RUNIN Ragged

Category: Fashion

  • 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.

  • 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!

  • 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.

  • Bottom Line

    Bottom Line

    December 2014

    With McFadden’s closure, I had to scramble to find another venue to celebrate New Year’s Eve. I knew just the right place near McPherson Square next to the Veterans Affairs office on I Street. Established in 1979, The Bottom Line has served politicians, lobbyists, authors, and celebrities dirty martinis and gin and tonics over the span of four decades.

    It’s a renowned watering hole that welcomes Bengals fans on football Sundays. The basement dive bar serves Skyline Chili atop a pile of spaghetti with a generous mound of shredded cheddar cheese. 

    Jr Mosbrucker, owner of the Bottom Line

    The burgers are also half price on Mondays, and on Fridays, there’s the uber-popular “Beat the Clock” happy hour, where cold bottles from their extensive beer list start dirt cheap at 4 and climb a buck to $5 at 5 and until it reaches its peak at 8 pm.  

    I had visited the institution before on Sept 14, 2014, when the Falcons played the Bengals at Paul Brown Stadium, Cincinnati, and the Bengals whooped the Dirty Bird’s ass. The “The Bengals Growl” played loud and proud every time they scored, along with that celebrated/annoying chant.

    “Who dey, who dey, who dey think gonna beat dem Bengals?”

    “Nobody” is then screamed in unison.


    Alcides serving Shots at the  Bottom Line

    Owner Jr Mosbrucker and Manager, Alcides Garcia were busy keeping the D.C. Jungle happy, serving orange vodka shots to the faithful fans. Behind the bar, Ellen Massey and Ivan Aguilar were performing their magic pouring cheap domestic beer with baskets of crispy golden fries. The crowd was mostly trashed and boisterous, but for food, they were easy to please.

    Jr had a knack for making his customers laugh and enjoy themselves. “We’ve played in two Super Bowls so far. Think we’re overdue to return to the big game very soon before we turn 40, I hope1”

    New Year’s Eve, 2015

    The party started with a bang. The revelers greeted the wooden saluting Indian chief and gathered under the multi-colored chandeliers which lit up the funky walls with holiday props. They arrived early to reminisce all the big milestones of the year and recall all the victories and eventual defeat of their beloved football team. For the fourth year in a row, the Bengals were eliminated in the first round of the playoffs, but still, there was a lot to cheer for. Mayor Bowser took the oath of office after a rocky tenure of Mayor Gray, Black Lives Matter made a huge statement, and weed was now legally flowing in the city.

    Merrymakers danced with abandon while the D.J. spun a percussive house mix. They sang “Raise Your Glass” by Pink and “Don’t Stop Believing” by Journey while Ivan worked behind the bar concocting stylish cocktails and pouring sparkling wine like a magician.

    Ivan Aguilar shaking a cocktail

    The crowd knew 2015 was going to be an even more amazing year. The presidential campaigns would be heating up, and many expected Hillary to win the Democratic nomination. D.C. restaurant scene would continue to flourish, and independent courier services like Postmates and Uber Eats were starting to gain steam.

    So I was thrilled to have found the perfect spot to celebrate New Year’s Eve — What doors would open this year, and which ones would close? Hopefully, the one resolution I could stick with this year would be to drink less alcohol.

    “Hey, we’re looking for a website redesign next year,” Jr stated. “Would love for you to join the D.C. Jungle.”

    “I’m a die-hard Falcons fan, but, I love the energy and would be thrilled to join the team,” I replied.

    “Great, what are your prices?”

    I opened up my webpage on my laptop, which showed a price of $2,500.

    “Sounds great. It looks like you’re having a blast. So, we’ll pick up your tab tonight to make it even more enjoyable.”

    “Fantastic Jr., I’m sold. Tonight, I’m officially a Bengals fan.”

    As the evening wore on, I noticed the alcohol kick in. I voraciously consumed anything that was offered to me — Whiskey, tequila, scotch, beer. Then before I noticed that time had slipped by, the ceremonial ball was released, and people were raising glasses of champagne hoping 2015 would bring another stellar year. Glasses clinked, and confetti rained down like snowflakes. Dancing bodies gyrated like an Egyptian belly dancer while party revelers continued to pack the place like this was the place to be. It was getting sultry hot with little breathing room.

