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Jordan Wright
May/June 2018
Photo credit ~ Jordan Wright
District Distilling Co. for Father’s Day ~ Filipino Cuisine at Bistro 1521 Resto + Bar ~ Jackson 20 Launches Pop-Up Beer Garden for NOVA Pride Month ~ Maydān ~ The Occidental Grill & Seafood Restaurant ~ The Fairmont Hotel Royal Wedding Watch Party ~ 2018 Washington National Opera Gala
Dads Unite at District Distilling Co.
 The complete line of spirits at District Distillery Father’s Day isn’t just for dads, it’s also for those who love them, and District Distillery has a sweet deal for fathers. The June 17th program “Bottle Your Own Spirit” will be at their U Street distillery, bar and restaurant just off 14th Street where their extensive line of hand-crafted spirits are distilled and bottled within three joined-together, historic townhouses.
 ‘Wild June’ Gin Head Distiller Matthew Strickland will be on hand to take guests on a tour of the copper stills while they learn about their unique distilling methods. Tastings of their extensive line of spirits – vodka, bourbon, whiskey, gin and rhum – are just part of the fun. On a recent visit I fell hard for their Wild June Western Style gin made with wildcrafted local juniper berries and a new release – “Embassy Row”, a white crème de menthe made with locally sourced fresh mint (from the chef’s family farm) and local wildflower honey. This is not your grandparents’ nasty, sickly-sweet green stuff. This one’s a game changer. Light and white – it’s perfect for a mint chocolate martini, grownup’s smoothie or your next batch of brownies.
 “Texas Muleshoe” signature cocktail served in a frosty copper mug After the tour, fill your bottle with their award-winning C&O Tradesman Whiskey – unfiltered and cask strength – from the French rhum or apple brandy casks. The bottle then gets a personalized label. Reservations are a must. 202.629.3787
While there, plan to dine on Executive Chef Justin Bittner’s seasonal American cuisine. Since the event is on a Sunday, plan on brunch. Or, if dad has plans to sleep in, they’re open for lunch and dinner too. Faves: Smoked Trout Rillettes with cornichons, pickled onions, and pumpernickel toast points;
 Chef Frank’s meatballs Chef Frank’s Meatballs with pork, veal, lamb, fontina cheese, mascarpone polenta and house marinara; Beets Six-Ways Salad with beet raisins and beet jelly, served with herb buttermilk yogurt;
 Squid ink tagliatelle and Squid Ink Tagliatelle with shrimp, calamari, piquillo pepper and saffron cream. Save room for a delicious slice of chocolate pecan pie à la mode.
 Smoked trout rillettes Bistro 1521 Resto + Bar ~ On the Cutting Edge of Filipino Cuisine
In a sunny corner spot along Glebe Road in the Clarendon neighborhood sits Bistro 1521, the latest outpost for Filipino food. The spacious contemporary design features rows of booths, a large bar and plenty of outdoor seating. The six-month old spot takes its name from a historical expedition in 1521 undertaken by noted Portuguese explorer, Ferdinand Magellan, who, traveling under the Spanish crown, discovered the archipelago that later formed the nation of the Philippines. Because of that happy accident, the typical Filipino cuisine reflects a combination of Spanish, Malaysian, Chinese and, in more recent decades, U. S. influences.
After sampling their cuisine at an afterglow party at Mosaic Theatre a few months ago, we excited to delve further and were not disappointed. In fact, we were delighted to extend our knowledge of this much-trending cuisine and found some amazing dishes along with beautifully balanced, fantasy-like cocktails.
 Kiwi cocktail ~ Delicious cocktails Filipino cooking will remind you somewhat of other Asian cuisines, but with a twist. They use ingredients not found on most menus – like jackfruit, tamarind, palm fruit, kalamansi (we know it as calamondin), casava and purple yams.
 Ukoy fritters Pinoy (Filipinos) love adding fruits to dishes of all kinds – beef, chicken and fish like bangus, a type of tropical fish also known as chanos or ‘milkfish’ prepared here in a dish called ‘Seafood Sinigang” – that are balanced against spicy, tart and salty ingredients.
 A basket of lumpia Expect cellophane and rice noodles in many different interpretations, as well as hot and spicy dips and smooth sauces often tempered with coconut milk. Thankfully the menu explains everything in detail and servers can offer precise details about preparation. I even got a quick lesson in the correct pronunciation of their vowels.
 Halo-halo Halo-halo has a short ‘a’. Unlike what an angel or saint has around its head. Very useful, as I expect to return and don’t care to sound like a total dunce.
 Palabok (cellophane noodles) Vegetarians will find plenty of options at Bistro 1521. If you’re in the neighborhood try the $9.99 weekday special lunchtime rice bowls or drop in for Happy Hour – weekdays from 3pm – 7pm.
Fair warning: Highlights are mind-blowing desserts like ginataan, ube cheesecake, turon, kalamansi pie and halo-halo.
 Calamansi cake Halo-halo is a fantastically festive, tripped out confection with layers of colorful fruits and ice cream – usually made from purple yams called ube. Toppings include a combination of jellies and fruits.
