Young and Hungry

When Do D.C.’s Farmers Markets Open?

photo3Get your tote bags ready: Farmers market season is here again. The Foggy Bottom, Penn Quarter, and Mount Pleasant markets started last week, and the market by the White House will be up and running tomorrow. Check out the schedules for other District markets below, listed in order of opening date:

Dupont Circle

20th Street NW (PNC Bank parking lot) 

Open year-round, Sundays, 8:30 a.m to 1:30 p.m.

Eastern Market

225 Seventh St. SE

Open year-round, Tuesdays, 3 to 7 p.m.; Saturdays, 7 a.m. to 6 p.m.; Sundays, 9 a.m to 5 p.m.

Foggy Bottom

23rd and I  streets NW walkway

Opened April 1, Wednesdays, 3 to 7 p.m.

Penn Quarter

8th Street NW between D and E streets NW

Opened April 2, Thursdays, 3 to 7 p.m.

Mount Pleasant

3200 Mt Pleasant St. NW (between Park Road and Lamont Street)

Opened April 4, Saturdays, 9 a.m. to 1 p.m.

By the White House

Vermont Avenue NW between H and I streets NW

Opens April 9, Thursdays, 11 a.m. to 2 p.m. Read more When Do D.C.’s Farmers Markets Open?

Last Night’s Leftovers: Chick-fil-A Alternatives Edition

wtfLocal restaurants offer alternatives to Chick-fil-A. [Post]

Where to eat after you check out the cherry blossoms [Washingtonian]

Film about Edward Snowden shoots scene at Tryst. [Reliable Source]

D.C.'s cat cafe raises more than $35,000 on Kickstarter. [Eater]

Taylor Gourmet has a new spring menu. [PoPville]

Pho "is one of the greatest scams of all time." [Pinkies Out]

Photo of the Chick Chick at WTF by Darrow Montgomery

“Pop-Up Megaplex” Prequel Opens a Bakery This Week, Bar Coming Soon


Prequel—the "pop-up megaplex" at 918 F St. NW that will eventually host as many as five rotating restaurants and bars at a time—opens to the public this Thursday with Bluebird Bakery taking over the ground floor. A bar called Brick & Mortar will open in Prequel's basement in the coming weeks, as soon as it gets a liquor license. More pop-ups, including one from a lobster and burger concept called Lighthouse, will follow. Overseeing the whole thing as general manager will be DGS Delicatessen's Brian Zipin, who remains a partner in the Dupont deli but will no longer run its front-of-house operations.

The pop-up building, located in LivingSocial's former event space, comes from the same team behind EquityEats, a D.C.-based crowdfunding platform for restaurants that allows investors to earn profits rather than just perks. The goal is that chefs and restaurateurs looking to raise funds through EquityEats will be able to showcase their offerings to potential investors and the public through Prequel. (Others who aren't affiliated with EquityEats will be able to use the space as well.) Prequel was the first D.C. business to take advantage of investment-based crowdfunding regulations that the D.C. government passed in October. It ultimately raised $200,000 from more than 300 D.C. residents in less than a month. Read more “Pop-Up Megaplex” Prequel Opens a Bakery This Week, Bar Coming Soon

Tico Owner to Open The Riggsby in Dupont Circle


Tico owner Michael Schlow is preparing to open his second D.C. restaurant: the Riggsby. Located in the Carlyle Hotel in Dupont Circle, the place will serve European-influenced American dishes with former J&G Steakhouse chef Philippe Reininger overseeing the kitchen.

The restaurant will offer breakfast, lunch, dinner, and brunch from its 75-seat dining room (with a private dining area for 10). A 40-seat bar and lounge area will supply classic cocktails, bar snacks, and wines by the glass. Daniel Lobsenz, formerly of Roofer’s Union and BLT Steak, will be the general manager.

The Riggsby gets its name from Riggs Place, the street that intersects the restaurant. Edit Lab at Streetsense will design the space, which will feature an open kitchen, wood tables, leather booths, brass finishes, and custom wallpaper incorporating artwork from Schlow’s wife and mixed media artist Adrienne Schlow.

The Post has more details about the restaurant-to-be here. The Riggsby is slated to open this summer.

Photo courtesy Tico

Need a Restaurant or Bar Recommendation? Let Us Help

Where should you take your parents when they visit? Where can you go to cure a hangover that won't quit? What's the best place to meet a Tinder date? This year's Food Issue (coming out June 11) aims to find you a restaurant or bar for every occasion. So help us out: For what situation do you want a recommendation on where to eat and drink? Let us know below, and we will do our best to answer your questions in print.