    I had been out cold for quite a while when Jr found me, my head down listlessly on a table, drool flowing from the corners of my mouth, the front of my shirt stained with Cincinnati chili. Alcides got me a glass of iced water which I readily drank. Then I stepped out to get some fresh air. Merrymakers were raising a ruckus with abandon, and I happily joined them in the cheer. I laughed at a man making a feeble attempt to climb a light pole. I wanted to join a crowd of twenty-somethings dancing in the middle of the street, but something seemed amiss. I rushed inside the pub to see that the crowds had not eased. I walked over to Jr to see if he could jog my memory.

    “No more drinks for you,” he said. “You’ve had quite a lot tonight.”

    Then suddenly, it dawned on me. My backpack with my Macbook Pro, wallet, and keys was missing — it appeared someone had grabbed it when I was lights out. I ran around like a headless chicken asking if anyone had seen it.

    Jr scratched his head. “I remember you had your laptop out at the beginning of the night, but I don’t remember seeing it after that.”

    “Well my car keys were also in my bag. How am I supposed to get home now?”

    “Here, lemme give you $40 to catch a cab. Sleep it off; hopefully, you’ll remember where you left it.”

    I returned home, banged on the door, and woke up my housemate. Then I crawled into my rack and tried to sleep it off. The next morning, I caught a metro to Farragut West to retrieve my car. I was afraid I had forgotten where I parked it. My eyes didn’t deceive me when I saw the distinctive half sedan, half pickup truck of my 2003 Subaru Baja on 18th & I, and when I looked into the back seat, I was beyond delighted to find my elusive backpack. My Macbook Pro and keys were exactly where I left them. How did it get there? Was I hallucinating all along? It was clearly time to change my drinking habits.

    1 The Bottom Line opened on October 29, 1980.

  • RUNIN — the Theme

    RUNIN — the Theme

    RUNIN is not exactly about the joys (or pain) of running.  It’s not about running out of food either. Did you realize that RUNIN is actually a back acronym? Huh? Let’s take a look at the qualities of the Ethiopian Diaspora. 

    They were all Resourceful in surviving tough living conditions and eventually found success in their business ventures. They Understood the local environment well and identified the target market audience before starting their businesses in Ethiopia. They had to Negotiate with business owners, investors and the local governments who at first had little faith in them. They had to be Innovative to find the right business that would fill a void. And they all made bold decisions but remained open-minded and nimble when they Navigated toward their goals.

    Resourcefulness:

    Resourcefulness is about using the full resource of tools and other people to solve problems and reach goals. When the devastating EF-5 tornado ripped through downtown Joplin, Americans from near and far rushed to lend a helping hand. Thankfully, there was no shortage of compassion and generosity. The AmeriCorps displayed resourcefulness by allowing me to build an online database that tracked donations and matched them with survivors and their specific needs.

    When our team didn’t place during Startup Weekend due to lacking a technical co-founder, I had to rely on resourcefulness to find a developer who was flexible enough to fulfill our requirements.

    When we reached out to restaurants, many were willing to have us photograph their dishes, but didn’t want the food to go to waste.  So we decided to photograph the food in conjunction with events and allow our guests to enjoy it.  The events also served to promote the restaurants and we were able to capture amazing photography of attendees enjoying the ambiance and cuisine.

    R also stands for Reflecting on what’s important in this journey and seeing how we can make improvements.  Deb Santos taught me how to truly reflect —  learning to invest in myself and showing self-compassion regardless of my mistakes. 

    R also stands for Researching.  The secret sauce for RUNINOut was the behind-the-scenes research that we did for each restaurant to ensure that the user would get the best results possible.

    Understanding:

    The Irish Republican Army who sought a united Ireland clashed with the British forces resulting in massive death and destruction. When I visited Belfast, I met a tour guide named Arthur Magee who talked about building bridges.  For peace to start and the troubles to end, both sides had to build bridges.

    “If you come nigh you will see a city where on a micro level, people are building bridges.  The most important bridge that is been built is in each and every single person here. That bridge is between who you actually are and how you see yourself. Whether you’re part of the problem, looking back and blaming other people, or whether you’re part of the solution and reaching out and seeing other human beings, as exactly that, human beings.”

