the shows.

  • Five Qualities of the Diaspora

    Five Qualities of the Diaspora

    There were two milestones I needed to achieve in order to complete my MBA — a new venture capstone project and a study abroad trip to compare and contrast cultures, business practices, and management styles.

    In the spring semester of 2012, I enrolled in a six-week course entitled Engaging Diaspora Communities for International Business and Development. It was taught by Dr. Liesl Riddle, the associate dean of GW’s School of Business who has written extensively about diasporas and international entrepreneurship. 

    The course studied the diaspora communities in the US and abroad and their motivations for sending remittances to their home countries to spur growth and prosperity. A vast majority of the diaspora who return to Ethiopia are starting businesses and creating jobs. The class culminated with a week-long trip to Ethiopia to take what we learned and apply it firsthand.

    There are an estimated 2.5 million Ethiopians living outside of Ethiopia. Many of them live in Washington, DC, so this particular diaspora was the perfect one to focus on.

    “I want you all to contemplate what you expect Ethiopia to be like, compared to what we observed once we are actually in the country,” said Dean Riddle.

    The GWU MBA class departed from Dulles excited about the adventures ahead. When they arrived at Addis Ababa 14 hours later, they were sleep-deprived and jet-lagged but enlivened nonetheless. Situated in the Horn of Africa, Ethiopia is a rugged, landlocked country and the cradle of humanity where Homo Sapiens first walked on two legs.  It is the “Land of Origins”…of humanity, language, and of course one of life’s greatest pleasures – coffee arabica.

    Since it was too early to check into our suites, Dean Riddle arranged for us to do some sightseeing. Our first stop was the Holy Trinity Cathedral, a product of the colonial period imbued with rich history and majestic architecture. 

    Many tourists who visit Washington, DC yearn to visit the Smithsonian Natural History Museum to ogle at the Hope Diamond. Likewise, an obligatory stop in Addis Ababa is the National Museum of Ethiopia to admire the Lucy fossil.  She is 3.2 million years old, and the most famous early human ancestor because she walked upright. Unfortunately, the bones we saw were not the real Lucy, but plaster replicas. The original skeleton is displayed at the Cleveland Museum of Natural History. Ironically, it was offered to the Smithsonian in D.C., but turned down due to a resolution that early human fossils should be stored in the country of origin and to make displays in other countries with fossil replicas. It’s like traveling 7,000 miles to meet a fairy tale luminary, only to find out she’s half the world away on a sabbatical. But real Lucy or not, we were ready to do some slumbering as we finally headed to the hotel.

    On the way to the Ramada we were greeted by the impressive stone monument of the Lion of Judah roaring over the city, a crown jewel of the infamous Haile Selassie. 

    Finally, at the lodge, I took a long shower and squeezed in a power nap, but by nightfall, we had to gather up for our first guest speaker – Addis Alemayehou, a serial entrepreneur who returned to his roots and has become a household name in Addis. He founded 251 Communications which has grown into one of the leading PR and communication firms in the country.  

    “I started my entrepreneurship endeavor here when the war between Ethiopia and Eritrea was just coming to an end and the economy at the time was in shambles,” Addis said. “I lost my iPod and missed having my playlist with all my favorite songs, and realized that there were many people who also enjoyed Western music. So I started the first English Speaking FM Radio station in Addis. A good business is always one that finds a need in society and fills that void.”

    “Are there lots of opportunities here for startups?” my classmate, Marilu Ortega asked.

    “Business in Ethiopia flourishes out of sheer need. If you were to spend a week in this country, carrying a notepad and writing down everything you wished you had but didn’t, you would finish the week with at least 35 promising ideas.

    “How is the labor market here?” Erin Dahan asked.

    “Steadily improving every year. Wages are low and there’s lots of talent here.  Foreigners are investing and diasporans are returning and creating millions of jobs every year.”

