5 Rooftops to Celebrate Fourth of July in Washington, DC

Photo: Hi-Lawn at union Market

Celebrate red, white, and blue with a fireworks view

Tim Ebner, Edible DC

Washington, DC goes all out for the Fourth of July, hosting one of the nation’s best fireworks displays. You can see it from all across the city with rooftop views looking toward the National Mall.

And as we all know, DC lights up with neighborhood fireworks displays that continue into the early hours of the morning, making for a surreal experience when seen from high above the city. 

If you’re looking for a red, white, and blue party with a view, there are several DC area restaurants and bars planning extravaganzas. From Arlington to The Wharf and Union Market, we have a round-up of parties that will spark joy this Fourth of July. 

Photo: Pendry Hotel

Moonraker at The Wharf

The Pendry’s signature rooftop restaurant Moonraker plays host to “Red, White, and With A View” on July 4. This indoor-outdoor bar comes with monumental views and expansive sightlines of the Potomac River. Guests can witness fireworks from across the river in Virginia, as well as fireworks on the National Mall. 

This party requires tickets (that are selling quickly) and passes includes a mix of Japanese and American-inspired bites. This includes wagyu cheeseburger sliders, Japanese potato salad, assorted sushi rolls, karaage chicken wings, and a dessert pie bar. There’s also an open bar with craft beer and five themed cocktails. A live DJ keeps the party going late into the night. Reservations can be booked on OpenTable.

Photo: Buena Vida

Buena Vida, Arlington

Buena Vida is hosting a July 4th Rooftop Party from 5 pm-10 pm with views of fireworks. The party includes a DJ spinning throughout the evening, plus $6 margaritas and $5 Coronas and Pacifico. 

The party is being hosted both indoors and outdoors should weather play a factor in your celebration plans. Join this celebration either on the rooftop or throughout the air conditioned first floor space.

Photo: Hi-Lawn

Hi-Lawn at Union Market

Union Market’s Hi-Lawn is transforming its rooftop for five days to celebrate the cult-favorite movie Wet Hot American Summer. The party includes fireworks views, grilled meats, icy treats, and live DJ sets from June 30 to July 4. 

For the extra-long weekend, Hi-Lawn will have the rooftop grills fired up for local road trip-inspired hot dogs, such as the corn-and-crab salad-topped Maryland Dog, the “I-95 Is On Fire” Dog with ribeye, long hots and provolone, and the half smoke-style DC Dog. 

To drink, Hi-Lawn will have seasonal adult juice boxes such as the “Sour Watermelon Summer” and the vodka-and-elderflower “I Used to be a Real Bartender,” plus ice pops and ice cream. Guests can cool off with some water party fun at rooftop Hydration Stations, featuring misting fans and sprinklers. Best of all, this party is free to attend.

Photo: Lucha Rosa

Lucha Rosa at The Moxy, Downtown DC

Watch the fireworks from the rooftop at the Moxy Hotel in Downtown DC. Lucha Rosa is one of Washington’s newest rooftop bars with a range of mezcals and tequilas to taste. 

For Fourth of July, the bar is hosting a party that includes Mexican ceviches, tortas and tacos, as well as a carefully curated selection of 130 agave spirits along with specialty cocktails, wine, and beer.

Photo: The Conrad

Conrad DC at CityCenter

Celebrate the Fourth at the Conrad DC’s SUMMIT Rooftop with an exclusive firework experience for hotel guests, featuring picturesque views of the U.S. Capitol, and firework show from the National Mall. 

Guests can enjoy a specialty menu featuring oysters, Maryland crab, and lobster rolls, and playful twists on American classics like the root beer float. Hotel reservations are still available online, then be sure to request July Fourth party access to the SUMMIT Rooftop with concierge.

Tim Ebner is a food and travel writer. He has been featured in The Washington Post,  Eater, Thrillist, Edible DC, and appeared on-air on the PBS television show “If You Lived Here.” He lives in Washington, DC and most recently traveled to Coastal Italy, France, Mexico City, Tel Aviv, Milos, and Bali.