    From a business standpoint, one must fully understand the environment, the target market, and the competition in order to build a successful business. The diaspora community had done their research — that’s why they were able to build a leading PR firm, a luxury day spa chain, and a rose farm despite facing steep odds and many doubters that were skeptical that such business ideas could flourish in Ethiopia.

    I applied these lessons when I worked with restaurants and bars. When I tried to sell our services to the Irish Channel, they were also receiving bids from other providers.  In order to stand out from the competition, I studied the pub’s clientele and target market to determine which sports teams they could affiliate with and which social events we could host.

    When the Lebanese Taverna requested to host a belly dancing event with Arabian folk music, I immediately did my research to familiarize myself with the art of belly dancing — I would then need to be resourceful to find the right talent and audience that would attract a strong turnout so we could host many more events and raise money for charity.

    Over the years, we ended up working with several different groups and hosted a wide variety of events: running, comedy, political, food blogging — spanning a diverse group of bars and restaurants.

    In the end, hosting tons of events took its toll, and I had to honestly look in the mirror and realize that the boozing had gone to extremes and I needed to start tapering off. 

    Negotiating:

    Many restaurants were receptive to our services but did not have the resources or the inclination to pay for them. So we found a clever way to negotiate by having them host our events and provide free food and other amenities. We often got paid, but we were willing to barter web and social media assistance for food, eatups, and fundraisers.

    Negotiating is something that I’ve always done my entire adult life.  Throughout my entire Navy career, I never seemed to get what I wanted so I had to negotiate for just about everything of value. Successful negotiating requires understanding the other side’s priorities, open communication, and settling differences.

    Innovating:

    My search for a technical co-founder led me to take a Greyhound to Vancouver to find a web developer who could create our site in Drupal.  And once the framework was built, I had to stay current in both Drupal and WordPress by regularly attending tech meetups.

    Innovating meant building a menu prototype for Burma Restaurant and Vapiano’s so customers can decide on their orders while waiting in line.

    When RUNINOut got rejected by the GW Business Plan Competition, I had to find ways to gain traction with users.  It was imperative that we were able to expand our reach throughout the entire city with innovative methods. That meant deploying a used pedicab to market our brand and acquiring loyal followers who would vote for us for Best of D.C. We won the “Best Restaurant App” award in 2012 and 2013, and my alma mater agreed to let us present in the Business Plan Competition after all.

    Navigating:

    Some people struggle to make a decision. Some may be very simple like what to wear, others are very complex like finding a new job. Many times, we’ll end up regretting the decision that we make, but the worst decision is making no decision. No decision can be a decision, also, but the main thing is you need to take some action. 

    Navigating means making a decision to go one way and to stay on course despite experiencing choppy seas. It also means making course changes if the path is not the right one for you, even if it means making a drastic change.

    I wouldn’t be where we are today if I never got into a scuffle with my GWU classmate causing me to transfer out of the Executive MBA program to the Professional MBA.  With more freedom and flexibility, I was able to enroll in a New Ventures class where the idea of RUNINOut came to life.

    After working tirelessly for over five years, It was clear that it was time to change course.  Hosting events was time-consuming and tiring, and there was usually excessive drinking resulting in anxiety and depression.

    It also became clear that we needed to branch out further from the DMV (D.C. – MD – VA).

    How we would achieve that and what would the next step would be, was still undecided.  But it was clear that it was time to take a radical, new direction.

    Wherever we would be going, it would sure be a magical ride that the universe has specifically earmarked for us.

    RUNIN Ragged…

    * * *

  • Ben’s Upstairs

    Ben’s Upstairs

    August, 2016.

    I was driving back from Front Royal, VA, the gateway to the Shenandoah National Park, when I got an unexpected call from a long-time restaurateur friend.

    “Manuel, it’s great to hear from you. How’s the Iguina family?”

    “Wife and kids are fine. We’re launching a new restaurant theme on H Street.”

    “Really, Latin, Puerto Rican?”

    “Neither one, I just got hired as the Director of Operations by Ben’s Chili Bowl.”

    “Wow, chili and half-smokes – a local legacy. Congrats!”

    “Yes, it’s a true iconic symbol, but we’ll be focusing on a totally different cuisine – Southern with a twist of Caribbean.”

    “Sweet my friend, on U Street?”

