RUNIN Ragged

Category: Italian

  • Piola DC

    Piola DC

    Jason Morenz was working in the kitchen in Piola located on the northern border of U St by Florida Ave NW. The restaurant was popular on Sunday for their bottomless brunch (not mimosas) but 10 different types of pizzas (personal size) as much as you can binge.  

    During the weekday, all draft beer (including the Peroni) was only $3 and occasionally, they would offer involtini puffs, bite-sized roll-ups with bacon, mozzarella, and eggs. On the 29th of each month, Piola would offer AYCE handmade Gnocchis with a handful of decadent sauces.

    Although 14th Street has a fair share of pizzerias, Piola was popular with pizza aficionados for their thin-crust and savory cheese and hearty toppings. Couples and groups also came for the chilled atmosphere and friendly servers.

    Piola’s, on most nights, was buzzing and the demand for take-out was through the roof. The biggest problem was apps like DoorDash and Grubhub took a huge slice of their paper-thin margins, as much as 30%.

    “Why not cut out the middleman?” Jason thought to himself. “We could build a slick website and channel all call-in orders through it.”

    Under his direction, I purchased the domain Piola D.C. and replicated their menu on an eCommerce platform. Then I updated Google maps with the new website name.  

    Within days, the website traffic started to pick up and if anyone called to order, they were redirected to the new site. But Piola’s did not have its own fleet of delivery drivers. So Jason came up with another ingenious idea.

    For every delivery order that came in, Jason would duplicate the order on the Postmates app.

    For the sake of example, Charlene is at home with a big craving for traditional Italian pizzas and Peter is working a swing shift as a bike messenger.

    Charlene ordered the Quattro Formaggi on the Piola D.C. website.  The instruction would then be automatically printed out and sent to the kitchen.  Jason would then make the same order on the Postmates app. In little time Peter would show up at Piola’s to pick up Jason’s pizza.

    Jason would immediately greet Peter. “This order is for Charlene and it’s going to this address down the road,” Jason instructed. “And I’m going to tip you ahead of time, so don’t screw this up.”

    15 minutes later, Peter called Charlene at the Union Row Flats on 14th and she happily buzzed him in. He checked in at the front desk then took the elevator to the 5th floor and tapped on her door.

    Charlene opened the door in her skimpy, pink terrycloth bathrobe “Come on in,” as she motioned for him to follow her.

    “Please set the pizza on the table.”

    Peter bewilderedly followed her to the dining room.  Then he opened his bright red pizza warmer bag and gently took out the large pizza box with the slogan “FAMOSI PER LA PIZZA” embossed on the side.

    Charlene thanked him with a slight twinkle in her eye.

    Peter returned the smile and maintained a steady gaze. Then a prolonged uneasy silence, while Peter noticed a partial view of the Capitol rotunda from the master bedroom vaulted windows. He wanted to say something, but luckily she beat him to it.

    “Well, I guess I better dig in while it’s still hot,” she mutters under her breath.

    “Umm, yeah. It looks good. I betta be going now,” he mumbles.

    Peter almost tripped on himself as he stumbled out.  He thought he heard her say something about the savory gorgonzola, but by then he had safely extricated himself into the hallway.

    “Whoa, wait, don’t leave just yet…”

    Peter’s heart was jumping by the time he got to the elevator.

    “You forgot your tip.”

    But Peter already got his tip, from Jason at Piola’s, and he noticed on the app that there was another order to pick up.

    As soon as he descended down to the lobby, he wished he could retrace his steps back to the apartment with the shapely blonde and the panoramic view. 

    “Man, I had my one chance, and I totally blew it,” he muttered. “How could I be such a coward,”

    He thought about calling Charlene and inquired how she was enjoying her slice, and whether she wanted him to bring up some chardonnay to complement, but he clearly didn’t have the guts to see it through.

    The autumn night was dreamy and delightful when Peter raced back to the store.

    “You’re a dumbass,” Jason admonished. “Such a pathetic loser.”

    “Well I delivered on time,” Peter quipped. “And the pizza was still hot and steamy when she ate it.”

    “Yeah, but you left the tip on the table, you idiot, not to mention some other things.” 

    “Well, I definitely didn’t expect her to be so revealing. Perhaps she was seducing me to make a move, then report me to Postmates.”

