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Show & Tell with Rhodeside Grill’s Paul Taylor

Posted by / Monday, April 20th, 2015

Show & Tell: RHODESIDE GRILL’S PAUL TAYLOR

Photo by Erick Gibson.

Rhodeside Grill’s Paul Taylor and his vintage glassware collection

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Hungry For Linkage: Catoctin Creek’s first European expansion begins this month

Posted by / Monday, April 20th, 2015

Catoctin Creek Distillery

Catoctin Creek Distillery owners Scott and Becky Harris / Photo courtesy of Catoctin Creek Distillery

By Nicole Bayne

Catoctin Creek Distillery has announced its latest international expansion will begin this month in select countries throughout Europe. The distillery is collaborating with specialty importer Haromex Development GmbH to distribute their Watershed Gin and Roundstsone Rye. [www.catoctincreek.com]
 
Beer guide: everything you need to know about sours. [ARLnow]
 
Two different Yogiberrys in Reston have closed with no signs of resurfacing. [RestonNow]
 
Check out Le Pain Quotidien, the Brussels-based bakery-cafe in Falls Church. [FCNP]
 
Jawbone, the folks behind the fitness-tracker app UP, learned that people’s preference for fatty and sugary foods peaks around midnight.” [The Free Lance-Star]
 

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Ramp Burger

Posted by / Friday, April 17th, 2015

Northern Virginia Magazine Refrigerator Art

Illustration by Hawk Krawl.

(April 2015)


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Hungry for Linkage: Fairlington debuts farmers market on Sunday

Posted by / Friday, April 17th, 2015

Photo Courtesy of B-Side

Photo Courtesy of B-Side

By Susannah Black

Scenes from fast food workers’ wage protests across the country and in D.C. [Eater]

The Fredericksburg BrewFest is tomorrow complete with live music and food vendors and  Virginia breweries like HardywoodOld Bust Head and Heritage. Tickets are $40 at the gate and $30 in advance. [Fredericksburg]

Fairlington welcomes its own farmers market this Sunday (9 a.m.-1 p.m.) Vendors include Shenandoah Valley Produce, Sandy Bottom Acres and District Cheese. [Fairlington]

SpinFire is now open in Rosslyn. [ARLnow]

B-Side‘s chef-butcher Nate Anda cooks up a five-ounce cheeseburger sandwiched between two grilled cheese sandwiches for $16 ($20 for a double patty) available through this weekend. [Eater]

Tonight Ciao Osteria in Centreville celebrates its first anniversary with a menu of favorite specials from throughout the year (menu below, click to enlarge). [FB]

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Tazza Kitchen

Posted by / Thursday, April 16th, 2015

Arlington

Tazza Kitchen
For: Pizzas, Salads, Beer

Tazza Kitchen Arlington

Photo by Stefanie Gans.

2931 S. Glebe Road, Arlington

Salads are so often predictable and so rarely memorable. At Tazza Kitchen in Arlington Ridge, a salad combining smoked mozzarella, potatoes (not so crunchy, as the menu states), almonds and maple syrup vinaigrette over arugula lets plenty of twists of black pepper bring the salad’s flavors together in a way that is filling and fun to eat.

There are both Baja and Italian influences (though diners should be spared the servers’ 10-minute speech on the owners’ inspirations), the former shown with a chicken taco packed with smoky tomato jam and slaw, though a second tortilla would have helped keep the bright, kicky flavors from falling out.

Italy appears with a simple margherita on a crisp crust that doesn’t get bogged down with too much cheese. Pork cheek Bolognese lacks depth, but the abundant amount of meat, and at $14, keeps this dish appealing.

(April 2015)


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Mobile bakery becomes brick-and-mortar: Sweetbites Cafe and Bakery expected this month

Posted by / Wednesday, April 15th, 2015

Photo Courtesy of Laura Davidson Photography

Photo courtesy of Laura Davidson Photography

By Susannah Black 

Environmental policy analyst-turned-dessert caterer-turned-food truck operator Sandra Panetta expands once more to open Sweetbites Cafe and Bakery in McLean, expected to open at the end of this month. 

