The Tasting Panel magazine

August 2014

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Page 89 of 117

88  /  the tasting panel  /  august 2014 ON-PREMISE PATTER A seafood-focused K Street power spot frequented by lobbyists and pundits. A tequila bar and restaurant across the river in Arlington where twenty-somethings flock after work for frozen Margaritas and tacos. A duo of busy American taverns that celebrate domestically made brews, wines and spirits. Passion Food Hospitality—partnered by chef Jeff Tunks, David Wizenburg and Gus DiMillo—owns and operates eight vastly different concepts in the metro Washington, D.C. area, and Beverage Director Scott Clime deftly oversees each establishment's authentic, ever- changing beverage program. Clime has been with Passion Food Hospitality since 2002, when he relocated to D.C. from Oregon to help open the company's contemporary Latin American fusion restaurant Ceiba. Since then, he's witnessed the group's—as well as the city's—food and beverage scene grow and evolve. "The cocktail scene in Washington has become very eclectic, with bartend- ers/mixologists doing very innovative things that are really enhancing and contributing to D.C.'s culinary profile." Passionate for Potables PASSION FOOD HOSPITALITY BEVERAGE DIRECTOR SCOTT CLIME HEADS UP THE DIVERSE DRINKS PROGRAMS FOR THE GROUP'S EIGHT CONCEPTS by Kelly A. Magyarics / photos by Greg Powers Scott Clime is the Beverage Director for Passion Food Hospitality.

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