A handful of D.C.-area restaurateurs and chefs are looking to not just transport people through food, but literally transport them to the source.
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The relationship between staff and patrons is becoming more casual and open.
Local 16 is adding Afghan dishes to the menu, while Napoleon is being converted into a restaurant that will only serve the Central Asian cuisine.
Georgetown University is trying to contain drinking on campus with a new bar and restaurant called Bulldog Tavern.
Restaurants are carving Spanish ham, grinding and brewing coffee, and mixing cocktails at the diner’s side.
Putting together a pop-up is much more complicated than it seems.
River City Cannery's clients include Atlas Brew Works and Heavy Seas Beer.
Table8 will give diners last minute reservations at hot restaurants—for a fee.
Undone Chocolate is now producing chocolate bars out of Union Kitchen. Another chocolate maker, Concept C, will open later this year.
“Everybody at this point is Tony."