If you have a hankering for an oozy-gooey gourmet grilled cheese but can’t handle the gluten, there is one party not to miss at GCDC this week. But, wait; there’s more. We’ve also got gin-infused bartender battles, a new Texas barbecue place, and an annual bacon and bourbon bash that are tempting enough to make teetotalers and vegetarians think twice about their diets. It’s all part of the ever changing dining landscape this week and next in the District.
Gluten-Free Takeover Night at GCDC
It’s hard to find gluten-free options if you love grilled-cheese, but GCDC, Washington’s first grilled cheese-centric restaurant and bar, is hosting a gluten-free menu for one night Tuesday, November 17 from 4:00 to 8:30 p.m. only. The menu will include popular lobster macaroni and cheese with gluten-free pasta, dessert French toast-grilled sandwiches, and cheese and charcuterie boards paired with gluten-free bread and crackers. To drink, try gluten-free Crispin Blackberry Pear Cider, Bold Rock Virginia Draft Cider, and gluten-free cocktails made with Tito’s Vodka. Reservations can be made for parties of six or more by calling the restaurant at (202)393-4232.
Hendrick’s Gin Hosts Second Annual Botanical Bartender Battle
Wednesday, November 18, from 7 to 10 p.m. gin and cocktail lovers in D.C. can, for free, watch an epic bartender cocktail battle, try the competition’s entries, and vote for their favorite drink at The Park at 14th. The event is sponsored by Hendrick’s Gin and includes 15 bartenders competing in three rounds of cocktail glory. The competition kicks off with “The Weigh In,” with each team preparing a punch recipe and competing for the popular vote of the crowd. Five winning teams then go to round two, “The Knockdown,” with 10 minutes to create a cocktail to be judged on Flavor, Originality, Presentation, Technique, and Cocktail Name. Then three teams move on to the final round, “The KO,” with 10 minutes to create a shooter evaluated on the same criteria. Winners are then selected by the Hendrick’s Judges Commission based on their cumulative scores from rounds two and three. You can register and view a full list of the competing bartenders.
Texas Jacks Barbecue to Open in Arlington, Virginia in Late November
If you are in the mood for some Texas style barbecue saddle up and head on over to Texas Jacks new location in Arlington. This new barbecue joint is the latest venture from partners Steve Roberts and Paul Capetanakis and executive chef Matt Lang, featuring a menu that includes all the usual tasty suspects and a few special cases added in for variety. Look for tender brisket, beef short ribs, pork belly, and pulled pork as well sausages, St. Louis-style spare ribs, jerked goat leg, and lamb belly. As in Texas, the sides share the spotlight with the meat and Matt Lang has created an eclectic mix that includes smashed cucumber salad with yogurt, warm potato salad, fried potatoes with a warm bacon vinaigrette, Elote grilled Mexican corn, fried chick pea salad with chorizo, cole slaw, and Mac and Cheese.
Washington City Paper’s 3rd Annual Bacon & Bourbon: A Whiskey Festival
If you love bourbon and bacon head over to the North Hall at Eastern Market this Thursday, November 19 from 7 to 10:00 p.m. and enjoy Washington City Paper’s third annual Bacon & Bourbon event. You can taste more than 30 premium whiskies (Four Roses, WhistlePig, Filibuster, and more) and tasty dishes prepared by the region’s best restaurants, all for $65 per person general admission or $115 per person for a VIP ticket. All guests can try unlimited tastings of whiskey, beer, and bacon and receive a souvenir glass. Plus, Sonoma County Distilling Company will be introducing its West of Kentucky bourbon to the DC Market at this year’s event.
Summer Whitford is the D.C. Editor and a food, drink and travel writer at The Daily Meal. In addition to lifestyle topics, Summer also writes about culture and the arts at Woman Around Town. You can follow her on Twitter @FoodandWineDiva and on Instagram at thefoodandwinediva.