Young and Hungry

The Latest Menu Label for Health-Conscious Diners? “Detox”


It's hard to imagine a menu descriptor that sounds as full of promises yet as unappetizing as "detox." Yet, it's the latest health-conscious jargon to be employed by local restaurants. Both Sweetgreen and recently opened fast-casual eatery Hälsa use the word on their menus.

Sweetgreen introduced a seasonal "detox salad" on its new winter menu. The dish includes shredded kale, organic arugula, watercress, spicy broccoli, red onion, pears, avocado, and "umami" walnuts (flavored with extra virgin olive oil, salt, a secret blend of spices, and nutritional yeast flakes). It's topped with a "housemade seasonal detox dressing" made of lemon, ginger, garlic, and chili powder.

Sweetgreen culinary director Michael Stebner says the detox salad is the first salad he's made where the name came before the ingredients. "Something that is detoxing has a cleanse quality, helps to clean your blood, helps to clean your liver, your kidneys, your [gastrointestinal tract]," he says. What he discovered: That pretty much means everything that's healthy. "So it was very, very easy to come up with the salad," he says.

Kale, for example, has a lot of fiber that helps clean out your gastrointestinal tract. Garlic has nutritional compounds that help to clean your blood and aids your liver. And then there's watercress, which, Stebner says, "is kind of the new kale... We're constantly looking for the next kale." Read more The Latest Menu Label for Health-Conscious Diners? “Detox”

Hank’s Oyster Bar Owner to Open Twisted Horn Cocktail Bar in Petworth

Jamie Leeds 2015 A

Hank's Oyster Bar chef and owner Jamie Leeds has built up the bar areas at her seafood-focused restaurants over the last few years. Next, she's opening a cocktail bar called Twisted Horn, coming to 819 Upshur St. NW this spring.

"I've always wanted to do a bar for a long time, and this opportunity came to me as far as real estate," says Leeds, who lives in Petworth. "I really believe in Petworth as an up-and-coming area. A lot of people are moving in there, and there's very few options of places to go."

The bar will seat about 40 inside and up to an additional 40 on the outside patio, where there will be a fire pit. Megan Coyle, who runs the beverage program at Hank's Dupont location, will oversee the drinks and be the general manager. (Bartender Gina Chersevani, a partner in Hank's Oyster Bar on the Hill, is not involved in the project.)

Among the cocktails: the "Ghostwood Development" with gin, port wine, Sapins aperitif, Salmiakki Dala (Scandinavian fernet), egg, fresh nutmeg, and pepper as well as the "Louisiana Purchase" with cognac, dry and red vermouth, Bénédictine liqueur, and muddled cucumber. In addition to cocktails, there will be an extensive wine list. Read more Hank’s Oyster Bar Owner to Open Twisted Horn Cocktail Bar in Petworth

Three Little Pigs Will Change Its Name to Straw Stick & Brick Delicatessen


New York charcuterie shop Les Trois Petits Cochons filed a trademark infringement lawsuit against D.C.'s Three Little Pigs Charcuterie & Salumi last October. Now, the Brightwood Park shop will be changing its name to Straw Stick & Brick Delicatessen as of Jan. 31. If you haven't figured it out, the new name alludes to the building materials that the three little pigs used to construct their houses in the fable.

Co-owner Carolina Story says she can't discuss they specifics of the arrangement with Les Trois Petits Cochons because of a non-disclosure agreement. But ultimately, she's not too concerned about moving on from the moniker:

"People really like our shop for the customer service and for the products that we offer, so we didn't need to stick with the name,"she says. Read more Three Little Pigs Will Change Its Name to Straw Stick & Brick Delicatessen

Last Night’s Leftovers: Noodles Edition


The eight best Asian noodles in the D.C. area [DCist]

Bone broth is coming to Red Apron Butcher in Penn Quarter. [Post]

Kapnos chef George Pagonis gets kicked off Top Chef ... again. [Washingtonian]

Summer House Santa Monica comes to North Bethesda. [Zagat]

Where to find chia seeds [Eater]

Georgetown Park looks to bring in restaurants. [WBJ]

Photo from Baan Thai by Jessica Sidman

New Cocktail Collaboration Will Recreate Bars From Other Places and Times

GuerillaDrinksWhy try to recreate a favorite drink from a bar, when you can recreate the entire bar?

That's the thinking behind Guerilla Drinks, a new collaboration from bartenders Jason Strich of Hank's Oyster Bar and Owen Thomson of Bar PilarCafe Saint-Ex, and Rose's Luxury. Every couple months for one night, the duo will recreate a different bar from another place and/or time. They're kicking things off on Feb. 15 from 7 p.m. to 2 a.m. by replicating Chicago tiki bar Three Dots and a Dash in the basement of Cafe Saint-Ex.

Thomson says the idea was inspired in part by Next in Chicago, a restaurant that changes everything from its menu to decor every few months to reflect a new theme, whether it's 1906 Paris or a Chicago steakhouse. His travels to bars across the country have also made him realize that while lots of places make great drinks, it's the experience—the music, the decor—that makes the great places way more fun.