He was honored with an IACP Food Writing Award for his coverage in Edible DC. He won a Food Writing Award from the Society for Features Journalism for the history of Crystal Hot Sauce published by Eater And he received an “Eddy Award” for his cocktail coverage.

Want to Get Away? Book These Spring Trips from Washington, D.C.

street scene near the hotel matilda in miguel de allende, Mexico

By Tim Ebner | Edible DC

Spring is well upon us, and if you’re still searching for a last-minute vacation, Edible DC is here to help.

Of course, a spontaneous trip is made easier by staying local. There are plenty of quick-trip ideas in the Mid-Atlantic, including an exciting new B&B with a Michelin-starred chef and a mountain escape complete with views of the lake. 

Believe it or not, it’s still possible to book a trip down south to sunny Mexico or the Florida Keys. Some savvy travel tips will help get you there, and of course don’t forget the sunblock and your favorite beach read. We reviewed out stay at Hawks Cay, and we have some other options if you want to really explore the islands.

So, what are you waiting for? It’s time to get packing for your next trip!

Rocky Gap Resort

Western Maryland

Nestled in the hills of a Maryland state park, Rocky Gap Resort is an excellent way to connect with nature and find some fun just two hours away from Washington. Golfers are drawn here as it is Maryland’s only Jack Nicklaus-designed course.There is also plenty of relaxation and entertainment, including a fully renovated spa and a casino, located right off the lobby, with table games and slots. 

Best of all there is an award-winning restaurant with beautiful views of the lake, plus seafood-centric dishes. Chef Dustin Coldsmith prepares mouthwatering Maryland crab cakes, seared ahi tuna with avocado and ponzu sauce, and Asian-style calamari fries as part of his seasonal and fresh menu at Lakeside Grille. 

This being the lake, there is also an outdoor bar, firepits, and seasonal activities from canoeing to stand-up paddle boards, or lounging on the beach and hiking along one of several trails.

The new Forum hotel by Kimpton, UVA DArden, charlottesville

Charlottesville

Known as a college town with award-winning wineries and steeped in early American history, Charlottesville, Virginia is a convenient destination, only two hours south and west of Washington. The latest attraction is an exciting new hotel perfect for a spur-of-the-moment visit. Kimpton’s The Forum Hotel opens this month on April 12 and is located on the University of Virginia’s Darden School of Business campus. 

Right now, you can take advantage of special preview rates that start as low as $213 per night in May. This is a sustainable stay too — the hotel meets LEED-certified and green building standards, and it’s next to the arboretum and botanical gardens, as well as the Rivanna Trail, for outdoor hiking or biking.

the hotel matilda

San Miguel de Allende, Mexico

San Miguel de Allende is an architectural stunner of a city, and it’s reachable by connecting flights from Washington for as low as $325 roundtrip in April. This colonial-era city in Mexico’s central highlands, is best known for its baroque Spanish style and an arts scene that is leading the way in Mexico. 

For your visit, book the boutique offerings found at Hotel Matilda. It’s a chic stay backed by the culinary talents of Vicente Torres, a Michelin Star recipient hailing from Ibiza, Spain. His menu at Moxi offers seasonal and locally sourced food offering a journey on Mexico’s finest gastronomy with international influence. 

Indulge further by booking one of the newly refurbished, spacious suites where you can relax with the option to tack-on a spa treatment at the renowned Matilda Spa. In April, Deluxe rooms start as low as $314 a night.

Isla Bella Beach Resort

The Florida Keys

The Florida Keys is an extremely accessible trip option for families, in need of sun, fun and tropical vibes. The quickest way to get to Key West is via nonstop service on American Airlines (DCA) or United (IAD) but it may cost you a pretty penny. Budget travelers can opt for a flight with Southwest or Spirit to Fort Lauderdale. From there it’s a three-hour drive on scenic U.S. 1 to paradise. 

