But are markets becoming too much like food courts?
Posts Tagged ‘red apron’
The broth is made from beef and lamb or chicken and cooked for at least 36 hours with apple cider vinegar and a blend of herbs and spices.
Take a look at Red Apron's bone broth offerings.
Red Apron will be joined by a restaurant called B Side in Merrifield. [Post] The nine most anticipated fall openings [Zagat] Seven days of food specials [Eater] The Diner temporarily closes for a refresh. [PoPville] Rogue 24 releases new a la carte menu. [Washingtonian] Roundup of new and almost-open restaurants in northern Virginia. [NoVa Mag] […]
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 didn't get to Tallula in time to see Nathan Anda do some butchering. But the former Tallula chef, who's heading up the Neighborhood Restaurant Group's cured-meat initiative, Red Apron, had plenty to show me.