By: Becca

It had been a long week. In fact, it had been a long few weeks. I am nearing the close on my condo and my love just left for a war zone. And Brooke found herself actually in D.C. between two of the million business trips she’s taken recently.

So, we needed pampering. After I had the most miraculous spa manicure and pedicure from Red Door and Brooke indulged in a facial and a pedicure, we waddled from the spa to Boqueria on 19th and M. Little did we know that the pampering would continue through brunch.

Boqueria is trendy. Really trendy. Yet somehow it’s still welcoming. It’s a bit retro, with light wood paneling and cream leather booths. The tables are all high-tops, with chairs that are upholstered in brown leather with orange trim, like a 1960s gym outfit. However, it’s still contemporary and warm, with sleek bars and tables, but chalk boards and stands of fruit. Oddly, it’s right above the Chipotle, but it does have a gorgeous outdoor patio on 19th Street.

As soon as you walk in the front door, you’re greeted by a bouquet of gourmet meats and cheese behind glass, where you can see one of the chefs preparing desserts and tapas. They’re just tempting you, giving you a taste. You are also greeted by some sort of suckling pig, plopped right there on the counter. Just staring at you. Brooke was slightly disturbed, but then quickly distracted by the hunks of Spanish cheese on display.

We went on Saturday, which was day one of their first weekend serving brunch. We were greeted by a chalk sign outside that announced “Brunch is here!” The restaurant itself has been open for two months, serving dinner, and has already made itself into a bit of an evening hotspot for  downtown worker bees like me. Not yet for brunch, through. The place was empty, as it was the first weekend. But a few other tables trickled in.

We sat down at a high top that was bathed in light from the big windows. Immediately, we ordered coffee from our very tall but very lovely waiter, who told us that they just printed the brunch menu the night before, and whipped out his cheat sheet, which he had clearly studied. We could tell by the scribbles and drawings all over it.  He even let us take a glance at it, and we saw he had carefully drawn sketches of what certain dishes looked like. He was clearly prepared but nervous for the new menu.

No coffee machine yet, he apologized. But he got us cappuccinos and Americanos (Brooke crisis averted). We eyed big pitchers of what looked like fruit cocktails being made at the bar. “What are those?” we asked. Sangria, of course. He brought us a taste of the blood orange beer sangria. It was delicious, so we ordered it—but with cava. It was made with blood orange puree, lime-infused tequila, and house-made lime cordial.

Yes, Brooke and I split a pitcher. A pitcher holds about five drinks. And they were pretty potent—yet you couldn’t taste it. But we could feel it.

One thing I loved about their drinks menu—besides the selection of sangrias and other cocktails, including a Bloody Mary that looked absolutely divine—is that two out of their three beers on tap are local: Port City and DC Brau. This New York transplant could have easily just kept at it New York-style, but instead they’re embracing their local sources. Kudos. (The third beer, fittingly, is Estrella Damm, from Barcelona.)

We ordered two starters. Well, actually a side dish and a brunch entrée to share. First, the Churros Rellenos, which are nutella stuffed churros coated in cinnamon sugar. They were warm and spongy inside, but crispy and had a kick on the outside. It was a heavenly way to kick off brunch, and gave us good feelings for the food to come.

And this point, I whipped out my camera – amazingly suspicious in a nearly empty restaurant.  The waiter wandered over and asked shyly – are you reviewing the restaurant?  Should I know about this? I told him it was for the ‘food porn,’ which made him a little comfortable. Then defensively blurted out “It’s a hobby!” Yeah, those drinks had a kick to them. Why don’t more restaurants add tequila to their sangria?

We also split the pan con tomate, which is grilled bread rubbed with tomato, garlic and olive oil. The bread was long triangle pieces of fresh bread, and the tomato was spread on the top. It had a bit of a garlic kick, and was soaked in oil, but the bread was crunchy on the bottom.

It came with a little bowl of Spanish olives. Our waiter, who we had now become buddies with, encouraged use to try the pickled garlic that it came with. So we did, and he stayed to watch our reactions to the decidedly bizarre taste and texture. He smiled and wandered off.

For our entrees, I ordered the cochinillo al horno, on the waiter’s recommendation. He had tried it the night before, and described it as a fried egg set atop a bed of house-made potato chips. Just split the yoke, he said, and it will cover the potato chips. Eat it with the roast suckling pig, and it’s so delicious, he promised. I caved.

When I got it, I was a little confused. I hadn’t had roast suckling pig before, and wasn’t ready for what I got. To me, it was a steak of pig fat, with a crispy top, and I felt like I was chewing pure greasy fat. It grossed me out. I think our waiter saw my faces and rushed over. Let me get you something else, he insisted, it’s no problem. It’s the first time I’ve ever not felt guilty about sending something back to the kitchen. It wasn’t bad; it just wasn’t my cup of tea.

