Young and Hungry

Last Night’s Leftovers: Soupy Scenes Edition

Take a peek inside the retail shell that will become the first District Taco location inside the actual District. [WaPo]

Estadio owner Mark Kuller says there aren't many tapas bars in Spain any better than his own place right here in D.C.  Admittedly, he's biased. [Washingtonian]

Westend Bistro's Eric Ripert thinks National Airport's Matsutake Sushi is actually pretty good. You know, for airport food. [Wall Street Journal]

Good Stuff Eatery's Spike Mendelsohn can't wait for the current tenant of his new Georgetown location to get out. Until then, he's keeping mum on the address. Estimated time of opening: Fall 2012. [Patch]

A former jumbo slice and kabob dive in Adams Morgan might become a ramen house. At least that's what it sounded like the owner was saying. [Prince of Petworth]

Slurp it up! A visual tour of D.C.'s soup scene. [HuffPo]

  • Alley Cat

    "Estadio owner Mark Kuller says there aren't many tapas bars in Spain any better than his own place right here in D.C. Admittedly, he's biased. [Washingtonian]"

    Really?
    Has he had tapas in Spain?

  • Chris Shott

    Click on the link, dude. Kuller goes into extensive detail of his culinary travels.

  • RT

    I've been to Spain many times, and he's right. We often glorify food abroad, but much of the food I eat abroad is subpar, at best. Particularly in Italy (they serve some real shit there, especially the non-pasta dishes)

  • Alley Cat

    Hi Chris,
    Not because one tours a country one gets to know its cuisine. Big names in interesting cities, and the Asador Etxeberri (which is the most authentic experience mentioned in that link).... that's all he knows about.
    Going into neighborhood bars, with the floor full of paper receipts and toothpicks would give him an experience that one can't have in Estadio -watered down fares. In those places, one experiences real food, real wine, and the real people who make it possible. Having a paella on a no name hole, or in somebody's house that is an experience -that too.... Authenticity is not magically invested on anyone after a "cook's tour". One has to imbibe in the culture, nature, and seasonal products.
    But for that you really have to want to experience a country, a culture, and a cuisine.
    If instead you start your rant with the assertion that you are the best, and your tapas can't be compared with the real thing, because you're better than the real thing, chances are that people who know the real thing won't take you seriously.
    RT the problem you have found is described as follow: those restaurants serve authentic food, not mall food court versions of it.

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