    The next day, we met one of those diasporans who had contributed enormously to the job market. Daniel Gad immigrated to the US after school in search of better career opportunities.  After serving as an executive for AT&T for 20 years and building a nest egg, he decided to return home. When he met with the Chamber of Commerce to see where he should invest, they steered him to the field of agriculture.  Daniel deep-dived in the industry and discovered that flowers are a multi-billion dollar export business. He then created a 28-hectare rose farm called Metrolux Flowers which he successfully exited.  He now manages and operates Omega Farms, a leading vegetable production farm that produces and sells high-value vegetables to the EU.  He is currently collaborating with PepsiCo on a partnership called EthioPEA aimed at chickpea production which would hire over 10,000 farmers. Daniel Gad is undoubted “mining gold from the dirt.”

    * * *

    One industry that is facing a difficult time getting diasporans to return is the medical field.

    “There are more Ethiopian doctors working in Washington, DC than in Ethiopia,” said Dr. Asfaw Atnafu, a professor of radiology at Addis Ababa University and the Head of Telemedicine at the Black Lion Hospital

    One issue that Dean Riddle taught us in class is the concept of “brain drain”. In Ethiopia, many students leave the country to study medicine, but the vast majority do not return. Dr. Atnafu who studied medicine abroad was given a very lucrative offer to practice medicine in the UK. It seemed obvious for him to accept it. But one day, his mentor saved a very well-known British official who was suffering from a severe brain injury. The surgery was such a success that he was interviewed by the BBC. They asked him why he was returning to his homeland. The doctor said that Ethiopia would be safer now because they would now have one neurosurgeon. That one sentence changed Dr. Atnafu’s perspective, so he decided also to return.

    Ethiopia is one of the fastest-growing countries in Africa with more than 104 million people. The country has made significant health care gains lately, such as lowering infant mortality, but more work needs to be done — particularly in rural areas. Healthcare, something that many Americans take for granted is a precious resource in many Third World countries and needs to be drastically improved and will be key to boosting economic growth.

    Black Lion Hospital

    Dr. Atnafu was not focused as much on remittances as he was on the social and educational aspects that diasporans can have on Ethiopia. That was why he’s big on telemedicine. Much of the engagement he facilitated was through knowledge sharing and training conducted virtually. In addition to receiving input from diasporans abroad, the medical community in Ethiopia can contribute to the medical dialogue by sharing their own experiences.

    I wish my former boss, Admiral Robinson had an opportunity to meet with Dr. Atnafu. As the Surgeon General, responsible for seeing healthcare for the Navy and Marine Corps throughout the world, he was a big proponent of telemedicine and would have loved sharing information with Ethiopia on how to make healthcare available to everyone.

    * * *

    We also met with Dan Rosenthal, the Commercial Officer at the U.S. Embassy. Ethiopia is a state-run economy and with the government overseeing the development, there is a lot of red tape.  Thankfully, the country is starting to privatize and is looking for foreign investors to improve the quality of life for Ethiopians.

    “The five sectors that are the most important for the future are Telecommunication, Agriculture, Manufacturing, and Power.  These industries will create the maximum number of jobs leading the country to a dynamic future.”

    “What are some of the major draws for international investors?” I asked.

    “Duty-free imports of capital equipment, tax exemptions, cheap electricity, a thriving local airline with a large international footprint, and duty-free access to the US market through the African Growth and Opportunity Act. But probably the most attractive is low wages — the country wants to keep its wages low to attract investment for its manufacturing industry.”

    “But low wages will barely lift workers out of poverty, and once workers gain skills, they will leave their jobs to seek higher-paying jobs, resulting in high attrition and higher training costs.”

    The field trip wasn’t all meetings and business attire. We also went to enjoy the food and culture. And Dean Riddle recommended we visit the 2000 Habesha Cultural Restaurant. At first glance, the restaurant offering a buffet of traditional food and a stage show of dancing and singing looked like another tourist trap. But you cannot judge a venue by its clientele.

    2000 Habesha Cultural Restaurant

    We loaded up with large platters of injera and wot and sat up front to enjoy the festive performances.  The veggie-friendly dishes were anything but boring. The healthy portions included ruby beets, lentils, salad, carrots, green beans, and chickpeas and were flavored with garlic, paprika, and rosemary. After a few glasses of honey wine and bottles of St George beer, a couple of brave souls sauntered on stage and performed the Eskita (traditional dance moving the shoulders).