Last Night’s Leftovers: Soft-Shell Crab Edition


Where to find soft-shell crabs around D.C. [Eater]

Nine new classics of the D.C. restaurant scene [Zagat]

Rhino Bar in Georgetown will become a Club Monaco store. [WBJ]

Bryan Voltaggio's cookbook, reviewed [Post]

Photos from Maketto's housewarming party [BYT]

Rosa Mexicano closes in Friendship Heights. [PoPville]

Photo via Shutterstock

Provision No. 14 Chefs Will Serve Housemade Pastas and Communal Platters


The opening chefs at H Street NE's Driftwood Kitchen—executive chef James Duke and chef de cuisine John Leavitt—will oversee the kitchen at Provision No. 14, coming to 14th and V streets NW in late April or early May. The duo, both trained at L’Academie de Cuisine, became friends a decade ago working front-of-house with Great American Restaurants. Duke, who was born and raised in northern Virginia, has held stints at 1789 Restaurant and now-closed Tallula, while Leavitt's resume includes cooking at 2941 and purchasing for Farmers Restaurant Group.

Duke and Leavitt have just begun compiling their seasonally changing modern American menu, which will include several "communal board" family-style platters served on wood planks that feed two to four people. Among the items to look out for: a Filipino dish called pata, which consists of a a whole pork leg that's braised, hung to dry for a day, and deep-fried. "It's got that chicharron crunchy skin on the outside," Leavitt says. "But when you break in, it's nice and moist on the inside." Leavitt says the dish is more of personal homage than a nod to the nascent Filipino food trend in D.C.: "My aunt's Filipino, my girlfriend's Filipino, so I eat that food a lot," he says.

The kitchen team also plans to make all of its own pastas in-house, including a rigatoni alla romana, which was one of Duke's favorite dishes as a child. Other family-style dishes will include a whole fish and miso-glazed lamb ribs. The menu will also feature soups and salads plus some more bite-sized items like twice-baked fingerling potatoes or possibly deviled quail eggs.

"That's one thing we like about this project is it's pretty much a blank canvas for us to express our creativity," Duke says.

Stay tuned for the full menu when it's developed.

Photo courtesy Provision No. 14

Guerilla Drinks Will Recreate Los Angeles Disco Bar Honeycut For Next Pop-Up


First, bartenders Jason Strich and Owen Thomson decided to completely recreate Chicago tiki bar Three Dots and a Dash in the basement of Café Saint-Ex—complete with straw thatching, umbrella drinks, a smoke machine, and draft cocktails dispensed from a treasure chest.

Next, on April 30, they will transform the second floor of Adams Morgan's Bourbon into Los Angeles disco bar Honeycut for one night. The pop-up is part of a new cocktail series called Guerilla Drinks that aims to recreate bars from different places and/or times every other month. Strich, who works at Hank's Oyster Bar, and Thomson, a bartender at Bar Pilar, Café Saint-Ex, and Rose's Luxury, were inspired in part by Next in Chicago, which changes its menu and decor every few months to reflect a new theme.

Thomson and Strich have never actually been to Honeycut. "It just sort of falls in line with the kind of places we're looking for, which is mostly just bars that throw a party every night," Thomson says. Read more Guerilla Drinks Will Recreate Los Angeles Disco Bar Honeycut For Next Pop-Up

D.C.’s First Cider Producer, ANXO Cidery & Pintxos Bar, Coming to Truxton Circle


In the midst of D.C.'s brewery and distillery boom, the city's first cidery is on its way. A Basque-inspired bar and restaurant called ANXO Cidery & Pintxos Bar—which will not only serve a wide range of ciders, but produce its own cider on-premise—is set to open at 300 Florida Ave. NW later this year.

ANXO comes from former Pizzeria Paradiso and Meridian Pint Bar Manager Sam Fitz and his sister Rachel Fitz (a former assistant general manager at Meridian Pint). Co-founding partners include Boundary Road Beverage Director Tim Prendergast, the Big Stick Beverage Director Cooper Sheehan, and Boundary Road chef and co-owner Brad Walker. The name (pronounced AN-CHo) refers to the Basque "wild man" also known as Basajaun, who's akin to Bigfoot, yetis, ogres, and other "men of the forest" in the region's mythology.

The concept was inspired by a trip that Sam Fitz and Sheehan took to the French and Spanish Basque country last year. They visited during txotx season, a time of year when the sagardotegi (cider houses) open their doors and shoot streams of freshly fermented cider out of massive barrels for guests to catch with their glasses.

"I remember being at Isastegi, one of our favorite cider producers, running from barrel to barrel with the locals and thinking that I hadn’t had this much fun since I first got into craft beer," Fitz says. "That’s when I realized that being an enthusiast, as opposed to an expert, is a lot more fun." Read more D.C.’s First Cider Producer, ANXO Cidery & Pintxos Bar, Coming to Truxton Circle

Last Night’s Leftovers: Nationals Opening Day Drinking Edition


The nine best bars for pre- and post-drinking around Nationals Park [Washingtonian]

Proof and the Red Hen vet to lead the kitchen at the Scarlet Oak. [Eater]

Declaration is the latest from the owners of Lincoln and Teddy & the Bully Bar. [Post]

Wiseguy NY Pizza opens in Rosslyn. [ARLnow]

Four bars keeping Adams Morgan funky in light of Chief Ike’s closure [Express]

New Turkish restaurant, Ankara, opening in Dupont Circle this May. [PoPville]

Why Walmart is betting big on being your local urban grocer [NPR]

Photo of Osteria Morini by Jessica Sidman