Young and Hungry

This Guy Will Pay You $25 an Hour to Wait in Line at Rose’s Luxury


Today in extreme measures for a table at Rose's Luxury: A Craigslist poster is offering to pay someone $25 an hour—up to $50—to wait in line for a table. All you have to do is show up at 4 p.m. on Friday:

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Y&H got ahold of the poster, who says he wants to remain anonymous so he doesn't spoil the surprise for his boyfriend. He says he tried to get a table at the restaurant once before about a month ago on a Tuesday night. "We waited in line only to be told when we got there that they had just made their last seating," he says. The poster adds he has friends in the restaurant industry who he's contacted for help snagging a table. "Everybody's coming up short," he says. "Nobody gets any kind of special treatment there." Read more This Guy Will Pay You $25 an Hour to Wait in Line at Rose’s Luxury

Chocolate City Beer Closing At The End of The Year

Chocolate-City-Mister-Mayor-BottleChocolate City Beer is brewing its last beer: the Goodbye.P.A. The brewery, among the first in D.C.'s beer renaissance, will cease operations on Dec. 31 after three and a half years of business.

The team posted this note below on their website:

After three and a half years in business, Chocolate City Beer will be closing its doors and turning off the lights on December 31st 2014. We want to give a heartfelt THANK YOU!!! to all our supporters, friends and family, to our neighbors in Brookland, Edgewood and to the greater DC/DMV region. It was our pleasure to be a part of the local craft beer renaissance since 2011.

We will remain open for our regular Growler Hours both Saturdays December, 20th and 27th, as well as a couple TBA weekday nights approaching New Years Eve.

Our latest and sadly, last brew is in the tank, a New Brew: a heavily hopped Black IPA named GoodBye.P.A.- w/ Citra and Galaxy Hops and a strong roasted malt backbone.

Be sure to swing by, say farewell, pick up some Growlers of the last Cornerstone Copper Ale, Cerveza Nacional Black Lager and our swan song GoodBye.P.A.

Y&H has contacted the owners for more info and will update if and when we hear back.

Meanwhile, PoPville reports that the owners of Wonderland Ballroom plan to open a tavern called Dew Drop Inn above Chocolate City Beer in late spring or early summer.

Photo by Tammy Tuck

José Andrés Will Open Flagship Restaurant in Donald Trump’s D.C. Hotel


Donald Trump has talked a big game about turning the Old Post Office into "one of the great hotels in the world." Step one? Bring in José Andrés.

D.C.'s hometown celebrity chef has signed on to open the Trump International Hotel's signature restaurant—one of the first tenants announced. There's no name or concept yet, but a press release calls it "fine dining." (No surprise given Trump's luxury ambitions.) Andrés will also oversee the food and drink menu for the lobby bar as well as the banquet menu. Trump calls Andrés a "true culinary genius" in the press release.

The restaurant will open in mid-2016 after the building undergoes a $200 million redevelopment.

Rendering from the Trump Organization

Last Night’s Leftovers: Winter Openings Edition


D.C.'s most anticipated winter restaurant openings [Eater]

Salt and Pepper Grill III now open at 5830 Georgia Ave. NW. [PoPville]

Puddin' brings Southern comfort food to Union Market. [Washingtonian]

Eight restaurants offering great freebies [Zagat]

One Eight Distilling will open on 1/8/2015. [Post]

Photos from nine H Street NE restaurants serving foie gras this month [BYT]

Photo via China Chilcano

Are You Gonna Eat That? Ocopa’s Foie Gras Ceviche


The Dish: Foie gras ceviche

Where to Get It: Ocopa, 1324 H St. NE; (202) 396-1814;

Price: $15

What It Is: Chef Carlos Delgado blends foie gras into the leche de tigre ("tiger's milk")—the ceviche marinade that consists of lime juice, fish stock, garlic, and celery. He then adds sweet potato to the plate and more foie gras that's "been made into almost like a ganache, so it's not being seared." It's garnished with purple onion, green apple, sweet drop peppers, crunchy dehydrated onions, and herbs.

What It Tastes Like: Delgado says blending the fattened liver into the leche de tigre "brings out more of the flavor of the foie gras as you eat it. It still makes you think ceviche, but when you start eating it, it automatically changes the flavor in your mind to foie gras." He describes the flavors as salty, citrusy, sweet, and rich.  Read more Are You Gonna Eat That? Ocopa’s Foie Gras Ceviche

Atlas Brew Works Now Has Cans

Atlas Cans

DC Brau is no longer the only D.C. brewery selling cans. Atlas Brew Works will debut cans for its District Common lager and Rowdy hoppy rye ale on Friday. Atlas previously only sold its beer in kegs, growlers, and occasional large format bottles.

