Young & Hungry » Chef Geoff

Last Night’s Leftovers: State of the Uni Edition

Chris Shott — Thu, 26 Jan 2012 14:29:59 +0000

Chef Kaz Okochi gives his State of the Uni address. [WaPo]

Michel Richard may soon join fellow D.C. chef Robert Weidmaier in opening a restaurant—perhaps even three of them—in Atlantic City. [Eater DC]

Shaw's forthcoming Bistro Bohem could open earlier than Shaw's Tavern. [Prince of Petworth]

Next week is D.C. Meat Week. Alexandria's Pork Barrel BBQ is taking the opportunity to unveil its new Carolina vinegar sauce. [PR Web]

Hollywood starlet Drew Barrymore is turned away at Komi. So she hits up Shake Shack instead. [Glitterazi]

Chef Geoff Tracy warns his customers to watch out for D.C.'s speed cameras: Tickets cost $150, which, he helpfully points out, "equals FIVE three course dinners at Lia's during BCC Restaurant Week." [NBC Washington]

Chef Geoff Stops by The Today Show

Tim Carman — Wed, 27 Jan 2010 16:33:41 +0000

Visit msnbc.com for breaking news, world news, and news about the economy

You might ask yourself how Chef Geoff, of all of D.C.'s talented toques, got some face time yesterday on The Today Show. The answer comes several minutes into this clip: The chef's wife, Norah O’Donnell, is his Peacock Network connection. She's chief Washington correspondent for MSNBC.

Nepotism aside, Chef Geoff (aka Geoff Tracy) got a nice lick in when Matt Lauer tried to take over the tongs. "Yeah, I didn't grab the microphone from you." He also added a dig at the wife, "She doesn't cook. She doesn't clean. It's a good deal."

I think he was joking. Or aiming for punishment from The Sexist.

Hank’s Tavern Lets the Chips Fall Where They May

Tim Carman — Mon, 22 Dec 2008 23:55:37 +0000

Everything about Chef Geoff's new establishment, Hank's Tavern & Eats in Hyattsville's University Town Center, seems designed to ease a Boomer's pain during the economic downturn. The space is homey, almost too homey for a restaurant. It feels like a rec room with all those TVs and that easy-to-clean carpet. The music is a non-stop assault of classic rock: The Moody Blues, Neil Young, the Beatles, Foreigner, and the like. You half expect to find a Barcalounger and a used bong in the main dining room.

The menu is also built for comfort, mostly sandwiches, salads, burgers, and a few reasonably priced entrees. There's even a 33-ounce beer stein, priced around $10, to help raise your spirits even as your stocks plummet. But the thing that really caught my eye was the side of barbecued potato chips. The kitchen makes them in house.

The chips are nestled in a paper cone, which itself rests on a metal stand. The thin fried rounds sport nice little air pockets, and the chips crackle loudly when you bite into them. The sound alone is very satisfying. But the most surprising thing about this housemade snack is its flavor, which is decidedly sweet, not hot, as you'd expected from barbecued chips. I asked my server about this, and she reported that the kitchen sprinkles two types of sugar on the chips.

I wouldn't go so far to say that the sweetness ruins the chips, but it does go against your expectations. I'm looking to irritate my tongue. Hank's, for reasons I don't understand, wants to soothe it. After all, even mass-produced barbecue potato chips feature more heat than sweet; for once, Chef Geoff has the marketplace's clear permission to burn up our palates. But even here, the good chef opts to play it safe. He may be the most trustworthy neighborhood restaurateur in D.C., but when it comes to barbecued chips, I'm not looking for Ned Flanders.