 Ube cheesecake Our version had ube with lychees, jackfruit, coconut jelly squares, sweetened condensed milk and coconut shavings.
Bistro 1521 is located at 900 North Glebe Road, Arlington, VA 22203. For information and reservations call 703.741.0918. Email to place a catering order.
Jackson 20 Launches June Pop-Up Beer Garden for Pride Month
 The lobby of The Alexandrian hotel – home to Jackson 20 A beautifully planned, well-executed Spring Forager Dinner at Jackson 20 by Executive Chef James Hudson, brought wows from the journalists in attendance last month. It began with an amuse bouche of compressed watermelon drizzled with balsamic vinegar, bits of goat cheese and micro mint. I could have eaten a bowl of this refreshing combination. But no.
 Corn chowder with Maryland blue crab This was just to whet the appetite for the inspired four-course dinner. The amuse was followed by a corn and roasted red bell pepper chowder garnished with Maryland blue crab.
 Skillet cornbread I’m regaling you with all of these dishes not to torment you, but to let you know that Hudson has been killing it in the kitchen since his arrival earlier this year.
 Seared red snapper with saffron sauce The “Starter” (I tried to pace myself. Insert slap-to-the-forehead emoji here.) was a large portion of seared red snapper with a mixed watermelon, arugula and toasted almond salad finished with creamy saffron sauce and crisp bacon.
 Hickory smoked sous vide beef short rib You could have left me right here to die until the arrival of the hickory smoked sous vide beef short rib which was falling-off-the-bone tender and served with tri-colored fingerling potatoes.
A brief note about the wine pairings carefully selected by General Manager Chris Ratier who knows wine as we have learned from past visits. He chose a Jefferson Vineyards Chardonnay Reserve out of Charlottesville, VA to serve with the amuse bouche and a Kim Crawford Sauvignon Blanc for the soup. I have written about the well-priced Kim Crawford collection in the past and highly recommend these New Zealand wines. A Ravenswood’s Sonoma Zinfandel complemented the braised short rib.
 Strawberry galette After all that, I worried that dessert might prove overkill. But Hudson, clever as a fox, knew to bring on something light and seasonal and offered up a strawberry galette with vanilla bean gelato.
BREAKING NEWS – Okay, call it an update if you like. In partnership with Port City Brewing Co., an Alexandria, VA-based brewing company, Jackson 20 will host a month-long beer garden in the hotel’s outdoor courtyard starting June 3rd. That makes Alexandria, VA home to one of the area’s only pop-up outdoor beer gardens, a Prohibition-era staple. New seasonal brews will be featured every weekend and a portion of all proceeds will benefit NOVA Pride, a non-profit organization founded to educate, advocate and celebrate in services to the LGBTQ+ community of Northern Virginia, in celebration of Pride Month.
Jackson 20, 440 King Street, Alexandria, VA 22314. 703.549.6080 www.TheAlexandrian.com
The Occidental Keeps History In Its Place
 New bar entry at the Occidental The Occidental has had a redo, but never fear. The dozens of iconic black-and-white photographs of formidable figures in Washington political history remain on the storied walls, but the bar has been relocated to the upstairs level accessed by the outdoor steps just beyond the outdoor fountain. The two-tiered street level is now just for dining and gazing out at guests sitting beneath royal blue patio umbrellas.
About the bar. It is now a showcase for the very talented Frankie Jones to concoct cocktails to an appreciative audience. Jones reads his clientele like a seer. Depending on your preferences, the DC native will design a drink to your specifications or suggest one he’s created from the new cocktail menu. I like that kind of service. It’s rare. Give yourself over to Frankie’s expertise.
Dinner here is white tablecloth with tiny table lamps providing a soft glow over the dark wood. New York-bred Jake Addeo is the recently appointed Executive Chef and has brought a few ideas of his own to the menu. Many favorites still remain, though some have been reinterpreted to highlight local ingredients and confirm that you are indeed in the South. I felt famed chef Sean Brock’s influence in a number of dishes.
Addeo is understandably proud that sauces, soups, savory relishes and crisp-crusted, skillet cornbread served with honey butter, are all made in house.
 Lobster bisque These are the dishes we had, and loved, and one we didn’t. Begin with the lobster bisque. I insist. It is not laden with heavy cream, but boasts a rich, deeply flavored stock made with the oven-roasted shells of the cold water crustacean with lovely nibblets of lobster meat and dotted with candied fennel compote.
 Pan seared foie gras Please order the Hudson Valley foie gras. A beautifully decorated plate of pan-seared foie gras playing off huckleberry sauce, golden raisin gel, onion confit and spiced foie gras bread pudding. Decadent and divine.
 Grilled Spanish octopus and Cheshire pork belly We tripled our odds with grilled Spanish octopus and Cheshire pork belly, lacquered with sorghum and partnered with sunchoke cream and green tomato relish.
 Eastern seaboard halibut For entrées we chose Eastern seaboard halibut and pan seared duck breast. The halibut with celery root purée, fried artichokes and lobster glacé was mouthwateringly delicious. The duck, not so much. If you like your duck with a crisp skin, and I do, this one’s not for you.