"There are a number of advantages to cans. Number one, I think, is they look awesome," says CEO Justin Cox, who co-founded the Ivy City brewer last year with head brewer Will Durgin. Silver Spring's Bates Creative designed the cans, which feature symbols associated with each beer. For example, District Common has a Hancock fountain pen, while Rowdy displays a Hailwood motorcycle on the side of the can. Cox adds that cans are also better packaging for beer because they have a complete seal and no light seeps in.   Read more Atlas Brew Works Now Has Cans

Hank’s Oyster Bar Introduces New Proprietary Oyster

Salty Wolfe HanksHank's Oyster Bar was one of the first local seafood spots to introduce its own signature oyster grown exclusively for the restaurant. Hayden's Reef, a sweet oyster from Dragon Creek Aqua Farm in Montross, Va., debuted in August 2011. Now, owner and chef Jamie Leeds is adding another proprietary oyster to her bivalve selection: the Salty Wolfe.

Grown and harvested by War Shore Oyster Company near Chincoteague Island, Va., the Salty Wolfe is a medium-cupped oyster that's salty up front and mildly sweet and creamy to finish. The mollusks will be available at Hank's Dupont, Capitol Hill, and Old Town Alexandria locations for $2.25 each. Read more Hank’s Oyster Bar Introduces New Proprietary Oyster

Last Night’s Leftovers: Happy Hanukkah Edition


Eight Hanukkah eating and drinking options [Washingtonian]

What D.C. chefs crave during the holidays [DCist]

Black and Orange closes in Dupont. [PoPville]

Is Nobu in talks for a D.C. restaurant? [WBJ]

The hottest restaurant openings and trends of 2014 [Zagat]

Where to celebrate the Feast of the Seven Fishes [Eater]

Water & Wall will do a noodle pop-up beginning Jan. 5. [NoVa Mag]

Photo via Shutterstock

Capriotti’s Opens in Georgetown With Free Sandwiches For First 100 Customers


Joe Biden fave Capriotti’s Sandwich Shop continues its D.C. expansion with a new location opening in Georgetown today. The first 100 people in line at 11 a.m. get a free Bobbie sandwich filled with roasted turkey stuffing, cranberry sauce, and mayo.

Delaware-based Capriotti’s was brought to the D.C. area by local franchise developer George Vincent Jr. The chain already has locations at 18th and M streets NW and in Rosslyn. Its newest home on the corner of 34th and M streets NW once belonged to Cellar Door music club where people like Miles Davis and Jimmy Buffet performed. More recently, though, it housed the Cheesesteak Factory.

This is just the beginning for Capriotti’s local expansion. Vincent plans to open a dozen more locations in the region over the next two years.

Capriotti’s, 3347 M Street NW; (202) 659-3354;

Photo courtesy Capriotti's

Dolci Gelati Opens in Shaw With Gelato Pops

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Straight-up gelato almost seems like the side show at Dolci Gelati's new Shaw shop, which opened over the weekend at CityMarket at O. Owner and pastry chef Gianluigi Dellaccio showcases so many other sweet treats, including tiramisu, cookie sandwiches, mini gelato cakes, chocolate meringue mousse, cannoli, chocolate hazelnut tarts, kettle corn, and more.

10628796_911636812193481_557455952721496653_oBut the new signature product of the Shaw locale? Customizable gelato and sorbet pops, available in mini or regular sizes. The pops can be dipped in six different flavors of chocolate—milk, dark, white, strawberry, pistachio, or espresso—then covered in eight different types of nuts, sprinkles, and other toppings. Customers can choose ones that are already prepared or pick "naked" pops which can be dipped in chocolate and dressed up on the spot. A set of pops can be boxed up as gifts.

Sundaes—or coppe gelato—made with homemade whipped cream are another main attraction. Among the seven offerings are a banana split as well as a salted caramel gelato sundae with caramelized apples, whipped cream, and caramel sauce. Guests can also build their own. Other treats include panini gelato, in which the gelato is stuffed inside a warm brioche bun, as well fruit tarts, panna cotta, and homemade marshmallows. Read more Dolci Gelati Opens in Shaw With Gelato Pops