Gut Check

About  |  Writers  |  @NoVADining

Hungry For Linkage: Tim Ma Takes Over Your Kitchen in His New Series, Gather + Feast

Posted by / Friday, March 6th, 2015

Giuseppe Lancia / shutterstock.com

Giuseppe Lancia / shutterstock.com

By Susannah Black

Mussel Bar & Grille Arlington is throwing an OysterFest tomorrow from 12-5 p.m. Virginia’s Hardywood Brewery and Catoctin Creek Distilling Company will be there to feature craft beers and spirits. [FB]

Copperwood Tavern hires Justus Frank as a new chef. [Eater]

Water & Wall‘s Tim Ma launches a new series: Gather + Feast. [UrbanDaddy]

Alexandria couple plans a beer garden for Old Town Alexandria. [WBJ]

Reduce waste in the kitchen. [NYT]


→ POST COMMENT (0)



Mackie’s Bar & Grill

Posted by / Thursday, March 5th, 2015

Alexandria

Mackie’s Bar & Grill
For: Steaks

Mackie's Bar & Grille

Photo by Stefanie Gans.

907 King St., Alexandria

When Las Tapas closed last year, lawyer, and now, restaurateur Sang Lee, decided to open Mackie’s Bar & Grill.

In the cozy front bar area, diners watch busy King Street through big windows, but the back is closed off, making it feel like neglected surplus seating. But the welcome starts early with a basket of bread (usually suited for sandwich-making: pumpernickel and marble rye) with soft, herby and overly salted butter.

It’s sad when salt ruins a meal. It’s like the sun: it makes everything better, until there’s too much. Salt also overtook ratatouille and a crab cake. The New York strip au poivre was the winner of the meal, studded with peppercorns and blanketed in a thick cognac sauce. The accompanying fries were also a bright spot, as was the half-priced bottles of wine on Tuesday.

(February 2015)


→ POST COMMENT (0)



Simple, easy, real food at SER, soft opening tomorrow

Posted by / Wednesday, March 4th, 2015

Josu Zubikarai, Christiana Candon, and Javier Candon / Photo Courtesy of Rey Lopez

Josu Zubikarai, Christiana Candon and Javier Candon / Photo Courtesy by Rey Lopez

By Susannah Black

SER is the Spanish infinitive for the verb “to be,” but it also stands for SER’s dedication to serving simple, easy and real food.

SER was the winner of the scandal-plagued Ballston Business Improvement District’s 2014 Restaurant Challenge and will soft open tomorrow with a 20 percent discount on food; the grand opening is on March 12.

Read the rest of this entry »


→ POST COMMENT (0)



Hungry for Linkage: Free Lunch Today at Nando’s Peri-Peri in Gainsville

Posted by / Wednesday, March 4th, 2015

Photo Courtesy Astro Doughnuts & Fried Chicken

Photo Courtesy Astro Doughnuts & Fried Chicken

Later this summer Clarendon will get a European-inspired tavern, Park Lane Tavern. [ARLnow]

Giveaway today at Nando’s Peri-Peri in Gainsville: one free 1/4 chicken, chicken sandwich, wrap or pita, per person, from 11 a.m. to 2 p.m, dine-in only. [Nando’s]

Falls Church scores two new bakeries: Happy Tart focuses on gluten-free items and Astro Doughnuts serves doughnuts and fried chicken. [Eater, Eater]

The players behind Mt. Defiance, Loudoun‘s second distillery to open since Prohibition. [Loudoun Times Mirror]

Middleburg‘s Popcorn Monkey looks for employees for its new location in the Manassas Mall. [FB]


→ POST COMMENT (0)



6 Things to Expect from Barrel & Bushel, Opening Next Month

Posted by / Tuesday, March 3rd, 2015

Barrel & Bushel Tysons Corner

Rendering Courtesy of Barrel & Bushel

By Nicole Bayne

Here’s what to expect from the Tysons Corner Hyatt Regency’s Barrel & Bushel opening in the middle of April. 

1. No Corporate Dishes
Dan Dienemann, the chef de cuisine, says “the brand gave me freedom and support to execute recipes the way I want them.” The former Cheesecake Factory chef will spin the classic chicken and waffles into the Nashville-inspired hot fried chicken and bourbon French toast served with dark maple syrup. Instead of Buffalo sauce, wings will marinate in a black garlic and honey Sriracha glaze.