Gloss over that misstep and head straight for dessert. We swooned over the lemon-ginger crème brûlée crowned with a cookie and a slice of chocolate dulce de leche bar (who wouldn’t?), but we were on opposing sides regarding the vinegar pie. A quintessential American custard pie immortalized by Laura Ingalls-Wilder of The Little House on the Prairie fame, it uses vinegar in the same way that you would add vanilla – just a smidge.
The Occidental Grill & Seafood Restaurant, 1475 Pennsylvania Avenue, NW, Washington, DC 20004. www.OccidentalDC.com 202.783.1475
The Fairmont Hotel Throws a Royal Watch Wedding Party
 Everybody celebrated including Yours Truly Either you were curled up in bed watching Prince Harry and Meghan Markle tie the knot at o’dark hundred, or you were out gallivanting in a fascinator at one of the many parties that gave Anglophiles something to cheer about. After all, even if the royals bore you to distraction, this wedding was nothing like the pinkies-up wedding of Prince William and Kate, nor the mega-nuptials of Prince Charles and Diana. Not even close. Meghan has broken the mold for all future royals. As an American, an actor, a bi-racial self-determined feminist, global ambassador for World Vision, and Time magazine’s 100 Most Influential People in the World, this beautiful 36-year old stunner has won the hearts and minds of both Brits and Yanks.
 A trio of royal watchers ~ Old and young enjoy the royal festivities Some watch parties around town began their festivities at the ungodly hour of 7am to synchronize with British time. Wisely, The Fairmont chose to start at the civilized hour of 10am. Because, really, did we need to see it in real time when we could watch it in perfect comfort and well-tended bliss on wide screen TVs?
 The artistically-decorated, Union Jack-influenced, ‘Summer Berry Trifle’ After receiving our Union Jack flags for waving at the royals, bartenders mixed up G & Ts, Pimm’s Cup, and offered glasses of rosé and flutes of champagne. Dozens of canapés flew by – I recall duck confit and salmon-and-cucumber sandwiches. For the sweet tooth there were cups of mixed berry trifle and squares of lemon elderflower wedding cake made from the same recipe as Harry and Meghan’s royal wedding cake. It was an all-around posh assemblage of ladies, gents and a few Beefeaters memorializing the union of Harry and Meghan’s marriage. No one spoke of the American War of Independence, because this was a revolution that united, rather than divided, the two countries.
 Royal wedding watchers gather to celebrate Update – The Fairmont recently unveiled their $27 million renovation – lobby, guest rooms, ballroom and courtyard gardens – and it’s absolutely beautiful. Stayed tuned for news about the restaurant’s upcoming redo.
The Fairmont Hotel, 2401 M Street, NW, Washington, DC 20037 – 202.429.2400
Washington National Opera Gala
 Cast and chorus take their bows at the WNO Gala On a glorious late spring evening guests gathered on the promenade for the annual Washington National Opera (WNO) Gala at the Kennedy Center.
 Pre-concert buffet The reception kicked off promptly at 4:30pm with passed canapés and a lavish hors d’oeuvres table that could have passed muster as dinner – rockfish with orzo and veal filet shared buffet table space with assorted salads and scrumptious pea and goat cheese gougéres.
 Live Grecian muses grace the fountains along the promenade Guests swanned about, champagne flutes in hand, with fellow board members, supporters, celebrities and journalists as live Grecian muses stood gossamer-clad and motionless around the fountains.
 Pretty veggie posies A lovely flutist in lavish medieval costume wandered musically amid the thousands of roses, peonies and liatris decorating the fountains.
 A masked flutist strolls among the guests Kennedy Center President Deborah Rutter, Chairman David M. Rubenstein and WNO Artistic Director Francesca Zambello were tuxed, gowned and glam along with the hundreds of guests who came for the pre-dinner concert. The evening celebrated the music of famed American composer Leonard Bernstein and his daughter, writer/broadcaster/filmmaker, Jaimie Bernstein was on hand to regale the audience with tales of her father.
Performers included Julie Gunn, Nathan Gunn, Isabel Leonard and Kathryn Luwek, Eliza Bonet, Allegra De Vita, Michael Hewitt, Christopher Kenney, Madison Leonard, Alexander McKissick and Kerriann Otaño along with mega Broadway leading lady, Patti Lupone who hilariously sang both the Tony and Maria parts of “Tonight” from West Side Story, that she declared to be her childhood favorite musical.
Famed conductor, John DeMain, who had conducted the world premiére of Bernstein’s last opera, A Quiet Place, led the WNO orchestra and the rousing chorus. Those with premier tickets went on to deluxe post-theatre dinners at a dozen embassies around town.
Maydān
 Flames leap to the top of the copper hood as a unicorn keeps watch Something about Maydān feels prehistoric. As if man had just discovered fire as a way to cook food. A massive open-flame grill in the center of the room is where chefs dart about in a cook’s ballet of sorts. Bright orange-red flames rise up to lick the top of the massive copper dome providing much of the light to the cavernous warehouse as a silver unicorn head perches above signifying what, exactly. Your guess is as good as mine.
