Archive for November 28, 2014

Coulter Farms Sells its Own Buttermilk

Coulter Farms Sells its Own Buttermilk

Source: Washington Post Food Section

Your run-of-the-mill grocery store buttermilk contains cultured milk that has been infused with bacteria. The result? A thick, sour concoction. That’s not traditional buttermilk, though — the “real” stuff is what’s left after butter is churned. Want to know what that tastes like? Grab some from Coulter Farms‘ Kinley Coulter, who began bottling and selling his buttermilk at farmers markets around the area this past week.

Coulter calls the buttermilk “tangy-sweet,” according to Washington Post, and the drink is yellow-orange due to the cows’ diet. They feed on grass at a farm in Pennsylvania. ...

Equinox Vegan Brunch Good Enough for Omnivores

Equinox Vegan Brunch Good Enough for Omnivores

Source: Washington Post Food Section

Washington Post’s Tom Sietsema is not a vegan, but that didn’t stop him from stopping by Equinox’s vegan brunch. Chef Todd Gray cooks up a vegan spread every weekend to the tune of live music (this month: reggae). The location gives Gray a chance to cook with a grill and a gas stove; his dishes include tofu “scrambles,” pear-stuffed french toast, cassoulet with lentils and brussels sprouts, and green beans with toasted cashews and Thai basil. Stop by to taste the fare at 818 Connecticut Avenue — the buffet is $30 per person from 11 ...

Eater DC’s Wire: November 26

Source: Eater DC

Fiola Mare has a brand new executive chef in Brinn Sinnott, who has taken over at Fabio Trabocchi’s seafood eatery. Tom Sietsema released the news today in his chat. Sinnott recently worked in Stephen Starr’s restaurant group.

 

Santa Crawl is returning on December 13, invading Sign of the Whale, The Bottom Line, and more bars in the area. Info can be found here.

Also, from Eater DC (and the folks here at DC Dining Guide), Happy Thanksgiving!

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The $20 Diner Visits Greek Islands Grill in Silver Spring

The $20 Diner Visits Greek Islands Grill in Silver Spring

Source: Washington Post Food Section

In this week’s $20 Diner column, The Washington Post’s Tim Carman visits Greek Islands Grill in Silver Spring. The restaurant is a labor of love for owners Agie Ziotis, a native of Greece, and Christina Xenohristos, who hails from Cyprus. Accordingly, “[n]ot only will you find the homey dishes of Ziotis’s heritage, but also the culinary influences of Xenohristos’s Cypriot home.” The restaurant was opened nearly a decade ago, when “the women decided to take over the former Greek Taverna, once operated by Xenohristos’s aunt, and remake it in their own image.” Xenohristos’s son, Ted, ...

Caterers Object to Tom Sietsema’s Review

Caterers Object to Tom Sietsema's Review

Source: Eater DC

This week, Tom Sietsema chose a new perspective on restaurant reviewing and instead reviewed eight of D.C.’s catering companies as a holiday treat. However, the reviews rolled in negative, and several companies have already issued letters to the editor in response. Sietsema hired the caterers to cater a fake engagement dinner in his home, stating that one guest was vegetarian. Susan Gage earned an A rating, and Federal City got a B plus. Occasions and Windows were C and C minus ratings, respectively with Occasion’s fish being overcooked and Windows’ foods being, apparently, on par with Popeye’s. ...

Todd Kliman Awards Two Stars to DBGB Kitchen + Bar

Todd Kliman Awards Two Stars to DBGB Kitchen + Bar

Source: Washingtonian

Washingtonian’s review of Daniel Boulud’s first DC restaurant, DBGB Kitchen + Bar is now online. Although critic Todd Kliman awarded the restaurant two stars, he was disappointed that it’s not as good as the Manhattan original. Kliman complains: “I can’t decide which is more surprising, that Boulud would have been persuaded to open a restaurant in DC or that he should have fallen victim to carpetbagging-chef syndrome. But how else to explain the sloppiness of detail I saw over the course of three visits to DBGB in DC? Or the airport-lounge soullessness of the place?” He notes that, ...

Luke’s Lobster Grilled Cheese Returns Friday

Luke's Lobster Grilled Cheese Returns Friday

Source: PoPville

PoPville relays an email from Luke’s Lobster announcing that its much-beloved Lobster Grilled Cheese will return this Friday, November 28. The $12 sandwich will be available at all of the restaurant’s locations, and on its food truck. As Luke’s describes it: “Made with organic white bread, melted gruyere and the knuckles and claws of two and a half lobsters, our lobster grilled cheese is the perfect comfort food for happily riding out this year’s vortex/blast/character building experience.”