When adventure failed, I went to my standard—the Benedict. This time, the huevos benedictios was atop an English muffin, with Serrano ham, piquillo peppers and hollandaise. The ham was paper thin and simply delicious. The egg poached absolutely to perfection. The Hollandaise was amazing, and the pepper gave it a nice kick. The perfect Benedict? Close to it.

The fries on the side were OK. They tasted much like fries I’ve had at restaurants that aren’t as nice as Boqueria. I expected more—more crispiness, more kick—just something more.

Brooke wanted to get the Huevos con Bistec, Boqueria’s steak and eggs, which is hanger steak a la plancha with one fried egg, fingerling potatoes, shishito peppers, mojo verde. After the waiter’s descriptions of the other dishes, she changed her mind—that doesn’t happen often with brunch dishes, as she always researches the menu the night before.

She went with the Tortilla de setas, a rolled omelet filled with the things she loves the most: mushrooms, caramelized onions and goat cheese. It may not sound particularly unique, but she said is was absolutely delicious. An aspiring food snob, she said that it was amazing what a difference it makes when restaurants prepare the most simple foods very, very well. And that was done at Boqueria. The dish was served with French fries on the side, and also Catalan tomato toast, which we wished we would have known before ordering the pan con tomate—as it was the same thing.

Besides the 10 Spanish brunch dishes, you can also order their classic tapas, salads and sides. Also, they presented us with a dessert menu, but we were completely stuffed. We tottered out, slightly drunk, but very happy.

The Bitches say: A- But it was day one, and I could see this being an A+ brunch with a coffee machine and a few tweaks. The quality is nearly there, and the ambiance is so perfect.

Boqueria
1837 M Street N.W.
Washington, D.C.
(202) 558-9545
Serves brunch Saturday and Sunday.

By: Becca

If the culinary geniuses behind Proof open another restaurant, you go. You go because Proof is a D.C. classic: perfect dishes, divine wine list, sexy ambiance. What gets better than that?

How about all that with a theme. Throw in some Northern Spanish flair and a menu of delights, and you’ve got Estadio. It’s Proof, with personality.

Estadio is gorgeous, and I’m not talking about the food yet. The interior is all Catalonia romance: heavy iron chandeliers, wood paneling, Spanish tile, terra cotta everything. I expected flamenco dancers to jump up on the timber tables. Or Javier Bardem to be perched in the corner with a cigar and a newspaper.

Salud, indeed.

The new Logan Circle spot has been open since July, but they just recently started serving brunch. Wait. Do Spaniards brunch? I’ve been to Northern Spain, and I was lucky to see a live human there before the hour of 1 p.m. Lunches are late afternoon, dinners touching midnight.

At Estadio, chef Haidar Karoum put a D.C. brunch spin on a menu of tapas and raciones (small entrees). Everything is compact: tiny cocktails, small portions, all meant for sharing. Here’s the catch: Every dish is packed with such intense flavor, those portion sizes are quickly overlooked (as in, I’m not sure I could do more than sip those tiny 4 ounces of cóctel espumoso anyway).

Start off with the house-marinated olives or the spicy marcona almonds to get the juices flowing. It’s just a hint of the flavor that’s about to come. Then, dive in. The food is simple, but the components are delicious and thought-out. Take the bread, for example. Simple toast, with honey butter and sea salt. But it’s the perfect combination.

Definitely don’t pass up the croquettas: jamon with piquillo emulsion or, for the veggie in you, wild mushroom croquetas. Both equal bite-sized goodness. The mini sandwiches were stuffed with blood sausage and chorizo picante. Hard to share, but still delicious. Plus, the bread is baked in-house.

Just like in the décor, there’s a tremendous amount of detail and thought that’s gone into each of the dishes (which is something I love about Proof, too; each dish is like a piece of art being presented before you). I liked my main course, grilled hanger steak and eggs with patatas bravas (those patatas were perfection), but the real winner at the table was the fried hen eggs with chorizo and morcilla hash. It’s like they crammed in the salty, the savory, the delish, all in fried eggs? Wild.

The soft-scrambled eggs with goat cheese and mushrooms was fab. The mushrooms were really meaty, and everything was well-seasoned. The egg tortilla was beautiful—like a cake with jamon, onions, peppers, aoili and mahon cheese. Plus, I loved that they had plenty of veggie options.  In addition to those mushroom eggs, there’s also the house-made granola and yogurt, with diced pears and apples.

The best part is that the price was right. For a table of six, with cocktails, it split to only about $30 a person, which is fab. And the place doesn’t take itself too seriously. Just poke your head into the restrooms, which are wallpapered with half-naked footballers (or flamenco dancers for the guys), for a laugh.

The Bitches say: Solid A. Flavor and flair. See all the photos here.