The approach to the two-story brick space is through an alleyway, reminiscent of the souk markets of the Middle East. An arched doorway washed in slate blue leads to a small anteroom curtained off from the bar and dining area. There you wait until you are shown to your table and enter into a world apart.
 The bar scene at Maydan Inside it’s dark, cave-like, loud and festive. Menu covers are inspired by Lebanese-American prophet, painter and poet Gibrán Khalil Gibran, and there is a distinct Middle Eastern ambiance reflected in the blue-and-white ceramic plates and handmade tiles. A cozy booth, tucked beside the kitchen and lit with a pierced metal lantern, reminded me of Morocco. The décor explains owner Rose Previte’s choice of ‘maydan’ – from the Persian meaning meeting place.
 Lamb kebab with pickled onions So, we are meeting… over kebabs and muhamarra, marinated lamb shoulder and baba ghanoush. A modest supper, nevertheless lavish with exotic spices and delicious flavors. You’ll find fresh mint and yoghurt feature prominently as do nuts and pomegranates, tahini and ras el hanout, the North African spice mix redolent with the aromas of cumin, ginger, coriander, allspice, pepper and cloves.
 A sample of dishes tahini Another spice mix you’ll find here is za’atar. Used to season all manner of dishes in Syria, Palestine, Lebanon and Israel as well as other countries in the Arab world, it is made from the dried berries of the sumac tree, hyssop, thyme, sesame seeds, marjoram and oregano, and is used liberally to season meats, labneh and breads.
 Lamb kebab with pickled onions The menu is arranged by salads, spreads, condiments, “from the fire dishes”, seafood and grilled kebabs. Two Executive Chefs Chris Morgan and Gerald Addison share the helm on alternate nights. It’s mostly meze (small plates) with the exception of three larger main dishes – whole chicken prepared with turmeric, coriander and toum (a Lebanese whipped garlic sauce), a large ribeye spiced with fenugreek and adjika (a spicy Georgian paste), and a lamb shoulder seasoned with Syrian seven spice. These are meant to share.
My advice. Bring a group, otherwise you might be sharing a four-top, which is fun or not, depending if you are on a date, which we weren’t, but our table strangers were and love was in bloom. Order more condiments than you think you need. At $1 each it’s not a big deal. And no matter what mains you decide on, be sure to get at least three or four spreads. All dishes come with fluffy naan bread straight from the tandoor oven. Ask for more and ye shall receive.
Maydān – 1346 Florida Avenue, NW, Washington, DC 20009 – 202 370.3696 Reservations are advised.
Jordan Wright
May 17, 2018
I now know why New York critics went gaga over Waitress. It earned Tony nominations for Best Musical and Best Original Score in 2016, won a Drama Desk Award, and an Outer Critics Award too. This sweet, funny, big-hearted musical by composer Sara Bareilles continues its run on Broadway with its first national tour here in DC at the National Theatre. How apropos!
 Desi Oakley, Charity Angel Dawson and Lenne Klingaman in the National Tour of WAITRESS – Photo Credit Joan Marcus Bareilles, if you recall, became successful as a singer/songwriter/actress and New York Times best-selling author. Nominated for six Grammys, the California native has composed a score loaded with catchy tunes and tender ballads transforming the rather dark original movie version into a feel-good musical tailor made for foodies. It’s Fried Green Tomatoes meets Nine to Five with the added attraction of a musical score.
 Nick Bailey and Desi Oakley in the National Tour of WAITRESS – Photo Credit Joan Marcus Set in a diner in a sleepy Southern town, waitress and amateur piemaker Jenna (Desi Oakley) discovers she is pregnant, just when she was planning to leave her abusive husband Earl (Nick Bailey). Her co-workers and gal pals, Dawn (Lenne Klingaman) and Becky (Charity Angel Dawson), and their boss Cal (Ryan G. Dunkin) try to keep her spirits up in spite of cranky customers and Earl’s insults. “You’re no Sara Lee,” he tells her as she secretly makes plans to enter the state pie contest.
 Maiesha McQueen, Desi Oakley and Bryan Fenkart in the National Tour of WAITRESS – Photo Credit Joan Marcus Soon Jenna meets the handsome gynecologist Dr. Pomatter (Bryan Fenkart) with whom she stealthily starts an affair. Meanwhile addled-headed Dawn and wise-cracking Becky are busy looking for Mr. Right. Soon Dawn finds Ogie, a poetry-spouting accountant á la Don Knotts who only eats white food and plays Paul Revere in reenactments. He’s a perfect match to her Betsey Ross fantasies. Recreating his Broadway role, scene-stealer Jeremy Morse plays Ogie. Veteran Broadway actor Larry Marshall plays Joe, the diner’s octogenarian owner and perennial grouch.
 Desi Oakley and Larry Marshall in the National Tour of WAITRESS – Photo Credit Joan Marcus Standout numbers by Dawson in “I Didn’t Plan It”, Morse with “Never Ever Getting Rid of Me” which brings the house down, and Oakley’s rendition of “She Used to Be Mine”, a tender ballad.
