Recap: Washingtonian’s Brunch & Bloodys

We were thrilled to be invited to be a part of the Washingtonian’s Brunch & Bloodys event this past weekend. The party celebrated the local mag’s special October breakfast issue and combined the two things Bitches do best: brunching and judging.

Photograph by Jeff Elkins

Photograph by Jeff Elkins

More than a dozen of Washington’s top restaurants came to Long View Gallery to serve up brunch bites and Bloody Marys.

Armed with clipboards, pens and judges nametags, we wandered through the crowds, dutifully sampling every Bloody Mary in the room and taking copious notes on the ingredients, the amount of spice, the accouterments, the technique, and any and all other relevant details we could scribble.

Photograph by Jeff Elkins

Photograph by Jeff Elkins

As official Bloody Mary judges, we had quite a job on our hands. Arriving late, in typical Bitch fashion, we looked at our watches and realized we had only 45 minutes to try 12 different Bloodys. TWELVE.

We got straight to work, sipping and scribbling, sipping and scribbling.

Photograph by Jeff Elkins

Photograph by Jeff Elkins

Judging Bloody Marys is a tough job because the drink is such a personal thing: everyone likes theirs differently, some with no spice, some with lots of bits, some just plain and simple. We were looking for the best in that happy medium.

The best classic Mary we found was a tie between Chef Geoff’s and Poste. They both were a classic mix of the ingredients with olives or green beans as garnishes.

Photograph by Jeff Elkins

Photograph by Jeff Elkins

The most unique and innovative we found was a tie between Busboys & Poets’ Yellow Mary and The Hamilton’s Sangria Mary. Both delicious and a nice twist on the classic.

But the best of them all was Scott Drewno’s Masterpiece Mary from The Source. This epic cocktail was served up in a tall glass, it was thick, flavorful, and fresh. Plus, a little shooter of Maryland crab resting on top. The perfect Mary, indeed.

Photograph by Jeff Elkins

Photograph by Jeff Elkins

When the time was up, we conferred with the other judges—Washingtonian publisher Cathy Merrill Williams and assistant food editor Anna Spiegel along with Jeff Faile, the whizz behind the phenomenal cocktails at upscale Italian spot Fiola.

They were on the same page as us: Scott’s was the best, and there are a few other uniques—Busboys & Poets’ yellow heirloom tomato Bloody, The Hamilton’s Grenacha Bloody Sangria, and Brasserie Beck’s Bloody Mary crab shooter.

Photograph by Jeff Elkins

Photograph by Jeff Elkins

The winner was announced, and Chef Scott was presented with a certificate and a rain of flash bulbs from photographers. We quietly scooted off to snag some food and mimosas with our friends who were in attendance. Because while Marys are great and all, sometimes you just need a little bubbly.

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