Archive for January 31, 2016

The secret to making perfect Chinese fish balls

Fish-Balls

Source: Washington Post Food Section

Mine never turned out right — until I got a tutorial from an expert. My noodle soups will never be the same.

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5 wines to try this week

Wine

Source: Washington Post Food Section

These bottles from France, Italy and Chile are worth checking out.

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What the future may hold for winemakers and wine drinkers

Wine

Source: Washington Post Food Section

WINE | How will the aging of boomers, Generation X’ers and millennials drive trends?

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Texas Jack’s raises Washington’s barbecue IQ

BBQ

Source: Washington Post Food Section

FIRST BITE | Chef Matt Lang is producing A-list brisket and ribs in an unexpectedly attractive setting.

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6 things to know about the Sovereign, opening next week in Georgetown

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Source: Washington Post Going Out Guide

The Sovereign, the latest restaurant and bar from the team behind ChurchKey, the Partisan and Iron Gate, is scheduled to open in Georgetown during the first week of February. This new Belgian-themed endeavor pairs beers selected by Greg Engert with food cooked by Peter Smith, formerly of PS7’s. “This place is something I’ve been dreaming […]
6 things to know about the Sovereign, opening next week in Georgetown

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9 Romantic Restaurants for Valentine’s Day Around DC

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Source: Washingtonian Food

Valentine’s Day weekend is almost here, and while you can’t go wrong with any of the restaurants on our recently-released 100 Very Best Restaurants list, here are a few that put extra-romance in the equation.

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​With new chef, team behind some of D.C.’s favorite neighborhood bars looks to Capitol Riverfront

Long Shot

Source: Washington Business Journal

The owners of several of D.C.’s longtime neighborhood haunts have set their sights on a new part of town: Capitol Riverfront. Long Shot Hospitality is the newly formed company that combines the owners of Sixth Engine in Mount Vernon Triangle, Town Hall in Glover Park and the Dubliner on Capitol Hill, along with chef Kyle Bailey, who announced earlier this week that he would be leaving Neighborhood Restaurant Group after six years working at Birch & Barley, GBD and Bluejacket.

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Andrew Evans and Eric Hilton Bring Barbecue (and Frito Pies!) to 14th Street

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Source: Washingtonian Food

Frito pies from a to-go window. Pork rinds with smoked-sausage-and-cheese dip. Fried cornbread pudding with salted caramel and vanilla ice cream. Those are just a few of the indulgences Andrew Evans plans to bring to the 14th Street Corridor—along with a whole mess of barbecue. By March 1st “at the latest,” Evans says, he and partner Eric Hilton will open a branch of Evans’s BBQ Joint in the Den of Thieves space.

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Are you baking with the right chocolate?

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Source: Washington Post Food Section

WEEKEND KITCHEN | Check out the best ones for cookies and coating fruits; plus, top recipes of the week.

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Top Chef Recap: Eating with Eyes and Hands

Source: CityPaper Young & Hungry

Last week’s episode in one sentence: The blizzard hit in the middle of the recap—Ripple‘s Marjorie Meek-Bradley won for a killer halibut dish while Shaw Bijou‘s Kwame Onwuachi barely escaped the axe after channeling some unpleasant memories of growing up.

This week’s episode in two paragraphs: First up, a Quickfire challenge that was pure food porn. The cheftestants had 30 minutes to make an appealing looking plate out of junk food for Instagram, a la Chef Jacques Lamerde, the alias of Christine Flynn, the executive chef at Toronto’s iQ Food. The winner (later revealed to ...

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Take a First Look Inside 14th Street’s Newest Bar: Quarter+Glory

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Source: Washingtonian Food

The 14th Street corridor may be known as DC’s restaurant row, but you’ll have a new place to imbibe with the Friday night opening of Quarter+Glory. The cocktail bar is the first Washington venture for New York-based hospitality group Public House Collective, who’re also behind The Rum House and Ward III in Manhattan.

Nightlife entrepreneurs Ryan Burke and Kenneth McCoy have earned a following on their home turf for the two cocktail dens, and you’ll find a lineup of 25 specialty drinks at their new spot. Guests can pick between classics and seasonal house creations, such as the Q+G mixed ...

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The crazy sequence of events that’s making almonds cheap again

Source: Washington Post Food Section

“They dropped a lot faster and further than anyone had expected.”

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The enchanting Mexican stew that’s quick enough for a weeknight dinner

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Source: Washington Post Food Section

NOURISH | This chicken posole verde takes shortcuts — and pops with color, texture and flavor.

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6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

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Source: Washingtonian Food

Cured egg yolk

Try it with: Hamachi tataki at Crane & Turtle; tuna ceviche at China Chilcano.

Black garlic

6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

Try it with: Corvina at Masseria; goat-cheese ravioli at Ardeo & Bardeo.

Benne seeds

6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

Try them with: Lemongrass-ice-cream sandwich at Restaurant Eve.

Blue catfish

6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

Try it with: Tamarind soup at Thip Khao; skordalia at Zaytinya.

Wild rice

6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

Try it with: Cauliflower steak at the Inn at Little Washington.

Calabrian chilies

6 Hot Ingredients You Can Expect to See at DC Restaurants This Year

Try them with: Deviled eggs at the Riggsby.

This article appears in our February 2016 issue of Washingtonian.

The Article 6 Hot ...

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Underserved: Roofers Union’s Screw You, Rusty

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Source: CityPaper Young & Hungry

Underserved is a recurring Y&H feature highlighting the best cocktails you’re not ordering.

What: Screw You, Rusty with Bols Genever, Laird & Company’s AppleJack, Bonal, Drambuie, housemade apple bitters, and a Laphroaig rinse

Where: Roofers Union, 2446 18th St. NW

Price: $12

What You Should Be Drinking

The first thing that hits the glass in the Screw You, Rusty comes from a spray bottle. “Rinsing” the drink with Laphroaig, one of the peatiest Scotches on the planet, imparts just a twinge of smoke to remind imbibers they’re drinking a twist on the Rusty Nail. But instead of the two-ingredient cocktail ...

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