 Ryan G. Dunkin and the Cast of the National Tour of WAITRESS – Photo Credit Joan Marcus So, if it’s pie you want, be it ‘White Knuckle Cream Pie’, ‘Betrayed By My Eggs Pie’, ‘Mermaid Marshmallow Pie’, ‘Doesn’t Want The Baby Pie’ or any other of Jenna’s quirkily-named pies, you will love this sunny, funny, honey of a show. Just remember sugar, butter, eggs are just the start.
Highly recommended.
Breaking news from the diner! Six-time Grammy nominee and composer of Waitress, Sara Bareilles will be at the National Theatre to host “Cast Album Karaoke” following the 8pm show this Saturday, May 19. Limited seats for that performance remain. Interested audience members at that show will be chosen at random for the chance to sing any song from Waitress on the National Theatre’s historic stage accompanied by the show’s band. It’s the first time Sara Bareilles has hosted a post-show “Cast Album Karaoke” during the national tour of Waitress.
Two familiar faces from Washington, D.C.’s WUSA9 will host “Cast Album Karaoke” on Friday, May 25 and Friday, June 1: “Get Up DC!” host Reese Waters (May 25) and Andi Hauser from “Great Day Washington” (June 1).
Book by Jessie Nelson, orchestrations by Sara Bareilles, directed by Diane Paulus, conducted by Jenny Cartney, choreographed by Lorin Latarro, Set Design by Scott Pask, Costume Design by Suttirat Anne Larlarb, Lighting Design by Ken Billington and Sound Design by Jonathan Deans.
With Grace Stockdale as Mother, Jim Hogan as Father, Maiesha McQueen as Nurse Norma, Kyra Kennedy as Francine, and Alexa M. Lueck and Eva Pieja as Lulu. With ensemble members Mark Christine, Donterrio Johnson, and Gerianne Pérez.
Through June 3rd, 2018 at The National Theatre, 1321 Pennsylvania Avenue, NW, Washington, DC. For tickets call 202.628.6161 or visit online.
Bedlam Theater Company
May 16, 2018
A dizzying modernized version of George Bernard Shaw’s notable play, Saint Joan, is now at the Folger Theatre presented by the New York-based Bedlam theater company. Historically, and even contemporarily, it’s relevant to the discussion of church v. state v. the ruling classes. That’s what Joan, or Jeanne as the French have it, is all about. Whether tis nobler to have the church or nobility or the patriarchy back your lofty ideals, is the question. Alas, in the end, poor Joan managed to piss them all off.
 Robert de Baudricourt (Eric Tucker) tries in vain to put the peasant girl, Joan (Dria Brown) in her rightful place. Photo by Teresa Wood. In the relentlessly verbose classic, four characters take on twenty-five roles, some switching roles mid-paragraph. Joan is the only character that stays herself. It’s clever. There are tons of funny bits, but after nearly three hours it feels overly long. Besides, knowing her fiery ending as well as her legacy, it seems more than a little overblown to listen to repeated reassessments of both her value (initially they bought into her hearing voices) and her condemnation as a heretic which came after she led the French to victory.
Is it instructive? Yes. Is it well-acted? To a person. Does it speak to our modern sensibilities? Somewhat. In an age of serfdom, where knights were ransommed and the church and aristocracy reigned supreme, landowners had great sway. One’s family dictated one’s ultimate station in life and thus one’s future opportunities. Joan broke too many rules, most importantly the one that didn’t allow women to leave their household duties, don armor and go to war. So as a feminist piece, it is culturally interesting that Shaw thought it important to write of the inequality of the sexes. As a religious diatribe, the Church feels threatened by Mohammad, calling him the anti-Christ. They accuse Joan of being a nationalist and call out the Jews as treacherous. And their justifications for burning her at the stake, are entirely self-serving. As social commentary, the interest lies in the playwright’s condemnation of the church and the folly of the aristocracy.
 The Earl of Warwick (Eric Tucker, left) discusses the fate of Joan of Arc with the Bishop of Beauvais (Sam Massaro), as chaplain John de Stogumber (Edmund Lewis) listens intently in Saint Joan. Photo by Teresa Wood. But in our modern world, with a pope who has a social conscience, nobility who has little influence, and governments who rule predominantly by individual vote, would we have a Joan of Arc? Today we call them cult leaders, known in the 15th century as sorcerers, and they are equally reviled. Mostly for good reason.
But we come to like this true-hearted teenager who is dogged in her determination to save France from the expansionist policies of England. “There is something about the girl,” as the bishops and the Dauphin acknowledge.
 Brother John Lemaitre, the Inquisitor (Eric Tucker) and John de Stomgumber (Edmund Lewis) await the trial of Joan in Saint Joan at Folger Theatre. Photo by Teresa Wood. Bedlam’s Artistic Director Eric Tucker (who also created the costumes and sound design) uses every trick in the book to keep it fresh – sight gags, pratfalls and slow-motion fights. A dozen or more audience members are invited to sit onstage adding to the immediacy of the response. I must say, I don’t know how the actors find their way around all the chairs and spout their lines without taking notice of their proximity. No mean feat!
