The W Washington DC Celebrates Spring with Its Newest Cocktail Lineup

Sand, sand and more sand.

Sand, sand and more sand.

Last Thursday, the W Hotel in the Nation’s capital hosted a fantastic event (A portion of the ticket sales went to the Washington Balleton its P.O.V. terrace, aptly named Rooftop Riviera, which transported guests to the Côte d’Azur for the night. Beautifully sculptured sandcastles were interspersed throughout the sun-drenched rooftop. A blue and white striped tent, reminiscent of Nikki Beach in St. Tropez, was the perfect backdrop for a photobooth.

This was the ideal setting for the W hotel to debut their five new spring cocktails – Juice and GinAwkward SituationSmash & RunFeeling Groggy and the Mexican Standoff.  Each cleverly named and concocted to satisfy a variety of palates.

My favorites included Juice and Gin (notes: gin, lemon, grapefruit, berry and rosemary) and the Smash and Run (notes: rum, lemon, rhubarb, ginger and mint). They were both appealing in look and refreshing in taste.

Juice and Gin Cocktail

Juice and Gin Cocktail

Smash and Run Cocktail

Smash and Run Cocktail











In addition to libations, guests were treated to interactive stations that ran the gamut from sweets to beauty products. Dolci Gelati showcased three gelatos – abricot yogurt, key lime pie, honey mascarpone and a mojito sorbetto. To. Die. For. (If you haven’t had a chance to taste gelato from Dolci Gelati, then you are missing out. I highly recommend that you try them out at the next Nationals baseball game).





Bliss told guests about the diverse beauty treatment options

Freshly shucked oyster

Freshly shucked oyster

offered at their spa and Nectar Skin Bar dolled up the ladies with hot new lip colors. But the fun didn’t stop there. A fashionable duo from Oysters XO walked around and shucked fresh oysters with a variety of sauces which included a champagne based one as well as a bloody mary mix – a truly unique culinary experience.


Next time you are wandering around DC on a hot day, head to the W Hotel P.O.V. Rooftop Terrace for a breathtaking view and cocktails. You won’t regret it.

Chapeau to Olivier Servat, General Manager of the W Washington DC Hotel, and his staff for putting on a well-executed and memorable event! Thank you to fellow blogger Aparna for the invite!

W Washington DC – P.O.V. Terrace | 515 15th St NW, Washington, DC 20004 |




A Spring Salad That’ll Put a Pep in your Step

Spring has finally arrived in the Nation’s capital and that, at least for me, means the seasonal reintroduction of some of my favorite fruit and vegetable salads.

A few years ago, I stumbled across (and immediately purchased) Ina Garten’s Barefoot in Paris – Easy French Food You Can Make at Home, which now happens to be one of my favorite cookbooks. Not only are Garten’s recipes French-centric (ooh la la), but each featured dish is easy to make and sure to impress.

One of Garten’s dishes that caught my eye was her Avocado and Grapefruit Salad. It contained all of the elements I typically look for in a salad – colorful, simple (yet elegant) and a unique fusion.

Separately, I love both fruits for different reasons. The pulpous grapefruit is tangy and energizes one’s palate and the avocado, vibrant in color, is creamy and buttery but the two together create an unforgettable combination that brims with freshness and flavor.


Grapefruit & Avocado Salad

Grapefruit & Avocado Salad

Inspired by Garten’s recipe, I made it my own by topping off both the avocado and grapefruit with my signature vinaigrette (recipe below).

Ingredients for Cecile's Vinaigrette

Preferred Brands for Cecile’s Vinaigrette

Cecile’s Vinaigrette

In a bowl, whisk the below ingredients together:

2 tablespoons of Extra Virgin Olive Oil
1 tablespoon of Champagne Wine Vinegar
1/2 teaspoon of truffle mustard
Salt and Pepper to taste and decorate

Et voilà, you’re done!



Celebrate the warmer temperatures with this delicious yet nutritious salad. This acts as a perfect appetizer to either a salmon or lamb chops entrée. Hope you enjoy it!

My Choice for Restaurant of the Week – Fiola Mare

photo 1 (7)

When I first heard that Chef Fabio and Maria Trabocchi, culinary power couple behind Fiola and Casa Luca, were opening a fresh seafood restaurant on the Georgetown Waterfront, I was elated. So, on a recent whim, my friend and I decided to check out Fiola Mare and the dining experience went above and beyond my expectations.

The 7,500-square-foot restaurant is beautifully appointed with metallic accents and warm brown tones and sweeping views of the Potomac. The exquisite main dining area, which resembles a luxurious yacht dining room, is flanked by two well-designed bars where you can enjoy Bar Manager Luca Giovannini‘s one-of-a-kind cocktail creations. Another detail that renders the space special is the beautifully exposed kitchen (separated by glass) where you can see Executive Chef John Melfi (formerly Chef de Cuisine at Blue Duck Tavern where he worked closely with Executive Chefs Brian McBride and Sebastien Archambault) work his magic on his seafood-centric dishes and Executive Pastry Chef Tom Wellings ( for all three of Trabocchi’s restaurants) create his specialty traditional Italian desserts with a modern twist.

We started off with the Ahi Tuna Carpaccio from the Tutto Crudo! selection and not only was the presentation pretty but it was delicious. The sashimi-styled tuna topped with capers, olives, oranges and the signature Trabocchi edible flowers literally melted in your mouth. Then we moved on to the Peekytoe crab salad which was an absolute treasure. The little crab delicacy hailing from Maine on a bed of San Marzano tomatoes topped with nicely sized dollop of sorrel cream, lemon zest and edible pansies had incredible flavor and tenderness. Both appetizers will leave you wanting more.

Ahi Tuna Carpaccio

Ahi Tuna Carpaccio

Peekytoe Crab Salad

Peekytoe Crab Salad








Main Course
Since Fiola Mare is known for its fresh seafood, I decided to go with one of the specials of the day and the winner was the Wild Turbot. The turbot, brushed with silician olio verde which enhanced the fish’s natural flavors, was served with olive oil crushed smoky-flavored potatoes and sweet and sour cipollini onions. The combination of flavors resulted in a dish that should be coined as a seafood-lover’s delight. (Sadly, my picture does not do this picture justice.)

The dessert menu offered a diverse range of choices that were worth salivating over.  We opted for the “Marchesi”, a chocolate terrine with mint and pistachios and the Torta al Limone, lemon curd with yuzu, mini-meringues that glittered with gold shavings accompanied with coconut sorbet. For those with a sweet tooth, you’ll relish every spoonful.




Torta al Limone








Not only was the dining experience exceptional but the staff was extremely welcoming and informed which made the night even more memorable. Grazie!

Congratulazioni to Chef Fabio and his stellar team on creating dishes that will excite your palate and an ambiance that will keep you coming back for more.

I highly recommend Fiola Mare and already look forward to returning and trying out the brunch menu (which looks delectable!) on the outside patio.

Fiola Mare | 3050 K Street NW, Suite 101 (entrance on 31st. St) |







PicMonkey Collage FB

Hi! I started out with a facebook page several months ago with the same name and after a recent (+ inspiring) Food Blogger Happy Hour in downtown Washington, D.C. I decided to take the leap and enter the blogosphere.

Aside from perfume and film, food is one of my biggest passions in life. If I could eat all day, I would. So rather than do that, I have decided to do the next best thing which is to write about my foodie experiences. I will be sharing recipes from dishes I have made but also writing reviews of restaurants that are not limited to the nation’s capital.

Here’s to culinary adventures full of bon appétit moments!