Posts Tagged ‘italian food’

At Noelia, Pasta Meets Dancing

The new eatery Noelia Italian Kitchen, located in downtown D.C., is a study in contrasts. That's evident from the minute you step through the glass doors—the flooring and tables are done in an elegant and traditional dark wood, while the walls are encrusted with uneven, rough, gray stone with modern frosted-glass sconces embedded in the pillars. Even with minor […]

Jersey-Italian Cuisine: What Do You Think?

In this week's Young & Hungry column, this Jersey girl gets all pissy that fellow Jersey boy Mike Isabella won't put true Jersey-Italian dishes on his menu at Graffiato. "[It will have] very few," says Isabella, whose forthcoming book, Flavors from a Jersey Italian, nonetheless glorifies the grub of the Garden State. "We'll take some […]

Gravy Trained: Mike Isabella’s Jersey-Italian Graffiato Is Neither Jersey Nor Italian. Discuss.

Chef Mike Isabella likes to play up his New Jersey roots—at least on TV. During season six of Top Chef, Isabella’s breakout performance to the nation, the former Zaytinya toque showcased his flair for Italian cooking, garnished with frequent nods to the Garden State. “When people would ask, ‘What part of Italy is your food […]

Watch Out, Bryan Voltaggio! Mario Batali’s Eataly Is Coming To D.C.

Bryan Voltaggio's plans for a 10,000-square-foot Italian food market in Frederick, modeled after Mario Batali's Eataly in New York, could have some unexpected competition—Eataly in D.C.  The Huffington Post reports that Batali and partner Joe Bastianich are planning to open a Washington-area spin-off of their 40,000-square-foot Flatiron-area food-and-beverage emporium by the end of 2012. Contacted […]

Torta de Ceci, aka Cinque Cinque, Discussed

For many years, I sought further information about a street food I knew as cinque cinque only available near – near, but not under – the Leaning Tower of Pisa in Pisa, Italy. Cinque cinque is basically fried bread made from chickpea flour, but it's a little more complicated than that. When I asked Italian […]

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