The President got another burger this week, this time at Five Guys near the Nationals Stadium. I’m all for his support of local small businesses but really, isn’t it time for a salad?
Prince of Petworth checks out U St Café.
Pitango Gelato is open in Logan Circle. DCist has a first look.
While other restaurant chains have suffered this year, P.F. Chang’s (the Cheesecake Factory of Chinese food) is growing. The company credits an early focus on streamlining operations.
Those Matchbox owners really love the Hill. They just announced plans for a second restaurant in Barrack’s Row, this one with an art deco and old fashioned comfort food theme. Sounds good but also sounds familiar.
We’re still psyched to check it out. Mayor Fenty reports that some of the “most sought after restaurants in New York” are interested in expanding to DC as our fair capitol is considered one of the first cities to “bounce back” from the recession. We know Buddha Bar is in the works on Massachusetts Ave. Any thoughts on other restaurants big enough to expand? My money is on Shake Shack throwing its hat into the DC burger ring.
Brunch & the City reviews Sunday brunch at Old Ebbitt Grill.
The 9:30 Club will feature a special cupcake in honor of the Cake concert.
Fun fact: Rocky Road ice cream was invented during the Great Depression. The addition of walnuts (later switched to almonds) and marshmallows to chocolate ice cream was dreamed up by Bill Dreyer of Dreyer’s ice cream and marketed to “give people something to smile about.”
DCist has a fascinating interview with a rogue baker. The article includes tips on identifying the best possible artisanal bread.
Ferran Adria, renowned chef of Spain’s El Bulli, is trying his hand at beer brewing. Itty Bitty Betty are you reading this???
Table manners… what is your take on texting during meals?
McDonald’s and Wendy’s are moving towards cage-free eggs.
A peek into Per Se’s kitchen, which remains bustling despite the economy and 10% decline in reservations.
Anthony Bourdain holds court on Top Chef, Kobe beef in hamburgers, and what’s missing in America’s culinary landscape. Tip: It isn’t bacon.