    “No, above the new location on 1001 H Street – we’ll be changing its name from Ten 01 to Ben’s Upstairs in “a few weeks.”

    That makes a helluva lot of sense. The Ben’s name holds a massive amount of clout. What worked on U Street with Ben’s and Ben’s Next Door should work on H.”

    “Yes, we’re thrilled beyond belief, and I would love for you to join our team.”

    The following week, I met with Nizam Ali, owner and Vice Chair of the Ben’s Chili Bowl Foundation; Manuel and his Chef who hails from North Carolina, Quinton Mitchell. We formulated a plan to photograph their space and savory dishes, develop a website theme that captures their unique character and aggressively market the space to locals and tourists.

    “H Street Fest is the biggest block party in D.C.,” Nizam asserted. “We want to launch Upstairs in conjunction with the Festival and hope that people from all over come in and sample our cuisine and experience our renowned, timeless brand.”

    Similar to the iconic lunch counter on U Street with Ben’s Next Door, a historical American restaurant, Ben’s Upstairs featured a full service bar as well as a covered rooftop space offering stunning sunset views.

    H Street was once a thriving economic corridor. But after the ’68 riots, the area was devastated. Similarly, U Street was ravaged to ruins after the riots. Businesses were damaged and smoldered, but Ben’s Chili Bowl stayed opened even through the many nights of curfew. Ben’s fed first responders and black activists, and served as a peaceful gathering place and safe haven for all.

    Kay’s Jewelers and Morton’s Department Store burned down during April 1968 riots. Overall, more than 1,100 buildings in D.C. were damaged and the middle-class fled to the suburbs to seek safety and open space. People did not return for 20 years, and it wasn’t until the start of the 21st century that people began to invest in their community and redevelop the battered corridor.

    That’s why Ben’s Chili Bowl is such a revered landmark. President Obama and national celebrities frequently dropped by to grab a bite, and for many world leaders, it’s a rite of passage after visiting the White House.

    “Our slogan is Southern-influenced cuisine food with a hint of Caribbean flavors,” Nizam announced.

    “Fried oysters Po-Boy with citrus aioli, fried green tomato BLT with ancho chile lime mayo, jerked salmon and lobster roll with arugula and roasted peppers, whole fried snapper served with coconut mojo are our featured dishes,” Quinton revealed. “And Manuel also assists since he’s from the enchanting island of PR.”

    “Also love the stuffed yucca and green plantains as well as the mac ‘n’ cheese studded with crawfish,” Manuel shared.

    “My father Ben was born in Trinidad and my mother Virginia is from Southern Virginia. We want our new menu to reflect the Ben’s family roots,” Nizam remarked.

    “And the drinks are very much Latin/Caribbean featuring Bacardi mint Mojitos, Mezcal Margaritas, and Stoli Raspberry Sangrias,” Manuel informed. “Very comparable to my Little San Juan.”

    “Thanks for all this timely information. I need to ask for a favor. “I have a friend who just arrived from Jamaica. Can you get her a job?”

    “If she has a green card, she’ll fit right in,” Manuel replied. “And BTW, will you be inviting food bloggers like you did at Mio?”

    “Super idea — food bloggers and social media influencers.”

    [ Image: Orlando Darden.png ]

    Orlando Darden Jr.  @Ben’s Upstairs

    Who me also a food model? Well when my good friend Chito invites me to join him as he samples a new restaurant’s menu, what else can I say but YES! At the two weeks old new #benschillibowl on H St. As I sample the variety of dishes, all I can think is that this restaurant has transcended it’s legendary staple of #chillihotdogs and fries! Very satisfied with the experience.

    On Saturday, Sept 17, during the H Street Festival, Ben’s Chili Bowl welcomed eaters and spectators to the 4th Annual Half Smoke Eating Contest.

    Tens of thousands streamed along the 11-block corridor looking to taste wholesome food and experience diverse culture and fun.


    Half Smoke Eating Contest

    What is unique about the D.C. half smoke?  Is it because it’s half pork and half beef?  Or is it Ben’s original spice mix that is a well-kept family secret. Or maybe because it’s grilled on both sides on a hot griddle until perfectly charred. Whatever the reason, the sausage placed on a lightly steamed bun, dowsed with yellow mustard, sprinkled with chopped white onions and smothered with the famous, generation-old chili sauce has become D.C.’s signature dish.