Estadio
1520 14th Street NW
Washington, DC 20005
(202) 319-1404

By: Becca

I’m going to give you some brunch advice: Run – do not walk – to Masa 14 for brunch this Sunday. Because, frankly, their amazing brunch deal will not last. It’s just too good to be true: $35 per person for unlimited anything on the menu and bottomless Masa Mimosas (syrupy sweet), Bloody Marys (too spicy), or lychee bellinis (juuust right).

I know, I know. Someone is surely getting fired there. Because what happens when Bitches show up with 10 hungry, hungover friends and are faced with bottomless, unlimited eating for three-to-four hours? We order everything on the menu. And then we order more of what we liked. And then we drink and drink, and then we shovel some more food. And then we take a break because we feel like we’re all about to explode. And then we order more. And keep drinking. For hours.

And then we order food to go. And then we all go home and pass out. Because … why not? This brunch is nothing but glorious, gluttonous euphoria – worth way more than $35 a head.

Sure, there are bottomless buffets in D.C. But this isn’t a buffet – it’s gourmet tapas, brunch-style. And it’s freaking delicious. Seriously. After Acadiana, I think this is my favorite brunch in D.C. It’s unexpectedly good, and it’s laid-back. The service was slow, but … meh … forgivable when your waiter is adorable, nice, and crazy busy. He told us it’s been packed for brunch since they started the deal. Well, duh.

I can’t go into detail on every menu item. The dishes just kept coming and at some point we stopped asking what they were and just devoured. But, I can go into a few of my favorites (and some not-on-the-menu secrets) that you should definitely not pass up  …

Let’s start with the salads, which, if you’re unlimited, why would you order salads? Order them, I tell you. The Hijiki seaweed-jicama salad was so a-typical – refreshing and salty and just overall perfect to start. It’s got sesame and chayote and daikon sprouts. And it’s pretty, too.

The Masa chicken salad was done right. What’s usually a boring, mayonnaise-y dish came with pulled chicken, cabbage, carrots, piloncillo vinaigrette and crispy noodles.

The meatballs – not even on the menu, they just whipped it out of nowhere – were three to a dish, and savory with just a little bite. That same bite was in the grits, which are flavored with chipotle pepper and oaxaca cheese.

No steak knife needed for the tenderloin Benedict, the meat was so tender. It’s served on kimchi pancake with poached egg and green chile hollandaise. Good God that thing is good.

The Pho Beef Sandwich was totally unexpected and completely creative. It’s eye of round, siracha-hoisin aioli, Thai basil, bean sprouts, and pickled onions. They really capture the pho flavor perfectly.

By far the prettiest dish, (though, again, not on the brunch menu – order it special), the fried shrimp was lightly crusted and drizzled with flavorful sauces.

Another decadent winner was the smoked chicken hash, made with caramelized onions, poblano chilis, chipotle hollandaise, yucca and a soft poached egg.

The barbecue salmon was perfectly cooked – I cannot emphasize that enough. Plus, the barbecue wasn’t overpowering. It’s served on a bed of spinach with achiote ponzu and bacon.

The black bean puree dish, which doesn’t sound appetizing at all, was actually one of the biggest winners. And I can only quote one of my Bitches on this dish: “Oh, and that dish that had nachos with refried black beans underneath and green salsa and sour cream on top was SOOOOOO GOOD!” It’s true. It was served with fried egg and cotija cheese.

The pan dulce was so disgustingly divine, covered in ancho whipped cream and roasted pineapple syrup. We didn’t even leave it for dessert, we just kept on eating.

Everything was prepared really well – and with beautiful presentation – in spite of how crazy busy the kitchen must have been.

I mean, need I say more? Check out all the photos by clicking here.

The Bitches say: A+ Great food, great atmosphere, phenomenal unlimited brunch deal. Get there fast before it ends.

Masa 14
1825 14th Street Northwest
Washington D.C., DC 20009
(202) 328-1414

PS. Bitches is ranked the #27 food blog in DC (we’re getting there! Thanks for your support!). Urbanspoon rocks!

By: Cori Sue

With its graffiti-laden walls and dozens of gaudy chandeliers,  Policy seems a place for taking shots and dancing—not high-end dining. Surprisingly, my dinner at Policy was one of my top meals in the city.   

Courtesy of Policy Media Kit

Chef Brian Murphy focuses on seasonal, all-natural, and traditional food with a twist. The menu is tapas style, allowing you to try all sorts of cuisine—from lamb chops and veal to goat cheese ravioli, beef medallions, or something as simple as roasted red pepper hummus.

Courtesy of Policy Media Kit

The charming diner-style décor, with its plushy red-patent-leather booths, pairs perfectly with Chef Brian’s simple-yet-delightful approach to cuisine.