    The next day, Dean Riddle and several of my classmates visited the Boston Day Spa nearby. They had a relaxing time to refresh and detox until one or two of them accidentally imbibed on the tap water that was served to them and immediately realized they weren’t in Boston USA. Ethiopia has made impressive progress over the past 10 years on improving water quality, but the water supply is still very contaminated and should not be drunk. Needless to say, a couple of them caught gastroenteritis and had to rest at the hotel to recuperate. 

    At this trailblazing spa, we got to meet with Tadiwos Belete, a diasporan who trained as a hairstylist and attended cosmetology school in Boston. When the Derg regime overthrew the Ethiopian monarchy in 1974 and established a brutal dictatorship, Tadiwos, at the age of 15 decided to flee on his own to Sudan. There he was even paid by farmers to scare off birds feeding on crops. After a few years of roaming about, he applied for refugee status in the U.S. and moved to Boston where he worked odd jobs until he decided to become a hairstylist.

    Boston Day Spa

    After saving money, Tadiwos wanted to open up a salon in the city’s poshest neighborhood, but nobody wanted to rent to an unestablished immigrant.  He decided to reach out to the owner of a building on Newbury St by inviting him for dinner at a nearby Ethiopian restaurant to get acquainted. The owner was sold by his negotiating skills, and in 1998, Tadiwos opened up his first hair salon called Konjo (beautiful in Amharic).  

    It wasn’t long before Tadiwos started to feel a longing to return to his homeland. He developed the idea of starting a luxury spa, hair salon, and hairdresser training school in Addis Ababa.  But he didn’t have the funding.  He asked nearly every customer who got a haircut from him to partner with him and invest in his country.  After asking nearly a thousand people, one Taiwanese woman reluctantly agreed to come in as a silent investor. Tadiwos built an office block on crumbling, dilapidated Africa St, where many had not dared to set foot. His relatives thought he was crazy, but he wouldn’t be deterred. 

    Nine years later, business is through the roof, and his brilliant idea has spurred dozens of other spas to sprout all over the city. Tadiwos has also embarked on a development boom, opening up a restaurant and a wine bar downtown along with two luxury resorts a couple of hours from the hub. In all, he employs over 1,500 people spurring the economy. We had the opportunity to visit Tadiowos’ Kuriftu Resort, a 28-room tourist retreat in Bahir Dar, at the source of the Blue Nile river.  It’s an amazing place with great food, hookah, and a splendid lake where you can go on a relaxing boat ride. And like Boston Spa, they have a massage, steam, and sauna to top off a very relaxing retreat from the city. Just remember not to drink the water.

    On the way back to the city, we stopped at the legendary Tiya Stelae, an archaeological site containing 36 enigmatic monuments. Each obelisk-shaped stone is engraved with primitive, clear images of swords, shapes, and figurines. To date, no one has been able to determine the age or the purpose of these carvings. One reason why they call Ethiopia a “Land of Mystery.”

    legendary Tiya Stelae

    Finally, we got to visit the Commodities Exchange, established just four years prior. The country’s two major goods exports are not surprisingly coffee (29%) and cut flowers (14%).

    Ethiopia is also a land of rich opportunities for investors, from all over the world. That is why it is projected to be Africa’s fastest-growing economy, and perhaps one of the fastest globally. Labor is fairly inexpensive and highly skilled and the country has made huge investments in infrastructure and manufacturing. The government is making reforms to unleash the private sector and has wholeheartedly embraced the diaspora for impactful development projects. Returning diaspora also share invaluable skills, education, and experiences they acquired from the West. In order for the motherland to optimize development and job growth, she must continue to forge lasting, meaningful ties with this salient community, translating into sustained, measured growth in the years ahead.

    But the road to investment is a rocky one. Diasporans are facing a huge information gap in the current market and steep odds that they will reach their lofty goals. That’s why it’s highly imperative that they conduct proper research and fully understand the industry and the market in which they are operating in.  They need to be savvy innovators and shrewd negotiators in a volatile and intransigent market.  What I found noteworthy was the resourcefulness and resilience of the diaspora community. Through grit and resilience, many persevered and ultimately made a significant difference for their country and citizens.