    As usual, Virginia Ali, the Matriarch of the D.C. restaurant world, was busy running the restaurant, cooking half smokes and cleaning tables.

    Eight lucky participants got to enjoy the sweet, smoky half smokes, grilled to perfection, to see who could consume them the fastest.

    Mary Jones set a local record by devouring eight half-smokes in eight minutes — a feat that could put Joey Chestnut to shame.

    [ Image: Screen-Shot-2022-02-21-at-8.56.57-PM-1024×557.png ]

    Vida Ali congratulates Mary Jones for winning the Half Smoke Eating Contest.

    Ben’s stage also showcased some of D.C.’s hottest local artists such as Rare Essence, Ozone, Renee and Wooty 95

    After the contest and concert, fans filed into Ben’s to grab a chili dog with chili cheese fries or Upstairs to grab a Southern Caribbean sandwich paired with a Mojito. 

    A beautiful, full-figured woman with long, black hair and a thick, rich accent served me a Caribe cupcake with a Red Stripe.

    [ Image: Kiomey Ben’s Upstairs.png ]

    Kamara @ Ben’s Upstairs

    “Thank you kindly Kimara. What a great time for you to start working here.”

    “I’ll swing by shortly to see if you want another one.”

    “Thanks, but one beer is all I’m gonna have today.”

    “What are you on a diet?”

    “I’m trying to taper off, and attending these events and festivals ain’t making it any easier.”

    The festival was amazing and the launch was a smashing success. Now it was time to stroll down the avenue to watch other local talents and dancers perform. Cheers to H Street!  This community has become a veritable playground for foodies and art and music aficionados alike.

    I wanted to remain in this vibrant city and enjoy all the perks she had to offer — her culture, the restaurant scenes, the melting pot — but part of me told me it was time to move on..to head west towards the mountains and valleys, where I would find respite and healing.


    Ben’s Upstairs looking out at the western sky
  • Alba Osteria

    Alba Osteria

    I was going for a run around Chinatown and Mount Vernon Square when I sensed the unmistakable gamey smell of roast pig. I followed the scent and arrived at an outdoor patio with a bocce parklet on I Street. A small crowd was enjoying happy hour while a suckling pig turned a crisp brown on a spit roast.

    I’ve never played bocce, but I knew it started in Italy, and it’s really taking off in the US. What struck me was seeing a famous chef joining in on the fun. How could I not recognize him – the renowned chef from Al Dente with his signature spectacles, white coat, long apron, and familiar smile.

    “Chef Donna?”

    Chef Roberto Donna & Angie Duran

    “Si, unico e solo”

    “From Galileo and Al Dente?”

    “Among many others, yes.”

    “Nice to finally meet you. I’ve heard wonderful things about you. So you’ve moved to up-and-coming Mount Vernon Square.”

    “I’m excited about this locale. Hotels and condos are going up and people are taking a chance. We want to be their neighborhood restaurant.”

    “Who did you bring along?” 

    “Well, Amy Brandwein, my Chef de cuisine, who worked with me from Galileo, and Angie Duran my manager from Al Dente.”

    Please join us, grab a piece of pork and crackle and check out our enormous space,” said Angie, as she opened the door and welcomed me in.

    “The name Alba refers to a town in Roberto’s native Piedmont. With 226 seats, we are Chef Donna’s largest restaurant thus far. To make the atmosphere feel more intimate, we have sectioned spaces throughout, like a pizza bar, a dining room enclosed in a wine cage, a 12-personal communal table for chef dinners, and of course a 62-seat bar area with local beers and four wines on tap plus more than 200 Italian bottles.”

    “Totally rad, this bar space would be perfect to host an event.”

    “Well, I’m also the event manager so just let me know when and the size of the group.”

    “We normally draw a large crowd and the majority of us are foodies, so providing complementary apps and side dishes is part of our MO.”

    “I can definitely ask my boss Hakan (Ilhan) if we can provide some panini and pizza. Our oak-fired pizza oven turns out pies super fast. But we’ll want to make sure that our bartenders will stay busy.”

    “Of course, we’re a very social group, some even brokering deals. So every one of us will have a drink in the hand, and for people like me, they’ll have two.”

