At Quench, Chef Ed Hardy and barman Matt Allred aim to live up to the hype stemming from the Favorite New Restaurant and Best Cocktail Program awards they earned from the Restaurant Association of Maryland. They, along with their team of chefs, go beyond simply making food and mixing drinks?they prepare artful dinner specialties and unique, out-of-the-box cocktails. Though their meal creations arise out of seemingly simple ingredients?local produce, house-ground meats?the team crafts wildly creative send-ups of typical pub fare in addition to traditional comfort foods. Short ribs are braised for days, bacon is cured in-house, and fresh ground lamb meatballs fill out the seasonal risotto with fresh local ramps. Quench also plates healthy fare such as edamame hummus served with local cucumbers and apples and a fresh and locally caught fish of the day, all complemented by inventive cocktails. The seasonal dessert menu of house-made ice cream sandwiches and rhubarb cobbler round out the dining experience.
The drinks, with clever names such as Sex in the Burbs and Django Juice, draw on a palette of blood-orange juice, house-made foams, and uniquely infused spirits. Mixology classes prepare students to delight party guests, and Quench also hosts events such as Saturday and Sunday brunches scored by live music and scratch-made weekday lunches.
Like a United Nations of varietals, some of the world’s tastiest wines from countries such as Argentina, Chile, Italy, and France are well-represented within Jackie’s Wine Bar. Connoisseurs savor the unique notes of each pour while investigating the black-framed pictures on Jackie’s coffee-colored walls and the shelves of wine bottles that vie for attention behind the bar by wearing chic designer labels. On Thursday evenings, free salsa lessons invite patrons to set down their glasses and grab their dance partner’s hand; Saturday nights feature live bands that serve dulcet melodies as aromatic bouquets serenade olfactory receptors. Fresh air courses through Jackie’s outdoor patio, where visitors can alternate between sips of wine or beer and bites of sandwiches, desserts, and appetizers.
Now & Then Dance Studios’ dance instructors let students pick from 21 styles of dancing, including waltz, salsa, and merengue. They make sure to integrate private classes, group classes, and supervised dance parties in their lesson programs, which have produced successful dancers for 35 years. They dance atop dance floors to reduce impact on joints and pump music through digital sound systems.
At this authentic South American steak house, customers never want for options. The menu of Argentinean meats and seafood is buttressed by a selection of more than 30 hot and cold tapas and a colossal wine and martini list of international libations. The sips cool overexcited taste buds and pair with lauded entrees such as the parrilla of bone-in short ribs, singled out by Washingtonian as one of Bethesda's greatest dishes. Popular seafood platters arrive in the form of whole lobsters, accompanied by enough seafood paella to sate two diners. To ensure that their sizzling meats are shared with the masses, chefs can also export the fare to private bashes or teddy-bear picnics with catering services.
The eatery's décor reflects its exotic eats: spotlights set orange walls ablaze and highlight paintings more colorful than a Rubik's cube hidden in jello. Clusters of leather couches exude a casual air, providing a sleek contrast to the chic table settings and white linens at booths and tables. Proving that elegance needn't be fussy, customers can also master dance steps at milonga lessons on Wednesdays or host parties in the space almost every day of the week.:m]]
DC Dance Collective is on a mission: to open the world of dance to everyone. And it takes that seriously—low-income dancers are encouraged to volunteer at the front desk in exchange for class credits. This communal spirit of creative exercise and collaboration realizes the dream of founder Nancy Newell, whose impressive 49-year dance career includes curating two Smithsonian series based on tap.
Dance Studio Life rightly describes DCDC as "an anomaly among studios in its region for both its collective approach and its vast offerings." In the lobby, which "feels more like a living room," the friendly instructors welcome people of all ages and backgrounds to pick from an eclectic assortment of dance styles, ranging from classics such as tap, ballet, and jazz to diverse styles such as hula, salsa, flamenco, belly dance, and Sri Lankan dance. Hip-hop and break-dancing classes help dancers find their inner funk without GPS, and Zumba fitness dance classes get everyone sweating to global party beats with Latin-inspired moves.
Acacia Bistro & Wine Bar is located in the corner of a blocky office building in the decidedly uncharming Van Ness stretch of Connecticut Avenue. The interior is modern, neat and tidy, leaving the focus on the contents of the huge wine list and the creative menu. The underlying theme is Mediterranean--so you can find a variety of tapas, charcuterie and cheese plates and fresh pasta dishes. At lunch, paninis and burgers are the stars of the show, along with a few, well-chosen entrées. With so few decent restaurants in the immediate area, Acacia Bistro is the one place where you can depend upon a solid meal and a fine glass of wine. There’s also an ample patio area for outside dining.