    On the final day of our journey, I sat down with my friends to discuss what we learned. 

    Rasheida Knight was really smitten with Addis Alemayehou. Addis has been able to achieve massive success because he was innovative.  Most people who lose an item of value like an iPod would regard it as a setback. Addis viewed it as an opportunity to fill a void. He reflected on how important his playlist of Western music was to him and realized that there were many Ethiopians that felt the same way. He conducted a target market analysis to understand the size and scope of the audience and researched what was needed to launch the first private English-speaking radio station, Afro-FM. He not only tried to understand how people work, but he also wanted to understand how things work. And in so doing, he documented everything. 

    “If you were to spend a week in Ethiopia and write down everything you wished you had but didn’t, you would come up with tons of innovative ideas.”

    Marilu Ortega enjoyed her time at the spa and was thus impressed with the innovativeness of Tadiwos Belete who thoroughly researched the local market and felt that a day spa business could thrive there. People thought he was crazy, but he understood the potential customer base and was confident that the salon would be a huge success.

    But Tadiwos didn’t have the funds or resources to make all this happen. He was an effective negotiator beginning in his Boston, MA. days when he skillfully convinced a building owner to lease him space to open his first hair salon to when he convinced one of his customers to invest in his business venture abroad. Without his ability to listen, communicate and persuade, Boston Day Spa would never have been built. 

    Tadiwos Belete

    Erin Dahan was impressed with Tadiwos’ resourcefulness. At the age of 15 and living in a Sudanese refugee camp, he was able to survive and find a way to show his usefulness to farmers and work with the Catholic Church to immigrate to the U.S. He lived in Boston for 20 years and through resourcefulness and grit, managed to save money and learn an important skill that led him to build his luxury spa business franchise.

    Brady Shannon also enjoyed hearing about the resourcefulness of Daniel Gad. After living in the U.S. for 20 years, he was shocked when the Chamber of Commerce recommended that he invest in flowers. To be successful in agriculture one has to be highly resourceful. For one, the country did not have access to modern farming equipment. They still used pitchforks and plowed with donkeys. Daniel eventually sold MetroLux Flowers and started a new business in horticulture called Omega Farms. He did a lot of research and observed how his farmers harvested chickpeas. He then realized that by being more resourceful and making small improvements in their handling processes, his farmers would be able to increase production by 30%.

    “I like to use the analogy of gold in the dirt,” said Daniel Gad. Ethiopia has a lot of dirt. The key is to find out how to get gold out of it.”

    Rashida, Marilu, Erin & Brady

    Marilu sympathized with the huge healthcare challenges the country faces. “Their resourcefulness in utilizing telemedicine is both novel and remarkable,” she said. “Dr. Atnafu has made huge sacrifices and has done a remarkable job.”

    All the entrepreneurs we met, made bold decisions and took huge steps to start their businesses in a very risky and volatile environment. There was a huge information gap, and they faced steep odds against reaching their lofty goals. When faced with challenges, some of them had to take a step back or make a drastic course change, but they always kept their eyes focused on their goal and navigated towards it.

    Even 10 years later, I remain inspired by the group’s resourcefulness, their deep understanding of the current market, their ability to broker and negotiate, their willingness to adopt innovation, and their courage to take the next step.

  • Tara Temple

    Tara Temple

    June 24, 2014

    It used to be part of the Tara Thai chain. But with a new owner, new renovations and Buddhist sculptures flanking the entrance, the name morphed to Tara Temple. If D.C. was the banquet hall, Arlington was the backyard. It was a town where I had the least amount of clients and the fewest number of events. So when manager Shine Chuenyam invited me to host an event at the Temple, I was more than happy to oblige.

    When I approached, I was met by two mythical stone lions standing guard at an ironclad double door. As I walked in, I could see that the foyer was shaped like the entrance of a Thai temple with shiny red columns and a sweeping temple roof. 

