Posts Tagged ‘Nick Stefanelli’

Bar Food Bites: Bibiana’s Lamb Ribs and Pork Skins

When it comes to lunch, I’m usually an eat-at-my-desk kinda guy. It’s not often I have time for an hour-long meal. Heck, rarely do I have time for a trip to the salad bar at the Whole Foods near my Foggy Bottom office. But when I got word of a new bar menu from Bibiana […]

Can Scott Drewno Repeat As D.C.’s Pork King?

The local, um, leg of Cochon 555, aka "The Pork Olympics," is coming up April 22. Today, organizers announced this year's cheftestants who, as the Post reports, will compete to break down whole pigs into the best bite-sized dishes. Last year's victor, The Source's Scott Drewno, will return to defend his title against, among others, […]

Who’s D.C.’s Best New Chef?

Recent Washington City Paper cover boy Mike Isabella of Graffiato is one of three D.C. nominees for "People's Best New Chef" honors, as voted by the public and presented by Food & Wine magazine. Among other Mid-Atlantic representatives, Karen Nicolas of Equinox and Nicholas Stefanelli of Bibiana are also in the running. Arlington gets a […]

Swapping Lamb Loin For Leg: Here’s How Chefs Make Restaurant Week Work

In his preview of D.C.'s upcoming restaurant week, which begins Jan. 9, WaPo critic Tom Sietsema talks to chefs about how they compensate for all those discounted meals during the biannual citywide promotion: "The trick, for [Ris owner Ris Lacoste] and her competitors, is to figure out food that reflects their style but isn’t 'going […]

Could You Eat an Animal You Just Witnessed Being Butchered?

Stretched out, the lamb's body looked like it reached 3 or 4 feet. Gone were the coarse curls and its entire head. It just laid there, deep burgundy muscles kept intact with bones and cartilage, or whatever else holds together a once-living creature. I didn't witness a slaughter, but a full-on butchering seemed close enough. Last week, Young & […]

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