The Best Thing on the Menu at RAMMY Finalist Restaurants

Photo credit: David Claypool

Representatives from New Restaurant of the Year finalists. Photo credit: David Claypool.

The finalists for the 2015 RAMMY awards are out. See who received nods advancing them as contenders to win a RAMMY on June 7. As a reminder, only members of the Restaurant Association of Metropolitan Washington (RAMW) are eligible, and some categories disqualify those who’ve won in the past five years. Click on the links to see the Best Thing on the Menu!

New Restaurant of the Year: 

·       Crane & Turtle 

·       Fiola Mare

·       The Partisan

·       Republic

·       TICO 

Formal Fine Dining Restaurant of the Year:

·       Marcel’s by Robert Wiedmaier

·       minibar by José Andrés

·       Rasika 

·       The Restaurant at Patowmack Farm

·       Trummer’s on Main

Chef of the Year:

·       Victor Albisu – Del Campo

·       Nathan Anda and Ed Witt – The Partisan

·       Cedric Maupillier – Mintwood Place

·       Marjorie Meek-Bradley – Ripple, Roofers Union

·       Johnny Spero  – minibar by José Andrés

Favorite Gathering Place of the Year:

·       Bar Pilar

·       Cashion’s Eat Place

·       ChurchKey

·       Et Voila!

·       Evening Star Café

Upscale Casual Brunch: 

·       Birch & Barley

·       Kapnos – DC

·       Le Diplomate

·       The Restaurant at Patowmack Farm

·       Seasons at The Four Seasons

Everyday Casual Brunch:

·       Beuchert’s Saloon

·       The Daily Dish

·       DGS Delicatessen

·       Duke’s Grocery

·       The Liberty Tavern

Favorite Fast Bites: 

·       Cava Grill – Bethesda Row

·       DCity Smokehouse

·       G by Mike Isabella

·       Pete’s New Haven Style Apizza – Friendship Heights

·       Red Apron Butcher – Union Market

Cocktail Program of the Year: 

·       2 Birds, 1 Stone

·       barmini by José Andrés

·       Bourbon Steak

·       Iron Gate

·       Trummer’s on Main

Beer Program of the Year:

·       The Arsenal at Bluejacket

·       Brasserie Beck

·       Granville Moore’s

·       Mad Fox Brewing Company

·       Pizzeria Paradiso – Georgetown

Wine Program of the Year: 

·       Charlie Palmer Steak

·       Fiola

·       Iron Gate

·       Proof

·       The Red Hen

Service Program of the Year: 

·       Bourbon Steak

·       Fiola

·       Marcel’s by Robert Wiedmaier

·       Rasika 

·       The Restaurant at Patowmack Farm

Pastry Chef of the Year: 

·       Agnes Chin – The Grill Room, Capella Hotel

·       Naomi Gallego – Blue Duck Tavern

·       Kendra Grieco – Fiola

·       Michelle Poteaux – Bastille

·       Susan Wallace – BlackSalt Fish Market & Restaurant

Rising Culinary Star of the Year: 

·       Austin Fausett – Trummer’s on Main

·       Tim Ma – Maple Ave Restaurant, Water & Wall

·       Harper McClure – BRABO by Robert Wiedmaier

·       George Pagonis – Kapnos DC

·       Danny Wells – Republic

Everyday Casual Restaurant of the Year:

·       DGS Delicatessen

·       Granville Moore’s

·       Hank’s Oyster Bar – Capitol Hill

·       Hill Country Barbecue Market

·       Ted’s Bulletin – Capitol Hill

Upscale Casual Restaurant of the Year:

·       Birch & Barley

·       Maple Ave Restaurant

·       Mintwood Place

·       Proof

·       Vermilion

Regional Food and Beverage Producer of the Year: 

·       Catoctin Creek Distilling Company

·       DC Brau Brewing Company

·       Dolci Gelati

·       Early Mountain Vineyards

·       New Columbia Distillers

Restaurateur of the Year: 

·       José Andrés and Rob Wilder – ThinkFoodGroup

·       Mike Isabella – Mike Isabella Concepts

·       Fabio and Maria Trabocchi – Fiola, Casa Luca, Fiola Mare

·       Jeff Tunks, David Wizenberg, Gus DiMillo – Passion Food Hospitality

·       Robert Wiedmaier, Brian McBride, Frank Shull, and Joe Lively – RW Restaurant Group

DC’s Top Food and Drink Trends 2013

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A food blogger’s log of top trends in our nation’s capital, based on too many meals to count. As Heidi would say, you’re either in or you’re out!

