Posts Tagged ‘Palena’

Adventures In Gustatory Bucket Listing: Palena’s Cheeseburger

OK, what hasn't already been written about James Beard Award-winning chef Frank Ruta's elegantly crafted cheeseburger at Palena? Not much. Post critic Tom Sietsema crowned it "the best in the capital." Food & Wine ranked it among the "Best Burgers in the U.S." Even New York-centric food blogger Ed Levine scored it higher than its […]

Ben’s Chili Bowl Ranks Higher Than Palena On ’101 Best Restaurants’ List

Never underestimate the power of the half-smoke. The Daily Meal has released its list of "101 Best Restaurants in America for 2012." Various D.C. locations earn mentions, most notably including the iconic Ben's Chili Bowl, ranked No. 83. The site clearly acknowledges the subjectivity of the final results: "Ben’s Chili Bowl made it but Meadowood […]

James Beard Loves D.C.: Local Semifinalists For Foodie Oscars Announced

The esteemed James Beard Foundation today announced a bevy of semifinalists for its coveted chef and restaurant awards and the D.C.-area food scene is well represented. Eater DC has a comprehensive breakdown. Among the noms: Fiola and Little Serow each get a nod in the "Best New Restaurant" category. Palena's Frank Ruta is in the […]

Frank Ruta’s Truffled Palena Burger: Better Than Its New York Equivalent?

Has the quality of Washington's food scene evolved to match that of even vaunted New York? Well, maybe in one category. WaPo food columnist and Y&H alum Tim Carman recently challenged New Yorker Ed Levine of Serious Eats to a seven-course smackdown, pitting the two cities' best cheap eats in a contest judged by both […]

Braising the Bar: A Beleaguered Dive Gets a Culinary Boost From the Owner’s Chef Wife

Graduates of L’Academie de Cuisine, the prestigious Maryland cooking school, generally don’t aspire to flip burgers in the back of a dive bar. And yet there’s Amber Bursik, class of 2007, putting her expensive culinary education to work in the noble pursuit of elevating the salty bar snack. Spiced pecans, anyone? “I was joking around […]

Zagat 2012 Released Today: Zaytinya, Still Most Popular; Marcel’s, Still Top Food

Zagat’s updated "2012 Washington, DC/Baltimore Restaurants Survey," is officially released on Wednesday. In it, you'll find D.C.'s most popular restaurants listed as follows: Zaytinya, 2 Amys, Central, Citronelle, Inn at Little Washington. And the city's top rated places for food: Marcel’s (29 out of 30 points), Inn at Little Washington (29) Komi (29), CityZen (28), […]

Last Week’s Leftovers: How Powerful Is Minibar Really?

Dishes We Dug: Maine-style lobster roll (pictured) at Luke's Lobster; baked beans with burnt ends at Hill Country; chapulines (sautéed grasshoppers) at Oyamel; fried zeppoles with rum crème anglaise at Policy. Dishes We Didn't: Slow cooked beef brisket on a potato roll at The Diner–dry enough to qualify as jerky. Venues Notably Missing From City […]

Quick Feeding: Palena Market, 2nd Peregrine Location Opens

Now Open: In Cleveland Park, Palena's retail shop, featuring "pasta from Naples, olive oil from Liguria, toasted cornmeal, local honey and Pronto coffee," started operations on Friday. Also, Peregrine Espresso has opened its second location, at 14th Street NW between R and S streets. [WaPo; DCist] Wisconsin Avenue Trio? The local burger chain Z-Burger, which […]

Weekend Robbery Hits Medium Rare; Odors Investigated at Palena

Cleveland Park certainly saw a weekend chock full of food-related public safety activity! First, Medium Rare, which recently opened on the Connecticut Avenue strip, reported a robbery early Saturday morning, when the assailant, according to neighborhood blog Cleveland Park 2.0, "pointed a gun at the two employees and demanded money. The employees gave the man […]

Chefs Veg Out: Sara Siegel of Ba Bay

Name: Sara Siegel Title: Sous Chef/Pastry Chef Restaurant: Ba Bay Twitter: @BaBayDC Cooking Since: About 5 years professionally. I went to Florida State for a year. I always knew cooking was my passion but wanted a business degree. But then I thought it was a waste of time so I went to the French Culinary Institute […]

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