The phrase “family style” is becoming ubiquitous dining lingo as more places institute weekly feasts or devote entire sections of their menus to platters designed for two to six people.
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Robert Wiedmaier is the latest restaurateur to take on live music with his new venue, Villain & Saint.
From now on, EquityEats plans to only support restaurants taking advantage of new regulations that the D.C. government approved last year, which allow businesses to crowdfund money from District residents of all income levels.
With spring comes an arms race among chefs all vying to be the first to have the latest local, seasonal ingredients on their menus.
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.
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.