    In the weeks ahead, Piola was humming, and the orders kept flooding in.  The upper echelon and franchisees were delighted with the ton of sales and the favorable reviews.

    But then the number of orders made by Jason on Postmates aroused suspicion.  The corporate office in Miami Beach caught on to the website and the Piola D.C. domain.

    One morning, I was aghast when an email from the company’s attorneys showed up in my inbox. They wanted to know why I purchased the domain without their permission and why I created the site without their oversight.

    For the next several days, I kept mum, but after they hit the resend button,  I decided I would finally disclose my motives.

    I opened the books to everything we did and mentioned to them how the new site was making them a killing. 

    Needless to say, they were grateful, but still piqued that I owned the domain name of the local franchisee. 

    “We would like you to transfer the domain to the corporate office ASAP.”

    “Well, there were expenses incurred for both labor and costs.”

    “We’re willing to pay, as long as you’re willing to cooperate.”

    The following Tuesday, a check for $500 arrived in the mail.  Then later that day, Jason and I drove to Piola and picked up 20 boxes of pies with all the flavors they offered on their menu.

    We drove them down Connecticut Ave until we reached Dupont Circle. Then we entered the ornate building on 1800 Massachusetts Ave and rode the elevator to the 2nd floor. 

    Guests were beyond pleased when they saw Jason and I laid out 20 boxes of mouth-watering pies on a folding banquet table.

    “Thank you so much for your donation to our monthly meetup,” said Scott Johnson, CEO of Agency Chief. “Hope this didn’t set you back much.”

    “It didn’t cost us a dime, but getting these pies wasn’t easy.”

    “Hope you didn’t have to do anything under the table. Either way would love for you to share your experiences at our next WordPress meetup.”

    “Can I share my portfolio with the audience?”

    “Absolutely, just don’t talk about your work for Mpire or the Showcase Theater.”

  • 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

  • Vapiano

    Vapiano

    I applied for the GWU Business Plan competition in 2011 and 12 with high hopes that perseverance would pay off. After all, I had a couple of notches such as Startup Weekend in my belt, and unlike the vast majority of applicants, I actually had a real business that was gaining traction.

    April 1 2012

    Dear Chito,

     I was personally very impressed with your business plan.  Therefore, I was pleased that even though it was not included in the top 8, it was selected to serve as the “backup” in case one of the 8 teams selected chosen to advance to the finals cannot present on April 13. 

     My advice is to begin planning your oral presentation now and I will let you know as soon as we know for sure whether you will or won’t be presenting on the 13th. 

    I will be in touch as soon as I know more about whether the top 8 teams will all be able to present on April 13.  Congratulations on being one of the “top 9” teams out of the 144 that entered this year’s competition!

    John Rollins

    Director, GW Business Plan Competition

    Professor of Entrepreneurship

    I took Professor Rollins advice and accepted the invitation to attend the April 2012 GW Startup & Internship Fair.  The halls of the Marvin Center were filled with students some with blank stares mindlessly flipping pages, others on their laptops with Netflix streaming in the background. Despite their best attempts, they yearned for the lazy days of summer, but could not ignore the fact that midterms were just around the corner. Meanwhile, upstairs in the Grand Ballroom, there was lots of buzz for the next big thing.  I arrived at the career fair with huge aspirations but tempered expectations.  A flock of fellow co-founders from the D.C. meetup group as well as George Washington University classmates were also participating, and those adventurous self-starters were eager to explain their big ideas.  There were many thoughtful conversations and face-to-face interactions with the rising talent pool from all over the metro area.

    GW Startup & Internship Fair

    One particular enterprising young man meandered through the crowd and over to my table. He was a cheerful happy-go-lucky sophomore who looked every bit a techie, but also a guy with a playful smile. “Hello, I’m Zach,” he introduced himself gleefully.

    “Nice to meet you. Are you from here?”

    “Originally from California, but went to high school in the South. I’m passionate, over-caffeinated and goofy, some say.”

    Zach Peirce

    Zach geeked over the pictures of food and wanted to hear more about our dish repository.

    “I love discovering new places and tasting different types of food, and I’m a technical product guy, so this could be the right fit.”

    “Are you sure the startup world is the right move for you as opposed to interning for Uncle Sam down the road?”