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Hungry for Linkage: Half-off wine at Gypsy Soul for Tax Day

Posted by / Wednesday, April 15th, 2015

Photo courtesy of Ted's Bulletin

Photo courtesy of Ted’s Bulletin

Tax Day special: Half-priced bottles of wine starting this, and every, Wednesday at Gypsy Soul. [@GypsySoulVA]

Taxpayers are spending a lot of money subsidizing not people who won’t work, but industries that don’t pay their workers a living wage,”: 52 percent of fast food workers receive public assistance, including food stamps. [WaPo]

Former Washington Post restaurant critic Phyllis Richman details the delights of Arlington over the years. [Arlington Magazine]

Warren Rojas ranks the pop tarts at Ted’s Bulletin, including the newest flavor: key lime. [Roll Call

Probably inspired by our recent Kids Issue, there’s now a Kickstarter for Butternut, a glossy magazine dubbed “food literacy” for 2- to 6-year olds. [Grub Street]


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VA Made: Lindera Farms Vinegar

Posted by / Tuesday, April 14th, 2015

Lindera Farms Vinegar

Photo by Mike Ramm.

Gist: Vinegars made with ingredients from Virginia farms

Who: Daniel Liberson, who turns 28 this month, is a former chef and self-proclaimed vinegar geek. 

Started: Liberson’s family bought Lindera Farms in Delaplane in 2006 as an environmental restoration project and began repairing the land by planting herbs, berries and flowers, all perfect ingredients for vinegars.

Inspiration: While working in restaurants, Liberson saw the easy access chefs had to raw ingredients, like produce and meats, but couldn’t find local options for pantry staples like vinegar. Most chefs source vinegars from abroad. When buying vinegars from unknown suppliers, says Liberson, “quality assurance, sustainable sourcing, fair labor standards are all leaps of faith for a chef.”

Details: Vinegar is typically made using machines that speed up the process with heat and oxygenation, resulting in “acidic and usually far from palatable” vinegar, says Liberson. Liberson starts his vinegar with base ingredients of water, honey, yeast and foraged botanicals, slowly making a wine that will take up to a year to convert into vinegar.

Next: Liberson turned into a full-time vinegar-maker last fall and plans to experiment with savory flavors like ramp and wild carrot; his signature flavors include mulberry, elderflower and honey. Lindera Farms Vinegar is available in markets locally (Alexandria’s Society Fair, The Plains’ The Whole Ox), and Liberson plans to expand throughout the East Coast. / linderafarms.comSusannah Black

(April 2015)


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NEYLA Mediterranean Bistro leaves Georgetown for Reston, to open early May

Posted by / Tuesday, April 14th, 2015

NEYLA Mediterranean Bistro

Photo courtesy of Len de Pas

By Nicole Bayne

Reston Town Center is giving up Paulo’s Ristorante and bringing in sister restaurant NEYLA Mediterranean Bistro, which is planning to soft-open May 2.

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Hungry For Linkage: Capitol City Brewing to host Second Annual Mid-Atlantic Spring Beer Festival

Posted by / Monday, April 13th, 2015

Capitol  City Brewing Spring Beer Festival

Photo courtesy of Capitol City Brewing.

By Nicole Bayne

It’s Free Cone Day at Ben & Jerry’s in Alexandria tomorrow from 12-8 p.m. [Ben&Jerry’s]

Capitol City Brewing Company will host the Second Annual Mid-Atlantic Spring Beer Festival on Saturday, April 25. Local breweries to expect include Old Ox, Old Bust Head and Adroit Theory. [tickets]

Attend a Baseball Beer Dinner at Mad Fox Brewing Company today at 6:30 p.m. [Mad Fox Brewing Company]

How Virginia winemakers surpassed Thomas Jefferson in the creation of high quality wines. [WaPo]

Spencer Devon Brewing hopes to have its grand opening on April 24. [fredericksburg.com]


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