Staying in the Keys comes with plenty of options, but there are two standout choices for a stay with luxurious amenities and a side of savings. Isla Bella Beach Resort is a luxurious oceanfront hotel and spa with plenty of resort amenities. Located on Knights Key in Marathon, Florida, at the threshold of the iconic Seven Mile Bridge, this sprawling resort covers 24 acres of lush tropical scenery and nearly a mile of private beach, complete with sunset views. It also includes an all-day restaurant, Mahina serving fresh seafood, sushi, and tropical tiki-style drinks. This hotel is also offering special rates available only if you book online with up to 22% off regular room rates and free cancellations up to 7 days before arrival.

Ocean’s Edge Resort & Marina

Closer to Key West, on Stock Island, there is a low-key option for some much-needed R&R.  Oceans Edge Resort & Marina has a flip-flops-only kind of vibe. And it sits one island away from Key West with a more secluded feel. The resort is located at the end of a quiet street and has six pools, suite-style rooms with private balconies, and access to outdoor fun, like free bicycles, paddle boards, kayaks, and a free shuttle service to Key West. For spring, the hotel is currently offering a “step into paradise” special with up to 27% off weekday stays and 25% off weekend stays, plus a free welcome drink upon arrival.

And make sure you’re on the lookout for Jimmy Buffett while you’re there. On my last visit to Stock Island, he stopped by Hogfish Bar & Grill. If he’s not in town, try one of his many margaritas paired with some fish tacos at Margaritaville Beach House in Key West. 

Right now, you can take advantage of special preview rates that start as low as $213 per night in May. This is a sustainable stay too — the hotel meets LEED-certified and green building standards, and it’s next to the arboretum and botanical gardens, as well as the Rivanna Trail, for outdoor hiking or biking.

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Tim Ebner is a food and travel writer based in Washington, D.C. He is an editor and writer for Edible DC, and won the IACP award for his beverage column, “The Buzz.” He also writes for Eater DC, Thrillist, DCist and Forbes Travel among others. He's from Maryland and has a weakness for Old Bay seasoning. Follow him on Twitter and Instagram.

Little Sesame x Fly By Jing = Spicy Hummus that Will Light Your Fire

Photo: Scott suchman for little sesame

By Tim Ebner / Edible DC

Edible DC had a chance to sit down with Nick Wiseman, co-founder and CEO of DC’s Little Sesame, which launched a consumer-packaged goods line of their freshly spun hummus in June 2021. Since the launch, four flavors have been developed: Smooth Classic, Jammy Tomato, Caramelized Onion and Herby Jalapeño.

Little Sesame’s latest news is a partnership with Sichuan chili crisp cult brand, Fly By Jing. A woman-owned company, Fly By Jing was founded by Jing Gao who has created a line of pantry staples inspired by the renowned flavors of her hometown of Chengdu, China. An event to introduce the new product, Pumpkin Chili Crisp Hummus, to the public, at an event held at Maketto, tonight, March 16, with Erik Bruner-Yang. (The event is now sold out.)

Edible DC: How did this collaboration with Fly By Jing come about? And where did the idea for a Pumpkin Chili Crisp Hummus come from?

Nick Wiseman: We started eating our hummus with chili crisp and it was so good. So we knew we had to make it happen. We were inspired by Jing, both her story and her uncensored Chinese flavors. So we reached out. And the rest is history. We took it a bunch of different directions, but ultimately landed on pumpkin since the earthiness and sweetness played so well against the bold chili crisp. 

EDC: Can you talk about the launch date and how folks can find this hummus? Do you plan to go further beyond a limited release? Any specifics you have is great.

Nick: We will have a limited release available in March 2023 at our flagship Little Sesame shop in DC, plus a super cool line up of independent retailers. You’ll be able to find it at Each Peach Market in DC, Pop Up Grocer (where the entire Little Sesame hummus line up is among the inaugural cohort of brands in their first permanent brick and mortar location) in NYC and at Wine + Eggs in Los Angeles. 

