Buzz Editor’s Note

A compendium of buzz having everything and maybe nothing to do with New Heights: reviews, news, events, customer testimonials, dc gossip, politics and society, arts et lettres, video and pics (photographs, too!), anecdotes and antidotes, jokes, f&b trivia quizzes, recipes, quotations, posts  (from you!), links, f&b feature articles...in short, a buzz we think you will enjoy.

Dig the buzz!


 

 

A SUMMER WITHOUT THOSE CLASSIC SUMMER DISHES IS NOT AN AMERICAN SUMMER TO SPEAK OF

NH soars into summer 2014 engorged by the aromas, flavors, textures, soil and vapors that make summer cooking such an indispensable part the American dream summer.  Each month, July through September, NH will put up a different American Dream Summer Plate menu, starting now with tomatoes, pig and Key Lime. Choose between a three or four course dinner:

1st course
Farm fresh, Heirloom tomato panzanella salad of charred corn, cucumber, red onion, basil and capers dressed with balsamic vinegar and olive oil.

2nd course (available only on the four-course menu)
Created for those who love to “pig out,” Prosciutto wrapped suckling pig loin served with sofrito braised romano beans, crisp French breakfast radish and baby rainbow chard.

Entrée
Braised 12 hours to render crispy skin and a moist, tender interior, the roasted suckling pig porchetta with smashed smoked, garlic fingerling potatoes, glazed haricot vert and and dill pork jus.

Dessert
Sublime take on the classic Key Lime Tart with blueberry compote and toasted meringue.

This, the first, of The American Dream Summer Plate celebration smacks so much of the best of the best of American summer dishes that it brings to mind B.B. King, the great and good blues man, who congratulates himself at the end of a flawless, thumping instrumental: “If that ain’t it, I quit.”

 


  28 AND STILL COOKIN'

28 Years! May 1, 1986, New Heights first broke bread with DC diners. 28 years later we're still smokin' as DC's vanguard of the Contemporary American Cuisine. Proud of our history, proud of our acheivements, proud of our pugilism and most of all proud of our community and friends. Thanking all of you! Here's to another 28!

 


  WORDS TO DINE BY

"A lot of restaurant-goers chase the new at the expense of the old, sometimes for no other reason than bragging rights on Yelp. I was reminded of the folly of that strategy after dropping by New Heights (2317 Calvert St. NW; 202-234-4110) in Woodley Park recently."

Tom Sietsema
Food Critic
The Washington Post
Dedicate yourself to being a better diner in 2014
December, 2013

 


THE GIN JOINT AT NH IS ONE OF DC'S 75 GREAT BARS

Back in March 2013, the Washingtonian placed New Heights' bar (a.k.a. the Gin Joint) on its list of 75 Great Bars in DC. Proud we stand. Proud to serve.

 


A GIN STORY THAT'S SO GOOD IT CAN ONLY BE TRUE!

This Gin yarn comes to us from a customer, Johnny Foster, who was dining one night at NH's Babinga Bar cum Gin Joint.  Johnny was chasing the small plates down with a sampler of gins. Wouldn't you know that it turns out Johnny is himself a West Virginia Gin Distiller, the maker of Smooth Ambler Greenbriar Gin.  Johnny asks us, "You know what GIN stands for, don't ya?" "Tell us," we egg him on.  "Well, my grandmother, Louise Lear, who is now 101 years old, says when she and her girlfriends were young and out on the town, they liked to turn the phrase you are what you eat  into you are what you drink. And that's why they would only drink gin, G-I-N. 'cause that's what they were, Girls-In-Need."

True story.  

Many thanks to Johnny Foster for giving the BUZZ permission to print this anecdote!  It's only fair that the Gin Joint plug Smooth Ambler Greenbriar Gin!

 


OVERHEARD

Did you read the quote on the Bar page about the Babinga Bar? It's true. She actually said that. Honest to Pete!