    I was greeted by stone statues of Buddhist deities praying. And also familiar faces — Wayne Manigo my favorite local stand-up comic, and Orlando Darden, my favorite trainer were already seated at the bar. 

    The Temple was spacious with a large oval-shaped bar, plenty of comfy couches and semi-circular booths for those who yearn for a private conversation. The decor was sleek and modern and it definitely set the tone for the entire evening. 

    As I made my way around the bar, I noticed two lovely women with bronze skin tones and golden brown hair.

    Deb Santos & Roxana Johnson

    “Are you two sisters?”

    “Close, we’re best of friends.”

    “From around here?”

    A petite girl with a toothy smile donned in a yellow floral print dress pointed to her friend. “Roxy is — born and raised. I’m Deb from Chicago.”

    “Great sports city. So you must love Mike Ditka and Michael Jordan?”

    “Absolutely, and Roxy is a huge Redskins fan, so she loves RG3 and Joe Theismann. I’m a huge Blackhawks fan.”

    “And home of the deep dish pizza — what your favorite type of food when you’re really hungry and you care who you’re eating out with?”

    Deb nursed her martini with extra vermouth. “Hands down, Sheecago is the best. Love the wood-fired pizzas from Matchbox to go with the milkshakes from Ted’s Bulletin.”

    Roxy took a gulp of her Singha.”The birria tacos from El Rey and the soy garlic wings and kimchi from Bonchon.”

    “Sounds perfect. And I just love the 1920’s art deco setup at Ted’s and the shipping container design at El Rey.”

    It was at that time that Wayne came by to steal the show.

    “And for laughs, you should check out the Bier Baron Tavern and Comedy Loft.”

    “Girls, this is Wayne our resident comic. He’s also my top promoter who will attest to the fact that on RUNINOut you can search for your favorite type of food, events, ambience, or even team sports, and the site will provide personalized recommendations in the local area.”

    Roxy’s eyes lit up. “Really, can you search who is serving the wheat beer, Hell or High Watermelon?”

    “The Cantina Marina at the Wharf,” I replied in an instant.

    “Can you search for places that are pet friendly?” Deb requested.

    I quickly tapped into my phone. “Wonderland Ballroom — do you own a rescue?”

    “Don’t have one yet, but I really want a Dalmation — heard they are beautiful and brainy.”

    “Sweet. I have a pit bull named Georgia and a sun conure called Apollo — my parrot who likes to drink Guinness at the Irish Channel.”

    Next, I strolled over to greet Christine who was sipping on a Singha Mojito while waiting for her lobster sushi roll.

    Shortly after, Khoi Tran showed up. An Air Force officer stationed in the Pentagon, he is also a food connoisseur and loves to blog about his experiences. 

    “I love a Thai restaurant that serves good sushi,” he said. “Sushi that’s creative with a fine presentation.”

    Shine Chuenyam brought out the next delicacy — the Sunomono Salad consisting of octopus, cuttlefish, cucumber, and seaweed over a bed of shredded white radish with sweet rice vinegar and sprinkled with sesame seeds. 

    For two hours, Shine kept putting out phenomenal appetizers like we were Thai royalty, and we were ordering $2.50 draft Kirin and Singhas like they were Poland Springs. 

    Orlando quickly showed off his chopstick precision skills by extracting a red cuttlefish out of the medley.

    “Mmm, juicy and rich – it’s a cross between a squid and an octopus.”

    “Nah, I’m good,” said Wayne. “I prefer to get my ink from Staples.”

    Christine giggled then decided to bust out a one-liner herself. “So what did Sushi A say to Sushi B?” 

    “C’mon Wasabi,” Wayne replied cracking up together with Christine.

    “That’s right, I forgot to tell you that’s not avocado that you’re eating,” Shine smiled as he poured another round of tequila.  

    All the guys partook, sprinkling salt all over the counter and sucking lemon wedges as if they were adult pacifiers. 

    “Wow that Don Julio really packs a punch,” said Orlando. “Now I’m ready to go in the ring.”