EDC: Talk about your dinner series. And where can folks go to book a ticket to the Maketto party?

Nick: Our Little Sesame dinner series began in our basement pop-up in 2016 as a means to engage with the Little Sesame community, push the envelope creatively, test new recipes and collaborate with chefs, brands and businesses we love. We’ve hosted them across the US, in a 5000 acre field under the big sky on our chickpea farm in Montana, at Jacobsen salt farm on the coast of Oregon with a cast of farmers, chefs and winemakers and in our backyard in DC. At tonight’s dinner series, Little Sesame will be co-hosting a dinner with our friends at Fly By Jing at Maketto with Erik-Bruner Yang. (The event is now sold out.)

Menu for Little Sesame x Fly By Jing Dinner

• Little Sesame Hummus, Winter Squash, Fly By Jing Chili Crisp, Honey & Cilantro,

• Served with Sourdough Scallion Pancake⁠

• Raw Oysters, A Bunch of Sauces

• Dumplings, Herbs, Fly By Jing Sichuan Gold Chili Oil ⁠

• Eggplant, Labneh, Fly By Jing Warming Tribute Pepper, Rice Cake⁠

• Brisket Za’atar Flatbread, House Ferments, Local Vegetables⁠

• Welcome cocktail to start and dinner served with a selection of beer & natural wine⁠

EDC:  Are there plans for future partnerships and/or dinners?

Nick:  Yes, it’s a big part of our brand. Travel, adventure, exploring on the road—we get our inspiration from these things and hope you feel that vibe in every package of hummus we make. 

Little Sesame, 1828 L St NW, Washington, DC. Open M-F, 10:30 am - 4pm.

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ABOUT LITTLE SESAME 

Little Sesame’s freshly spun hummus is made with 100% regeneratively farmed chickpeas grown by farmer Casey Bailey under the big sky in Montana. The recipe was created by Little Sesame’s founders, chefs Nick Wiseman & Ronen Tenne in their flagship restaurant in Washington, D.C. The hummus is super smooth, layered with rich tahini and brightened with freshly squeezed lemon juice. It is also certified organic, non-GMO project verified and kosher and can be found in Little Sesame’s flagship restaurant in Washington D.C., on the shelves at 800+ retailers across the nation including: Whole Foods Market, Sprouts, Erewhon, and Foxtrot. Follow along @eatlittlesesame

MEDIA CONTACT: Maddy beckwith maddy@eatlittlesesame.com 202-302-0375

Make Homestyle Chicken Curry Just Like Karma Modern Indian

Chef Ajay Kumar shares this easy and delicious recipe for a “Curry in a Hurry”

By Tim Ebner / Edible DC

This is an easy to make curry from scratch (in 30 minutes or less) for dinner in a hurry. This dish pairs nicely with butter naan and steamed rice, and it comes from Chef Ajay Kumar owner of Karma Modern Indian and Kismet Modern Indian.

Yield: Serves 3-4

Prep time: 10-15 minutes

Total cooking time: 30 minutes

Ingredients

• 2 lbs. boneless chicken breast (cut into small chunks)

• 2 onions chopped

• 2 tablespoons ginger garlic paste*

• 4 tablespoons vegetable oil

• 1 tablespoon red chili powder

• 1/2 tablespoon turmeric powder

• 1/2 tablespoon coriander powder

• 1 tablespoon garam masala (homemade) salt to taste**

• ½ tablespoon cardamom and mace powder

• 2 chopped green chilies

• 1 cup yogurt (beaten)

• 1 cup fresh tomato puree

• Chopped cilantro, to garnish

* To make garlic ginger paste: Mince about 1 tablespoon of ginger finely and 2 large cloves of garlic finely—take the large blade of a chef’s knife or use a mortal and pestle to smash the finely minced garlic and ginger together to create the paste.

