Adams Morgan restaurants you'll love

"Established in 2012, Maître de Chai is the personal project of Marty Winters and Alex Pitts . . . We source grapes from unique and distinct single vineyards that are impeccably farmed here in California. As our name implies, we care for the wines in the cellar. We defer to nature, limiting our intervention. We taste and we wait, allowing the wines to develop and speak for the places in which they are rooted."
- Uncle Bill's Take: There are no bells or whistles here, just great wine from impeccably sourced and lovingly farmed vineyards. This is the kind of timeless classic that never goes out of style, plush enough for the "go big or go home" set but none the less elegant and sophisticated for it. As for tasting notes: "Loads and loads of acidity and fruit, this is brambly and salty with a grippy and savory edge. What begins on the palate as almost clairet like becomes fuller and really unique with a snappy and firm."

- Grapes: This is a blend of 40% Touriga Nacional, 30% Tinta Roriz, and 30% Touriga Franca. Tinta Roriz is better known as Tempranillo, while the Tourigas are something like the Cabernet Sauvignon and Cabernet Franc of Portugal respectively.
- Uncle Bill’s Take: As with many Portuguese reds, this is rich and densely extracted, perfect for a fan of New World wines. But the vineyard’s situation high above the river gives the wines a freshness that many of its compatriots are lacking. This is absolutely gorgeous stuff, a remarkable value that would cost significantly more were it French or Italian.

Mathew's pick is El Bandarra's red vermouth, a highly aromatic offering from Penedès just west of Barcelona. The brand was launched by the Virgili brothers out of their family winery in 2014 as "an homage to the nostalgic golden age of vermouth. A time when the bars of Barcelona hand painted the tapas they offered on their windows with colourful lettering to attract passers-by." The base wine is locally sourced, featuring a blend of Macabeo and Xarel·lo grapes from vineyards in the Alt Penedès. The vermouth features over 50 extracts of herbs, flowers and spices such as cinnamon, ginger, vanilla, liquorice, aniseed, chamomile, rosemary, bay leaf, hops, and bitter orange. Mathew enjoys it unadulterated on the rocks with a green olives and orange twist.

Two Eggs Any Style, Bacon, Sausage or Chicken Sausage, with French Toast or Pancakes, Grits or Home Fries and Toast

8oz Angus Beef Patty with Cheddar Cheese, Lettuce, Tomato and Onion on a Potato Bun with a side of Mayo and French Fries.

Scrambled eggs with spicy chorizo, hash browns, scallions, and cheddar, wrapped in a flour tortilla, topped with ranchero and sour cream

Fresh tortilla chips served with ripe avocados blended with red onion, green chiles, tomatoes, cilantro and lime juice.

Shredded chicken breast, cheese, and onions rolled in corn tortillas in a rich, mild chile ancho sauce.

Fresh chicken sautéed with herbs and spices served with onion, cilantro, and pico de gallo.

Espresso Mixed with Chocolate, Made into a Latte

One Part Espresso, Four Parts Milk Foam

Chai Made with Honey, Vanilla, Cinnamon and Ginger. Topped with a Single Shot of Espresso (Two for 16oz)

Roasted Cauliflower
Shishito Pepper, Pickled Cauliflower, Mustard Vinaigrette

Sriracha honey glaze, lettuce, mayo served on ciabatta bun

ground brisket & sirloin, Cabot cheddar cheese, chipotle aioli, LTO, potato bun