Archive for November, 2012

Last Night’s Leftovers: Recipe Math Edition

An algorithm that can predict how good your pumpkin pie will be [NPR] The 50 best restaurants in northern Virginia [NoVa Mag] Spike Mendelsohn running the kitchen in Bachelor Pad star's restaurant? [Wetpaint] Mendelsohn's sister says it ain't so. [Eater] More on Corduroy chef Tom Power's forthcoming restaurant Baby Wale [Washingtonian] Countdown to Standard's seasonal closing begins [PoP] […]

Rose’s Luxury Launches Kickstarter Campaign

Back in September, Y&H wrote about a new generation of restaurants turning to crowdfunding sites like Kickstarter for financial support rather than relying solely on investors and bank loans. The latest eatery turning to Kickstarter? Rose's Luxury, which Momofuku Noodle Bar and 2941 alum Aaron Silverman is opening on Barracks Row next spring. Silverman hopes […]

Reinforcements Have Arrived

Just after Hostess announced it's closing for good, we spotted the competition rolling in to the Safeway in Adams Morgan. Are Krimpets, Kandy Kakes, and Kreamies the new Ho Ho's, Ding Dongs, and Twinkies? Photo by Jessica Sidman

Last Night’s Leftovers: Twinkies Edition

Goodbye, Twinkies [NYT] Six secrets for the perfect pie crust [Post] McFadden's urges customers to "drink like an Indian." [City Desk] 12 new restaurants to try [Washingtonian] Meridian Pint temporarily closed this week for renovations. [PoP] National Museum of American history devotes new exhibit to food. [Eater] Where to eat after ice skating [Urban Daddy]

Coffee, Pastries, and Vermouth on Tap at Expanded Room 11

Room 11 is set to open its expanded bar and dining area tomorrow, serving coffee and pastries by day and amaro, aperitifs, and vermouths at night. The expanded space will open at 8 a.m. every day for fresh-baked pastries and coffee from local roasters Ceremony and Vigilante, then transition to lunch and a light drink menu […]

One Brewer’s Spent Grain is Another’s Pizza Dough

Beer and pizza are made for each other, but now, it's not just for the reason you'd think. DC Brau and Pizzeria Paradiso are teaming up to create a pizza dough made with spent grain, a byproduct of the brewing process that normally goes to waste or is sold for livestock feed. Beginning the day […]

Last Night’s Leftovers: Acronym Edition

Acronym restaurants are taking over. WTF? Yeah, that's one of them. [Post] Six wintry cocktails [Girl Meets Food] Life After Top Chef recap [Washingtonian] Jack Rose Saloon bartender Rachel Sergi now working at Buffalo and Bergen in Union Market. [Eater] Did Souk close on H Street NE? [PoP] Carnivore BBQ launches a third food truck […]

Do You Have Dinner Reservations for the Mayan Apocalypse?

When the Mayan calendar ends on Dec. 21, some believe the world will end. What better way to go out than with caviar, foie gras, and really expensive wines? That's what Poste Moderne Brasserie is thinking. The Penn Quarter restaurant has decided to embrace the end of days with a $180 multi-course "Final Feast"—with wine […]

Publish or Famish

Writing a cookbook has become a requirement of celebrity chefdom. So you’ve been featured in Saveur? Well, what about the New York Times bestsellers list? In the era of chef-branded cooking gear and TV shows, writing a book is the bare minimum. In recent years, many of Washington’s most revered chefs have begun to bolster […]

Market Research: Japanese Sweet Potato

Japanese sweet potatoes are an alternative to the cloying charms of the average yellow-fleshed type. (Fun fact: A sweet potato is neither a yam nor a potato.) The Japanese variety has burgundy skin, and its white flesh is less sweet and more floral. Where to Buy: I found Japanese sweet potatoes from Laurel Grove Farms […]