![]() Order: Shoefly Punch (Bulleit bourbon, ginger liqueur, Due South bitters, simple syrup, ginger beer, orange, mint) But the cocktail menu is what we’re really swooning over. Spread over four stories and featuring a rooftop bar, Bar Deco has preserved the building’s iconic feel. ![]() This beautiful art deco-inspired bar restaurant opened in the historic Bulletin Building in Chinatown. Order: The All American (house-made bacon-infused bourbon, homemade bitters, maple syrup, bacon garnish) How else do you explain the young urbanites swooning over prawn crackers with shrimp paste, adobo-style squid, and cocktails made with banana liqueur and obscure citrus fruits? And what other restaurant inspires long, patient lines? You decide. Is this the next Rose’s Luxury? That’s the whisper on the street (though the Bad Saints pretend they don’t want the fame), and it just might be true. Order: Willy Santos (coconut wine, cocchi americano, banana liqueur, calamansi, lime) Aslin Beer Company: 257 Sunset Park Dr., Herndon, VA 70 search AslinBeerCo The brewery bar is open Wednesday-Sunday, and patrons can purchase growlers. Started by three brothers-in-law and named for the family that ties them together, this newcomer to the region’s burgeoning brewery scene grows its own hops. The pesto sauce and cilantro and jalapeño chutney competed a bit, both with strong flavors and the latter packing she serious heat.On Tap scouts out the restaurants, bars and clubs that are new to the scene or shaking things up. I definitely did not like the zucchini and lemon- both for taste and texture reasons. The rice and spring mix were a good base as well. My favorite parts of the bowl were the fresh mint, flavorful cabbage, and tender, marinated chicken. The bowl is generously portioned- there's a lot of food packed in to enjoy. To top it all off, I selected the gluten-free, vegan pesto sauce as a final flourish. My protein was chicken, and my vegetable toppings were cabbage, chick peas, salata, mint leaves, and zucchini and lemon. You get a choice of three sauces, but I chose one scoop of hummus and two scoops of cilantro and jalapeño chutney. I chose a bowl with brown rice and spring mix as my base. However, in the toppings section, I did see some cross-pollination of ingredients, so chose toppings that were far from the gluten-containing ingredients. Each ingredient is scooped with their own scoop, so that also helps cut cross contamination. Gluten-containing items are scarce, but I asked that the staff change their gloves before preparing my bowl to prevent cross contamination. All of their meat is halal, antibiotic-free, and hormone-free. SKWR's menu is marked to indicate gluten-free, vegan, and vegetarian options. Named for the traditional way of cooking meat- slow roasting over an open flame, SKWR makes ancient eastern eating approachable and fun. SKWR's food is made in-house, and merges traditional and modern influences. Offering a gourmet take on a street vendor staple- kabobs- SKWR has a menu that features naturally gluten-free and dairy-free options. The latest of these type of restaurants I visited is SKWR Kabobline in downtown D.C. They make grabbing an affordable, healthy lunch easy, and coming many culinary varieties- Mediterranean, Indian, Korean, and more. If there's one restaurant trend I can wholeheartedly get behind, it's the proliferation of fast casual "make your own bowl" restaurants that have popped up in and around Washington D.C.
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