    Wayne grabbed a tuna nigiri with precision and held it next to his mouth. “As for me, my lane is in the kitchen. Being a chef is hard work. But a sushi chef, all you gotta do is resist the temptation to not cook the food – how hard is that?” 

    Shine served an enticing plate of dragon roll. “Alright smart aleck, no more caviar for you.” 

    Wayne devoured the entire roll. “All joking aside, this sushi is out of this world. And the rice, you nailed it. It’s even better than my favorite spot on H Street, Sticky Rice.”

    Since Khoi arrived a bit late, Christine was happy to feed him. Khoi was reluctant at first since as a military officer, he was used to fending for himself, but Christine wouldn’t take no for an answer.

    “I’m a cook and feeding my friends is an act of love.”

    “C’mon now, this isn’t omakase. Khoi can get his own damn unagi,” The Mezcal was making Wayne funnier by the minute. 

    I waited till Khoi finished chewing his nigiri. “So what do you do on your free time? Are you visiting a lot of different restaurants?” 

    “I wish I had time to do more. A lot of life doesn’t happen because I’m attending graduate school in International Relations — a lot of writing, poring over textbook chapters, and reflecting on feedback from professors and peers.”

    Christine pulled the lobster tail out of the shell. “Yes, education is important, but so is making new friends.”

    I turned to her and said, “You need to come to our events more often. No one will ever complain that they didn’t get enough to eat.”

    “And you two bozos,” as I looked over at Wayne and Orlando. “You guys can take it easy on the booze and sushi. Sometimes, they just don’t go together.”

    Orlando took another bite of his sashimi. “Talk about hypocrisy — I haven’t seen you stop drinking except when you were chatting up with the chics. When are we going running again?”

    “Yes, I really need to seriously cut back in my drinking. Both my physical and mental health has taken a back seat.”

  • Carlos’ Coppi’s

    Carlos’ Coppi’s

    Down the road from Ben‘s Chili Bowl on 12th and U, tall cranes dot the skyline along the 14th St corridor. The young, vibrant masses are moving in, and shopping and dining out have become more fashionable.

    After months of construction, the massive Louis at 14th was finally taking shape. As 270 apartments were getting built, D.C. small businesses were once again the victims of rapid gentrification.

    Such as Carlos Amaya’s Coppi’s Organic which was renowned for its rich, authentic cuisine inspired by the seaside Ligurian Riviera in Northern Italy. The landmark eatery was forced to shut down for over a year due to the heavy construction. After completion, the street scene would surely look better and brighter, but Carlos couldn’t wait. It was time to move Coppi’s, the brick oven with the tricolors of the Italian flag, and all the Fausto Coppi’s biking decor back to the block where it all started 20 plus years ago.

    “We’re in Cleveland Park now,” Carlos announced. “We’re not too far from the rest of civilization.”

    “I’ll definitely ride my pedicab there the next time I visit the zoo or the Lebanese Taverna for belly dancing.”

    The lions roared and the crickets chirped when I passed by the National Zoological Park on the way to Cleveland Park. I parked by Medium Rare, the local-favorite steakhouse known for its steak frites prix fixe menu, then ambled over to Coppi’s. When I entered, I noticed that the front windows could be opened to let in sunlight and there were several rows of church pew benches for booth seating. And just like the previous, iconic location on U, hundreds of vintage pictures hung on the wall, unapologetically old-school with a nice touch of evocation.

    “Fausto Coppi was a great all-round racing cyclist,” Carlos said. “You don’t have to be a biker to appreciate his achievements.”

    “He was a true legend. He won the Giro d’Italia and the Tour de France in the same year. He is truly missed,” I added.

    The next month, on December 4, 2014, the D.C. Food Bloggers flocked to Coppi’s to enjoy authentic wood-fired pizza, and fine wine and to catch up with old friends and make new ones. 

    The wine list was very impressive and if anyone had any questions, their trusty manager Tom Bindley could make a recommendation. 

    Anita Hattiangadi from Greg’s List and several food bloggers such as Jennifer Matta, Jason Shriner and Wendy Brannen were in attendance.  You can always rely on these reputable influencers to visit their favorite restaurants and then feature the cuisine and ambience in their lifestyle blogs and social media campaigns.