 The Inquisitor (Eric Tucker) leads the accused Joan (Dria Brown) to her seat to stand trial in Bedlam’s Saint Joan. Photo by Teresa Wood. Be your own critic, especially if you love Shaw. After all, Bedlam’s staging of Saint Joan was honored by Time magazine as a Top Ten Play and listed in the New York Times’ Best of Theater list.
Lighting by Les Dickert. Roles played by Dria Brown as Joan; Edmund Lewis as the Dauphin, John de Stogumber and others; Sam Massaro as Cauchon, Poulengey and others; and Eric Tucker as Dunois, Warwick and others.
Through June 10th at the Folger Theatre at the Folger Shakespeare Library, 201 East Capitol Street, SE, Washington, DC 20003. For tickets and information call 202 544-7077 or visit online.
Jordan Wright
May 7, 2018
Gasp! The Royal Shakespeare Company at The Kennedy Center! Unfortunately, they blew into town as quickly as they departed. Four days only. Nonetheless they made a thunderous impression on this reviewer and the audience too, who went crazy for this wonderful interpretation.
 Paapa Essiedu and Buom Tihngang with the cast of Hamlet. Photo by Manuel Harlan. So… Hamlet (Paapa Essiedu), goes mad when his dad the king dies, and mom marries his uncle, and he drops Ophelia like a stone, except she floats. But you already knew that. So, I’ll spare you all the deets. What’s refreshing is the eighteen-member troupe – African, British and Jamaican, with the exception of three white cast members, Byron Mondahl as the Professor of Wittenberg, James Cooney as Horatio and Eleanor Wyld as Guildenstern, gifter of English biscuits. And though they speak of Denmark, director Simon Godwin uses themes from both ancient and modern-day Africa to achieve this fresh, new dynamic. (There’s a Wakanda salute from Hamlet to Horatio. Watch for it!) What’s exciting is this alternative perspective – imagining how the tragedy would go down in contemporary society. It’s entirely relatable.
Paul Will’s contemporary design demands richly colored kente cloth costumes and lofty headdresses for Queen Gertrude with formal military dress uniforms for King Hamlet. Palace guards, Barnardo and Francisca, sport stylish camouflage and Cordelia’s four-inch heels and dreadlocks beside Hamlet’s hipster get-ups and drummers in dashikis, assure us we are firmly in the present day.
 Mimi Ndiweni and Paapa Essiedu in Hamlet. Photo by Manuel Harlan. Will envisions Hamlet as a graffiti-painting, boombox-toting lad who’s gone off the rails. (For some unknown reason, I thought of Prince Harry’s rebellious period after the loss of his mother.) In a mash-up of past and present, the mood shifts precipitously from formal Danish court to ancient African rituals and indigenous dances. As in The Lion King, characters frequently dash down the aisles and leap onstage. Composer Sola Akingbola sets the tone with fierce drumming and African music from calypso to tribal.
Of particular note was the ghost of Hamlet’s father, spotlighted up in the balcony, and the handling of Ophelia’s speech about the flowers – fennel, pansy, rue, columbine – as she mourns Hamlet’s repudiation of her love. It is in this tragic scene that she, grief-stricken, pulls out locks of her hair, one for each flower she names, to give to the King and Queen.
With Lorna Brown as Queen Gertrude, Clarence Smith as Claudius, Joseph Mydell as Polonius, Buom Tihngang as Laertes, Mimi Ndiweni as Ophelia, James Cooney as Horatio, Romayne Andrews as Rosencrantz, Patrick Elue as Marcellus, Lucianus and Fortinbras, Kevin N Golding as Barnardo and Tracy-Anne Green as Francisca.
Direction by Simon Godwin, Design by Paul Wills, Lighting by Paul Anderson, Composed by Sola Akingbola with Fight Direction by Kev McCurdy.
What a joy and privilege to experience this brilliant production by a such fine cast!
Jordan Wright
May 8, 2018
Imagine, if you will that composer Leonard Bernstein’s 18th C set piece opera Candide was first staged the year following the Broadway premiere West Side Story. 1956. It seems incredible that these two wildly divergent stories were composed, staged and produced by one man in less than twelve months. Okay, he was a genius, which is why the Kennedy Center is lauding his songbook for its exciting celebration on the 100th anniversary of his birth.
 Wynn Harmon, Emily Pogorelc, Alek Shrader, and Denyce Graves in Candide. Photo by Scott Suchman. Under the virtuoso direction of Francesca Zambello, this imaginative, new production hails from New York’s The Glimmerglass Festival, where she is Artistic Director. And it is not hyperbole to say it is a jaw-dropping extravaganza of dance, opera, comedy and, yes, drama too. Sword fights! Its list of lyricists – Richard Wilbur, Stephen Sondheim, Lillian Hellman, John La Touche, Dorothy Parker and Bernstein too – puts one in mind of late, martini-soaked nights plotting the script at the Algonquin’s famed Round Table. One can only imagine the heady repartee.
Based on the dystopian novel by Voltaire in which Candide (Alek Shrader) discovers that the world, and his royal pals, are not the egalitarian society he had been taught. And that Professor Pangloss’s (Wynn Harmon who doubles as Voltaire, the musical’s raconteur) rosy outlook on the world has its challenges – chief among them Candide’s love for the dazzling, gold-digging ingenue, Cunegonde (Emily Pogoreic). That, and survival.
