Young and Hungry

Last Night’s Leftovers

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Grilled cheese spot Melt Shop closes downtown. [Borderstan]

Shake Shack opens in Pentagon City on Wednesday. [Washingtonian]

Drink this cocktail in memory of the man behind St-Germain, a bartending staple. [Post]

The 10 hottest Mexican restaurants in D.C. [Zagat]

Taylor Gourmet owner buys converted music school, offers celebratory dinner. [Curbed]

Where to find Kentucky Derby specials [Eater]

Photo via Melt Shop

Hawaiian Poke Bowl Pop-Up Is Coming to D.C.

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The Hawaiian poke trend is starting to seriously catch on in D.C. The latest crusader for the raw fish dish: Poke Pop DC, a pop-up from Momofuku CCDC sous chef Kevin Tien and environmental attorney Logan Hollers.

The pop-up will take place at Prequel (918 F St. NW) on May 5, 6, and 13 from 11 a.m. until 10 p.m. (or until food runs out). Read more Hawaiian Poke Bowl Pop-Up Is Coming to D.C.

One Eight Distilling Will Introduce Two New Spirits This Month

Untitled Gin No. 1

One Eight Distilling is expanding its lineup of booze with a barrel-aged gin and a cask-strength whiskey this month. Both products are part of an experimental, small batch series titled "Untitled."

Untitled Gin No. 1 is the first of several iterations of barrel-aged gin that the distillery plans to play with before making one of them part of its permanent roster. Read more One Eight Distilling Will Introduce Two New Spirits This Month

Last Night’s Leftovers: Trump Versus Andrés Edition

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Donald Trump, José Andrés, and the death of a grand Washington restaurant [Post]

A guide to outdoor drinking [BYT]

District Doughnut is opening a pop-up in Georgetown. [Eater]

Pizza delivery driver's car stolen mid-delivery. [ARLnow]

Long-running Z-Burger dispute finally settled. [WBJ]

Germany's beer purity law is 500 years old. Is it past its sell-by date? [NPR]

Photo by Jessica Sidman

Drinking Wine at Starbucks Is Kind of Depressing

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Drinking beer and wine at Starbucks didn't initially sound so bad. The coffee chain began offering something a little stronger than espresso with the April 12 launch of its new "Evenings" menu at five D.C. locations (with more on the way). Could this be a reasonable alternative to crowded bars? Would you actually want to meet a friend or a colleague or a date for happy hour at a Starbucks? Read more Drinking Wine at Starbucks Is Kind of Depressing

Slim’s Diner Will Bring All Day Breakfast to Petworth In Early May

IMG_6485Slim's Diner may have the classic red diner stools and booths, but owner Paul Ruppert distinguishes it as a "traditional diner," not a "nostalgic diner."

Ruppert, who also owns Petworth Citizen and recently closed Crane & Turtle, explains he's not trying to recreate the 1950s at the Petworth restaurant, slated to open in early May. "What we're interested in is more of a classic diner, which is not so much tied to a specific era," he says. "We don't want to be stuck in the past."

As research, the restaurateur visited more than 40 diners in the D.C. area and up and down the East Coast. He also put out a public survey asking neighbors what they wanted out of a diner and got back more than 800 responses. One thing pretty much everyone seemed to agree on: the diner shouldn't be too fancy. Read more Slim’s Diner Will Bring All Day Breakfast to Petworth In Early May

Last Night’s Leftovers

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Tiki taste test at Jack Rose Dining Saloon [BYT]

What you need to know about D.C.’s MasterChef auditions [Washingtonian]

Shanghai Taste review: the virtuoso of soup dumplings [Post]

Shaw’s Eat the Rich to become Star Wars cantina for May the 4th. [Borderstan]

Indulge with these 13 fast-casual calorie bombs. [Eater]

How the restaurant industry can start thinking green. [DC Refined]

Photo courtesy Jack Rose

Brew in Town: DC Brau and Port City Zehn von Zehn

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Where in Town: DC Brau, 3178 Bladensburg Road NE

Price: $13.99 per mixed six-pack

High Five

As it turns five, DC Brau has plenty to celebrate. Since 2011, it has added a “0” to its annual production totals (from 1,600 barrels to more than 16,000) and has gone from local delicacy to nationally revered brand with distribution in seven states. Last week, as a special treat, DC Brau released five anniversary beers created in collaboration with breweries across the country. The lineup includes a hibiscus and rosehip saison with St. Louis’ Perennial Artisan Ales; an India pale lager with tangerine, apricot, and pear with Austin Beerworks; a double IPA with Indianapolis’ Sun King Brewery; an imperial stout with cacao nibs with Tampa’s Cigar City Brewing; and a Munich-style Dunkel with Port City Brewing Company, which opened just two months before DC Brau. Read more Brew in Town: DC Brau and Port City Zehn von Zehn

Are You Gonna Eat That? Bangkok Joe’s Thai Pepper Crème Brûlée With Candied Cilantro

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The Dish: Thai Pepper Crème Brûlée With Candied Cilantro

Where to Get It: Bangkok Joe’s, 3000 K St. NW, (202) 333-4422, bangkokjoesdc.com

Price: $7

What It Is: To make this crème brûlée, chef and owner Aulie Bunyarataphan tosses in five Thai chilies—which fall roughly between cayenne and habanero peppers in spiciness—per quart of heavy cream. She then adds eggs, vanilla bean, and sugar. The dessert is topped with a sugar crust, fresh berries, and a sprig of candied cilantro, then served with a chocolate-coated spoon on a plate daintily dusted with cocoa powder. Read more Are You Gonna Eat That? Bangkok Joe’s Thai Pepper Crème Brûlée With Candied Cilantro

Pineapple Impress: Chef Aaron Silverman Is Making His Own Rules for Fine Dining

Aaron Silverman

Aaron Silverman

In the leadup to the opening of Pineapple and Pearls, Aaron Silverman taught all of his managers how to use Pinterest. And like a bride-to-be, the Rose’s Luxury chef then created nearly 20 inspiration boards for all elements of the decor—even toilet paper holders and trash cans.

“We would get in like 20 different trash cans, and the upstairs [office] would be filled with trash cans, and we’re playing with them and testing them,” he says.

So you can imagine the thought that went into the design of the actual kitchen.

“This is our baby,” Silverman says of the 4,000-pound, custom Bonnet range, which was imported as a single piece from Europe. “It’s still a bunch of old French guys who make it by hand, no machines,” Silverman says. He isn’t aware of any other ovens like this one in D.C., although other fine dining establishments have them. Read more Pineapple Impress: Chef Aaron Silverman Is Making His Own Rules for Fine Dining

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