Posts Tagged ‘offal’

Pigheaded: Standard’s New Smoked Summer Special

Back in February, on an unseasonably warm winter afternoon, Standard chef and co-owner Tad Curtz chatted with Y&H about what new to expect this summer at his 14th Street NW beer-and-barbecue hangout. He wanted some of last year’s specials—the smoked half chicken, the Flintstones-sized bone-in beef short rib—to become everyday offerings. And he was eager to […]

Don’t Scrap the Stems! Crispy Beet Greens at Ripple

Finding animal brains, limbs and tongues on menus has become a fairly normal occurrence in Washington. Dupont's Eola offers a special tasting menu of offal and Bar Pilar fries pig ears into crispy strips. Nose-to-tail dining has switched from adventure eating to a moral crusade, allowing thoughtful omnivores to rationalize the killing of an animal by eating every […]

Whole Hog

The table at Dupont Circle’s Eola is covered in small appetizers that seem innocuous—tortellini, chicken fried steak, tempura fries. But take a second glance. All three dishes are made from parts of a pig’s head: The pasta is filled with brain. The golden, deep fried tempura batter hides slivers of ear. And the “steak” is […]

For the Young & Hungry: What’s Out for 2010 and What’s In for 2011

Food trucks flooded our streets and Twitter feeds. Connecticut Avenue welcomed a whole lot of ground-meat options (and then kicked one out.) In an age of comfort food, family-style Italian filled our carb-deprived bellies. But will mobile food, burgers and comfort food dominate 2011? Will small plates finally die? Here's our break down on what […]

Y&H Went Whole Hog at Poste’s Pig Roast

Chef-turned-food-writer David Hagedorn gathered 12 of his closest friends — or the dozen of us who could eat and drink late into the night on a Wednesday — for pig roast on the patio at Poste Moderne Brasserie yesterday. Y&H was among the group that crowded around the outdoor chef's table, itself tucked away among […]

What Are the Coming Food Trends for 2009? Turkey Legs!

Baum + Whiteman, the self-described "world's pre-eminent food + restaurant consulting company," has predicted the top 13 trends we can expect to see next year in the increasingly fragile hospitality industry. B+W warms up to its list with this caveat: "The global economic meltdown is forcing profound changes in the hotel and restaurant world. Costly […]

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