Archive for April 26, 2017

Siren, Opening Night, Tuesday at 7:30 p.m.

Source: Eater DC

Eater photographer Rey Lopez captures the scene at this addition to Scott Circle. | Welcome back to Eater Scenes, where photographer Rey Lopez captures a restaurant at a specific time and day. Here, Lopez visits Siren, the latest venture by award-winning restaurateur Robert Wiedmaier. Wiedmaier and chef/partner Brian McBride dove right into things at the new seafood restaurant they’ve tucked into boutique hotel, The Darcy, joining executive chef John Critchley — who moved over from Brine in Mosaic District, and previously spent time at Bourbon Steak in Georgetown — for dinner service on opening night. Guests were introduced to …

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Food and drink events to check out this week

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Source: Washington Post Food Section

FOOD CALENDAR | The National Harbor Wine and Food festival returns, plus cooking classes, demos and more.

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Treat yourself: 9 baked goods worthy of snack time

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Source: Washington Post Food Section

Tasty ideas from the Recipe Finder.

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Franklin Hall Nears Opening, Teases Menu

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Source: Eater DC

“Long beer tables hopefully encourage conversation and game watching” | Beer pints and stein mugs are almost ready to start clinking inside Franklin Hall. Tin Shop’s huge 5,600-square-foot project inside the Manhattan Laundry Building (1346 Florida Avenue NW) is wrapping up construction, with recent finishing touches including the addition of couches, cushions on benches, TVs, and fireplaces. The space, which can pack 220 eaters and drinkers, could open by mid-May, pending permitting. Tin Shop, the restaurant design/development firm also behind Smoked & Stacked, Big Chief, and Lost & Found, tells Eater the food style at Franklin Hall will …

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Restaurateur Robert Wiedmaier Opening Siren April 25

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Source: Eater DC

Fresh seafood, caviar service are all on the table | Award-winning chef and restaurateur Robert Wiedmaier is adding to his portfolio Tuesday with the debut of Siren, a new fine dining establishment folded into Logan Circle newcomer, The Darcy hotel. The restaurant was designed with nautical themes in mind; guests should expect to be surrounded by ocean blue walls and booths, leather chairs, artwork involving mermaids and tattoos, and velvet curtains restrained by ropes secured with sailing knots. An exterior patio, which should accommodate up to 40 guests once operational, is expected to house twin fire pits. Wiedmaier and chef/partner Brian …

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District Distilling Co.’s New Gin Embraces the Forager Trend

Source: Washingtonian Food

Chefs foraging for ingredients has become commonplace, especially during ramp season. It’s much rarer for distillers to collect materials in the wild, which is what makes District Distilling Co.’s new spirit so intriguing. WildJune Gin, which launches at the distillery-pub on Friday, is made with wild red juniper berries harvested in western Texas by co-owner Molly […]

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&pizza Expanding to Tysons Corner This Summer

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Source: Eater DC

It’ll be the brand’s fifth location in Virginia | &pizza will continue its D.C.-area domination this summer with the opening of a new Tysons Corner shop. Per a press release, the 46-seat spot will feature the brand’s biggest patio yet. Its pizza, craft beverages, and ampersand-tattooed employees are projected to take up residence right outside of Tysons Corner Mall, between Drybar and BGR. &pizza’s Virginia footprint currently includes Springfield Mall and three airport locations (Reagan National and Dulles International Concourses B and C). &pizza has been on a crazy quick expansion kick as of late, hungry for more locations along the …

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The Build-Your-Own-Bowl Trend Is Seriously Out Of Control

Source: Washingtonian Food

There are literally thousands—tens of thousands!—of possible ingredient combinations at Poke Papa, the new poke shop in Penn Quarter. I’m going to go out on a limb here and say not all of the combinations are good. Not all them are even poke (traditionally a raw fish dish). But this is not about poke, really. (Although […]

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DC Brau Unleashing ‘Deep Cuts’ Beer Series April 28

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Source: Eater DC

The small-scale brews allows for experimentation with different styles and ingredients | DC Brau Brewing Company’s top-selling brews like The Public Pale Ale and The Corruption IPA can be guzzled all over town, but a new super-exclusive series can only be sampled inside the confines of the company’s Northeast tasting room. Dubbed the Deep Cuts Series, the small, 15-barrel batches of one-off recipes aim to “provide an outlet for us to keep the creative juices flowing,” says co-founder Jeff Hancock. First up is a Hoppy Saison (6.5 percent ABV), being tapped and released Friday, April 28 at the brewery. It uses …

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See photos of Noma’s pop-up restaurant in Mexico

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Source: Washington Post Food Section

The renowned Rene Redzepi of the Noma restaurant in Copenhagen is doing a tropical pop-up on Mexico’s Yucatan Peninsula.

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A world-class chef built a $600 pop-up in the Mexican jungle. It might be the meal of the decade.’

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Source: Washington Post Food Section

The “Best Restaurant in the World” harnesses a different culinary magic in its latest destination pop-up.

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One of these 10 quick sauces can rescue a boring plate

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Source: Washington Post Food Section

From the Recipe Finder, we’ve got ideas that are spicy, creamy and full of flavor.

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Blue Jeans Ball Raises Enough to Provide One Million Meals to the Hungry, Plus More Intel

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Source: Eater DC

Plus, Mason Dixie Drive-Thru trimming hours to curb demand

The numbers are in, and The Capital Area Food Bank’s 14th Annual Blue Jeans Ball held April 23 at the Washington Marriott Marquis raised over $400,000 — or enough to provide over one million meals to locals in need. Jean-clad guests got to feast on some future treats around town, including roasted pork from Bethesda’s Q by Peter Chang and “Marry A Music Man” cocktail from D.C.’s Five to One, both opening next month.

Ch-Ch-Changes | Mason Dixie Biscuit Co.’s Drive-Thru has been such a monster hit, management is having to scale back …

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Eats like a pizza but takes less time to make and bake

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Source: Washington Post Food Section

DINNER IN 40 MINUTES | There’s minimal hands-on time in this thin-crust wonder.

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Scientists tested seafood at six D.C. restaurants. It didn’t always match the menu.

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Source: Washington Post Food Section

The study from George Washington University looked at 12 dishes and found that one-third of the samples were incorrectly labeled.

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