In preparation for the opening of his Bayou Bakery in Arlington, owner and chef David Guas got all tatted up. The New Orleans native inked his left bicep with a silhouette of Louisiana superimposed with a fleur de lis, which is, after all, the official symbol of the state. The eatery passed its mechanical inspection [...]

As we head toward Thanksgiving, Y&H wants to help you eat like a pilgrim (a Native American, too, because we're all about equal opportunity eating here). In other words, we want to help you eat locally for the holiday. Almost 400 years ago, the pilgrims had no choice but to eat local. These days, we [...]

I randomly dropped an e-mail to Jamie Stachowskiyesterday, wondering if the chef might have made enough charcuterie to peddle to the public during the holidays. I wasn't ready for his response: The Jamie Stachowski Holiday Charcuterie Board, which for $95 provides enough pâté, sausage, salame, and bresaola to feed 10 hungry carnivores. Here's what you [...]

Despite a name that makes you think of eyeballs, meat, and contact lenses — always an appetizing trio, yes? — MeatCrafters was a promising partnership between one of the best charcuterie makers and one of the most successful distributors in the D.C. area. The partnership is no more. Y&H contacted Jamie Stachowski yesterday evening who [...]

Let's assume for a moment that you don't want to grill and that you don't have any friends kind enough to invite you to their barbecue drunk-a-thon on the Fourth. Where do you turn? Well, Y&H has some options, including a couple with smoked meats for those who just can't celebrated America's birthday without an [...]

Note: An occasional feature in which Y&H revisits a previously reviewed restaurant. It's Friday night, and the regulars at Thirsty Bernie Sports Bar & Grill have settled onto their usual barstools to toast the end of the week with a few drafts and another ninth-inning meltdown by the Nats. The atmosphere is unlike most sports [...]

Suddenly, it seems that our region is awash with artisanal charcuterie makers. We've already told you about the stuff at Restaurant Eve, the cured meat plate at PS 7's, and the hand-crafted meats that Jamie Stachowski is peddling practically everywhere, even from the back of his 1988 Trooper. (Oh, by the way, Stachowski finally settled [...]

Thanks to the power of the internets, the first two spots on this week's list belong to posts from last week: one on the departure of Bill Catron from Brasserie Beck and the other on the Cameron Perks tragedy. After that, the Top 5 looks like this: The Sounds of Slurping: Get Ready for D.C. [...]

That was the question I put to the celebrated meat man when he called up out of the blue this afternoon, asking me what he should call his forthcoming charcuterie line. (For the record, I told him he should just name the stuff after himself, no matter how difficult "Stachowski" is to pronounce for people [...]

After his unceremonious departure last month at Thirsty Bernie Sports Bar & Grill, Jamie Stachowski has been working to launch his own name-brand charcuterie company. Well, maybe not a name-brand company. It seems the chef's partner in this venture, Mitch Berliner, is afraid nobody can pronounce Stachowski. Stachowski's not buying that argument. To him, a [...]