Peddling potables for almost 20 years, Cleveland Park Wines offers a bevy of grape-centric delights, including organic and kosher vintages as well as champagne and dessert wine. The knowledgeable staff aids guests in picking out a future fermented family, with a variety of red and white wines broken down into pinot noirs, rosés, merlots, cabernet sauvignons, and more. Sniff and swirl the bold and buttery notes of the 2008 Chalone Vineyards Estate chardonnay ($22.99), or realize a resolution to drink more dry fruit by sipping up the XYZIN zinfandel ($15.99). For a more seasonal crash course in Bacchic beverages, Cleveland Park Wines' April offerings include dry rosés from around the world, granting aficionados a passport-less daytrip to exotic vineyards. Grab a bottle of Quinta do Carqueijal ($5.99 on sale), or pair an elegant bottle of Loir Valley, Mareuil J. Mourat, with notes of soft peach and rose petals ($16.49), with smoked salmon. Cleveland Park Wines also plays host to ongoing events, where guests can taste exquisite vintages before snapping up a favorite bottle to fill the shelves of pantries, wine cabinets, or basement speakeasies.
Nanny O'Briens is a Washington Post editors' pick for its commitment to Irish hospitality. Every Monday eve beginning at 9, traditional Irish seisiuns bring together the musical chops of local strummers and crooners who fill the air with social waves of sound, inviting everyone with a voice or a set of ears to feel the communal power of appetite-whetting tunes. Tuesday night is Trivia Night starting at 8:30, and every night after is content to be merry feasting and drinking night.
Deftly blending New American and Spanish culinary propensities, Nicaro's menu changes daily to accommodate fresh flavors and culinary innovations. Recent offerings include bold, seafaring starters such as the shrimp bruschetta and the blackened, grilled, or barbecued salmon bites (each $9). The blackened chicken sandwich ($12) is served with steak fries and chipotle aioli, and the tossed house salad ($4.50 for a small and $8 for a large) unites julienne peppers, mushrooms, croutons, and bruschetta tomatoes in the perennial battle against boringly bagged grocery-store salads. The fettuccine with Alfredo sauce and basil pesto ($24) and the grilled vegetable platter ($15) both come stamped with the chef's recommendation.