Turns out I grew up. I’m okay with this because it means I do grown-up things like go to speakeasies and Christmas cookie exchange parties—um, with other people my age. I suppose we’re all growing up together then.
I met some people who know DC pretty well at a Heldref happy hour last week. We discussed the best places to meet celebrities, which Totally Matters ever since my missed connection with Bill Murray a few months ago. The place I saw him, The Tabard Inn, instantly became my favorite (even before I recognized him sitting alone in a corner wearing a velvet sport coat in the same peacock green color as my scarf). Upon entering the hotel, you find yourself in what appears to be someone’s impeccably furnished Victorian living room; it’s like a museum room filled with seated people talking in small circles, as if they are all at the same party. Tabard has an ambiance I’ve never quite experienced before—like being on the stage of one of my favorite plays, T.S. Eliot’s The Cocktail Party. The beautiful bar filled with sweet and possibly vintage (or vintage-inspired) glassware is just past the living room, and beyond it is the dining room with that black and white tile I cannot help but associate with that iconic scene in Kenneth Branagh’s Hamlet from 1996. I didn’t try anything on the menu that night, but I intend on doing so soon. My friends and I did, however, enjoy their sazerac. Hopefully I’ve convinced you all that this place is totally unique and worthwhile in its own right because in addition to all these things, I’m told by former employees that literary celebrities, film directors and actors are known to frequent it. The likes of Toni Morrison and Edward Norton, apparently. Some images:
The other place these wonderful Heldref employees instructed me to go to is called The Gibson. Their website is nothing more than that, intentionally, no doubt. I suppose even speakeasies must evolve a bit with the passing of time and repealing of amendments. I really loved this place. It’s located on the U Street Corridor, on 14th Street—it’s just sort of tucked away in a corner, unlabeled except for the number 2009. You’ll need to walk through a few doors before you see a giant, gorgeous bar that might as well as have been plucked out of Rick’s cafe in Casablanca or something. Perfect. Worth the wait for a ‘reservation,’ which basically means the bouncer’s permission to be seated (there is no standing allowed). I tried one of their specialty cocktails, but then quickly switched to many, many glasses of Prosecco, which seems more appropriate for Thursdays to me for mostly inexplicable reasons. No photos from The Gibson, folks—you’ll just have to visit me so I can take you there to see with your own eyes.
I followed up my glorious Gibson night by trying an elaborate christmas cookie recipe in an issue of Bon Appétit from 2005. It turned out really well and seemed to be a hit at the party. Some photos from the process:
Recipe for anyone interested:
Chocolate Candy Cane Cookies
INGREDIENTS
COOKIES
- 1 3/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/4 teaspoon salt
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 large egg
FILLING
- 1 cup plus 2 tablespoons powdered sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 teaspoon peppermint extract
- 2 drops (or more) red food coloring
- 1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)
PREPARATION
FOR COOKIES:
-
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
FOR FILLING:
- Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
- Place crushed candy canes (I used individually wrapped peppermint candies and smashed them while they were still packaged to minimize the inevitable mess that happens when you smash hard candy) on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling).
Happy holidays, friends.
