20 | EXPRESS | 08.07.2014 | THURSDAY
weekendpass
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Art of darkness
LIVE
UPCOMING PERFORMANCES
CARBON
Zentan, 1155 14th St. NW; 202-379-4366, zentanrestaurant.com.
Jon Harris, the bar manager at Zentan, was developing a new cocktail with black sesame syrup when he realized something was off. “It ended up this weird gray color, so I added activated charcoal to make it black,” Harris says. In addition to giving cocktails a mysterious look, this flavorless supplement makes for a surprise. “It doesn’t say on the menu that the cocktails are black, so most people are bewildered when it comes.” Try one of the two currently available. HOLLE Y SIMMONS (E XPRES S)
LEAF W/ CHRISTIAN LOPEZ
AUG 9
SATURDAY
SOLD OUT
SOJA
TUESDAY
AUG 12
THUR, AUG 14
DONAVON FRANKENREITER W/ TOM CURREN
STEPHANIE BREIJO PHOTOS
Rated Top Ten Brunches By OpenTable.com Subscribers
SAT, AUG 16
FLOW TRIBE MON, AUG 18
JOHNNYSWIM
BEACON BAR & GRILL
TUES, AUG 19
MORELAND & ARBUCKLE
Black Eye
W/ SCOTT KURT & MEMPHIS 59 SAT, AUG 23
RED WANTING BLUE / THE ALTERNATE ROUTES WED, AUG 27
SWEAR & SHAKE
W/ PAUL PFAU
FRI, AUG 29
Art Soiree Presents:
JACKOPIERCE
Restaurant Week
Thursday: Sunset Series Performances Friday: Stardust Music & Videos Saturday: Live Art RoofTop Fusion
Our Way!
Wednesday Nights
“Mucho Bueno”
Guest DJ’s Setting 202.872.1126 bbgwdc.com Just the Right Mood 17 th &to Rhode Island Ave, NW 6PM 9PM 202-872-1126 BBGWDC.com 17th & Rhode Island Ave. NW
W/ EMILY HEARN
TUES, SEPT 2
August 11-17
YOU ME & APOLLO
W/ ELIZABETH & THE CATAPULT
Lunch $20.14 - Dinner $35.14 Three Courses: Full Run of Our Entire Menu With Your Choice Of A Glass of Wine with Your Lunch or Dinner!
FRUITION
WED, SEPT 10
AN EVENING WITH TERRY
di sh of the week
BOZZIO
SAT. SEPT 13
SHEMEKIA COPELAND
Saturday Champagne Brunch $28.95 “Tastes From South of the Border”
BROWNOUT PRESENTS:
BROWN SABBATH WED, SEPT 17
GEORGE PORTER, JR. & RUNNIN’ PARDNERS FREE
XX0165 2x1.5
THEHAMILTONDC.COM
HOLLEY SIMMONS (EXPRESS)
EVERY FRI & SAT
WeekendPass
Seared Maine Diver Scallop Food Wine & Co., 7272 Wisconsin Ave., Bethesda; 301-652-8008, foodwineandco.com.
Chef Michael Harr uses corn in three ways for his scallop appetizer special ($13): charred, blended into a vinaigrette and covered in mold. Wait, what? It’s not as bad as it sounds. The edible fungus (called huitlacoche) is a Mexican delicacy and tastes earthy and woody. HOLLEY SIMMONS (EXPRESS)
SUN, SEPT 14
Sunday Champagne Flowing Brunch Buffet $35.95 “No Other Brunch Stacks Up To Ours”
Every Thursday in Express
This Manhattan with a Hong Kong twist is made with Wild Turkey rye whiskey, sake aged in cedar barrels, activated charcoal and house-made “opium den” bitters, which includes a zesty mix of Chinese five spice, Szechuan peppers, fennel seed, clove, Indonesian long peppers, poppy seeds and black tea. “It’s an homage to Hong Kong’s seedy underbelly in the 1900s, when people were doing opium,” Harris says. “It’s really spicy and powerful.”
TUES, SEPT 9
LATE-NIGHT MUSIC IN THE LOFT
It’s your
Back Alley $13
$13
You wouldn’t know it to look at it, but this cocktail (made with gin, sake, lemon juice, black sesame syrup, strawberry essence and a pinch of activated charcoal) is refreshingly light. “The black is a contrast to what’s in the glass,” Harris says. “It’s a very Asian-style drink: You have your sweet and sour and your bitter.” It’s garnished with purple orchids, which alludes to the fact that the drink is on the more delicate side.