Young and Hungry

Brew In Town: Avery Liliko’i Kepolo


Avery Liliko’i Kepolo

Where in Town: Yes! Organic Market, 4100 Georgia Ave. NW

Price: $12.99/4-pack

Big Kahuna

More than a decade ago, Boulder, Colo.’s Avery Brewing Company helped open my booze-preferring palate to the rich complexity of craft beer—initially through its hard-hitting Dictator and Holy Trinity series ales such as The Reverend, a 10-percent alcohol Belgian-style quadruple. Lately, though, I’ve been most interested in Special Projects Manager and “Barrel Herder” Andy Parker’s wood-aged brews. Of his many winners, one of my favorites happens to be a Belgian wit brewed with passion fruit called Liliko’i Kepolo, which Parker created in homage to the fruit beers of Hawaii. The name, Hawaiian for “passion fruit devil,” is far from the most bizarre among Avery’s lineup. Take Dépuceleuse (don’t ask me how to pronounce it), supposedly French slang for a woman who deflowers men. Read more Brew In Town: Avery Liliko’i Kepolo

Last Night’s Leftovers: 3 Stars Edition


New tasting room opens at 3 Stars brewery. [Post]

Alfie's chef Alex McCoy will pop up in former Mothership space. [Petworth News]

Alexandria gets more fast-casual pizza with Firenza. [Eater]

Courthouse farmers market now sells invasive blue catfish. [ARLnow]

Where to find white truffles [DCist]

Chefs share their favorite healthy snacks [BYT]

Rendering courtesy Studio3877

Yet Another Lawsuit Filed Against Fig & Olive


The salmonella-related lawsuits against scene-y CityCenterDC restaurant Fig & Olive continue to stack up. The latest complaint, filed in U.S. District Court today, tells a particularly harrowing tale.

Plaintiff Said Saidi, a D.C. resident, reportedly dined at Fig & Olive on Sept. 5. Among the dishes he consumed were the truffle mushroom croquettes—one of the common denominators among salmonella victims who ate there.

The next day, Saidi began to experience stomach cramps and diarrhea, but he returned to Fig & Olive for previously made brunch plans. He wasn't able to eat his eggs Benedict because his symptoms were so severe. When he returned home, Saidi immediately vomited. He continued to vomit and experience diarrhea, sweating, and nausea for several days. Read more Yet Another Lawsuit Filed Against Fig & Olive

Sauce-o-Meter: How Recent Food Happenings Measure Up


Dacha Beer Garden Will Expand, But Not As Much As It Wanted


Dacha and Shaw's Advisory Neighborhood Commission have reached a compromise over the beer garden's expansion. As Borderstan first reported, the beer garden received the OK to increase its outdoor capacity from 126 to 250. The ANC also approved a 250-person capacity for the indoor space next door. The Alcoholic Beverage Control board still has to give its final sign-off. Read more Dacha Beer Garden Will Expand, But Not As Much As It Wanted

Last Night’s Leftovers: Rose’s Reservations Edition


Rose's Luxury is adding some limited reservations for groups. [Post]

Songbyrd Music House has a new chef and new brunch. [Eater]

Meatless burger restaurant coming to Lyon Park in Arlington. [ARLnow]

The 10 best steakhouses in D.C. [Washingtonian]

Inside Right Proper Brewing Company's new Brookland facility [PoPville]

The best Baltimore-area breweries [Thrillist]

Photo by Jessica Sidman

ANXO Cidery Team Signs Lease For Production, Restaurant, and Bar Space in Brightwood Park

12144721_1836511386575278_1141606583808996447_nIt turns out D.C.'s first cider producer will have not one, but two locations in the city. The team behind ANXO Cidery & Pintxos Bar realized their Truxton Circle space wouldn't be big enough to produce the volume of cider they wanted, so now they've signed a lease for a second, larger property at 711 Kennedy St. NW.

The Brightwood Park outpost will not only be a hub for the bulk of cider production—it will also eventually have its own restaurant and bar. The locale will have a new name and concept, although it may also be a Basque-influenced. An ANXO catering operation will also work out of the space. Read more ANXO Cidery Team Signs Lease For Production, Restaurant, and Bar Space in Brightwood Park

Red, White and Basil Offers Prix-Fixe Pasta Menu


The owners of L'Enfant Cafe have opened a pasta bar for people who don't like too many decisions. Red, White and Basil, located at 1781 Florida Ave. NW, is about as simple as it gets: You get a house salad, pasta dish, and cannoli for $16. The only choices you have to make are what type of pasta and what type of sauce you want.

The seven housemade pasta options include spaghetti, rigatoni, and cheese tortellini (with some vegan options available). Sauces are divided into red, white, and basil categories with a dozen choices in all, ranging from bolognese to mushroom cream sauce to pesto. In addition, the restaurant offers a few daily pasta specials and a limited selection of sides like bruschetta or a bowl of meatballs. Read more Red, White and Basil Offers Prix-Fixe Pasta Menu

The ’Wiching Hour: Due South’s Nashville Hot Fried Chicken Sandwich


The Sandwich: Nashville Hot Fried Chicken Sandwich

Where: Due South, 301 Water St. SE

Price: $13

Bread: Toasted white sandwich bread

Stuffings: Fried chicken rubbed with a spice blend that includes Korean red chili flakes, cayenne, and sugar. Bacon-braised greens come on the side.

Thickness: 2 inches

Pros: While some chicken sandwiches lose their moisture during their time in the fryer, each piece of the dark meat is juicy and tender without feeling chewy or underdone. Construction-wise, the sandwich benefits from its simplicity: Each bite contains a balance of chicken and crisp toast. Read more The ’Wiching Hour: Due South’s Nashville Hot Fried Chicken Sandwich

Forage Ahead: The Dabney Wants to Build An Identity For Mid-Atlantic Cuisine

Chef Jeremiah Langhorne pulls a thick red book with gold-embossed lettering out of a wooden drawer. The spine is broken, but he’s patched it up with clear packing tape. The pages are yellowing. It looks kind of like a Bible.

“No one is allowed to touch it. I’ve used the hell out of it. It’s falling apart, “ Langhorne says. “I love this book. It’s very humbling to read this book.”

Langhorne is talking about his own bible of sorts: Housekeeping in Old Virginia, a cookbook first published in 1897. The Virginia native flips through to show the Langhorne name next to recipes his family contributed generations ago.

The book is one of several historic cookbooks that Langhorne has drawn inspiration from for his just-opened Blagden Alley restaurant, The Dabney. The chef has become obsessed not just with rediscovering the mid-Atlantic’s culinary history but also exploring and highlighting the region’s flora and fauna. He says at least 90 percent of the ingredients on the menu are foraged, sourced from area farms, or grown on the restaurant’s rooftop garden. The result is a restaurant that’s taken local to an extreme level not seen elsewhere in the District. Woodberry Kitchen in Baltimore also goes to such great lengths to have its menu reflect this region. Read more Forage Ahead: The Dabney Wants to Build An Identity For Mid-Atlantic Cuisine