Posts Tagged ‘red apron’

Farmers Markets Serve as Launchpads for Prepared-Food Businesses

But are markets becoming too much like food courts?

Haute Dogs & Fries Will Let You Substitute Bone Broth for Fries

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.

Fad to the Bone

Take a look at Red Apron's bone broth offerings.

Last Night’s Leftovers: B Side Edition

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] […]

Pilgrim’s Pride: The Appetizers

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 […]

Something Not Terribly Vegetarian

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.