Chez Billy Saucisse Merguez

Chez Billy

1. Small plates: You either love them or you hate them, especially if you live and eat on 14th Street. But one thing’s for sure, small plate hate and continued complaining about them is in vogue. Good places to get full-size meals? Chez Billy, West End Bistro, Poste and Table.

Spraga's Brisket

Sbraga

2. Brisket is back. Done right, this cut of meat can steal the show. Where to get it in DC? Roses Luxury, DCity Smokehouse and Garden District. It is also the Best Thing on the Menu at Philly’s Sbraga.

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Del Campo

3. Fernet is having a renaissance. Try it and you’ll taste hints of eucalyptus, saffron, cardamom and chamomile. Most popular in Italy and Argentina, fernet is typically mixed with soda water or it can be used in cocktails as a form of bitters. In DC, you can try it at Del Campo and Urbana.

FB

4. New restaurants are forgoing traditional websites and are opting instead for robust Facebook pages. Or, restaurants are choosing to create a simple single page, meant solely to point you to their social media accounts. This is such a smart money saver. There’s no need to pay an IT company to build and maintain a website when Facebook has built-in infrastructure for diners to interact with their favorite restaurants. Our new favorite spot, Mockingbird Hill, is one example: Their simple web page vs. their Facebook page.

Shaw DC

5. Shaw has become THE neighborhood for new restaurants, including Eat the Rich, Dacha Beer Garden, Mockingbird Hill, Thally, Table and more.

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Casa Luca

6. More than a handful of restaurants are jumping on the charcuterie bandwagon. A trend many enjoy, but others skip due to the availability of fine meat and cheese selections at gourmet grocery stores. If you’re pro-charcuterie visit: Casa Luca, The Pig, Churchkey/Birch and Barley, Proof, Urbana, Vinoteca and Etto.

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Revive Catering

7. Waffles are crushing it, sorry cronuts. DC has some of the best waffles to offer the world including Revive Catering’s red velvet chicken and waffles, B TOO’s blood sausage stuffed waffle and Brasserie Beck’s gingerbread waffle.

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Petworth Citizen

8. Cosmos and appletinis are out. Prohibition era cocktails are in. Big name Founding Farmers has 11 different prohibition era inspired cocktails like a Sazerac and a New York Sour. Then there are places like The Gibson, PX, The Passenger/Columbia Room, Bar Charley and Petworth Citizen.

Oyamel Fried Egg

Oyamel

9. Remember being twelve years old and requesting breakfast for dinner for your birthday? Fortunately, you can relive this small joy by visiting several DC restaurants. Ted’s Bulletin serves breakfast all day long, Oyamel has a killer egg dish and DGS serves “Benedictberg” well into the night.

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Taylor Gourmet

10. Whether you’re curing a hangover, fueling your marathon (or 5K!) training, or just gearing up for a Sunday on the couch watching football, monster sandwiches are the answer. The arrival of spots like Duke’s Grocery and food trucks like SUNdeVICH plus the continued awesomeness of Taylor Gourmet and Stachowski Market & Deli means you’ll never be without a good sando in hando.

Got a trend you’d like to share? Let us hear it in the comments section! Plus, see where we ate in 2013.

Casa Luca: Branzino al Forno

Casa Luca Branzino al Forno

Sorry to those who were sad to see AGAINN go, but we think DC came out on top with the addition of Casa Luca. This rustic Italian restaurant has special touches like a section of the drink menu featuring 14 different bottles of wines priced at $28 and they offer to make any of their mouth-watering pasta dishes with gluten-free pasta. We also suspect that they spike their gelato sundaes with some kind of booze, never a bad thing.

With Italian cuisine, sometimes it’s best to put your meal in the hands of an expert. That’s why we’re suggesting you start with Luca Antipasto Misto, letting Fabio Trabocchi and Erin Clarke school you on what’s best when it comes to meats, cheeses and small sides. 

But when it comes to the Best Thing on the Menu, get the Branzino al Forno with Red Peppers, Tomato, Olives and Basil. Besides being breaded in magic fairy dust of some kind, it comes with a grilled lemon. BTW, branzino is European seabass, a fish that continues to grow in popularity in America. I caught you a delicious bass.

You’ll be tempted to get pasta, so, get that too. They can do half portions. But still, save room for dessert. Perhaps you’re getting the picture that this is a meal fit for a post-marathon binge.

You may see a pint-sized version of Chef Trabocchi tending to the kitchen or out on the floor. Don’t worry, MasterChef Junior hasn’t come to town. That’s Luca, the chef’s son and the restaurant’s namesake.

See some pictures of Casa Luca.

Branzino al Forno not your BTM? Post your favorites in the comments section.