"I could just set up at the bar at Bar Pilar and make tiki drinks—and all kinds of places do a Tiki Tuesday," Thomson says. "But that's not the same." Read more New Cocktail Collaboration Will Recreate Bars From Other Places and Times

Chronicling the Death of Fro-Yo

RIP, fro-yo? The trend rose to cupcake proportions, but now it’s essentially lost its pulse. While some holdouts remain—like Mr. Yogato and FroZenYo—far more have fallen. Take a look back at the fast-burning flame of ice cream’s fleetingly famous cousin.


A transplant from Hollywood where fans called it “Crackberry,” Pinkberry made its debut to the D.C. area in October 2010 with a location in Fairfax Corner. Another outpost in Georgetown opened in December 2011. But as the national chain turns 10, the local franchise filed for bankruptcy last month. All but one of the area locations—in Reagan National Airport—have closed. Read more Chronicling the Death of Fro-Yo

The ’Wiching Hour: The Wicked ’Wich at Which ’Wich


The Sandwich: The Wicked ’Wich

Where: Which ’Wich, 1025 Vermont Ave. NW

Price: $8.25 for a 7-inch, $10.50 for a 10.5-inch, $11 for a 14-inch

Bread: Choice of white or wheat sub roll

Stuffings: Ham, turkey, roast beef, bacon, pepperoni, three cheeses (choose between American, Swiss, cheddar, provolone, pepper jack, mozzarella, blue, parmesan, feta, or Cheez Whiz), lettuce, tomato, onions, mustard, and mayonnaise Read more The ’Wiching Hour: The Wicked ’Wich at Which ’Wich

Last Night’s Leftovers: Ramen Burrito Edition


Taste testing California Tortilla's ramen burrito [Washingtonian]

Kapnos Taverna opens next week with Greek seafood towers. [Eater]

Former LivingSocial execs jump into the meal-delivery game with Galley. [WBJ]

The politics of foie gras [VICE]

12 new soups around D.C. to ward off the cold [Zagat]

Six new places to eat on H Street NE [Express]

Critic Tom Sietsema answers readers' questions. [Post]

Photo courtesy California Tortilla

Rival H Street NE Carryout Restaurants Named Tony’s Both Claim To Be the Original


Roommates Anu Joshi and Angela Butcher are perched in the corner of the carryout deli with ketchup and syrup-smeared plates. They’ve both nearly polished off the Hungry Man’s Platter with bacon, sausage, eggs, hash browns, and pancakes or French toast. Joshi is moving to Chicago soon, and for a farewell meal, Butcher looked to Yelp for help picking a place. She settled on Tony’s on H Street NE.

“It looked good in the pictures,” Butcher says. “And I heard good things in the reviews.”

When they arrived at the corner of 14th and H, they didn’t see Tony’s at the address they were looking for, 1387 H St. NE. Then they noticed a sign for Tony’s Place across the street.

The women went in, ordered from the counter overlooking the kitchen, and sat down on metal stools in the narrow azure blue-walled room covered with papers advertising specials in Comic Sans type. Then they looked out the window and saw the bright orange awning with the name of another Tony’s—Tony’s Breakfast. The squat white building was slightly tucked out of view from the main corridor.

They were at the wrong Tony’s.

Still, Joshi and Butcher enjoyed their breakfast just fine, and they found the service very friendly. “I would come back here,” Butcher says. “Some things are meant to be, and this is the place that we came to, so this is our farewell spot.” She turns to her friend and points to the Tony’s across the street: “I guess I’ll have to go to that one without you.”

“Yes,” Joshi says, “because when I come back, we’re definitely coming to this one.”

“I know, this is, like, our spot now.”

Across the street at Tony’s Breakfast, co-owner Justine Choe is disappointed to hear this. Her family’s restaurant, after all, earned the 4.5 stars on Yelp that drew Joshi and Butcher to the neighborhood in the first place. But mix-ups like this happen every day. On the back of its takeout menus, Choe has resorted to writing, “Visit the One & Only Authentic Tony’s Not Affiliated with Tony’s Place.”

“We are the original owners,” Choe says. “And we have the rights to say that.”

Except that Tony’s Place makes the same claims. A sign over the doorway reads “The Original TONY’S PLACE.” Read more Rival H Street NE Carryout Restaurants Named Tony’s Both Claim To Be the Original

Bethesda Barbecue Company Replaces Newton’s Table


The way chef Dennis Friedman sees it, fine dining is fading. And so he's closed Newton's Table and replaced it with Bethesda Barbecue Company, which quietly opened last week.

"We heard enough times from the community that they wanted more of a neighborhood gem," Friedman says. He felt barbecue was one of the things missing in a neighborhood saturated with restaurants. It's also timeless, he says. "It goes in the same column as Chinese food and pizza. It has a strong brand identity. It is thoughtful food."

Friedman has partnered with David Smelson, who works with point-of-sale software company Micros Systems. Smelson, who's done some barbecue catering, helped Friedman develop the menu, which includes a range of sandwiches, platters, salads, and more. The barbecue has no particular regional loyalties: the pulled pork is North Carolina-style, and the brisket is more Texas-style. Other snacky offerings include bacon pops (cured and smoked pork belly on a stick served with a fried pickle) and cheese puffs ("American-style versions of gougères"). Read more Bethesda Barbecue Company Replaces Newton’s Table