Drink of the Week
Pimm's Cup at Central, Bourbon and Tabard Inn
The recent warm up has my mind on summery drinks. There are the usuals: mojitos, gin and tonics, daquiris, and margaritas. But there's one summer drink that's most associated with the lawn at Wimbledon: the Pimm's Cup. The refreshing Pimm's is traditionally made with Pimm's #1 (a gin-based spirit infused with various spices and a hint of orange), lemonade, and garnished with borage leaves, mint, and slices of orange, apple, lemon and strawberry. Something about it is reminiscent of cola, but more complex and, dare I say, pretty. And this stuff sure goes down easy.

There are a number of variations. For a traditional Pimm's Cup, go see Chantal Tseng at Tabard Inn. Word is the Inn will also soon be re-featuring a variation with cucumber syrup. Owen Thomson of Bourbon in Adams Morgan has created the Pimm's 1.5 - a combination of Pimm's #1, Plymouth gin, allspice dram and a cucumber garnish. Or head on over to Central for Justin Guthrie's Celery Cup - a mix of Pimm's #1, Hendrick's gin, lime juice, and Doc Brown's Cel-o-ray soda. You would never believe celery-flavored soda could taste so good.

If you want to make it at home, my favorite variation is the classic from New Orleans' Napoleon House. Travel tip: Go to Tujague's in New Orleans for former Napoleon House bartender Paul Gusting's preparation. He may not flash you a big smile, but his prickly personality is fascinating, and word is that he makes the best Cup in town.

The British are coming
Hopefully we'll see the Pimm's Cup and other classics at the Chef Jamie Leeds' new British-inspired gastropub, Commonwealth, set to open this summer in Columbia Heights. According to the press release, "The menu can best be described as British “modern classics.” Chef Leeds will lighten up traditional British fair with fresh local ingredients and modern cooking techniques. The menu will include Potted Shrimp, Scotch Eggs, Toad in a Hole, Fish and Chips, Bangers and Mash, Welsh Rarebit, Steak and Guinness Pie, Pork Pastie and Sticky Toffee Pudding." I can feel my arteries clogging already. More details at Metrocurean.

Photo by chrisheuer

Small Bites
Where your food comes from
Vermillion will be hosting a Farm to Fork Dinner on April 22 with talks from three of the farmers whose food was involved in the meal. The meal is $85 and $110 with wine pairings.

We love Eve
DCist loves us some Eve Zibart, the neighborhood/ethnic eats reviewer for the Washington Post Food section, and occasional music pieces. We hear via Fishbowl DC that she has chosen to take the WaPo retirement buyout. We are sad to see her insightful and handily sectioned reviews go, and hope there are lots of freelance articles to read in our future.

Gourmet California pizzas? Do not want.
Wolfgang Puck revealed in his Q&A with the Washingtonian that he is open to the possibility of opening other restaurants in the DC area. He also takes a masked swipe at hometown hero Michel Richard, "I read a review [of Richard's Citrus at Social]—he got a very nice review. It’s not in the right location for a restaurant like that. It’s in Hollywood, which is good for clubs, good for young people. They want to hang out, not to go to a formal restaurant."

Ales and more
Garrett Oliver will be returning to National Geographic on May 8 to lead a beer tasting and to discuss recent developments in brewing. Tickets are $70 for members, and $75 for non-members.