    “I’m more enamored by the startup life than working for the government.”

    “How ‘bout environmental activism – there are tons of opportunities in town.”

    “I’m a business student, so I’m all about process improvement.  I have lots of innovative ideas that I would like to see put to work and don’t have the patience for the government to implement them. Again, I’m here so I can effect immediate change.”

    I described to Zach the whole concept of the Vapiano ordering system. “You get a store charge card as you enter, and then you walk up to different stations to order pasta, pizza, antipasto, salad and drinks, scanning your card at each station.  Often you have to have to queue up for 15-20 minutes before you even get to order from the line cooks, so it’s important to have your selection ready. If you’re not a regular customer, it can be difficult to know what type of dish to order and what toppings and ingredients you want.

    “So we should feature each dish online and break it down by specific type and category and then list all their ingredients.  Then customers can preselect their preferences and taste and the site will show them the name and picture of the dish which they can show to the cooks.”

    “How will customers access the site?”

    “We can provide the QR code to customers when they queue up, and they can use their phones to make their seamless selections.”

    The following week, Zach and I spent an afternoon at Vapiano like food nerds, snapping pictures of dishes as they were prepared.  Lunchtime was crush time from a rush of mindless govies, so major kudos to the white coats who let us photograph the dishes while juggling orders from impatient customers. The work was exhausting but stimulating, and the best part, the starving sophomore and I were able to sample several dishes that are renowned across Italy.

    “What’s next? I’ve eaten my share of fettuccine to last the whole school year.”

    “I’m afraid there’s plenty more pasta on the horizon. Now we gotta do all the grunt work.”

    We headed to the Gelman Library on campus to post the dishes and categories on our site. There we met up with my friend and fellow entrepreneur JD Pagano. A software developer by trade, JD recently returned from a two-year stint in the Peace Corp.

    “This country is very grateful to its veterans. But we need to appreciate the service of the Peace Corps, also. How did you enjoy your tour?” I asked.

    “Very meaningful and impactful service. The experience was life-changing.”

    “That’s awesome. Anywhere exotic?”

    “The beautiful country of Kyrgyzstan in Central Asia.”

    “Was there lots to see and do?”

    “Absolutely. Great place to hike and ski. Loved the traditional Kyrgyz dancing and amazing folklife.”

    After the three of us got done adding the content to RUNINOut, we planned the next step.

    “Let’s organize a food tasting event at Vapiano’s for later this month,” I suggested. “We want people to test out our platform.”

    “Great idea,” Zach said. “Just advertise on campus that they’ll be free pizza, and you’ll get a ton of students there.”

    “College students are not the right audience for our survey. We’re looking for young professionals in their 20s and 30s with more refined taste,” I replied.

    JD started creating an event on Facebook. “I can ask my friend Misha to help promote it. Between the two of us, we know a ton of people in that demographic.”

    Together we sent out a boatload of invitations to our friends from that category, and we were delighted to see a few dozen foodies and govies show up with curious minds and ravenous appetites.

    In the beginning, the three of us stayed busy doling out dishes of Carbonara and Margherita. But once everyone was served, we were able to mingle and obtain feedback.

    I approached a cute girl with long black hair. “So you must be Misha, JD’s friend who you met in Kazakhstan.”

    Misha chuckled. “You got the right girl, but the wrong stan. It’s Kyrgyzstan not Kazakhstan.”

    “Oh so sorry, Kazakhstan was the country portrayed in the movie ‘Borat’ — a lot different than Kyrgyzstan where you served.”

    “No worries, almost everyone gets the names mixed up. The Peace Corp recently left Kazakhstan and hopefully, there’ll be no more mockumentaries.”

    JD Pagano & Misha Davies

    Kanita Williams left her job early from the D.C. Superior Court and made the 10 minutes walk over.

    “The pizza is awesome, but not great for someone on a minimal-carb diet.”

    “You should meet Orlando. He’s a personal trainer and runs a company called Bodyfit D.C.”

    Orlando walked over to introduce himself. “Nice to meet you. Where do you currently work out?”

    “LA Fitness but with work requirements, I find it challenging meeting my fitness goals.”

    “Skip the gym and get an awesome workout outdoors. Come join me for a boot camp workout three times a week. We do high intensity interval training.”

