When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.
This week we take a peek inside Penn Quarter’s bustling brasserie, Poste, where the staff takes great pride in handcrafting infused liquors, a super spicy hot sauce and creative cocktail elixirs.
Infused spirits made in-house: 13, including bacon vodka, cinnamon and chili rum, espresso rye, garden mint bourbon, ancho chili tequila, Earl Grey tea vodka and green pepper tequila
Housemade syrups for cocktails: 6, including a miso caramel sauce
Champagnes on the menu: 26 by the bottle and 3 by the glass
Virginia wines available: 4, but the restaurant hopes to include more soon
Pieces in the Congress Plateux de Fruits de Mer: 94, including 3 dozen oysters, 2 dozen clams, 1 dozen shrimp, 1 dozen mussels, 8 crab claws, 1 plate of ceviche, and 1 whole lobster