Courtesy of Policy Media Kit

We sampled the PEI mussels, which arrived in the most delicious sauce—tomatoes, saffron, chorizo, and fennel—that we all lapped up with plenty of helpings of bread. Also on our table: the potato gnocchi (crispy and hearty), braised and grilled short ribs in a miso-mustard glaze (tender, sweet, and falling off the bone), yellow fin tuna tartare (the best tuna in the city), and a savory crab asparagus dish. Every well-prepared bite taken was unique and delectable.

Courtesy of Policy Media Kit

Equally fresh and delicious were the cocktails: the Hibiscus Cocktail—prosecco, fresh hibiscus, St. Germain, house-made hibiscus grenadine; The Pearfect Martini—Grey Goose Pear, orchard pear cordial, St. Germain, champagne; the Beekeeper—Kettle 1 Citron, St. Germain, fresh lemon, honey, champagne; and the Raspberry Caipirinha. Check out all the unique concoctions here.

Courtesy of Policy Media Kit

To top it off, we finished the evening with a cobbler of fresh, seasonal berries topped with ice cream.

Photo credit: Cori Sue Morris

The bitches say: A, Chef Brian (and whoever makes the cocktails) is a creative genius. We love the fresh ingredients and breadth of options to fit every palate.

By: Cori Sue

On our way down to Kiawah Island, S.C., this weekend, the boyfriend and I stopped for the night in Raleigh, N.C., to visit one of my best college friends.  It felt great to be back in the great state of North Carolina and we were just in time for the opening of the tiki bar at Humble Pie, a charming restaurant in downtown Raleigh.  

Photo credit: Humble Pie

The weather was perfect for dining on the porch (low ’70s and breezy) with lots of summer brews and a varied arrangement of tapas.  Humble Pie‘s ecclectic menu consists of small plates of varrying cuisines– Asian, Italian, seafood, and more.  We shared a goat cheese mushroom Napoleon, coconut shrimp with pineapple chutney, sesame seared ahi tuna, finished with chocolate cake with peanut butter ganache and complemented by lots of Carolina Pale Ales.

Up early in the morning, we stopped by another Raleigh gem, Cafe Helios, for a speedy, healthy breakfast-to-go.  Cafe Helios serves delicious coffee from Counter Culture Coffee based in nearby Durham.  I consider an ordinary, healthy, breakfast– coffee, yogurt and granola, whole-wheat toast and fresh-squeezed OJ– an exceptional treat when found at 7 a.m., in a rush, on a roadtrip.

Photo credit: Cori Sue Morris

Photo credit: Cori Sue Morris

Photo credit: Cori Sue Morris

For the Raleigh crowd, however, Cafe Helios is more than just a breakfast spot.  The cafe serves a great beer and wine selection (they rotate beer selections regularly), and features  artwork by a local artist each month.   And, it appears to be the place for some epic late-night dance parties.

Photo credit: Cori Sue Morris

Next time you find yourself cruising down I-95, you’d be well-served to check out these two spots in downtown Raliegh, and head over to Cameron Village for some great shopping.

By: Becca

Dining at Cork Wine Bar is like meeting a pretty boy at a party and then being pleasantly surprised that he actually has some depth to him. It’s trendy and inviting from the outside, but quite cavernous and romantic on the inside. And I’m not even talking about the phenomenal food and wine yet. We’ll get to that.

Photo credit: Cori Sue Morris

Any restaurant that deals in small plates is fine by me. I indulge, order tons off the menu, and end up with an amazing spread of tasty morsels to try (and share, of course). And if you’re a server that can pair my diverse selections with a bottle of wine or two that actually complements everything from calamari to cheese cake, I give you credit.

Indeed, the wine list is fab—more than 160 bottles to choose from on a menu loaded with pairing selections and great descriptions (we saw “hints of spicy banana” and jumped at it—who wouldn’t?). We went for a few bottles of white, one from Saint-Péray and the other from Burgundy. And, if you like them, our waitress chimed, you can just nip across the street and buy bottles at the Cork Market and Tasting Room. Lovely.

First up was a global selection of cheeses. Then an assortment of things to try, such as grilled asparagus and salads. I do have to say the calamari and shrimp stood out. Let me restate that. The lemon-and-black-pepper-dusted calamari and rock shrimp with caper remoulade (yum!) was to. die. for. I am so tired of greasy calamari. This plate was so not.

Photo credit: Cori Sue Morris

I ordered the dinner special (and after all that wine, I honestly can’t remember what it was. Something fabulously wrapped with chicken; it’s the first photo), and my cohorts ordered more small plates. The winner? The Duck Confit—divine!

The best part about small plates is there’s always room for dessert. And the Cork dessert menu is not to be missed. Lizzy’s Goat Cheese Cake (above) melts in your mouth. And this amazing s’more concoction was just too pretty to eat!

Photo credit: Cori Sue Morris

Cork
1720 14^th Street NW
202-265-CORK