Young and Hungry

Last Night’s Leftovers: National Harbor Edition


MGM National Harbor casino will feature restaurants by the Voltaggio brothers, José Andrés, and Marcus Samuelsson. [Post]

Robert Wiedmaier's Reservoir is now open at Reagan National Airport. [Eater]

Crisp Kitchen + Bar brings Nashville hot chicken to Bloomingdale. [Washingtonian]

16 must-do activities in December [Thrillist]

Chipotle opens its first Columbia Pike location in Arlington. [ARLnow]

When tipping was considered deeply un-American [NPR]

Rendering courtesy MGM National Harbor

Pleasant Pops Co-Owner on Obama’s Visit: ‘It Was Awesome’

On Saturday, Pleasant Pops co-owner Roger Horowitz was sitting in the back seat of his mother-in-law's car, doing errands, when he got a once-in-a-lifetime text from the on-duty manager at his Adams Morgan cafe: "POTUS here in five."

He thought it might have been a joke.

"We had very little notice," Horowitz says, of President Barack Obama's visit during D.C.'s sixth annual Small Business Saturday. "We've had some famous customers that I've recognized before, like Ben Olsen from D.C. United, but no one like the president."

Read more Pleasant Pops Co-Owner on Obama’s Visit: ‘It Was Awesome’

Bryan Voltaggio’s Range Applies For Brewpub Permit

voltaggio_bryan-300x281Bryan Voltaggio's sprawling 5,000 square-foot kitchen at Range already contains a wood-fired grill, raw bar, rotisserie, bakery, charcuterie station, and pasta station. Now, the Chevy Chase Pavilion restaurant is looking to add a brewing equipment as well.

"We're already utilizing a lot of local craft beer in the taps at Range, so why not brew our own?" Voltaggio says.

Jonathan Staples, husband to Voltaggio's business partner Hilda Staples, is building a hops processing facility in Loudoun County, which Range plans to source from.  Read more Bryan Voltaggio’s Range Applies For Brewpub Permit

Chefs Mike Isabella and Jonah Kim Team Up on Yona, Open Today


Mike Isabella is fashioning himself even more as a restaurateur with his latest opening. The chef behind Kapnos and Graffiato has partnered with chef Jonah Kim to open Yona, a Japanese-Korean noodle bar and small-plates restaurant that debuts for lunch today and dinner on Dec. 4 in Arlington.

The two are 50-50 partners in the business, though the menu is 100 percent Kim's. "Mike was there as a guide, and he was there sort of as a mediator, but then from there on, it was just like 'OK, it's your thing,'" Kim says. Isabella will have a similar partnership with fellow Top Chef contestant Jen Carroll when they open Requin, a Mediterranean-inspired seafood restaurant coming to The Wharf in 2017.  Read more Chefs Mike Isabella and Jonah Kim Team Up on Yona, Open Today

Last Night’s Leftovers: Hush Puppies Edition


Where to eat hush puppies [Eater]

Know your local holiday beers. [DC Beer]

Five new, revamped brunch menus [Zagat]

Food truck program limps along in Alexandria. [WBJ]

Scandal aside, how does Tadich Grill stack up? [Post]

Florida Avenue Grill looks to serve booze. [Borderstan]

The best booze stores in the D.C. area [DCist]

Photo from Mintwood Place by Darrow Montgomery

Farmers Markets Serve as Launchpads for Prepared-Food Businesses


Chaia doesn’t use meat in its tacos, but it’s never really branded itself as “vegetarian.” Sure, other people have attached the label to the business, but owners Suzanne Simon and Bettina Stern have never actively promoted it on their menu, website, or signage.

“It was just when someone came up and said, ‘Do you have a chicken taco?” we would say, ‘No, we have a kale taco, we have a potato taco, and we have a corn taco,’” Simon says.

“We’ve always been quiet about it,” Bettina adds. “We’re not going to shove an agenda down anybody’s throat. It feels much gentler to just do it.”

Instead, Chaia adopted the phrase “farm to taco,” an ode to its farmers markets roots. Read more Farmers Markets Serve as Launchpads for Prepared-Food Businesses

Last Night’s Leftovers: Pho Edition


Everything you need to know about pho [Washingtonian]

Chefs share ideas on what to do with your Thanksgiving leftovers. [BYT]

What to do on the night before Thanksgiving [Post]

11 bars that actual adults should probably avoid [Eater]

The democratization of criticism [Mark Furstenberg]

Six restaurants opening in northern Virginia [NoVa Mag]

Site for Sin Bin Sports Bar up for lease on H Street NE. [District Cuisine]

Inside the D.C. speakeasy that got busted for operating without a liquor license. [Barred in DC]

Photo of pho via Shutterstock

Crumbs & Whiskers Will Deliver a Basket of Kittens (And Macarons) For $99


First it was yoga with cats. Now, cat delivery. Really.

D.C.'s one and only cat cafe, Crumbs & Whiskers, will deliver a basket of three to five kittens plus a box of macarons to feline fanatics on Dec. 20. The $99 price tag buys you 30 minutes with the animals. Sign-up will go live on Crumbs & Whiskers' website in early December. Read more Crumbs & Whiskers Will Deliver a Basket of Kittens (And Macarons) For $99

Mason Dixie Biscuit Company Wants to Go National, Starting Today With Whole Foods


Mason Dixie Biscuit Company drew long lines and plenty of hype for its D.C. pop-ups, but you may not have known that the company has been selling frozen biscuits wholesale for the past year. Now, the biscuit maker is about to get a big boost from a deal with Whole Foods.

Mason Dixie's frozen biscuit line launches today in Whole Foods' Old Town Alexandria and Ashburn, Va., with the Arlington and P Street NW locations to follow in the coming weeks. The frozen biscuits are more "dinner roll size"—slightly smaller than what Mason Dixie sells for sandwiches in Union Market. Staple flavors include buttermilk and cheddar, but sweet corn, garlic parmesan, and sweet potato will be available on on a rolling basis. The suggested retail price for the one-pound packages is between $7.50 and $8, but the company hopes to lower that as it scales up.  Read more Mason Dixie Biscuit Company Wants to Go National, Starting Today With Whole Foods

Last Night’s Leftovers: Quarter+Glory Edition


Quarter+Glory to bring cocktails to 14th Street NW via New York. [Post]

Batter Bowl Bakery rebrands as Uni Bistro under new ownership. [District Cuisine]

Ten cozy places to drink by the fire this winter [Washingtonian]

Hot new soups for cold weather days [Eater]

Matt Baker to preview his upcoming restaurant, Gravitas, at Dolcezza. [Express]

Where to eat and drink out for Thanksgiving [BYT]

An update on Petworth's new restaurants [Petworth News]

Rendering courtesy Quarter+Glory