| Oct. 23, 2013, 4:07 p.m.
“I always felt like this strip needed something really good,” a dining companion commented after savoring a forkful of smoky grilled greens blanketed in creamy cotija cheese at Barracks Row newcomer Rose’s Luxury.
| Oct. 16, 2013, 4:27 p.m.
For her latest incursion into the dizzying world of food politics, award-winning author and public health advocate Marion Nestle didn’t so much have to choose her words wisely as draw from the flood of animated commentary already flowing through the daily news cycle.
| Oct. 9, 2013, 4:08 p.m.
“Is everybody getting their hands on some meat?” Chris Johnson asks the wine- and beer-sipping participants huddled into Union Kitchen’s frenetic cold prep area for his debut charcuterie -making class.
| Oct. 2, 2013, 4:09 p.m.
Fans of the now defunct Red Palace were likely saddened to see their local watering hole/alternative music venue go the way of the dodo.
| Sept. 18, 2013, 4:34 p.m.
Seasoned toque Dennis Marron got a taste of what it’s like to partner with surrounding farms and small-batch producers while juggling cooking duties at the twin Kimpton Hotels properties across the river in Alexandria, Va., the swanky Grille at Morrison House and presidentially inspired Jackson 20.
| Sept. 16, 2013, 6:59 p.m.
Just when you thought the capital’s starch-and-sugar world was stable, Warren Brown and his team at Cake Love are unveiling Cake Bites, a new confection with cream cheese icing that’s served in a 4-ounce jar.
| Sept. 11, 2013, 5:09 p.m.
Sure, he’s doing killer business — turning 5,000-plus covers and moving nearly 1,500 pounds of his signature chicken wings in just a few short weeks — now.
| Aug. 12, 2013, 3:41 p.m.
“Have you ever tried these before? I like them — A LOT,” the apple-cheeked gas station attendant volunteered as I dumped an assortment of shrink-wrapped pepperoni rolls onto the counter before her.
| Aug. 5, 2013, 4:21 p.m.
The discourse about what we eat is changing across the country. More and more, people want to know where their food comes from, what’s in it and who produces it, and local farmers markets are stepping up to meet such demands.
| July 24, 2013, 3:31 p.m.
It’s close to 4 p.m. in the middle of the week, during a hot stretch of summer days. At the edge of Lincoln Park, where joggers and dog walkers are circling, the tiny Italian restaurant Ninnella is bustling. The floor is full of wine crates, lobster and octopus are spread in the kitchen, ice is being shuffled into bins and glasses are being wiped clean.
| July 17, 2013, 2:44 p.m.
Capitol Hill is getting uncorked.
| July 10, 2013, 3:55 p.m.
Blue crab season is in full swing here in the Mid-Atlantic, and some in Congress have wisely taken notice — peppering their summer fundraising plans with outdoor feasts and picnic-y picking sessions that naturally lend themselves to rolled-up sleeves, frosty beers and Old Bay-stained bibs and fingers.
| June 27, 2013, 5:20 p.m.
Forget the smell test.
| June 20, 2013, 4:32 p.m.
Spike Mendelsohn freely admits he wasn’t entirely ready to move on his fledgling restaurant, Béarnaise (315 Pennsylvania Ave. SE), last year when he snatched up the prime real estate just behind his other well-trafficked properties.
| June 13, 2013, 4:53 p.m.
“This is really good. I don’t usually get lucky at this franchise,” a dining companion blurted out after registering what sounded like a pleasurable — but evidently rare — experience at the revamped Farmers Fishers Bakers.
| June 6, 2013, 4:51 p.m.
What’s a well-seasoned toque to do when he can’t quite find his dream job? Whip one up, of course.
| June 3, 2013, 6:59 p.m.
Philanthropic types should strap on their hungry pants, because two of D.C.’s hospitality heavies are planning to send off June with a bang by hosting dueling dine-arounds featuring signature eats, exotic libations and a slew of talented toques.
| May 23, 2013, 3:56 p.m.
Six hours before the start of the new year, the Senate was about to reach a deal on the fiscal cliff and longtime staffer Patrick Mullane was getting ready to leave the Hill for beer. It’s just that it’s taken a few months to get the kegs tapped.
| May 16, 2013, 2:54 p.m.
“Toasted ravioli (meat), deep-fried Twinkies,” read the terribly succinct response to our open call for hard-to-find regional foodstuffs.
| May 9, 2013, 3:22 p.m.
After 30-plus years of being at the forefront of American — nay, global — dining, one could forgive world-renowned toque and restaurateur Wolfgang Puck for slowing down a bit.