Posted by Stefanie Gans, Dining Editor / Wednesday, November 20th, 2013
Dish: Deans AC Brisket Burger with smoked mozzarella, BBQ tomato jam, arugula on a brioche bun, $15
Where: Mussel Bar and Grille, 800 N. Glebe Road, Arlington
Taste: This grilled burger takes its name from the 60-percent portion of brisket-cut beef. (Dean works in the Atlantic City kitchen of Mussel Bar). “It gives it the right amount of fat content,” says chef Brian McBride. Others, says McBride, rely on bacon for added fat, but the Mussel Bar chef—and now heretic—adds, “bacon’s kind of dumb.”
The resulting burger is tender, falling apart in the mouth, which is my favorite burger texture. It arrives with a housemade pickle, fries and a trio of aiolis: garlic, curry and malt vinegar.
MORE | Cravings
Posted by Editorial / Tuesday, November 19th, 2013
After claiming renovations, Leek American Bistro seems to be shut down for good. [ARLnow]
New talent—CityZen’s Jarad Slipp—joins RdV Vineyards in Delaplane. [WaPo]
Are airports the new dining hot spot? Restaurateur Hakan Ilhan plans to open Bistro Atelier in Dulles International Airport next year, taking up the space of four retail outlets. [WaPo]
“Then you are eating one of the best Thai meals in this area.” Follow Tyler Cowen’s ordering advice at Annandale’s Thai Food. [TCEDG]
Posted by Editorial / Thursday, November 14th, 2013
On Taylor Gourmet‘s fifth birthday customers get gifted: five hoagies for $5. [DCist]
Arlington County not so egg-cited about having backyard hens. [ARLnow] For more information on raising feathered friends, see previous NoVA Mag coverage.
Adams Morgan favorite Amsterdam Falafel looking to expand into Northern Virginia, specifically Alexandria. [Patch]
In 2013, what’s it mean to be a foodie? What are other food writers’ and chefs’ opinions on the term? [FirstWeFeast]
“Everyone should try these, even if you think you don’t want to go to a restaurant for porridge,” says Tyler Cowen on Annandale‘s Siroo. [TCEDG]
Posted by Editorial / Wednesday, November 13th, 2013
If turkey-baking and stuffing-making aren’t your thing, Northern Virginia restaurants can help.
Posted by Stefanie Gans, Dining Editor / Monday, November 11th, 2013
— Gerry Connolly (@GerryConnolly) November 11, 2013
Started by two veterans and a friend, Heritage Brewing Co. met with Rep. Gerry Connolly today to discuss the commonwealth’s craft brew industry as well as veteran employment. “Being a veteran owned business,” says Heritage’s CEO and head brewer Sean Arroyo, “we find it important to give veterans preference and also that companies recognize how valuable veteran employees can be to their workforce.” Arroyo recently hired a veteran as an assistant brewer.
Heritage is planning an early December debut in Manassas with 16 taps, including two experimental brews: one with hot peppers and honey and another with candied sugar, chocolate and a pound of Cascade hops.
Posted by Editorial / Monday, November 11th, 2013
With Time’s exclusion of female chefs in the “Gods of Food” story, Grub Street compiled a list of 10 remarkable chefs who “just so happen to be women.” [Grub Street]
Want to name a restaurant? Malone’s is holding a contest to name their forthcoming upstairs bar. Winner gets bragging rights and a $100 gift card.
On the other end of the eating spectrum, DCist has a new column called “Dear John” that rates and ranks bathrooms in well-known dining establishments. [DCist]
All that knowledge you never thought would come in handy just might: Bar TNT begins hosting Trivia Night this Wednesday. The game lasts six rounds, and winners get a gift card to Restaurant Eve.
Posted by Editorial / Friday, November 8th, 2013
Colombian-native Paula Cano has been named head chef at Carmello’s in Old Town Manassas. Cano had already been apart of the Carmello’s team for two years and also worked under 2941′s Chef Bertrand Chemel.
Wellington’s in the Westfields Marriot undergoes some aesthetic and culinary changes. [Eater]
RIP Chef Charlie Trotter, the Chicago chef who helped elevate American cuisine at his restaurant and with his PBS television series. [NPR]
Empty names: Food companies have been wiping “Natural” off their labels. [GrubStreetNY]
Trans fats are dead. [WaPo]
For those who enjoy a really big brunch, the Rosslyn pizzeria Piola begins serving “no limit” brunch specials on pizza, sangria, and sparkling alcoholic drinks this Saturday. Get there between 11 a.m. and 3 p.m. and see if you can try every pizza.
More free food: When Bar Louie opens in Gainesville, the celebration will last four days, from Nov. 14 – 17. All guests can expect a free appetizer or flatbread and other specials will be available.
