Young and Hungry

3 Stars Brewing Company Will Upgrade and Enclose Its Tasting Room

01_3 Stars_Studio3877_Interior View_Rendering Courtesy of Studio3877

3 Stars Brewing Company is upgrading its tasting room to be more than just a bar in the corner of a warehouse. The Takoma brewery will enclose about 1,100 square feet within its facility to become the "Urban Farmhouse," a space for people to have a pint or host events. Read more 3 Stars Brewing Company Will Upgrade and Enclose Its Tasting Room

Check Out the Filipino Menu For Bad Saint

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Filipino restaurant Bad Saint quietly opened in Columbia Heights last night. The long-awaited spot from Nick Pimentel of Room 11 and Genevieve Villamora was among Y&H's top 10 most anticipated restaurants of 2015.

The restaurant features a mix of Filipino staples as well as lesser-known regional and seasonal specialities from chef Tom Cunanan, an alum of Ardeo + Bardeo who previously cooked "post-modern" Filipino and American cuisine through his own catering company.

Bad Saint gets its name from St. Malo, La., a long-destroyed coastal fishing village which was the first permanent Filipino settlement in what is now the U.S.

Stay tuned for more info as it's available.

Bad Saint, 3226 11th Street NW; badsaintdc.com

Last Night’s Leftovers: Food Events Edition

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Nine can't-miss food and drink events in September [Zagat]

ANXO Cidery & Pinxtos will pop up at Union Market on Sept. 12. [PoPville]

Rito Loco’s new breakfast pupusas are worth waking up for. [Post]

Where to have brunch on Labor Day Monday [Eater]

Brixx Wood Fired Pizza plans to open in Clarendon in October. [ARLnow]

Amsterdam Lounge coming to former Indulj space on U Street NW. [Borderstan]

What to drink instead of pumpkin beer [DC Beer]

Photo by Farrah Skeiky

Are You Gonna Eat That? Slash Run’s Coffee-Topped Burger

slashrunThe Dish: The Bar Stool Rodeo Burger

Where to Get It: Slash Run, 201 Upshur St. NW, (202) 838-9929

Price: $9.95

What It Is: Ground coffee beans are mixed into the patty, along with salt and pepper for seasoning. The burger is then pan-seared and dusted with more dry coffee grounds. It comes served on a bun with melted cheddar cheese, fried poblano peppers, and sweet barbecue sauce. “This is an over-the-top burger that sort of plays off a Southwest burger,” chef Adam Harvey says. It’s served with a generous pile of waffle fries. Read more Are You Gonna Eat That? Slash Run’s Coffee-Topped Burger

Brew In Town: Bluejacket Spectre

Screen Shot 2015-09-03 at 10.40.59 AMWhere in Town: Bluejacket, 300 Tingey St. SE

Price: $12/750 mL

Rock the Boat
The Navy Yard of yesteryear is long gone, but it’s easy to find reminders of the thousands of sailors who have manned the ships once built there. Take Bluejacket, whose very name is military slang for an enlisted U.S. sailor. Neighborhood Restaurant Group owns and operates the brewery, which occupies a mammoth red brick and glass building once used in the manufacture of ship boilers and armaments. But even this vast space has proved too small—last month, Bluejacket unveiled a bottle shop and tasting room adjacent to its on-site dining room, the Arsenal. Open Fridays and weekends, the shop features six beers on tap and, as of last week, 16 bottles to take away. Read more Brew In Town: Bluejacket Spectre

Sona Creamery Is Finally Making Cheese

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The creamery at Sona Creamery near Eastern Market has remained unused since the adjoining restaurant and wine bar opened in January 2014. But last Friday, wife-husband owners Genevieve and Conan O’Sullivan pulled encyclopedia-thick slabs of cheese curds out of a jacuzzi-sized cheese vat, then chopped them up into squeaky bite-sized pieces for the first time. An inspector from the D.C. Department of Health looked on, occasionally taking photos on his phone to document the process.

The O’Sullivans have had to literally rewrite food production rules in D.C. to even get to this point. But after more than a year and a half of navigating regulatory hurdles and buildout issues, they’ll finally sell their first housemade cheese this weekend. It’s a long time coming not just for Sona, but for the District as well. As far as the owners are aware, the cheesemaking operation will be the first ever in D.C. The O’Sullivans hired freelance writer Whitney Pipkin (an occasional Y&H contributor) to look into the history of cheesemaking in the District. “She did a public records request and all that, and we can’t find anything that was commercially operated,” Genevieve says. Read more Sona Creamery Is Finally Making Cheese

Last Night’s Leftovers: Labor Day Brunch Edition

shutterstock_45527914Where to brunch this Labor Day weekend [Washingtonian]

Five veggie dishes to try around D.C. right now [Zagat]

Class-action suit alleges Chipotle's GMO-free campaign is deceptive. [NPR]

The Coffee Bar is opening a second location. [PoPville]

Rose's Luxury named among the South's best restaurants. [Southern Living]

Edward Lee’s Succotash to open on Labor Day at National Harbor. [Post]

​Z-Burger founder gets an early win in his trademark case. [WBJ]

Photo via Shutterstock

L’Hommage Bistro Francais Aims to Do More Volume Than Le Diplomate

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L'Hommage Bistro Francais doesn't plan to have any twists on this or modern takes on that. The dishes are classics. The tablecloths are white. The bread baskets are complimentary.

The way owner Hakan Ilhan sees it, throwbacks are in. "French restaurants were big in the '60s, '70s in the U.S., but then they declined because of the fat content and things like that," he says. "I think this is a happy replacement of that."

L'Hommage, located at 450 K St. NW, will open its boulangerie this Friday. The main dining room and bar will debut for dinner on Sept. 10, and lunch will follow on Sept. 15. The restaurant is Ilhan's second in the Mount Vernon Triangle neighborhood, after Alba Osteria. The restaurateur also operates Al Dente near American University and a number of fast-casual eateries. L'Hommage is actually Ilhan's second French restaurant; He opened a 135-seat sit-down restaurant called Bistro Atelier at Dulles Airport in July.  Read more L’Hommage Bistro Francais Aims to Do More Volume Than Le Diplomate

Brent Kroll’s Man Cave Has More Bordeaux Than Bud Light

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Brent Kroll didn’t know he had increased the value of his Eckington two-bedroom condo by $5,000 to $10,000 when he converted a coat closet into a wine cellar until his realtor, Graham Grossman, delivered the good news. Kroll, the wine director for Neighborhood Restaurant Group, completed the project for $1,975, which, though not pocket change, is a far cry from what a freestanding EuroCave of similar capacity would cost ($4,695).

Kroll’s closet holds 107 total bottles—including 34 magnums—in a temperature and humidity controlled environment. While Kroll can’t call his man cave a DIY project because he hired a team of contractors, he does get points for bringing the enviable idea to fruition. He learned some lessons along the way that could benefit copycats—starting with a breakdown of costs: Read more Brent Kroll’s Man Cave Has More Bordeaux Than Bud Light

Last Night’s Leftovers: Egg McMuffin Edition

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McDonald’s is finally rolling out all-day breakfast at every location in the country. [Post]

Five crave-worthy gyros to try around D.C. [Washingtonian]

Taco and Yucatan chicken restaurant, TACO-ma, coming to Takoma. [PoPville]

The 10 hottest fast-casual chains in D.C. [Zagat]

Kaz Sushi Bistro veteran to open Takumi in Falls Church. [NoVa Mag]

Where to eat ramen around D.C. [Eater]

Photo by Jessica Sidman

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