**To make your own whole garam masala: Grind together the 1/2 tablespoon of cumin seeds, 2 ounces mace, 4 pieces of green cardamom, 4 cloves, 2 cardamom pods, 4 black pepper corns, 1 cinnamon stick, and 1 bay leaf. [Editor’s note: If really pressed for time, use 1 tablespoon of a fresh, high quality garam masala spice mix.]

Directions

Heat the vegetable oil in a saucepan and add the garam masala. Add chopped onion and stir slowly until golden brown. Add ginger garlic paste to fried onion mixture and cook for 2 minutes. Now add the turmeric powder, red chili powder, salt, and coriander powder, stir for 2 minutes on a very low flame.

Add the beaten yogurt and stir slowly and blend it with mixture. Then add the tomato puree and chopped green chilies. Cook it for 5 minutes before adding chicken pieces, cover with lid bringing curry to a boil. Once it reaches a boil, reduce the heat and simmer for an additional 15 -20 minutes.

Add garam masala powder, stir well and garnish with fresh cilantro. This dish tastes particularly good with buttered naan and steamed basmati rice. Enjoy!

Vertical Farming on the Rise in Northern Virginia

Photo: Area 2

Area 2 delivers fresh and sustainable produce to your door

By Tim Ebner | Edible DC

From the outside, Area 2 Farms can be hard to spot. The farm is in an unlikely place — a Shirlington, Virginia industrial park. But once inside the farm, you only have to look up to see the potential of vertical farming for a fresh supply of year-round produce, delivered straight to your door.

Tyler and Nate outside of their farming operation. Photo: Area 2

Co-founders and entrepreneurs Tyler Baras and Nate Arias are obsessive about farming and sustainability practices. And it’s why they started this indoor, vertical farm growing fresh vegetables, herbs and fruits for Washingtonians year-round.

Through technology and engineering, Area 2 Farms has created what is essentially high-density, urban farming using minimal space and organic farming practices.

“ What we are growing here you aren’t always going to find at the farmers market,” Arias says. “For example, we grow different varieties of lettuce, carrots, and herbs that are rare and focus on delicious flavors.”

— Nate Arias

This fall, the list of crops includes cheese leaf, which tastes like blue cheese. Purple shamrock, which tastes like green apple. And roots and fruits — everything from squash to leeks and celery, plus onions, carrots, and peppers.

Area 2 Farms grows its produce using a multi-level, vertical, conveyor belt farm that replicates a plant's day cycle. It’s best seen from above in this video, available here at this link.

The technology helps reduce energy outputs and increases plant yields. Plus, the entire system is based on circularity.

For instance, a zero-waste nutrient cycling compost system allows Arias to use organic materials from the waste of revolving plant trays.

And you won’t find harmful chemicals here. The farms’ Insects in Harmony program ensures the entire site is pesticide free.

“We not only focus on organic farming, but also rotating and growing different produce based on the seasons,” Arias says.

That includes salad greens known as “fall colors” — a multi-color lettuce blend with rainbow Swiss chard, and a cabbage patch mix, which includes red and green oakleaf, red cabbage, and purple kohlrabi.

Photo: Area 2

In each box you will find various microgreens and herbs including watercress, dill, sage, garlic chives, oregano, rosemary, thyme, sweet marjoram, and parsley

“Our goal is to deliver you something different, so you can experiment and play with your food as you cook,” says Oren Falkowitz who heads up operations for Area 2 Farms.

This includes a plant called Buzz Buttons, which really are nature’s Pop Rocks candy. When consumed, the flowers give a mouth a numbing, tingling sensation and stimulate the salivary glands inducing a natural cooling effect.

To get up-close and personal to this produce and other weird but satisfyingly delicious veggies, you can visit the farm and do a tour.

“We want to get you as close to our produce as possible,” Falkowitz says. “And eventually we are hoping to expand in DC, so we are building new farms as close to our customer base as possible.”

Currently, Area 2 Farms can deliver freshly-picked produce to customers within a 10 miles of their facility which includes Northern Virginia, as well as parts of Maryland and Washington, D.C.

Their fall program is now open to orders, which can be placed online.