Bistro Français will close in a month after 41 years in Georgetown.
"It's time that I retire. That's the only reason," says chef and owner Gerard Cabrol. "Plus, Georgetown is not what it used to be... People say it's going to come back, but I don't want to wait." Read more Bistro Français in Georgetown Will Close Next Month
If you were to consult the hipster’s guide to the galaxy, you’d find natural wine, Japanese booze, and seasonal cooking. These are the three trendy themes for Crane & Turtle’s “Passion Project Pop-Up Week,” which follows its last dinner service on April 23. The upscale Petworth restaurant closed because head chef Makoto Hamamura and pastry chef Katy Kinch are leaving for New York.
Since opening in June 2014, the small restaurant became known for hosting quirky pop-ups and theme dinners, so what better way to shut it down? “We knew we were closing with several months notice, so we talked a little about what we wanted to do to mark that occasion,” says owner Paul Ruppert. “Through a series of conversations, it became clear people here are interested in doing something in the future on their own, so we’re letting them take a week and operate the restaurant how they foresee their future projects going.” Read more After Crane & Turtle’s Closure, Staff Takes Over Restaurant For Passion Project Pop-Ups
Where to enjoy tiki cocktails around D.C. [Eater]
A new edition of the ethnic dining guide is here. [Tyler Cowen]
The born-in-Detroit cocktail that has spawned countless variations [Post]
Eight places to enjoy seafood this spring [DC Refined]
UberEats expands to Arlington. [ARLnow]
Take a look inside Bonfire. [BYT]
Photo by Jessica Sidman
Most people turn to the local grocery store for deli meat, but it’s not always the freshest or best quality, particularly if you’re trying to build the perfect sandwich. A few D.C. deli counters are simply a cut above the rest when it comes to sliced meat. To up your sandwich game, try the housemade specialties from one of these shops instead.
Straw Stick & Brick Delicatessen
5111 Georgia Ave. NW, (202) 726-0102, ssbdeli.com
This deli is obsessed with curing—from bresaola to coppa to hot soppresata. The salami masters age meats for at least six months and sometimes longer than eight. The pigs here come from local farms, and butchers use only premium cuts of meat. “We get whole hogs, and we don’t use the trim. We only use the good stuff, which is also leaner,” says co-owner Carolina Story. “You’ll notice that our salami meat is firm and less rubbery than the commercial stuff, and the flavors are much more intense.” Read more Where to Get Deli Meats That Are a Cut Above the Rest
If it wasn’t for Lyon Bakery’s hoagie roll, Bub and Pop’s may not even exist.
Chef Jonathan Taub and his mom Arlene Wagner initially didn’t know what they were going to do with their Dupont Circle lease. They were deciding between a sandwich shop and another restaurant concept (which the chef doesn’t want to divulge).
But then Taub approached Lyon Bakery owner Alan Hakimi about hoagie rolls.
“When he brought me that roll, it immediately came to reality that I could open a sandwich shop in D.C. because I’ve got fresh bread,” Taub says. “I don’t have to try to get it from Amoroso’s [in Philadelphia].” Read more Behind Lyon Bakery Owner Alan Hakimi’s Quest to Make the Perfect Bread
Chase the Submarine’s Pork + Pickles
If you read City Paper's list of 15 must-try sandwiches in this week's Sandwich Issue and wondered which one of them you could get into your mouth soonest, consult this map.
Photo by Charles Steck
The back kitchen at Taylor Gourmet on Pennsylvania Avenue NW is in the middle of being reorganized on a mid-March afternoon. But amidst the mayhem, co-founder and head hoagie handicrafter Casey Patten has found a clean table for his materials. A tray is filled with sandwich components: a tangle of sprouts, sliced tomatoes, half an avocado, rounds of red onions, fresh roasted turkey, black bean puree, and tomato vinaigrette. He’s building a new hoagie that will eventually be named “Ridge” for the spring menu, which debuted in early April at Taylor Gourmet’s 10 area locations.
Four times a year, Patten creates up to half a dozen seasonal hoagies: one each containing chicken cutlet, pork, turkey, a vegetable, and chicken salad. (Sometimes there’s a beef option, too.) Each sandwich might go through up to a dozen iterations before a final recipe is set. Another 20 ideas never make it out of the test kitchen. A recent pork sandwich with black bean puree and tomatillo salsa was deemed to be “wet on wet on wet,” for example, and didn’t make the cut. Read more Tinker Taylor Sandwich Guy: How Taylor Gourmet Develops New Hoagies
A guide to the D.C. area’s most underrated bars [Post]
Barmini vet Juan Coronado teams up to open Colada Shop, a Cuban Cafe. [Eater]
Which farmers markets chefs visit [DC Refined]
Everything you need to know about ramps [Washingtonian]
After fires in west, mushroom hunters 'chase the burn.' [NPR]
The best tacos in D.C. [Drink DC]
H Street &pizza seeks to solve Craigslist missed connection. [Hill Now]
Photo via Copycat Co.
Founding Farmers announced this week that it will open its first location outside the D.C. area. The restaurant is set to open an outpost in King of Prussia, Penn., just outside of Philadelphia by spring of next year.
It's not the only homegrown restaurant going national. Here are a few others that have recently expanded or plan to expand their territory: Read more These Homegrown Restaurants Are Expanding Nationally
Despite what some carnivores might think, a vegetarian sandwich isn’t limited to just grilled cheese. In fact, there’s a way to incorporate just about any vegetable—deliciously—into a sandwich. Thanks to the proliferation of produce-centric restaurants, D.C. has no shortage of less conventional vegetarian and vegan sandwich options.
You might think of beets as just fodder for salad and borscht, but at Penn Quarter’s Red Apron Butcher and José Andrés’ Beefsteak, the veggie is prominently featured. Red Apron’s Roasted Beet sandwich uses white beets as its main ingredient, and spicy harissa yogurt, feta cheese, and sauteed beet greens give it a Mediterranean flair. In Beefsteak’s Beetsteak Sandwich, juicy, red marinated beets are garnished with pickled red onions, sprouts, chipotle mayo, olive oil, and sea salt. Complete with olive oil brioche bun, it’s just as good as any steak sandwich you may come across.
Cauliflower might seem like a boring sandwich stuffer, but not so at Mike Isabella’s G and Woodward Takeout Food. G’s Roasted Cauliflower sandwich is spiced up with romesco sauce, pickled vegetables, shishito peppers, and paprika. Woodward Takeout Food’s Caulafel combines cauliflower and falafel, along with a sloppy Mediterranean concoction of hummus, chickpeas, kale, cucumber, harissa, yogurt, and cilantro. Read more Garden Variety: Less Conventional Vegetarian and Vegan Sandwich Options