Amid the velvet breeches and Gainsborough frock coats of the aristocracy, Candide encounters war, famine and human suffering but manages to keep a cheerful and brave demeanor. Along the way he meets the characters who will shape his life – The Old Lady (DC’s own superstar Denyce Graves), the haughty Maximillian (Edward Nelson), Candide’s comrade in arms Cacambo (Frederick Ballentine), the naughty servant girl Paquette (Eliza Bonet) and James (Matthew Scollin doubling as Martin the pessimistic street sweeper). Balancing out his misadventures are the ruthless Grand Inquisitor (Alexander McKissick) and the addle-headed Baroness (Keriann Otaño) who would give Marie Antoinette a run for her money with a powdered wig so high she needs her lackey to hold it up with what appears to be a fishing pole. Credit David C. Zimmerman for hair and makeup.
 Emily Pogorelc, Denyce Graves, and Alek Shrader in Candide. Photo by Scott Suchman. Throughout Candide’s peregrinations through the Old and New Worlds – in Holland, Paris, Spain, Uruguay, Paraguay and Surinam – he encounters war and misery, but somehow fortune prevails, and, unlike the thousands killed, he is spared hanging, burning at the stake, bayoneting and drowning. I may have left a disaster out. When our hero finally arrives at the Doge’s masquerade ball in Venice after some consorting with edenic Incans, he discovers his long lost Cunegonde bereft of the money and jewels she sold her soul to acquire. They work it out.
This is a lavishly artistic, sublimely witty, while yet philosophical, musical that never slows down. You will adore it! And, while I’m raving, I must single out the remarkable beauty, charm, comedic skills and flawless soprano voice of Emily Pogoreic. Her aria “Glitter and Be Gay” is breathtaking. And did I mention her dancing? Absolutely marvelous. Everyone is. Twelve additional cast members add to the beautiful chorus and the Opera House’s acoustics sound particularly magnificent thanks to G Thomas Clark and crew for GTC Sound Design LLC.
Please, please go! Even if you never thought you’d see an opera. It’s Bernstein, for Pete’s sake.
With surtitles. Even though it’s in English, they’re useful. You don’t want to miss a line.
Conducting by Nicole Paiement, book adaptation from Voltaire by Hugh Wheeler in a new version by John Caird, choreography by Eric Sean Fogel and Felicity Stiverson, lighting by Mark McCullough. Soloists are Andrea Beasom, Tom Berklund, Jaely Chamberlain, Andrew Harper, Katherine Henly, Michael Hewitt, Nicholas Houhoulis, Jarrod Lee, Danny Lindgren, Alison Mixon, Ameerah Sabreen, Louisa Morrison Waycott.
Performances on May 12th, 14th, 18th, 20th, 22nd, 24th and 26th at The Kennedy Center, 2700 F St., NW, Washington, DC. For tickets and information call 202 467-4600 or visit www.Kennedy-Center.org.
Samantha Lee
Contributing Food Writer
May 10, 2018
Photo credit: Samantha Lee
Australian native and restauranteur, Edward Wong, chose the Japanese name Akira for his recently opened ramen and izakaya restaurant on Rockville Pike. The name is synonymous with the words “bright”, “intelligent” or “clear” – a very auspicious beginning for this small, appealing spot. As a graphic designer Wong was drawn to the Japanese character tsu, a kanji word meaning tsunami, and chose it for his dramatically etched black-and-white logo. Since opening the 42-seat spot last October, he has enjoyed an enthusiastic and dedicated clientele in this cheerful, window-lit eatery. Wong also owns Gong Cha, a Taiwanese bubble tea shop, and Urban Hot Pot, a Chinese-style hot pot restaurant. All three are located within the same strip mall.
Before coming to Akira, Wong’s chef Tony Lin had run his own Japanese restaurant in New York City. Working alongside noodlemaker Jerry Li, the men learned to make traditional buckwheat skinny and curly noodles from renowned Japanese soba master Shuichi Kotani – more familiarly known as “Kotani San”. Their noodles are a combination of wheat flour, water, and alkaline salt. It’s the salt which gives the noodle color and helps to control the acidity levels in the dough. Everything in the ramen – sauce, broth, noodles and meat – is made from scratch. The pork-based broth – made from pork bones, vegetables and spices – is cooked low and slow for 8 hours.
The restaurant’s decorations are simple. A feature wall has a design of pink cherry blossom trees and song birds and white paper lanterns and vintage lights hang from above. Alongside the bar, there is a navy-colored noren curtain with multiple panels of block print waves.
The menu is two double-sided pages. The main menu describes the appetizers, dessert and non-alcoholic beverages. On the reverse, it describes the ramen and ramen add-ins. A bowl of ramen is around $13.00. Another page lists the chef’s specials. Unlike most Japanese restaurants in the area, they offer unique appetizers such as Okonomiyaki (Japanese-style pancake), Geso Kara (fried squid legs), and Hamachi Kamayaki. The restaurant has an open kitchen concept that allows guests to sit at the bar and watch their ramen being prepared.
