Issue link: https://digital.copcomm.com/i/65124
D.C. BRABO R obert Wiedmaier brings his Belgian roots to Alexandria in this 105-seat restaurant and bar adjacent to the Lorien Hotel and Spa, also joined by the more casual BRABO Tasting Room and gourmet market The Butcher's Block by RW. Sommelier David Kurka heads up a cocktail program of what he describes as fun and whimsical drinks, including" A Hot Cherry Mess," with Macchu Pisco, Szechuan peppercorn–spiced syrup, house-made cherry jam and cherry bitters; and "If At First You Don't Succeed, Rye Rye Again," in which Sazerac Rye is joined by caraway syrup and Peychaud's Bitters in a Laphroaig- rinsed glass. Kurka is also a big fan of Mezcal, used in sips like "The Day Ginger Snapped," with Domaine de Canton, ginger beer and ginger syrup. "This drink is what would happen if ginger went on a cigarette-smoking, tequila- drinking binge." Eighteen beers and 25 wines by the glass pair with popular dishes like classic mussels with white wine and gar- lic, and pan-seared arctic char with seafood cassoulet and braised greens. This summer, BRABO rolls out an all-tiki tipple menu. Above all, Kurka wants guests to have fun, and relishes the chance to coax them into selecting something unusual or atypical, and enjoy it so much they order another. www.braborestaurant.com David Kurka. 104 / the tasting panel / may 2012