Science Club in Dupont has been around for nine years, a period in which neighbors moved in and out of 19th Street as seamlessly as Sean Combs changes his identity—but it's innovating to keep up with the times. Owner Steve Maguire brought in some heavyweights to consult on a new menu—Dirty South Deli's Jacob Hunter for food and Jack Rose's Frank Mills for cocktails. The new menu debuts today and it's chock-full of local vendors and just the right amount of science kitsch. It also introduces meat for the first time, which is a plus for this redneck carnivore!
What "just the right amount of kitsch" is is something my friend Elysia and I have been debating on and off for years; I think the answer is like Potter Stewart and obscenity: I know it when I see it. In Science Club, this means cocktails served in beakers, shots in test tubes and martini glasses that are gently smoking. It's cute without being slavish to the theme.
My favorite part of the revamped menu—food and cocktails—was the dependence on local vendors. They offer a trio of ciders from the Middleburg, Virginia maker Mt. Defiance and I couldn't recommend the ginger one more highly. It's crisp, sharp and delicious—perfect for these 90-degree days. They also use Sperryville, VA Copper Fox rye, combining my two favorite things (whiskey and Virginia). Also of note: The blistered shishito peppers and the Mexican-style street corn, served on the cob with a lime, are ridic.
Science Club is hosting an opening party at 7PM—get yourself over there and bring a friend (no RSVP necessary).
In other news, I moseyed over to The Best of Washington last night with my favorite real-estate mogul. This girl ate everything twice and the consensus was: Toki Underground, way to go with the saki bombs. You guys are the best.
Legit, though, we ate some great stuff. Here's a little bit of what we saw: