Attendees at Bethesda Magazine’s “Best of Bethesda Party” last night at Pike & Rose did not leave hungry. More than 500 partygoers swarmed the tables of the 14 Best of Bethesda-winning restaurants that provided a wide variety of dishes.
Particularly popular were the Chorizo stuffed dates, Mexican meatballs and vegetable sopes from Gringos & Mariachis; the tandoori chicken tacos and “4935” beef sliders from 4935 Bar and Kitchen; the lamb tartare on baguette crisps from Urban Butcher and all of the donuts from 202 Artisanal Donut Co. (Among the donuts being served was a guava-ginger donut with a guava-ginger glaze and vanilla cream cheese drizzle.)
Marc Miranian, co-owner of Gringos & Mariachis, said that his restaurant served more than 1,500 items.
Beer was provided by Silver Spring-based Denizens Brewing Co., a 2015 Best of Bethesda “Editors’ Pick” for “Best Addition to the Craft Beer Scene.” Denizens served its Lowest Lord ESB and Southside Rye IPA.
The 19th Street Band, an “Editors’ Pick” for “Best Local Band” provided the music.
The party was held on the unfinished fifth floor of Pike & Rose's new office building on Grand Park Avenue in North Bethesda and was sponsored by Pike & Rose, EagleBank, The Palisades of Bethesda, The Dermatology Center & Rockledge Med Spa and the Wydler Brothers real estate team.
Part of the proceeds benefited the Sharing Montgomery Fund of the Community Foundation in Montgomery County.
The following photos were taken as people arrived at the party. Photos from the party will be posted later.
