French Fries to Foie Gras

Welcome to our NEIGHBORHOOD GEMS series featuring emblematic meals from around the world. This series shines a light on local restaurants and is designed to bring together inquisitive foodies and dishes that are unique and oh so worth a trip on roads less traveled!

** WAITLIST: Meetup does not allow waitlists for paid events. If this event fills and you would like to be added to the waitlist, please send a note to the host through the Meetup app. **

Join us for a culinary adventure as we head to Ariake (Fairfax) to cool off with zaru soba, a popular cold Japanese buckwheat noodle dish, emerged during the Edo period (1603-1867). It's characterized by its serving style on a bamboo sieve (zaru), which allows excess water to drain away, keeping the noodles firm and preventing them from becoming soggy. This method was introduced by a shop in the Fukagawa area of Tokyo and quickly gained popularity, becoming a standard way to serve soba. Today zaru soba is a widely enjoyed dish, often served with a dipping sauce (tsuyu) and various condiments like green onions, wasabi, and nori seaweed.

Ariaka also has an extensive sushi menu - so plenty of cool options for summer dining!

The Washingtonian:

The edamame were tender, a beef tataki brought thin strips of good, fat-striated meat that had been seared and slicked with ponzu sauce, and a seldom-seen appetizer of fresh-made tofu cut into thick slabs and garnished with scallion and bonito flakes hit the spot on a hot, humid night. Sashimi and nigiri were surprisingly good - yellowtail and mackerel, especially.

Where Ariake excels is its rolls. The spider roll is magnificent, comprising as it does not the usual array of fried soft shell parts but an entire soft shell, good-sized and meaty. The kitchen presents it dramatically, with the jutting claws of one side of the crab poking up from the base of a flat-lying maki roll like a culinary reenactment of "The Awakening." If not as compelling visually, the spicy scallop roll might be its equal, an ordinary California roll capped with thick, fleshy cubes of chili-slicked scallops.

Sushi is best in those places that contrive to make themselves a respite, and Ariake does.

We're excited to invite you to a delightful culinary adventure at Jaleo DC!

Join us for the exciting Cochinillo Experience, where we'll savor the deliciousness of whole roasted suckling pig paired with amazing dishes for a fun evening!

This dinner experience includes a perfectly roasted pig accompanied by a selection of Spanish classics: patatas a lo pobre, a crisp green salad, pan con tomate, and sweet piquillos confitado.

Looking forward to sharing this experience with you!

NOTE: To book this experience, the event fee was paid in advance and includes tax and tip. If you register for this event and are unable to attend, we will try to help fill your seat. Refunds can only be issued if your seat is able to be filled. Thank you in advance for your understanding.

WAITLIST:
The restaurant limits the reservations for this event to six people max.
Meetup does not allow a waitlist for paid events. If this event fills and you are interested in adding your name to the waitlist, please send host a message through the app.

Join us for an unforgettable evening as we raise our glasses to celebrate International Cabernet Sauvignon Day! Indulge in the rich flavors and exquisite aromas of six exceptional 95+ point Cabernet Sauvignon wines from around the globe, each carefully selected to delight your senses.

From the International Wine Association:

August 28th, 2025, marks a significant day for oenophiles worldwide, as they unite to celebrate the timeless elegance and rich heritage of Cabernet Sauvignon on International Cabernet Sauvignon Day. This esteemed occasion provides a unique opportunity to delve into the fascinating history, diverse flavors, and cultural significance of this noble grape variety. From its accidental hybrid beginnings to its well-deserved international acclaim, Cabernet Sauvignon has graced wine cellars with its exceptional qualities for centuries. As enthusiasts and connoisseurs raise a collective glass on this day, we pay homage to the enduring legacy of the “King of Reds” and offer a toast to its everlasting impact on the world of wine.

To complement these remarkable wines, we've partnered with the renowned Paste & Rind in DC to bring you a curated selection of artisanal cheeses and accoutrements, perfectly paired to elevate your tasting experience.

Whether you're a seasoned wine connoisseur or a curious beginner, this soiree promises a delightful journey through the world of Cabernet Sauvignon.

Join us for an evening of exploration, enjoyment, and celebration!

Links to featured wines (in the order they were acquired)

Join us for the "Kitchen Table" Experience at Maude & the Bear!

Maude & the Bear was nominated "2025 Best New Restaurant" by the James Beard Foundation. Join Celebrated Chef Ian Boden and his team for a multi-course progressive menu featuring all the region has to offer. Chef Boden’s menus pay homage to his own family roots as well as those of his wife and partner Leslie’s rural upbringing and of their travels together.

The "Kitchen Table" experience at Maude & the Bear in Staunton, Virginia, is a unique, one-table-per-night dining event for up to 6 guests, offering an intimate and immersive culinary journey with the chef.

It's a chance to witness Chef Ian Boden and his staff craft a multi-course seasonal menu right before your eyes, providing detailed explanations of each dish. Optional hand-selected paired wines are available at an additional cost and complement the kitchen’s creations.

The Kitchen Table experience is $300 per person [$150 deposit per person -pre-paid - required].

NOTE: To book this experience, the per person deposit was paid in advance. If you register for this event and are unable to attend, we will try to help fill your seat. Refunds can only be issued if your seat is able to be filled. Thank you in advance for your understanding.

TRANSPORTATION: Transportation to / from Alexandria, VA is being coordinated for those who do not wish to drive. We'll share the cost once arrangements have been made with any who want to join.

WAITLIST:
The restaurant limits the reservations for this event to six people max.
Meetup does not allow a waitlist for paid events. If this event fills and you are interested in adding your name to the waitlist, please send host a message through the app.

Looking forward to sharing this experience with you!