Ten Ten West End debuts inside One Washington Circle Hotel

Well, flavor meets comfort today in the Good Day Cafe. We have an easy-to-make meat salad that'll wow your entire brunch table. We are joined by the team from D.C.'s 1010 West End. We have Executive Chef Nicholas Fulginetti here, and then we also have Christopher Bliss, also of the restaurant recently debuted inside of One Washington Circle Hotel. And I see you've got some libations as well for this. We do have a few, yes. Yeah, good morning, guys. Welcome in. Good morning. Welcome. Thanks for having us. Tell us about 1010 West End for those who aren't familiar. So 1010 West End just reopened and One Washington Circle is located at 1010 New Hampshire Avenue. Okay, that makes sense. Yes, yes, of course, of course. So it's seasonal mid-Atlantic food with a little bit of Italian because I am Italian, right? A little bit of French cuisine because I also work in a lot of French kitchens. And a little bit of Southern mix down there, too. Oh, wow. Yeah, so you've got this eclectic mix. I like that, like a fusion of sorts. It's kind of cool that your background, I'm sure, inspires some of the recipes that we get to taste. It definitely does. It definitely does. Okay. And the vibe is very similar. We are a neighborhood restaurant built for locals, come for a special occasion, but also come for a Tuesday night. Love that. Okay, so it sounds like you have happy hour. We absolutely do. Okay. Daily from 4 to 6.30. 4 to 6.30, Monday through Friday? Yes. All right, I love it. So let's talk about some of the dishes here, what we have, and what makes them so special, Seth. Wonderful. Awesome. So first over here, right here, we have the burnt carrot and honey nut squash soup. So everybody thinks typical like butternut squash, right? And it's super sweet. This one's a little more savory, and it's topped with a little bit of pomegranate molasses and then seed brittle. Next, we also have the spicy pork sausage ragu topped with a little bit of whipped ricotta, a little bit of basil and Aleppo. And then lastly for dessert, we have a lemon tart with French meringue. So finish off strong with that. Oh, my goodness. Would you say these are best sellers or definitely one of the items that your customers look for? Absolutely, especially with it being fall and it's soup season, right? And then going into, you know, I'm Italian, so I love a good pasta. Yeah, nice comfort mix here. Okay, you're going to show us how to make a beet salad, then we'll get into what you're going to show us over here, Chris. So where do we start here? Talk about why this is so good and refreshing, especially this time of year for our bodies. So beets are like one of those things that you either love them or you hate them, right? I adore them, right? I grew into them. They were great. I was going to say I've grown into it. It's an acquired taste. I feel like someone who doesn't already like them. Right. So with these, though, I slightly pickled them, right? So they're not too acidic, right? People think pickled beets, but they have that nice little balance to them. So we're going to start. We have three different types. We have the yellow, the pink, and the red. The beets? Yes. Oh, my gosh. Okay, so I was today years old when I knew they came in different colors. Right, right, right. So you can get these at DuPont Farmer's Market, which I do sometimes. Nice. And then we're going to mix these together. I love that you source locally as well. We do. We do. So sometimes I work with Lancaster Farms, which is out of Pennsylvania, but they are co-ops, so there's a lot of Amish people up there. Got you. And then we also use Chalet Farms, too, which is located in Fredericksburg. Awesome. So that's my guy. He's great. So we're going to do a little bit of these. We keep the reds separate, though. And why is that? Because they'll bleed onto the rest of them. Oh, okay. You'll see when we put down the ricotta right there as well. Okay. So I start with a little ricotta at the base. All right, I love this. And for those who are tuned in, we have the recipe for you on the screen as well, so you can follow along. Thanks for sharing your secrets. Of course, of course. So we do the whipped ricotta on the bottom, and then we take the back of the spoon, and we schmear it a little. All right, like that. I've always loved the art of plating. Yeah, it's fun. I love a schmear. So we're going to go like that. Okay. All right. We're going to put that there. We have another one. We're going to put a little salt on these beets to keep them seasoned. Is there a difference in taste when it comes to the beets, the different colors? Not that I've really noticed, right? I mean, I think that there's some of them that are a little more earthy, but they are different varietals of beets. So you got like Chioggia, you got candy stripe beets. I know, you're learning a lot today about beets. I'm getting educated on this. So while you finish plating this, Chris, I want to turn to you and find out what you have over here today and what you're going to make. Sure. So I bought us three different cocktails. This is probably our number one sold right now, which is our bourbon and bureaucracy. It is a play on an old fashioned. So it's going to be actually a rye bourbon that we have. We have a little Demerara syrup. And then we mist just a little bit of orange on top. Okay. Pretty classic. Okay, love that. The next one I have for you is the Beltway Bluff. That one is going to be, it's pretty nice. It's vodka-based. And then it's done with just a little touch of cranberry. But very, very nice and refreshing. Okay. And then the one I'm going to shake for you right now is probably, again, my favorite, I would say. But this is our Mezcal cocktail, and this is called the Foggy Bottom Buzz. Oh, okay. And it's mezcal, but there's also a little bit of heat with hellfire bitters. And then we also finish with a little pink peppercorn. All right. I'm going to let you shake it up. Pink peppercorn. All right. So tell us one more time where you're located while you pour this up for us, you plate this for us. And we're going to come back in just a couple moments. But one more time, where you all are located. We're located at 1010 New Hampshire Ave. Awesome. And then also your website is on the screen, 1010dc.com. You can make reservations or just stop in. Like you said, I love the neighborhood feel and vibe. Drinks look amazing and so does the food. We're back right after a quick break. Stay with us.