    Restaurateurs loved to welcome them because their patronage implied their stamp of approval, even if they did more drinking than blogging. 

    The Peroni was light and bubbly, and the wine list was something to write home about. If anyone had any questions, their manager Tom Bindley could steer you in the right direction.

    Coppi’s Organic has two ways of cooking their food: The pastas are boiled, but everything else is cooked in the wood-burning brick oven.

    To create the masterpiece, the pizza chef spinned the dough then tossed it in the air to ensure it stayed consistent and flat. A wide array of ingredients — fresh and organic —  were sprinkled on the pre-baked dough then returned to the Forno Bravo to give it the authentic wood-fired oven taste.  

    There were more than a dozen inventive pizzas to choose from and choosing my favorite was a tough decision. 

    The Prosciutto e Funghi (prosciutto and mushroom), Pancetta (Italian bacon, mushroom, onion, mozzarella), were two that I still daydream about.

    “The smoked salmon charcuterie board is quite impressive. Artfully arranged and delicious,” said Jennifer.

    Wendy is quite adept in the kitchen. She makes a killer pepperoni pie with sweet Vidalia Onions from Georgia and Jason Shriner’s homegrown oregano.

    “The food is always fantastic. Love the shrimp and mozzarella in the Genovese,” Wendy said. “Simply delectable. I would travel from Georgia and back just for this pasta.”

    [ Image: Screen-Shot-2022-02-24-at-9.31.38-PM-880×1024.png ]

    Serving to eager guests

    “Thanks, we work with organic farmers and food cooperatives throughout the region to bring the freshest ingredients to your table,” Carlos said.

    “Great, I’d be happy to source you some of my oregano,” Jason Shriner added.

    “I’m still celebrating National Pizza Month. I’m so addicted to crack pizza, I need to go to Rehab,” Wayne Manigo added. 

    “Yeah, and take Orlando with you,” I added. “He’s eaten his fair share.”

    “Well this isn’t New Haven style pizza from Pete’s,” Orlando replied. “The pies are baked authentic Italian with a perfect crust and nonna’s fresh tomato sauce. I need to take a box or two home.”

    “Good idea. You ought to start delivering pizza for Postmates,” Jason turned to me and suggested. “You can easily make one grand a week.”

    “The secret is to deliver fast while still hot, and my pedicab is as slow as a sloth,” I responded.

    “Yes, we only want our customers to enjoy their pizzas while it’s still piping hot,” Carlos stated. “That’s why we prefer to serve them here.”

    “Then I’ll just pick them up and let them hop in the back. It can be a romantic night out and they can even pop a bottle of wine and smooch while passers-by stare.”

    [ Image: Coppi’s GANG.png ]

    Me, Wayne, Wendy, Orlando and many others

    This was followed by a burst of laughter.  Everyone knew each other and were having an amazing time.

    The dessert was well presented and absolutely irresistible, and would even make nonna proud.

    “Please come back on Sept 9th,” Carlos said. “Every year on my sister’s birthday, we celebrate her life. And on Halloween nights, we host a salsa vigil. Nori was an amazing person with a great heart and a wonderful soul.”

    * * *

    On Halloween night 2009, Nori Amaya worked the early shift at Coppi’s on U Street before slipping out for the evening for salsa dancing. 

    She visited the Rumba Cafe in Adams Morgan where she had been dating the owner, before heading to the Russia House and then to Bravo Bravo where she met up with her Salsa dance partner.  She took a cab home to her apartment and by Monday afternoon, Carlos knew something was wrong. When he got security to open the door to her apartment, he found Nori’s body, wrapped up in a comforter, dressed in her underwear.  When investigators arrived to examine the body, they found something chilling — all of her fingernails had been removed, in an attempt to remove traces of any DNA.

    “Absolutely, we will find Nori’s killer and bring him to justice.”

    “I will never rest until we do. We owned and managed the restaurant together. She will always be a huge part of Coppi’s and precious lives. She had many loving friends who want to know what happened that night.”