    “Perfect our happy hour is from 4-7 pm when draft beers are $4 and select wines by the glass are $5.”

    “Quite impressive. Is all this information plus your food and drink menu updated on your website?”

    “We try our best. But we have a lot on our plates at the moment.”

    “Well if we shoot pictures of the event as well as your dishes, we’ll share them with you so you can post on your site and social media.”

    On Sept 30, 2014, the turnout for our event was phenomenal with nearly 100 people in attendance.

    Chris Cooks is an IT consultant, social media enthusiast, networker, and self-professed comic genius. I met him at a PR Flacks happy hour, a meetup for PR professionals and communicators, and he has attended a few of our events over the years.

    Chris and I bellied up to the bar sipping on our Belgian-style pale ales. “Hey Chris, are you all caught up on watching ‘Game of Thrones’?”

    “Finally, can’t wait till next week and see which characters survive the series.”

    “Well, I haven’t had the pleasure of seeing any shows in a long time, so please don’t spoil it for me.”

    “I envy you, cuz you still have a lot ahead to look forward to.”

    Angie Duran was busy running back and forth to the kitchen picking up appetizers and keeping guests happy.

    “So Alba Osteria prides itself on authentic Northern Italian cuisine from the Piedmont region, the home of Chef Donna. The region abounds in land for grazing animals and for wine production.” 

    But braised meats, veal, and beef dishes from Piemonte cattle were not the only staples served.  

    For the first time in her life, Judy Castiglia ate escargot “Mmm, I love the taste and texture. And it goes well with the parmesan risotto.“

    Next Judy tried to grab a baked octopus in creamy polenta from Angie, but they went fast.

    “I’m embarrassed as an Italian to say I have never tried polenta. Argh!”

    Angie Duran serving Baked Octopus in Creamy Polenta

    Wayne Manigo scarfed down a capunet (cabbage-wrapped braised duck). “Yeah, there’s only two HBO shows I like better than GOT – that’s ‘VEEP’ cuz it satirizes the political world, and ’The Wire,’ cuz it got it all right about Baltimore.”

    “Baltimore is a city that I haven’t spent much time visiting. But maybe she’s the next terrain.”

    Christine Bach grabbed a slice of veal carpaccio with citrus oil. “It’s a beautiful place — The Inner Harbor is one of my favorite. There’s a lot of wonderful Italian eateries there.”

    Judy, Chris and Wayne

    Prior to becoming a chef, Amy Brandwein was doing political research for a lobbying firm in DC. Growing up in Arlington, VA, her dad was a good home cook and vegetable gardener who was always inspiring her. So when she came to the fork in the road of her career, Amy decided that rather than go further into politics, she would pursue the field that she had a passion for. She attended L’Academie de Cuisine and then applied for an externship at Roberto Donna’s Galileo. In 2000, she started in the pastry department, eventually becoming a saucier, then moved up to be a sous-chef. Then in 2005, she was named Donna’s first chef de cuisine.1

    “Amy has a passion for Italian food who goes to the bottom to really find the heart of it,” said Roberto. “She’s very driven and likes to make her point in the kitchen.”

    Wayne picked up a piece of house-made salami from the imported Charcuterie board “So Chef Amy, how is it like working for a James Beard Award-winning chef?” 

    “Roberto is an amazing chef who is intense and highly demanding. He taught me to be true to myself and to my cooking. I definitely learned a lot from him.”

    Judy raised a glass of Barolo wine. “So Amy, you’re really shaking things up. Wish there were more innovative female chefs like you.”

    “Some people call me Roberto’s sidekick. I don’t think so. I’m his chef, not his chic. I run his kitchen, and that’s a huge responsibility.”

    “We’ll drink to that!” Chris raised his pint of pale ale.

    Jason “Foodgeek” was enjoying a chestnut trifle pasta dish. “The food is fresh. Who sources your produce?”

    “We buy from local farmers’ market or cooperatives, specifically what’s in season — we have a passion for responsible and locally sourced ingredients.”

    Chef Amy Brandwein meeting guests

    “This is wonderful Amy. Thanks to you and Angie for making this an incredible experience,” Jason said.

    “Yes, I definitely feel like we’re in a family-run restaurant in Alba, nestled away in the hills of Piedmont, enjoying traditional cuisine,” Judy said as she dug into the braised beef and beef jus, sprinkled with bone marrow.

