D.C.'s newest Vietnamese sandwich joint, BONMi, opens at 11 a.m. on Monday at 900 19th Street NW. The operators will be giving away some 2,500 tickets for free lunches to be redeemed after opening week. [UPDATE: A rep for the restaurant clarifies that the free lunch certificates are solely for tenants of the building at [...]
One thing that sets downtown D.C.'s latest bánh mì eatery, the playfully titled BONMi, apart from say, ShopHouse Southeast Asian Kitchen, its Chipotle-backed contemporary: all the meats are prepared sous-vide. That is, sealed in airtight plastic bags and dunked into a warm water bath for hours and hours and hours. "It's probably the healthiest way [...]
When I saw this posted on the Voltaggio Brothers' Web site, I figured it would be some overly geeked-out video in which the studious bros futz with thermal immersion circulators and chambered vacuum sealers. Little did I know that Michael Voltaggio, the unhappy winner of Top Chef, would be employing a microwave. Even better is the [...]
David Varley, executive chef at Bourbon Steak in the Four Seasons Hotel, and I have been talking about Michael Mina's inventive approach to cooking steaks for at least 30 minutes now. He's getting very deep into the chemical interactions that occur when heat is applied to animal proteins. I'm trying like hell to keep up. [...]
