FYIDC | the dish
The Young and the Hungry Exploring where today’s hipsters can be spotted dining on any given Friday night.
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illennials are described many ways, but perhaps the word that most often is associated with this generation is “entitled.” In one arena, that might not be such a bad thing. With the ushering in of the Obama Administration seven years ago came an overwhelmingly young new crop of consumers who refused to settle for what the Washington, D.C. food scene had to offer: stuffy steak houses and pretentious French bistros on every corner. Thanks in part to the entitled millennials’ dining desires, the Washington, D.C. metropolitan area has seen a food revolution in the last decade, leading to a more diverse restaurant portfolio, both in terms of cultural offerings and sheer volume.
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n Bryce Harper. Tom Wilson. Nate Schmidt. These are just a few of the many fans of Cava Grill, the fast casual chain serving Middle Eastern food Chipotle-style. The first location opened in 2006 and there’s been no stopping it since: there are 11 Washington-area branches so far, with five more coming in 2016. Braised lamb and beef meatballs are among the offerings, alongside such diverse flavors as spicy Harrissa and hummus. “Forty seven percent of Generation Z is from an ethnic minority,” Cava Grill CEO Brett Schulman says. “This growing diversity means palettes are broadening and younger generations are seeking more robust f lavors and culinary adventure.” Most popular dish: Grain bowl with chicken n Consistently named among Washington’s best restaurants by magazines, bloggers and associations alike, Ripple made a splash from day one. The menu varies by season, with a focus on local ingredients, but the housemade pastas are perennially popular. “I make the food that I would want to get if I went out,” says chef Marjorie Meek-Bradley. “Food should be simple and good and that is what we do here.” Hardest night to get a reservation: Saturday, but with Meek-Bradley’s success so far on this season of “Top Chef,” we suggest booking sooner rather than later on any night of the week.
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n Whether it’s at their first location on the bustling 14th Street corridor, or the branch in Cathedral Heights close to both American and Georgetown universities, Barcelona is a firm favorite for late night diners. Noted in particular for its bar scene, it has a vibrant night life, with signature cocktails like the Whiskey Root. The Byrrh Quinquina, a unique wine-based aperitif, adds an interesting complexity to the drink. Don’t miss the crispy brussels sprouts with smoked paprika and red onion, the chicken pimientos or the butternut squash soup with grilled radicchio and a pumpkin seed garnish. The vibe: Energetic, but not too noisy with a great ambiance. The heated patio (with blankets on offer for added warmth) has become the place to see and be seen with a hot date. n It would be hard to find a more quintessentially Washington restaurant than Lincoln, with its f loor made of pennies bearing the much-loved president’s profile and drinks with names like Emancipation Punch No 6. Perhaps that’s why it has attracted the likes of President Obama and the late Supreme Court Justice Antonin Scalia. With sister restaurant Teddy and the Bully Bar thriving downtown and the soon-to-come Declaration opening in Shaw, PRG Hospitality co-founder and principal Alan Popovsky has certainly corned the “Presidential-themed” restaurant market in the nation’s capital. Signature Drink: Gettysburg Address- Square One Botanical vodka, VeeV Acai liqueur, housemade beet purée, ginger syrup, fresh lemon and aromatic bitters n SER (which means “to be” in Spanish) is not just another Spanish tapas restaurant; in fact, it doesn’t sell tapas at all, but if you’re into sharing, you might want to try the Cochinillo (whole suckling pig). Barely a year old, this Ballston newcomer has already hosted Cuban trumpet player Arturo Sandoval and has been likened to everything from “a gastronomical journey” to a friend’s home in Marbella, Spain. Big draw: The sherry-infused Bloody Mary served at Saturday and
WA S H I N G T O N L I F E
| march
2016
| washingtonlife.com
To p l e f t C ava G r i l l’ s c u s to m i z a b l e b o w l s ( P h oto c o u r t e sy C ava G r i l l ) ; B a r c e lo n a’ s 1 4 t h St . p a t i o ( P h o t o b y A n t h o n y I s t r i c o ) ; G e tt y s b u r g A d d r e s s C o c k t a i l ( P h o t o c o u r t e s y L i n c o l n ) ; I b e r i c o h a m ( P h o t o c o u r t e s y SER )
B Y C l a i r e H a n d s c o m b e a n d L a u r a Wa i n m a n