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Five Brunch Recommendations from Tom Sietsema

Five Brunch Recommendations from Tom Sietsema

Source: Washington Post Food Section

In his weekly review, The Washington Post’s Tom Sietsema looks at five brunch spots. As the critic notes: “Restaurant critics tend to dislike brunch, and there are valid reasons why some of them opt out of the weekend ritual: The B team is typically cooking the eggs, and in many cases, brunch is seen as a good way for chefs to clean out the cooler and use up leftovers at the end of the week.” But Sietsema finds several places where, despite these issues, the meal can be transporting. For a quick trip to France, ...

Nonna’s Kitchen, Alba Osteria and Aggio Gain New Menus

Nonna's Kitchen, Alba Osteria and Aggio Gain New Menus

Source: Washington Post Going Out Guide

Italian dining is big in D.C. right now — especially the “Italian mother” style of cooking. At Nonna’s Kitchen, headed by chef Justus Frank, a rotating tasting menu offers diners a taste of different regions of Italy. Right now try dishes from Tuscany — including a swordfish carpaccio, pappardelle with a wild boar ragu, and roasted lamb. Menus change every few weeks; the tasting menu costs $90 to sample.

Alba Osteria will be debuting La Tavola da Roberto Donna, its own chef’s experience. At $65, the ten-person dinner will be served family style ...

Feastly, With Roots in D.C., Gets $1.25 Million

Feastly, With Roots in D.C., Gets $1.25 Million

Source: Washington Business Journal

Feastly is a startup company from D.C. that aims to connect diners with local chefs. The startup announced this Tuesday that it hard received $1.25 million in seed funding, according to TechCrunch. The company, which was developed and created in three days in November 11, was co-founded Noah Karesh, who is also a co-owner of U Street’s Blind Dog Cafe pop-up.

Feastly is also available in Chicago, New York, and San Francisco. The company just added a $1 million insurance policy protecting chefs in situations involving food poisoning or property damage. The Westly Group has funded ...

How to Roast a Turkey Leg

How to Roast a Turkey Leg

Source: Washington Post Food Section

Jane Touzalin of the Washington Post offers a special procedure for roasting extra turkey legs on the morning of Thanksgiving — for the families who especially love dark meat. Touzalin says that turkey legs can be thrown into a roasting pan with the full turkey, or put them in a different pan for about an hour and a half. Editor Bonnie S. Benwick also weighs in with a suggestion for turkey leg confit — reheat the legs, covered, and re-crisp the skin with a saute in butter before serving.

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This Week’s Best Dish: Stuffed Agnolotti

This Week's Best Dish: Stuffed Agnolotti

Source: Express: Food & Drink

Casa Luca’s executive chef Erin Clarke is holding a Thanksgiving Day tasting menu, available this Thursday evening. On the menu: stuffed agnolotti, made with cured ham, braised onions, and citrus zest inside. On top, a brown butter sauce with artichokes and pistachios coats the smoky pasta. Washington Post names the pasta its dish of the week; you can sample it yourself tomorrow evening as part of a $65 tasting menu.

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Fresh Cocktails on the Menu at Macon Bistro

Fresh Cocktails on the Menu at Macon Bistro

Source: Express: Food & Drink

Evan Cablayan is the new bar manager at Macon Bistro & Larder, and he has brought with him a love of “farm-to-glass” cocktail mixing. Cablayan uses the freshest ingredients possible for his creations — for instance, he gets his persimmons from a Chevy Chase resident who has a persimmon tree on her property.

Cablayan, who went to Howard University, bartended previously at Tom Colicchio’s Craft, located in Beverly Hills. He came to Macon in November, and has since completely overhauled the cocktail menu. Many enjoy his Duck and Fig Julep, which is made with ...

Sample Karaage – Japanese Fried Chicken

Sample Karaage - Japanese Fried Chicken

Source: Washington Post Food Section

Karaage, a popular Japanese chicken dish, is much like fried chicken. Chef Katsuya Fukushima of Daikaya serves it in the upstairs portion of his restaurant. The dish refers to meat or vegetables (most popularly chicken) marinated, dusted in flour or potato starch, and then flash fried. It originated in China, but is frequently seen in Japanese restaurants.

Izakaya Seki, owned by Cizuka Seki, says that karaage is “as ubiquitous as the chicken nugget” in Japan. Served with a dipping sauce of Kewpie mayo or chili, garlic and lemon juice, karaage can be found atop ...

Donburi Left and Right, Now in D.C.

Donburi Left and Right, Now in D.C.

Source: Washington Post Going Out Guide

With a brand new menu at Adams Morgan’s Donburi, and a new restaurant featuring the rice dishes on the way, D.C. is about to get its fill of the Japanese treat. Donburi has just updated its menu on 18th Street; the low-cost restaurant now offers a shiitakedon mushroom bowl, a sous-vide chicken thigh bowl, and a beef brisket bowl with a soft egg. You can also choose to add Japanese curry on top of your fried pork or chicken bowls.

Meanwhile, at the soon-to-come Nagomi Izakaya, donburi will be offered with a ...