Amanda Moniz is thrilled whenever the opportunity arises to showcase her twin loves: baking and history. And she’s been delighted to discover, via the experimental courses she’s developed in conjunction with Hill Center, that others hunger to do so as well.
“You’ve got some straight food porn right there,” a nosy neighbor said as she shamelessly leaned over to take the full measure of the parade of mouth-watering proteins being escorted to our rapidly shrinking table.
There’s nothing worse than disappointing a good friend.
Back when he was the driving force behind only two budding hospitality concepts, Capitol Hill restaurateur Spike Mendelsohn looked around his slice of Southeast D.C. and figured the place could use some razzle-dazzle.
“That’s moonshine in there! Perhaps I better be careful with that one,” said a suddenly wide-awake patron, shattering the silence of a relatively sleepy afternoon of imbibing after taking his first sip of a corn whiskey-infused cider beverage dreamt up by the beer-loving brain trust behind Star and Shamrock.
Some local toques start small while dreaming big, tirelessly working their way from modest venture to name brand via fits and starts of epicurean inspiration.
Although its family of painstakingly renovated restaurants technically fit the definition of a chain, each Rí Rá property is custom-tailored to the community the lively pub is to serve.
The calendar just recently turned, but already a new crop of restaurants has started to spring up.
The holidays are as good a time as any to reward oneself with a plate of smoky, delicious barbecue.
This column typically functions by having you, my devoted readers, send me out in search of that which your taste buds simply can’t live without, but today I’m taking the initiative.
Got a firm ho-ho-hold on your holiday dining plans for the remainder of the year?
He may have risen to fame in the dining utopia that is New York City, but the Midwesterner in Michael White — the restaurateur behind the award-winning Altamarea Group — is still over the moon about being able to share his culinary vision with epicurious Washingtonians.
The explosion of color from rapidly turning foliage. That sudden nip in the air that precipitates a spike in upturned collars. Jaw-dropping sunsets that seem to set the firmament ablaze as office lights switch off for the evening.
“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.
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.
“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.
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.
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.
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.
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.