Cocktails at Ceiba.
Pastry chef David Guas, the James Beard-nominated author of the cookbook DamGoodSweet, is whipping up his very own Southern delicacies at his much-talked-about Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia. Here, the fun-loving New Orleans native suggests a perfect day of dining in the capital city.
- It’s morning glory at 8 a.m., when I get my shot of espresso at Bayou Bakery, Coffee Bar & Eatery. And I usually get something to dip—a powdery beignet or buttery chocolate croissant!
- Lunch is way late for me, about 2 p.m., when the crowds die down at most places and especially when the tables have cleared at Ceiba. Grab a lounge table at the window and get one of the best pressed sandwiches in town—the Cuban—with a proper dose of mustard and pickles.
- As a good Southern gent, I watched my grandparents’ generation take their 5 p.m. cocktails very seriously. Mine is at about 6 or 7 p.m., after the apron comes off! I head to Penn Quarter and PS 7, where Gina Chersevani makes the meanest cocktails in the city.
- Being a chef, dinners have to be pretty special, as I rarely have the opportunity to dine out. I am crazy about Marcel’s, and being a Louisiana native, I go for the boudin blanc: Chef Robert Wiedmaier makes it all fancy with pearl onions and chanterelles.