Gelato fans take notice: DC's resident gelato experts at Dolcezza are moving into a massive new headquarters/tasting center just behind Union Market.
The recently opened brewery-restaurant Bluejacket Brewery and its internal restaurant The Arsenal are sharing more than just a space: they're both using the same grains to make both beer and food. We went behind the scenes to see how grains go from malt room to macaroni and cheese.
A chicken parm is the kind of sandwich that's pretty delicious no matter how it's prepared, and even a bad one is still going to be pretty good. You can't really go wrong with fried chicken, mozzarella, tomato sauce, and bread. So elevating the familiar deli classic is best done by approaching it from a place of subtlety, lest you undermine the essential qualities that make it great. At Mike Isabella's latest project, G Sandwich Shop, his iteration of the Chicken Parm ($11) is immediately recognizable, but augmented just enough to make it its own delicious beast.
Rose's Luxury is a new spot on Barracks Row from former Momofuku Noodle Bar chef Aaron Silverman, featuring an eclectic menu spanning pho to popcorn soup, but the dish we can't stop talking about is this complex pork and lychee salad.
"Gin, Champagne, and crisp white wines are the triumvirate of great oyster pairings." So says Derek Brown of DC's The Passenger and the more recent Mockingbird Hill. Hot off of a mission to spread the good wood about sherry at the latter, Brown has now turned his sights on oysters. Adding another stone to his ever-expanding empire two doors down from Mockingbird Hill is the newly minted Eat the Rich.
We popped into the Red Apron Butchery at Union Market to see Tiffany MacIsaac take a blowtorch to some marshmallows and make some awesome soft serve.
DC has no shortage of farmers markets, but great flea markets are few and far between. That's why we're so excited about District Flea, a new sister market to Brooklyn Flea in New York, with 20-odd food vendors on site to fuel the bargain and treasure-hunting masses.
Doughnut mania in DC continues. With a number of doughnut and fried chicken operations popping up, the next doughnut-plus iteration was never far off, which, obviously, is the doughnut ice cream sandwich.
Washington DC has its share of trendy cocktail bars and hipster hideouts, but the district's dive bars have clung to life, thriving on decades of drinking history and fierce local loyalty. Here are 8 of our favorite dive bars in the DC area.
2013 has been something of a banner year for Washington DC's food and drink scene and there's little sign of slowing. One of the latest additions is the fourth major brewery to come online in the District.
The latest 14th Street opening, from the team behind Proof and Estadio, looks to the vibrant flavors of Southeast Asia for inspiration.
In the right shaker, brunch drinks can be just as imaginative as any other cocktail. Here are five we love in Washington, DC.
If you've been paying attention to the food scene in the District this year, you'll have noticed a trend: Week after week of restaurant openings on 14th St. have flooded one of DC's already busiest corridors with even more options for diners. From massive, high profile operations like Le Diplomate to tiny, independent shops like Etto, there's something new on virtually every corner. Here's a selection of our favorites.
Chef Erik Bruner-Yang of Toki Underground fame has a new project in the works, but it's not slated to touch down on H St. until later this year. Development of Maketto, Yang's send-up to Southeast Asian street food, is humming along; in the meantime, Yang and company have installed themselves at Hanoi House on 14th St. for a three-month residency.
Ask a Washingtonian for recommendations on where newcomers should eat and more likely than not their list will include 2Amys and Standard. Shining stars of comforting Italian and neighborhood charm, respectively, it's hard to imagine any product of a collaboration of the two teams would be anything less than stellar. And sure enough, when 2Amys founders Peter Pastan and Amy Morgan teamed up with Standard co-owners Tad Curtz and David Rosner to quietly open Etto, they didn't disappoint.
A recent trip to Kenya took me through the Mombasa countryside to a small village where I enjoyed traditional meal. Watch it come together in the slideshow!
Washington, D.C.'s deluge of spring restaurant openings may have tapered off a bit, but there are still a few left to watch. Take Kapnos (meaning 'smoke' in Greek), for instance. The latest establishment from Top Chef alum Mike Isabella welcomed its first customers last Friday to its fare share of fanfare. Isabella, who has a professional background in Greek cuisine, describes the menu as "focused, traditional; not your neighborhood gyro joint." We paid an early visit to check it out.
You don't make the Twinknut (that'd be a doughnut that plays homage to the Twinkie) without having a sweet tooth, so it's no surprise that Chef Jason Gehring of Astro Doughnuts and Fried Chicken knows a thing or two about sweets in town.
Since the beginning of May, chef Carlos Delgado and CreamCycle have been peddling (and pedaling) ice cream sandwiches all over DC. The current executive chef of Boveda and his partners have crafted five custom, freezer equipped tricycles (as well as a number of static kiosks in shops like Smucker Farms) to patrol the District with Delgado's particular brand of locally sourced, gourmet ice cream sandwiches.
The new DC bar from husband and wife duo Derek Brown and Chantal Tseng has over 50 sherries on hand already.
We've always loved Pearl Dive Oyster Palace's buttermilk fried chicken, but it's never come in a bucket...until now.
The latest offering from the Knightsbridge Restaurant Group (Rasika, Bibiana, The Oval Room) is billed as an American brasserie, featuring plenty of comfort food, punches, and the likes. Click through the slideshow to take a look at a selection of dishes from the menu.
The boys behind the newly opened Prohibition-era inspired diner Beuchert's Saloon know a thing or two about hangovers.
With 60 to 70 whiskies behind the bar, bar manager Jack Caminos wants people to explore the complex array of flavors that whiskey can offer.
Two Proof veterans bring a massive wood-burning hearth to Bloomingdale.
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