December 20th is considered to be National Sangria Day. It’s a day set aside to honor the great beverage that originated in Spain, yet appeals to people around the world. Sangria not only tastes great and pleases a crowd, but is easier to make than one may think. It’s also quite affordable!

“Many people in America are familiar with the concept of a spiked punch,” says Ryan Fichter, Executive Chef of Bodega Spanish Tapas & Lounge. “Sangria is like that, only better. It takes punch to a whole new, better level that people love.”

Julia Walter, showroom manager of Boffi Georgetown along with project manager/architect Robert Matic and senior project designer Alberto De Marco, opened the Boffi showroom on Thursday evening, October 18, to architects, designers, friends and the general public during last week's Days of Design event in Cady's Alley.

According to the National Restaurant Association, there are 970,000 restaurants in America. Further research indicates that the three-year failure rate for restaurants hovers around 60 percent. So just what is it that makes some restaurants fold, while others turn into gold? For two successful Washington D.C.-based restaurants, the answer to their success starts with family.

“When a team comes together that is made up of family, it creates a strong bond, with everyone after the same goal,” says Ben Kirane, co-owner of the Bodega Spanish Tapas & Lounge and Thunder Burger & Bar. “But there are still things that family members need to focus on, in order to make the restaurant, or any type of business, a success.”