    “Well come back and join us on Thursday nights for Chef’s Table. It’s a six-course tasting menu where I want to go beyond cooking and create an experience with flavor profiles and wines to enhance the cuisine. The menu will draw from all parts of Italy and incorporate a lot of fresh, sustainable ingredients in both the cooking and cocktails.

  • Best of DC

    We applied for the GWU Business Plan competition three times, hoping that indeed the third and last time was the charm.  Unfortunately, all the leprechauns in the world could not help us. Each time, we advanced to the semifinals, but the finals turned out to be our tough mudder. 

    The second time, was the most promising, where we came in 9th, so we served as a back-up just in case one of the top eight teams couldn’t present.  Unfortunately, we weren’t asked to pinch-hit and we went back to the drawing board for the following year. 

    Then, on April 2, 2013, I got the dreaded news that once again we didn’t make the cut.

    * * *

    April 2, 2013

    Chito,

    I was shocked that RUNINOut did not advance to the finals, since you were ranked #9 last year!  I didn’t read your 20-page business plan this time, but the feedback from the judges this year will give you more insights into why this happened, and you will receive it much sooner than before.  That’s all because I put an emphasis on upgrading this year to an online scoring/commenting system which means no re-keying of the judges’ comments.

    Please let me know if there’s anything I can do to help RUNINOut continue to grow and thrive.

    John Rollins 

    * * *

    Professor Rollins explained to me that the independent group of judges (mostly non-faculty business leaders) may not have had the insight to select the top teams. The business school was pulling for me, but since they had to keep the competition objective, they had no say in the matter.

    Not only did the rejection sting, but the elimination kept us from securing funding. That’s because the university published the results online so venture capitalists (VC) were privy to this info.

    My alma mater wasn’t the only one that rejected us.  We were also spurned by D.C.’s VC firm and accelerator Fortify as well as Baltimore’s Emerging Technology Center.  An accelerator takes an early-stage startup that has already developed a minimum viable product and helps them secure resources and capital funding. They also provide a nominal amount of funding in return for a small equity stake, normally 5-10%.

    So was acceptance to an accelerator the right path for RUNINOut? Without mentorship and funding, our chances of reaching rapid growth were slim to none. It didn’t mean that our business model wasn’t sound or that we would never be profitable. But it likely meant our company would focus on lifestyle instead of growth, on income rather than revenue, on bootstrapping instead of venture capital, and instead of advertising, we would rely on face-to-face guerrilla marketing.

    This new path was right up our alley.  Since we hosted several events a month, we had developed a knack for gaining traction and creating a buzz.  We provided value, engagement, and fun, and in return, our attendees spread the word virally and gave us raving reviews online.

    A week after receiving the bad news from GWU, Suzannah woke me up with some glad tidings.   We were selected as the “Best Restaurant App” in the Washington City Paper Readers’ Choice poll.

    After dozens and dozens of events, miles, and miles of pedicab rides, and tons of food blogs, the hard work seemed to have paid off. 

    I called Gregg Coppen, the web developer from Vancouver, and he almost fell off his chair.  “I’m so glad we decided to add the faceted search at the last minute — this feature must have been popular with restaurant-goers.”

    He was so proud to add the new “Best App” tag to his portfolio and exuberant that he could make a tremendous impact thousands of miles away.

    “When you approached us two years ago, we were hesitant to take on this project on a shoestring budget. But looking back, I’m damn glad we trusted our intuition.”

    “Yes, it’s amazing what we can accomplish if we all work together, communicate and innovate.”

    Soon, I shared the news with Professor Rollins. 

    “What, you beat Yelp, Foodspotting and Urban Table?”

    “It’s hard to believe — it was really the matter of getting name recognition and we did that by gaining traction.”

    “I tell you what. You guys didn’t advance, but your company has shown user-acceptance and income – that’s really what matters, not a trophy.”

    “But we still will not get a chance to present at the coveted New Venture Competition.”

    “Not if I have any say in it.”

    On April 22, 2013, I got the chance to do just that. I was delighted to have the opportunity to present my business and demo my site to the University where the idea was born. And that was really the most important thing — acceptance and validation from an academic institution. The consumers, we already had them in the bag.