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Hogo, Rum, Latino, and Tropical Drinks Bar at 7th and L St NW, From the Owners of The Passenger - With Rotating Chefs

Mount Vernon Square Bar Tiki Bar Rum Rotating Chefs

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#101 petercarrjones

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Posted 06 November 2013 - 12:31 PM

Any updates on whether Hogo will continue to be guest chefs vs fixed menu? I admit that I do like the rotating chefs bit, but I bet it's a pain for Tom to continually schedule.

 

Maybe these guys will take a turn in advance of their new bar opening up nearby?


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#102 cheezepowder

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Posted 06 November 2013 - 06:34 PM

Any updates on whether Hogo will continue to be guest chefs vs fixed menu? I admit that I do like the rotating chefs bit, but I bet it's a pain for Tom to continually schedule.

 

Maybe these guys will take a turn in advance of their new bar opening up nearby?

 

The Washington City Paper had an article in Aug. about Hogo moving to a permanent menu in the fall because they were "running out of friends that are chefs."  The article said that they were going to do the Hawaiian menu for a while and then switch to a Caribbean and South American menu.  (The article did indicate there could be more guest chefs in the future.)

 

And in mid-Oct, they did switch from the Hawaiian menu to "dishes influenced by Caribbean, Central & South American Street Food" - Their tweet with picture of menu here.



#103 DonRocks

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Posted 08 January 2014 - 11:45 AM

Happy One-Year Anniversary to Hogo, who celebrated the milestone on December 19th.
 
I walked up and saw, in the window, from behind, a familiar looking Spin Doctor. 
 
‘Heh, that’s Tom Brown manning the vinyl,’ I smiled to myself.
 
I walked inside from the frigid cold, shook Tom’s hand, and grabbed a seat at the bar, ready to warm up from the inside. My super-friendly bartender immediately took my order.
 
“I’ll have a hot rum drink,” I shivered.
 
There really is something deeply warming, at the soulular level, of a Hot Rum Cider ($10) - spiced rum, cider, lemon, sugar, spices, and “holiday cheer."
 
While I was gratefully sipping my hot rum, my bartender brought out some egg nog she had just made. “This is the first time I’ve ever made this,” I heard her say to someone else, adding proudly, ‘And I have to say: it’s really good!'
 
Guess what my next drink was? House Egg Nog ($10) with egg nog, rum, and “visions of sugar plumbs."
 
For the first time making a drink, she pretty much knocked it out of the park. This is another one of “those” drinks that I had to restrain myself from drinking too quickly, or from ordering about ten of them.
 
Hogo has apparently been serving a Pan-Latino menu for awhile now, and on this evening, it was to great success. I ran into a couple of friends at the bar, regulars at Hogo, and they highly recommended the conch fritters - that was good enough for me.
 
I don’t know who’s cooking at Hogo right now, but with all the fine Latino cooks in the area, it’s always an encouraging sign to see Pan-Latino cuisine on a menu, and on this evening I batted two-for-two.
 
My first course was a Crawfish, Beans, and Cheese Pupusa ($4), and it was everything you’d want in a pupusa. Served with blissfully unsweet pickled slaw and a tomato dipping sauce, the crawfish added both a little taste of the river and a nice variation in texture. Of the two pupusas available, I was advised to get this one, and I’m glad I did.
 
Then I went with the Buñuelos de Concha ($8) which, on their own, were possibly the best conch fritters I’ve ever had (having spent some time in the Keys and the Caribbean, I’ve had a lot of genuinely awful conch fritters). What put them over the top was the ingenious lemon remoulade dipping sauce, the lemon being a perfect counter-taste to the fritters. These were a wonderful surprise, especially considering that Hogo is primarily a drinking bar.
 
Tom Brown has a winning combination with this menu coupled with rum-based drinks, and I hope he stays with it. I also wish both Hogo (which is in Italic in the Dining Guide based on the strength of this meal) and The Passenger the best of luck with their upcoming lease situation.

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