    “But my schedule at the court is so unpredictable. Can you be flexible?”

    Kanita and Orlando

    “Absolutely. Daily exercise is a gift that enables us to experience the gift of life more abundantly. I would be happy to get you started.”


    Vapiano’s Meetup

    A woman in her early 30’s with dirty blonde hair and a beaming smile took a bite of her pasta. “Mmm, the Pasta Basilico is cooked perfectly, al dente.”

    “Tender but firm is how I like it, too. So what do you think of this crazy concept?”

    “Not a fan of having to wait in line and returning to my table, only to find out that my friends have already started digging into their Greek salads. But I like how your site helps customers choose their orders while they wait.”

    “Super to hear. Zach and I spent last week, photographing each dish and then painstakingly adding them to the site.”

    “Wow, just the two of you? There’s a ton of different dishes here.”

    “Yes, my co-founder, Senodja, is deployed to Camp Arifjan, Kuwait, and Kanita is busy clerking in the D.C. Superior Court. So we have room for one more.”

    “I think this would be fun. My name is Suzannah by the way.  I’m a foodie just like you, and also an entrepreneur, specializing in marketing and business development.”

    “Super Suzannah, maybe we can help each other. We could use help reaching out to restaurants, and you can gain priceless experience working with a budding startup.”

    PHOTO GALLERY

  • 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.”

  • 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.

  • 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 perennially 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.

    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.

    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 challenged Bobby Flay in Season 3.

    “Love the ambience. 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.”

    “Yes, 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

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

    “Thanks for visiting. My wife, Heather, says your service is nice but not needed.”

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

    “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 Thursday Connect 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 paced up and down the restaurant along the purple walls, passing the colorful Andy Warhol-like portrait of his three-year-old daughter, Farrah.

    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.

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

    Unfortunately, Suzannah couldn’t make it. She birthed 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.

    “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 needs lots of coverage and publicity.”

    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 report you.  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 seen because straight people went there too.

    When we walked in, we knew right away we were going to have fun.  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 a council member.

    “Freddie’s is the most diverse bar that I know of. It bridges the gap between the straight and gay communities – that’s one of the most magical things about us,” he said.

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

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

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

    “Everything in the apartment is fine. 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 like it was just a cover band.

  • Il Radicchio

    Il Radicchio

    Arlington is chock full of superior Sunday Brunch specials, so enticing that Washingtonians cross the river weekly to get their fill of boozy brunches. Just drive down Wilson Blvd. from Ballston to Rosslyn and there are brunch specials aplenty.

    Nestled between the intersection of Rosslyn and Courthouse, Il Radicchio has been serving oven-baked pizza and endless pasta specials since Clarendon was just a one-stoplight town.

    In the late 90’s Chef Roberto Donna opened Il Radicchio to add to his 12-restaurant empire that reigned the DMV restaurant scene. There were actually two other restaurants with the same name — one in Capitol Hill and one in Georgetown.

    It was a Donna concept similar to the well-acclaimed Galileo, yet more economical and efficient. While Carmine’s was known for authentic family-style dining with huge portions, Il Radicchio was known for its cozy, romantic ambiance serving smaller portions. 

    Judy Castiglia and I still had fond memories of last September’s meetup in Alba Osteria featuring authentic Northern Italian cuisine from Chef Donna’s Piedmont region. Now we wanted to see for ourselves if the current management kept the Donna gold standard alive.

    It had snowed a few inches the day before, a small accumulation coated the trees — everything was sparkling. Families and romantic couples were enjoying eloquent meals and light conversation while the soothing tunes of Frank Sinatra played softly in the background. We felt the warmth of the Italian brick oven and admired the lively walls covered with drawings of ducks, rabbits, and radicchios.

    I started with the fig arugula salad with pecans smothered in balsamic vinaigrette. “So, how’s your love life?”

    “Haw. how’s yours?”

    “Pizza and I are very happy together.”

    “Hee hee! Meat lovers or veggie?”

    “Neither just cheese.”

    Her eyes crinkled at the corners. “I’m dating a guy named Don who I met from speed dating. Don’t think it will last, though.” Judy forked into her field greens tossed generously with grapes, walnuts, and goat cheese.

    “Why he’s not smart enough for you?”

