Archive for November 30, 2016

Jim Delligatti, who gave the world the Big Mac sandwich, dies at 98

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Source: Washington Post Food Section

A McDonald’s franchisee, he created the flagship item of the global fast-food chain.

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Owner of Forthcoming Trump Hotel Restaurant Bashes DC’s Food Scene

A Trump sign stands outside the Trump International Hotel, formerly the Old Post Office Pavilion, Saturday, April 16, 2016, in Washington. (Phelan M. Ebenhack via AP)

Source: Washingtonian Food

The New York owner of the forthcoming Japanese restaurant at the Trump hotel appears to be taking the approach of reality TV contestants with his DC expansion: He’s not coming here to make friends. In an interview with New York magazine, Nakazawa owner Alessandro Borgognone and writer Richard Morgan take turns bashing DC and spewing outdated stereotypes: “With D.C., I had reached a point where I saw so much bad that I was actually looking for the good. I couldn’t find it,” Borgognone says. Asked about his competition in DC, Borgognone says: “We don’t have any. I don’t know if I’m using the right …

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The Dabney Finds That Hyper-Local Ingredients Help Make a Hit

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Source: Eater DC

Blagden Alley’s neighborhood restaurant hits a milestone | The Dabney debuted in an old row house in Blagden Alley last Halloween, humbly concocting dishes rooted in Mid-Atlantic food traditions with a laser-like focus on using local ingredients. With a year and change under its belt, the team is having fun fine tuning its skills and trying out new techniques in its wood burning hearth, where the cooking action takes place. Evolution is a constant endeavor, as chef Jeremiah Langhorne alters the menu daily depending on the availability of what’s in season. This fall, Langhorne and co-owner and general manager Alex Zink …

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Simple Food for a Family of Customers at Blue & White Carry Out in Alexandria

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Source: Eater DC

The latest edition of “Still Standing” | The man, while pacing the sidewalk, kept scanning the distance in search of relief. “I’m trying to get me some chicken but they don’t take credit cards,” the cash-strapped, first-time visitor to the Blue and White Carry Out griped as he wandered off to hunt down an easily-accessible ATM. Rookies. While the surrounding neighborhood has changed rather drastically over the years, adding everything from luxury condo buildings to Trader Joe’s outposts, Blue and White’s cash-only policy remains. Which only makes sense, given that most of the dinner combos cost less than a seasonal brew …

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Columbia Room Has a Cocktail Literally Made With Old Books

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Source: Washingtonian Food

Columbia Room has played around with plenty of unusual ingredients, like fig leaf milk and potato water, in its cocktails. But “In Search of Time Past”—the third drink on its current tasting menu—is the most Portlandia yet. That’s because it includes a tincture made of of old books. Literally. Really literally. Owner Derek Brown got the idea after visiting El Celler de Can Roca in Spain, where he encountered candied page fragments on the avant-garde tasting menu. “He was morbidly fascinated by it,” says head bartender JP Featherston. So, the team began working on a cocktail that would …

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Tea Time in D.C. Now Includes Booze

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Source: Eater DC

Where to find DC-based cocktails, featuring chai, matcha, and more | Pinkies in the air, lace doilies, and cucumber sandwiches are some of the images that a traditional tea ceremony conjures. But new ones might now come to mind when a restaurant adds vodka or rum to the mix. Tea saw a 15 percent increase in menu appearances nationwide between 2010 and 2015, according to the Tea Association of the USA Inc. Local bartenders are capitalizing on its recent growth by integrating it into cocktails across town. The tea-infused possibilities are aplenty. Chai, matcha, black, or herbal tea can be stirred …

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Still Not Sick of Turkey? Consider the Hot Brown

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Source: Eater DC

Where to spot Kentucky’s comforting and saucy sandwich | In the days following Thanksgiving, leftover turkey piles high as temperatures continue to lower. Many eaters take that as a cue to assemble Kentucky’s signature open-faced sandwich called the hot brown. Originally launched in Louisville’s Brown Hotel, the hot brown was designed to satisfy late night diners who were plagued with drunken munchies. The typical recipe places a piece of bread in a cast iron skillet, piles it high with juicy turkey, ladles on creamy mornay sauce, and tops the heap with crispy slices of bacon and roasted tomatoes. …

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You can try more than 11 different types of tamales at TamalFest on Sunday

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Source: Washington Post Food Section

Attendees can sample fare prepared by the participants, who will be vying for people’s choice awards in their categories.

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Today Is the Your Last Chance to Get a Pho-French Dip Sandwich at G by Mike Isabella

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Source: Washingtonian Food

If you love adorable pets, sandwiches, and pho, then you’ll want to get involved in the final day of the November Sandwich Madness competition at G by Mike Isabella. I teamed up with Kapnos chef Mark Petonito to create the Un-PHO-Gettable Dip sandwich: a baguette stuffed with spit-roasted pork, homemade hoisin sauce, Sriracha-lime vinaigrette, fresh herbs, and a side of warm pho jus for dunking. If (and only if) the sandwich outsells the sandwich designed by Eun Yang of NBC4, a portion of sales will benefit the Humane Rescue Alliance—the organization formed from the merger of the Washington Humane …

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Taste Test: Macon Bistro & Larder’s Fall Menu

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Source: Brightest Young Things DC

Order the biscuits. | Although Macon Bistro & Larder has been around for a while, I only recently went for a visit and immediately fell in love with the great bistro vibe. It feels like you could be in Paris, sipping a glass of wine while chatting with a friend and people watching. The food also has a Parisian feel to it, with a hint of southern charm. An unusual combination that somehow works.

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RPM Italian review: If only it tasted as good as it looks — and feels

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Source: Washington Post Food Section

1.5 stars | Owned by Giuliana and Bill Rancic, the flashy place has great service but frustratingly inconsistent food.

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Vin & Vic’s Pizza Finds a Permanent Home, Plus More Intel

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Source: Eater DC

Mini news bites for the morning

From pop-up to permanent | Here’s a pop-up gone right. After more than six months operating as a weekend pop-up at Capitol Lounge, deep dish pizza-makers Vin & Vic’s will now have their pies available every night at the Capitol Hill bar. The pizza will remain the same, though there will no longer be an emphasis on natural wines paired with the pies. They’ll offer it to-go on Caviar as well.

Switcheroos | The upcoming Hong Kong-inspired restaurant from the Fainting Goat team that’s going into Blagden Alley in Shaw has already made a name change. …

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Marjorie Meek-Bradley is leaving Ripple and Roofers Union

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Source: Washington Post Going Out Guide

Two Washington restaurants will soon be without their “top chef.” Marjorie Meek-Bradley, a finalist on Season 13 of Bravo’s “Top Chef,” is leaving her position as executive chef at Ripple and Roofers Union. Her last day is Dec. 11. “I want to focus on Smoked and Stacked,” Meek-Bradley said. She opened the sandwich shop at …

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Nine Hot Spots for Coffee Tastings

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Source: Eater DC

Where to explore the complexities of the bean | With plenty of new coffee roasters and independent coffee shops in town, coffee tastings are becoming more popular than ever. And much like tasting beers at a brewery, tasting coffee at a shop gives its drinkers the opportunity to both taste and contrast a number of different coffees, and to try ones that have been brewed with consistent and proper technique. Most coffee shops utilize the pour-over method for tastings, as it is one of the easiest brewing methods to use for a number of coffees and typically provides the most balance. …

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MetroCooking DC returns to the District this weekend

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Source: Washington Post Food Section

FOOD CALENDAR | Catch a cooking demo or get your holiday shopping done early.

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