Established during Prohibition, Pearson’s Wine & Spirits has persevered as a major presence in Washington’s spirits market for nearly 80 years. With today’s deal, the vinely inclined can pick up a trio of tipples capable of lifting spirits, accentuating dinner, and inspiring grape haters to take a hard look at their worldview.
Located as it is in the lobby of the Savoy Suites, you might think Twist Restaurant and Lounge is just another hotel restaurant. True, the atmosphere is somewhat non-descript, and its lunch and dinner offerings are fairly standard, but the magic of Twist comes not from passing-through travelers, but from locals who line up for their weekend brunches. Every Sunday, people flock here for bottomless mimosas, an all-you-can-eat buffet of outsized breakfast classics and live jazz. Aside from the usual hearty suspects, the buffet offers chicken, fish and a variety of Mediterranean flavors to pick through. On nice days, you can opt out of the dim dining room and eat on the outdoor patio.
As a lawyer, Elizabeth Banker traveled the world for work. But when she wasn?t swarmed with depositions, she would head to local wineries to sip artfully aged vintages and dream about which one she would choose for her own restaurant?if she had one.
That dream restaurant became a reality in August 2012 when Banker opened Slate Wine Bar + Bistro, a cozy Glover Park spot with what Thrillist calls a ?French bistro vibe." Patrons can pull up a stool to the reclaimed-wood bar, or sit at white-clothed tables. Art made from vintage corkscrews decorates the exposed-brick walls.
The Wine List in Three Words
|The bistro exclusively stocks wines from small-production wineries that embrace sustainable practices.||The staff delights in introducing patrons to lesser-known producers and varietals whenever possible.||The temperature-controlled cellar can include as many as 100 wines, including rare bottles from underrepresented French wine regions.|
The Menu at a Glance
Grass-fed meats and local seafood headline seasonal menus on the bistro side of Slate. Chefs imbue each dish with international flair: scallops come with truffle-oil tinged risotto, duck breast spring rolls with chili-soy dipping sauce, and ahi tuna poke with crispy wonton chips.
Given the bistro's emphasis on wine, it should be no surprise that each dish is designed to pair well with numerous selections from the drink menu. Staff members stand ready to offer guidance, gladly helping tables choose the ideal bottle to accompany their meals.
At the age of 12, Thasana Midee would sit alongside her mother in the kitchen of their Bangkok home, roasting and grinding spices together. Thasana now roasts her own colorful spices in the kitchen at Heritage Asia and then sprinkles them over thai curry, noodle, and stir-fried dishes. House specialties include korean sesame beef as well as grilled lemongrass saigon pork over vermicelli, introduced by starters of spring rolls and chicken wings stuffed with crab meat, shitake mushrooms, and spring onions.
Vibrant touches also punctuate the dining room's decor, with golden walls hosting kaleidoscopic paintings and colorful throw pillows supporting patrons at booth seating.
Maté specializes in creating original sushi rolls with a Latin twist ($8–$15). The restaurant's novel nibbles include the Buenos Aires roll, a combination of jumbo lump crab, torched salmon, and tempura crunch; the Tamalito roll, a sweet and spicy mélange of yellowtail jalapeno, avocado, plantain, and corn masa wrapped in daikon skin; and the Mar del Plata roll, a cornucopia of lobster, cucumber, soy nori, chives, and avocado. Maté boasts a selection of seven ceviches, cooked with citric acid to heat-free perfection ($10–$17). For Asian-influenced Asian fare, select one of the restaurant's traditional sashimi, maki, or nigiri options. While relishing rolls or sipping sake from the sleek aluminum bar, diners can luxuriate in Maté's elegant atmosphere or try to blend in with the crimson décor by sharing embarrassing stories about email typos.
Today's Groupon gets you $40 worth of meticulously arranged raw-fish rolls for half price at Sushi-Ko Japanese Resturant. Sushi-Ko says it practices "cuisine of subtraction," meaning each slice of yellowtail or wedge of whitefish work with the rice as simple, artful food compositions. It compares its culinary artistry to Ikebana, Japanese flower arrangements that emphasize the beauty of plants' shapes.