Wine Tasting in Suitland

Select Local Merchants

THEARC is home to the only community theater in its area, which hosts the I Can summer program, an internship that teaches area young people ages 14–24 about technical-theater management. The eight-week paid internship will invite 10 new interns beginning this June for an introduction to the creative and practical skills required to produce and design plays. Interns also receive training in life skills such as resume writing, setting long-term goals, public speaking, and financial literacy. I Can aims to empower young people from disadvantaged backgrounds with the skills they need to achieve academic and career success. THEARC relies on the help of donations to provide each intern with the basic supplies they need to participate in the program.

1901 Mississippi Ave SE
Washington,
DC
US

Armed with a Woodstone brick oven and an unwavering faith in freshness, chef Aaron M. Tootill presides over Fire & Sage’s menu of brick-oven flatbread pizzas, daily made cornbread, and a piping panoply of gourmet entrees. The signature shrimp and pancetta pizza ($14) sneaks to tables cloaked in gooey mozzarella, garlic, and a rich basil pesto, while the wild mushroom ($13) adorns itself with shiitakes, portobellos, and bright green 1-Ups. The short-rib sandwich ($14) ensconces caramelized onions and muenster cheese between its ciabatta bun and arrives escorted by a hearty chalice of three onion soup. Glittering lochs of mustard caper sauce encircle the towers of jumbo-lump crab cake ($31), whose gates open onto a dessert of barrel-aged bourbon pecan-ice-cream sundae artfully flecked with nougatine, pecan brownie, and drizzled glyphs of butterscotch ($8).

775 12th St NW
Washington,
DC
US

Evocative aromas ascend from swirling chalices at Veritas Wine Bar, a brick-walled lounge where sommeliers pair more than 70 wines by the glass with a menu of cheese and charcuterie plates. Grape-infused elixirs gush from a temperature-controlled tap system, ensuring uniform sips unmarred by sudden climate shifts or clumsy fire breathers. Reds and whites from Italy, South Africa, and New Zealand slosh into individual glasses or join forces to create flights. Globetrotting artisanal cheeses fall under four categories—blue, cow, goat, and sheep—and deliciously mingle with charcuterie selections. Sippers can scrawl an appetizing epilogue across the evening’s feast by noshing on chocolate morsels laced with slow-cooked caramel or pistachio butter, which silence petulant sweet teeth without preemptively donning a bedtime retainer.

2031 Florida Ave NW
Washington,
DC
US

Skilled mixologists serve up complex drinks at Wisdom, a dark yet charming cocktail parlor where heavy draperies and ornate lights hang along exposed brick walls. Their drink menu runs the gamut from wine and imported beer to a vast selection of authentic absinthe. Bartenders also mix up non-alcoholic "mocktails," with flavor profiles that are as interesting as their alcoholic counterparts. Events such as trivia night pit martinis against memories, and yappy hours let dogs lounge on the patio and play poker while owners sip libations. Wisdom also dishes up tasty tidbits such as chocolate beer waffles doused in maple syrup or bacon waffles covered in bourbon and caramel apples.

1432 Pennsylvania Ave SE
Washington,
DC
US

Organic. Fair trade. Sustainable. Microroasted. Plenty of adjectives describe the coffee at Pound The Hill, but the staff is most concerned about one in particular: delicious. They partner their carefully curated brews with breakfast, lunch, and dinner menus. Breakfast sandwiches—such as the Italian Elvis, smothered with Nutella, bananas, and honey—segue into lunchtime ones piled with veggies, feta cheese, pesto chicken salad, and pulled-pork barbecue. At dinnertime, chefs switch sandwich bread for small plates and entrees, such as organic chicken breast stuffed with blue crab. The restaurant also hosts daily happy hours, which happens to be what clowns call each credit they need to graduate from clown college. During this time, guests sip wine and beer while noshing on discounted appetizers.

621 Pennsylvania Ave SE
Washington,
DC
US

By the 1940s, Mama Ayesha Abraham had already established herself as a successful young farmer in Jerusalem. But instead of adding to her more than 20 farms, she decided to move to the United States, where she found work in the kitchen of the Syrian Embassy. After many years and countless orders for Capital Hill’s elite, she opened a restaurant called Calvert Café.

Today, her nephews and great nephews manage the restaurant, which has been renamed Mama Ayesha's and has been family-owned-and-operated for more than five decades. But her presence is still felt. Her recipes are used to make the eatery’s kebabs and Middle Eastern dishes, and her image appears outside the restaurant on a large mural that also features several recent presidents and one from the future.

1967 Calvert Street Northwest
Washington,
DC
US