Read the rest of this entry »


→ POST COMMENT (0)



Hungry For Linkage: Bring the Kids to Garaffa’s

Posted by / Monday, March 2nd, 2015

 

Martin Gardeazabal/shutterstock.com

Martin Gardeazabal/shutterstock.com

By  Nicole Bayne

The Campus Kitchen Project aims to cut down on food waste. [NPR]

Are Americans slowly saying goodbye to dessert? [WaPo]

Twice-baked potatoes is just one of five dishes to try in the month of March. [Bon Appetit]

Garaffa’s Pizza in Fredericksburg is a great place to bring the kids. [Star]

Winter is almost over, but it’s not too late to try these whiskeys. [Saveur]

KFC’s new edible coffee cups are being tested in Britain. [NYT]


→ POST COMMENT (0)



Bistro 360

Posted by / Friday, February 27th, 2015

Arlington

Bistro 360
For: Khachapuri

Bistro 360 in Arlington

Photo by Stefanie Gans.

1800 Wilson Blvd., Arlington

In the crowded restaurant space that is Northern Virginia, it helps to diversify business. Bistro 360 is a market, wine bar (includes seats among the market goods) and restaurant.

Like many current menus, there’s a section on snacks, small plates, charcuterie and cheese, and this includes the standout starter of the moment: khachapuri. Since D.C.’s Compass Rose added it to its menu last spring, many restaurants have also been selling the Georgian, canoe-shaped dough filled with butter, cheese and a fried egg. In Bistro 360’s version the crust is chewy and easy to pull apart to dip into the unset yolk.

A small plate of scallops over a seaweed salad with corn and apple is bright and full of varied textures, but feels misplaced in a season needing warm, tender comforts. The menu pulls from all over the world and shows it’s hard to perfect every type of cuisine. Grits are so watery that it eats more like porridge and the lemongrass pork chop is too tough to enjoy, especially served without a steak knife.

(February 2015)


→ POST COMMENT (0)



Kale, Meet Broccoleaf

Posted by / Friday, February 27th, 2015

Kale vs. Broccoleaf

JKB Stock/shutterstock.com.

There’s A New Superfood in Town.

Broccoli leaves, the young, tender leaves of the broccoli plant picked before the florets are ready for harvest, could be this year’s new superfood. At least that’s what its California grower, Foxy Organic, claims. Dubbed BroccoLeaf, it has twice the calcium of kale, yields more liquid for juicing, and, some say, tastes sweeter. The green is being considered for sale at area Wegmans and Whole Foods. —Stefanie Gans

(February 2015)


→ POST COMMENT (0)



Hungry For Linkage: Start March in a Chocolate Class

Posted by / Friday, February 27th, 2015

Photo Courtesy of Beltway Brewing Company

Berliner Weisse / Photo Courtesy of Beltway Brewing Company

By Susannah Black

Learn about the growth of cocoa beans, witness the ganache making process, learn how to decorate bonbons and leave with many sweets this Sunday at Artisan Confections. [Artisan]

Real Food For Kids’ KIDS COOK Competition is this Saturday at noon in Arlington. [RealFood]

A “trademarkologist” chimes in regarding Red Bull‘s opposition with Old Ox. [Trademarkologist]

Beltway Brewing Company releases its original brew: Beltway Berliner Weisse this Friday. Expect live music and a food truck. [FB]

Sheraton Tysons Hotel welcomes a new executive chef and a new director of food and beverage. [PRWeb]

The Whole Ox hosts two events this Saturday for wine and beer lovers alike. [TheWholeOx


→ POST COMMENT (0)



Q: What’s an Easy, Gateway Indian Dish to Make at Home?

Posted by / Thursday, February 26th, 2015

Indian for Everyone cookbook

Photo courtesy of Agate Publishing, Inc.

A: The first one I start with is dal makhani. It’s almost a light bulb going on. It’s this ah-ha moment. They’re like, ‘Are you kidding me? Is it really that easy?’ And it’s really that easy.

A couple of the ingredients in this (lentil dish) are a little bit tougher (to find) like the dried fenugreek leaves and getting your hands on the cardamom powder. But all I say with that is leave it out. It’s a no-brainer. If you come across an ingredient that just seems really bizarre and you don’t know where to get it, don’t get discouraged.

When we cook Indian at home we don’t always have everything right there, we just leave it out and we move on. You have enough flavor to be able to make up for it.

Anupy Singla, former reporter, future public television star on Chicago’s WTTW and author of her third cookbook, “Indian for Everyone: The Home Cook’s Guide to Traditional Favorites.”

(February 2015)


→ POST COMMENT (0)



Page 1 of 24312345...102030...Last »