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February 10, 2012 |
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Red Hot Restaurant |
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| The city's oldest firehouse is now putting out food instead of fires. Sixth Engine, an American tavern from the guys who brought you The Dubliner and Town Hall, opens tonight at 4th and Mass. |
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| The restaurant's partners/squad: Gavin Coleman, Jeremy Carman, Paul Madrid, and Tim Walsh. The firehouse, built in 1855, was first home to Metropolitan Hook and Ladder 1 and later Engine Company 6 (hence the name). Gavin tells us they've tried to highlight the building's history with the decor. In addition to large black and white newspaper clippings of firefighting crews, a portrait of the building's architect, Aldolf Cluss, adorns the wall. This was Adolf's first building in DC, but he went on to design other icons, including Eastern Market, the Franklin School on K Street, and the reconstruction of the Smithsonian castle. After Engine Company 6 was decommissioned in the '70s, the space (438 Massachusetts Ave., NW) was used for storage or vacant—until now. |
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| The building's exterior is red (excuse us, fire engine red), but the cozy downstairs bar and dining room have deep blue walls festooned with eagle carvings made by Jeremy's grandfather. Upstairs seating (above) feels completely different with high ceilings, tall windows, and this Norman Rockwell inspired piece painted on the exposed brick wall. (The dog is actually Jeremy's dog.) Town Hall chef Paul Madrid oversees the menu, which includes dishes like spaetzle with lemon ricotta, almonds, arugula, and peppadew and a twist on his mother-in-law's cold broccoli salad with red onion, pancetta, double gloucester cheese, and "amazing whip" (a homemade Miracle Whip). The only bad news? You can't slide down the fire pole. |
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| Beginning of the (Boundary) Road |
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| Karlos Leopold and Brad Walker are the duo behind H Street's Boundary Road, a casual neighborhood bistro opening Monday (414 H St., NE). Karlos is a corporate consultant-turned-barman and restaurant manager, while Brad has worked in the kitchens of Cashion's Eat Place, Central, Proof, and Fiola. The two met years ago working at Ragtime in Arlington. At Boundary Road, they're taking many foods they grew up with and elevating them. One example: a PB&J made with homemade peanut butter, peach vanilla jelly, and foie gras. There will also be veal sweetbreads with Peruvian huancaina sauce to pay homage to Karlos's Peruvian roots and pierogies from Brad's wife, who has a Slavic background. |
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| Karlos (also a partner at Meridian Pint) tells us you'll find eight taps, bottled beers, and "old world" wines served in tumblers instead of stemmed glasses. The cocktail list includes some funky drinks like the Five & Dime (root liquor, maple syrup, egg white, Black IPA) and a blood orange Aperol spritz called "I'm Thinking About Getting a Vespa." (Seriously, Karlos says, everybody in DC is always thinking about getting one.) But don't confuse Boundary Road with Boundary Stone. Karlos and Brad decided on the name before they knew about the Bloomingdale restaurant with a similar name. Boundary Road is a subtle nod to DC history: Florida Avenue, where they used to live, was once known as Boundary Street because it was intended to be the northern boundary of Pierre L'Enfant's plans for the city. Check out more photos of Boundary Road on our Facebook page. |
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| A Place to Meat in Penn Quarter |
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| Last week, we gave you the low down on Red Apron Butchery's expansion. Now, chef Nate Anda has secured a location for his first DC storefront at 709 D St., NW. The 3,600 sq. ft. space is set to open this fall. The charcuterie and butchery shop will sell nearly 80 of Nate's handmade, locally-sourced products. You'll also be able to pop in during lunch for hot dogs, sausages, and sandwiches. A second Red Apron is coming to the Mosaic District in Merrifield, VA later this year. |
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Got a hot new tip? Send restaurant news and story ideas to Dining Editor Jessica Sidman, dining@bisnow.com.
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