My favorite appetizers are Karaage, Tofu Avocado Salad, Poke Salad, Geso Kara, Yellowtail Carpaccio, Hamachi Kamayaki, Sashimi, Kani Salad and Takoyaki.
 Karaage Deep fried chicken pieces served with lemon and two dipping sauce – Sriracha Aioli and horseradish mayonnaise. It’s crispy, tender and juicy.
 Tofu Avocado Salad Freshly chopped romaine lettuce, topped with chopped silken tofu, seaweed threads, garlic chips, and pickled radish in a sweet tangy mustard/sesame/ginger vinaigrette.
 Poke Salad Served Hawaiian style and consisted of chopped sashimi from three types of fish – tuna, salmon and yellowtail – mixed with diced cucumber, mango, and avocado with micro wasabi in a ponzu sauce.
 Geso Kara Tempura-battered and lightly fried squid legs served with lemon and sriracha aioli.
 Yellowtail Capaccio Five pieces of half-torched yellowtail topped with scallion and fish roe and served in a yuzu-scented miso-mustard sauce.
 Hamachi Kamayaki A lightly seasoned yellowtail collar, grilled and served with lemon and tart soy dipping sauce with a hint of yuzu. The meat was fatty, juicy and tender. I like how the flesh easily comes off the bone with a chopstick or fork.
 Sashimi A choice of two each – tuna, yellowtail and salmon served over shisho leaves and shredded daikon radish with pickled ginger and wasabi. Instead of wasabi, I prefer the sashimi with lemon. I love how the sashimi was super fresh and high quality.
 Kani Salad A bed of shredded daikon radish topped with a shower of shredded crabmeat, cucumber and fish roe and lightly tossed in kewpie mayo.
 Takoyaki Six deep fried spheres of octopus drizzled with a Worcestershire-based sauce, with mayonnaise, green laver seaweed, bonito flakes and scallions. The takoyaki is savory, crispy on the sides, and chewy on the inside.
 Gyoza Five dumplings made of thin wonton wrappers filled with a seasoned pork and ginger then pan fried and served in a spicy ponzu sauce.
 Charsu Bun Two steamed sweet open-faced buns stuffed with lettuce-wrapped marinated pork belly drizzled with sriracha mayo.
Akira offers seven wonderful variations of ramen:
Akira Ramen (pork broth), Akira Volcano Ramen (pork broth), Tonkotsu Miso Ramen (pork broth, Tonkotsu Shoyu Ramen (pork broth), Karaage Ramen (chicken broth), Shrimp Tempura (pork broth), and Vegetable Ramen (vegetable broth).
 Akira Volcano Ramen A dish of skinny or curly noodles, stir-fried bean sprout, onion, pork belly, egg, fish cake, corn, scallions, bamboo shoots, wood ears, nori, black garlic oil, and chili paste in tonkotsu salt flavored broth. If it’s not spicy enough for you, feel free to add shichi-mi tōgarashi, a spicy Japanese seasoning blend of ground red chili pepper, orange peel, sesame seeds, ground sanshō, ginger, and seaweed, to your liking.
 Tonkotsu Miso Ramen Skinny noodles cooked with egg, fish cake, scallion, corn, bamboo shoots, and wood ear mushrooms in a miso paste pork broth garnished with nori and torched pork belly.
 Vegetable Ramen Vegetable ramen boasts curly noodles cooked in a vegetable broth made from onions, carrots, garlic, tomatoes, shiitakes, bok choy, wood-ear mushrooms, and tofu and garnished with stir-fried bean sprouts, scallion, bamboo shoot, nori, and pickled ginger.
 Green Tea Cheesecake A lovely combination of smoothly blended cream cheese, matcha powder, and sugar on a graham cracker crust which is then baked and dusted with matcha powder. It is served with a scoop of matcha ice cream. It could be matcha overkill if consumed by one person, but it’s a perfect dessert for sharing.
Though not a seasonal menu, the chef introduces new items every now and then. Look for cold noodle dishes – in-house made udon and soba noodles and sukiyaki – to come on the menu this summer. If you love a Japanese restaurant that offers variety or would love to try the best ramen spot in Montgomery County, Akira Ramen & Izakaya is certainly worth checking out.
Wong plans a second location in downtown Columbia, MD later this year. It will have an open kitchen concept where patrons can watch chefs prepare the food including the yakitori, handmade noodles and ramen and where there will be a larger waiting area as well as a bar.
Akira Ramen & Izakaya is located in the Galvan at Twinbrook apartment complex. The restaurant address is 1800 Rockville Pike, Rockville, MD 20850. Open daily – Mon to Thurs: 11am – 3pm and 5pm – 10pm; Fri: 11am – 3pm and 5pm – 11pm; Sat: 11am – 11pm and Sun 11:30am – 9pm. The restaurant does not take reservations – seating is first come, first served. During peak hours, expect a 30 to 45-minute wait. Akira is within walking distance from the Twinbrook Metro. There are a few parking spots on the side street and in the front lot. Additional parking is in the underground retail garage in the rear, and the first two hours are free.
For more information, visit their website at Akira Ramen & Izakaya.
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