Posted by Editorial / Thursday, November 7th, 2013
Perhaps while eating out, you have noticed the photographs of food lining the walls and wondered who takes those photos or how those ideas are formed. Photographer Greg Knott gives a picture of the thought process and how pairing milk with wine makes sense.
NVM: How did you get started in photography?
GK: I was a commercial photographer. I guess that’s how I got started in the arts. I started in photography in college I took some drafting courses and photography courses and then won some awards in both, but kind of flipped a coin and photography took less schooling. So I went that direction thinking that I’d have to get a real desk job one day but so far so, so good.
Most of your work tends to be in a series, and in an interview you’ve said that you love seeing the smile on people’s faces when they “get it.” What is your process for brainstorming these ideas?
At this point, now that it’s going, people will come to me and they’ll want to get a, you know, I had a dentist come to me and she wanted a piece. So the process is just trying to deconstruct what it is to be a dentist and its pieces and then try to, uh, just its simplest elements. And the same thing, of course, like a food dish. That’s a little easier where you just break it up into its simplest ingredients.
One series that you did variations of was the idea of the PB&J. Why did you feel it was important to do a jelly, jam, fruit preserve and what seems to be a “healthy” PB&J?
Oh yeah, the organic one? Original I had was the Skippy, the Smuckers jelly and the Wonderbread. And that’s kind of what I think of as your classic peanut butter and jelly. And what I’ve done, two other versions now, and that’s just what the people requested. I had a client that wanted a healthy, organic peanut butter and jelly and I was said, “Alright, cool. I can do that.”
On the less healthy side, let’s talk candy. I love the triptychs of the two chili peppers and then Hot Tamales, and the two real lemons with Lemonheads candy. What’s up with the 100 Grand one? I can’t eat these stacks of Benjamins.
Well, that’s kind of hundred grand. I don’t know. The wads of cash? It’s funny those first three that you mentioned were some of the very first ones that I did and those aren’t so much a deconstruction of something as they are just kind of fun. And how I think it evolved is that I did those and then I did the s’mores ‘cause it was with the candy. The very first show I did, I got so much reaction from the deconstruction of the s’mores that I was like, “Alright, let me try this.” And then I came up with the duck duck goose and the rock-paper-scissors, and it just went from there. So now everything I do is more of a deconstruction of something and not just kind of fun like those first ones.
That s’mores one is another interesting case. The triptych is in the style of a lot of your other work, where each piece is presented like a portrait. The quadriptych, though, is presented vertically and with movement that shows the s’more coming together. What was your thought process like for that one?
Most of my work these days is just driven by demand. I had a client that was going to buy a large s’mores in the triptych version and they told me they were going to rotate it in 90 degrees and have it go up a wall so it would fit the space in their kitchen that was very kind of tall. And I was just, not appalled but you can’t do that. The horizon line will be on the side then. It was just kind of, you know, that’s going to look weird! And so I tell them, “Don’t buy this one. Let me go back and shoot one for you that’s more of a collapsing s’mores.” And they were very excited about that so I went back and shot that for them so it would go with the kitchen wall for them.
Posted by Stefanie Gans, Dining Editor / Wednesday, November 6th, 2013
The McAuliffe campaign chose Tysons Corner’s Chima Brazilian Steakhouse to celebrate the gubernatorial victory of Terry McAuliffe. According to the press release, 170 guests dined on: “grilled boneless chicken, pork loin with parmesan cheese, Brazilian sausage, fresh baked cheese bread and beef croquettes and drank traditional Brazilian Caipirinhas.”
Posted by Editorial / Monday, November 4th, 2013
Yes, they can: This year’s Canstruction, an annual canned food sculpture competition, is up for display at Reagan National Airport until Nov. 9. [ARLnow]
Head to Tysons Corner this Wednesday for the opening of the DMV area’s first BJ’s Restaurant and Brewhouse. [WBJ]
When Jersey Mike’s Subs opens in South Riding this Wednesday, they will offer 10,000 coupons for free subs with a $1 donation to either Freedom High School or John Champe High School. Can’t make it Wednesday? The promotion lasts until Nov. 10. [Patch]
Taste and drink some of the best that fall has to offer at Mad Fox Brewery’s Autumn Beer Dinner this Wednesday. Dishes range from Boar Ragout to Roasted Bone Marrow, and every course is paired with an apt beer.
No guts, no glory: Glory Days is offering more franchise opportunities in DC, Maryland and Virginia. [Eater]
Cameron’s Chocolates, a coffee and chocolate shop in Fairfax Circle, shows that “everyone can work” thanks to namesake Cameron Graham: “At least half of the shop’s employee base is made up of individuals with intellectual disabilities, and they’re doing an amazing job of running the place.” [Patch]