Checking out the new French brasserie from restaurateur Stephen Starr.
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Because the process of making couscous from scratch is relatively labor intensive, you're not likely to see it done that often. But Bailey goes through the process of steaming the semolina, which requires some patience, but the results are pretty awesome. It turns out light and airy and tastes subtly of cinnamon. Watch the process, and maybe even try it at home!
Up until now, if you wanted fried chicken from ChurchKey, you'd have to wait until Sunday. Even then, despite offering excellent chicken and waffles or the crazy Luther sandwich, if you just wanted a giant platter of chicken, you'd be out of luck. All of that has changed; ChurchKey has moved the fried chicken service to Wednesdays, so start thinking of excuses to duck out of work early for this. The chicken sells out fast.
The Pig, which opened in May from the EatWell DC restaurant group, is a rustic bistro (think wood paneling and vintage art prints) that focuses on feeding you pork. As a "nose-to-tail" operation, over half the menu is pork-centric. From belly to cheek to shank and even brains, The Pig is a great place to explore the off-cuts of pork.