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 traipse over to Georgetown’s historic 1789, which takes its name from the year the restaurant’s property was purchased by GU’s founding father Archbishop John Carroll (a little piece of paper known as the Constitution was signed that same year). We get the lowdown on how many staffers it takes for a single diner to enjoy a meal and the number of times one serious regular has dined there in the past decade.
Seats in restaurant: 201
Bar stools: Four
Years 1789 has been in business: 50
People who have dined in there in last 10 years: 542,359
Most number of times one regular has dined there over ten years: 233
Get the rest of the numbers by clicking over to CityEats’ Plate blog now.
While stores are busy pushing notebooks and Halloween candy, local restaurants haven’t forgotten that August is still summer. Some of the District’s coolest eateries have ongoing seasonal specials: chilling cocktails, summery salads and decadent desserts. But you’d better act quickly, because these deals — like that bag of trick-or-treat candy you buy in September — will be gone too soon.
1226 36th St. NW; 202-965-1789, 1789restaurant.com. (Foggy Bottom)
Georgetown isn’t renowned as a bargain destination, but 1789 might change that reputation with its summer dinner deal. For $40, guests get an ever-changing three-course menu, which might include entrees such as black grouper with smoked Manila clams and desserts such as cherry pie, above. Fine Print: Available Sundays through Thursdays. Download a coupon from 1789′s website or just mention the deal to your server. Expires Sept. 15.
Find out all the summer steals by reading the full story on the Express website now.
There’s so much fresh seasonal fruit — burgundy cherries, lipstick-red strawberries — at farmers markets and in Harris Teeter bins lately, it’s like an episode of “Eating Rainbow” out there. But if you don’t want to enjoy this bounty right away, then maybe you should make like Grandma and whip up some homemade jam or jelly. Sweetest of all, it’s not that tough.
Mallory Staley, executive pastry chef at 1789 (1226 36th St. NW; 202-965-1789), has been making jam since she was a little girl, when she helped her grandparents put in jars just-harvested peaches, strawberries and blackberries on their farm outside Frederick, Md. “I was always interested in the process,” she says. “Not that I had a choice. I was given a spoon and put to work.” Now she turns out sweet spreads at work, like her signature strawberry rhubarb, which accompanies 1789′s cheese platters.
The first step in making jam is picking produce that’s up to the job. And — surprise! — that’s not necessarily the same crops you’d choose to snack on. “I get the most flavor out of fruits that are almost rotten,” Staley says. “You want them to be super-ripe and super-delicious.” The riper the fruit, the more natural sugar will be present, so you won’t have to add much refined sugar to your recipe. If you’ve never jammed before, start with something sweet like strawberries so nature corrects beginner’s blunders.
Finish reading this article on the Express website now.