    “No, he’s brilliant. But I don’t think he’s over his divorce from three years ago.”

    I was admiring my beautifully plated rosemary lamb with poached eggs, chimichurri, and potato hash (russets mixed with sweet potatoes)

    Judy was now absorbed in her bacon-wrapped pork tenderloin with perfectly poached eggs and crispy polenta cakes.

    Judy enjoying her bacon-wrapped pork tenderloin

    I remember wanting to try the polenta last October at Donna’s Alba Osteria. But they went fast and were gone just as quick as when they arrived.”

    “is that the dish with the baked octopus? They went like hotcakes — Chef (Amy) Brandwein is a rising star.”

    “Yes, their eyes looked so inviting. And Chef (Andrew) Holden is doing an immaculate job today.”

    “Couldn’t agree with you more. But what I really wanna know is why you think he’s not ready to commit.”

    Judy cut into her tenderloin the brown sugar bacon drizzling in juice. “He lacks compassion and kindness for what I’m looking for. I made him a lasagna for Valentine’s, and he didn’t even bring a card.” 

    “What a prick.”

    “Well he’s brought flowers before and done other nice stuff, so he knows how to be a gentleman.”

    “Then was he trying to make a dumb statement?”

    “I guess I’ll give it just a little more time to see.”

    “I’ll say. It’s time for the second round.”

    Rosibel Carranza, a young mother from El Salvador came over with more zesty dishes.

    I couldn’t keep my eyes off Judy’s black Angus burger with crispy prosciutto and brûléed goat cheese.

    Judy bit into her homemade pickle and then took a bite of the potato hash made with russet and sweet potatoes. 

    Judy was served by Rosibel.

    “He has an MBA from MIT Sloan School of Management and has a security clearance so he’s probably not dangerous.”

    “MBA – that’s a worthless degree nowadays. I can vouch for that.”

    “Wait, if you didn’t return to school to get your MBA, you wouldn’t have founded RUNINOut.”

    “And I wouldn’t have gone to Ethiopia and met all those inspiring leaders, either.”

    “And if it wasn’t for Jason “Foodgeek” I never would have known about RUNINOut and all your great-tasting events”

    “Well, bring Don to our next eatup so Foodgeek and I can grill him for you. We won’t let anything slip through the cracks.”

    “I’ve invited Don before but so far he has shown no interest. He’s not into meeting people and trying different cuisines. Guess he’s kinda dull.”

    “Well, then I would dump him for sure. He’s definitely not your type.”

    “Yeah, I wish I can find someone smart, handsome, fun, happy, compassionate, and calm. That would be quite a catch.”

    “Well, that’s a high standard. I can’t imagine too many suitors in this town would qualify.”

    “Well, then what’s your idea of the ideal woman?”

    “Someone who’s resourceful, understanding, able to communicate, innovative, and decisive.”

    Judy snickered and violently shook her head. “No wonder you’re still single.”

    “Well, right now I’m in love with my rosemary lamb chops.”

    “I thought you were seeing Christine?”

    “Oh no, we’re just friends. She’s an amazing woman tho, so she shouldn’t stay single for long.”

    “Say, I have this friend I want you to meet — she’s super skinny and photogenic. Perhaps I’ll invite her to your next event.”

    “Please do, but if she’s that pretty, then I’m probably not her type.”

    “Well, do you use any dating apps?”

    “I’ve tried Tinder and it’s just a lot of chatter and small talk purgatory.”

    “How ’bout Hinge?”

    “Yeah, I met the co-founders at DC Tech — they’re nice guys, but I wouldn’t recommend their app.”

    “Why not.”

    “Cuz I don’t think their algorithm referring friends of friends really works.”

    “Well you’ve got a lot of friends on Facebook — maybe you can play matchmaker.”

    I chewed on that thought for a second when Chef Holden appeared with a beautiful plate of yogurt cream parfait sprinkled magnificently with nectarines, lavender, and almond granola. 

    Chef Andrew Holden

    Judy was still working on her burger “Oh no, if I only just had room.”

    “Kudos to the Iron chef!” I lifted my dessert fork ready to pounce. “You’ve made Chef Donna proud.”

    Andrew snickered “Yeah if Roberto Donna would just pay his taxes.”