Posts Tagged ‘701’

Can Scott Drewno Repeat As D.C.’s Pork King?

The local, um, leg of Cochon 555, aka "The Pork Olympics," is coming up April 22. Today, organizers announced this year's cheftestants who, as the Post reports, will compete to break down whole pigs into the best bite-sized dishes. Last year's victor, The Source's Scott Drewno, will return to defend his title against, among others, […]

Perusing Holiday Menus, Part III: Want Some Wreckfish?

Here's another installment of what some local restaurants have planned for their holiday menus for Christmas and New Years. Westend Bistro will be serving its full menu both Christmas Eve and New Year's Eve, but has a three-course special menu planned, featuring starters including black walnut and cauliflower veloute with smoked trout roe on toasted […]

Chefs Veg Out: Ed Witt of 701

Short ribs and baby octopus may dominate many menus in the city, but that doesn't mean local chefs can't find love in an acorn squash. In Chefs Veg Out, we'll prove D.C.’s chefs can play with more than just meat. Name: Ed Witt Title: Executive Chef Restaurant: 701 Twitter: @EdWitt Cooking Since: 1993 Distinguishing Feature: […]

Area Chefs and Restaurateurs Claim 18 Noms on the Beard Semi-finalists’ List for 2010

Just call Derek Brown, left, Mr. Outstanding Wine and Spirits Professional Y&H is a behind on this (hey, if you want excuses, I got a million of 'em!), but I wanted to offer my congratulations to the local semi-finalists for this year's James Beard Awards. It's an impressive list, one filled with many of Y&H's […]

Chow Down for Haitian Earthquake Relief

It hasn't even been a week since the 7.0 magnitude earthquake hit Haiti, but I bet you've already been hit up 500 times for a donation to help the victims. You can barely turn to a Web site, a restaurant, a party, or a social network without finding some solicitation asking for more cash for […]

Haven’t Made Restaurant Week Plans Yet? Y&H Has Last-Minute Suggestions.

Tonight officially kicks off winter D.C. Restaurant Week, which means that if you haven't already secured your reservations to the city's finest, priciest dining rooms, you're pretty much screwed.  Because, let's be honest, if you're not hitting the most expensive restaurants, you're not getting much bang for your buck during RW. Once you start figuring […]

Dish of the Week: Clam Chowder at 701

The weather today may be more suited to meats on the grill than hearty winter soups, but you know that won't last.  Before you can say "outrageous gas bill," the cold weather will be upon us, which means that it'll be time for some New England clam chowder. (Sorry, but the tomato-based Manhattan version just doesn't do […]

The Eatonville Chef Contest: Trent Conry’s Perspective

Conry takes a break from his job interview to answer questions. As I noted in today's cover story on the Eatonville chef contest, Trent Conry was, without much question, the most accomplished toque among the nine finalists who competed for the $75,000-a-year gig at Andy Shallal's new Southern restaurant. And yet: The former executive chef […]

Credit Card Theft a Common Occurence in Restaurants

It was a subject neither Ashok Bajaj nor Y&H really wanted to broach, but there it was, lying like a dead body in the trunk of a car: the restaurant credit-card scam, as reported on Sunday by The Examiner. The paper wrote that three men were apparently buying stolen credit card numbers from servers at […]

Unless You Want to Look Like a Yahoo, Don’t Show Your Gift Certificate Until the Check Arrives

A friend of Young & Hungry's recently e-mailed to ask about gift-certificate etiquette: Do you present the certificates to your server at the end of the meal or right at the beginning? "I always feel that with the latter," writes my buddy, Lou, "that the staff goes 'Ugh, one of these types,' and you get […]

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