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Cravings: Pain & Pleasure at Trummer’s on Main

Posted by / Friday, August 29th, 2014

Photo by Stefanie Gans

By Stefanie Gans

Dish: Pain & Pleasure, $14

Where: Trummer’s on Main, Clifton

Taste: “Oh baby!” is what my dad screamed after a sip of Pain & Pleasure. My dad loves spice—hence his order of something with the word pain in the title and jalapeno in the description—but can’t handle it that well. We passed the drink around the table, smiling, and then making an o-shape with our mouths. The heat was fast approaching.

Trummer’s serves this cocktail like a glass of wine, with some of the drink in the glass, and with extra in a mini carafe. The ice cube occupies most of the martini glass. It’s a simple puree of de-seeded jalapenos and water, frozen into a gigantic sphere. Brewed hibiscus flowers, with elder flower syrup, lend the drink a cosmopolitan hue (my dad’s favorite drink) and micro cilantro act as garnish. The booze involves Herradura tequila and Imbue vermouth, but the jalapeno screams for attention, just like my dad. 

MORE | Cravings


Hungry For Linkage: Eat A Hop, Win A Pint + Port City’s Oktoberfest Brew Releases Today + Restaurant Industry Gender Pay Gap

Posted by / Friday, August 29th, 2014

Photo Courtesy of Supertrooper/

By Susannah Black

Heritage Brewing Company throws a hop eating challenge tomorrow. [FB]

new report reveals the gender pay gap is “particularly pronounced” within the restaurant industry, with some disparities being “nearly three dollars per hour.”  [WaPo]

Port City Brewing Company releases its popular Oktoberfest brew, a traditional German-style lager, in the tasting room today. [Port City]

Sunset Hills Vineyard offers live music between 1:30-4:30 p.m. this Saturday and Sunday and weekend festivities include 40 percent off Sunset’s whites and rosés. [Sunset Hills Vineyard]

Trend alert: healthy fast food. [FirstWeFeast]

Beltway Brewing Company of Sterling hosts the Fidelis Beer Company launch party on Saturday at 6:30 p.m. with the release its first brew: Farmhouse Ale, a rye saison. [Beltway Brewing Company]

Town of Herndon celebrates Labor Day with a festival including live entertainment, wine and microbrewery tastings and cooking demos with O’Sullivan’s Irish Pub, Aanga and Jimmy’s Old Town Tavern. [Town of Herndon]


It Won’t be Summer for Much Longer: Eat a Whim Pop for Lunch

Posted by / Thursday, August 28th, 2014

Strawberry Whim Pop / Photo by Stefanie Gans

By Stefanie Gans

Being an adult sometimes means making choices that you’re inner child would applaud. And, today, at the Herndon Farmers Market, while you pick up ugly heirloom tomatoes and multi-colored peppers, you should also grab an icy treat from Whim Pop

Owner Maria Romano sources some of the ingredients right from the market and offers insanely low-calorie and low-fat options. (See the nutritional stats binder she keeps at her cart and look up the lime pop.) /  8 a.m.-12:30 p.m.; 742 Lynn St., Herndon 


Hungry for Linkage: Black Bear Bacon + Oysters at Mosaic District + Enter the Chipotle-Style Pizza Craze

Posted by / Wednesday, August 27th, 2014


Winner of the Ballston Business Improvement District’s restaurant challenge, SER, starts a Kickstarter.  The Spanish-themed restaurant is set to open in December.

Uncle Maddio’s Pizza Joint, part of the fast-casual pizza craze, opens tomorrow in the Dulles 28 Centre. And on Saturday, there’s free pizza from 11 a.m. to 2 p.m. / 22000 Dulles Retail Plaza, Sterling

Richmond’s craft coffee roaster Blanchard’s Coffee enters the Northern Virginia market in Giant, Whole Foods and Mrs. Greens Natural Food

Trending: black bear bacon. Maybe. [MeatEater]

Hear more about the new oyster restaurant, Brine, coming to Mosaic District in March of next year. (Interview starts at minute mark 6:43.) [Food & The Beast via Eater]


What’s in Our Lunch Boxes

Posted by / Tuesday, August 26th, 2014

By Allison Michelli

What one brings to lunch at the office can say a lot about a person. The foodie’s always bring some “trending grain” or organic piece of fruit. The more practical crowd brings in leftovers or a cup of yogurt.

Then there is always the dreaded feeling of lunch envy. “Why can’t I make salad look that good in a Tupperware container?” or “What smell’s so good? I wish I had brought baked mac-and-cheese.

All of that aside, lunchtime is that moment of freedom to do and eat what you want and to express a part of your personality through your food. From a ham and cheese sandwich to truffle ravioli, the staff and interns at Northern Virginia Magazine opened their lunch boxes to show readers what they like to eat. 

MORE | What’s in Our Bags?

  • 1. Stefanie, Food Desk. Fairy tale eggplant, Sungold tomatoes, farro and parsley with a pickled labneh and smoked paprika tahini dressing./ Photo by Mike Ramm.

  • 2. Elke, Arts and Entertainment. Skinny popcorn, ham and cheese sub sandwich, Hershey kisses, carrots and water. / Photo by Mike Ramm.

  • 3. Allison, Food Desk. Fried chicken, cucumber salad, Chobani coconut yogurt with dark chocolate and almonds./ Photo by Mike Ramm.

  • 4. Ariel, Food Desk. Peach from the Arlington Farmers' Market, Ambrosia apple, yogurt, cold chocolate chips for the yogurt, crunchy peanut butter sandwich on wheat bread, Gushers./ Photo by Mike Ramm.

  • 5. Lynn, Editorial. Starbucks turkey and havarti cheese sandwich, V8 Original juice, yogurt and granola. / Photo courtesy by Mike Ramm.

  • 6. Jess, Arts and Entertainment. Plain bagel with plain cream cheese, Doritos and Tropicana orange juice. / Photo by Mike Ramm.

  • 7. Stuart, Art and Design. Linguine with homemade red sauce and hot Italian sausage. / Photo by Mike Ramm.

  • 8. Jennifer, Marketing. Mushroom truffle ravioli with brussel sprouts tossed in olive oil./ Photo by Mike Ramm.


Hungry for Linkage: Free Sandwiches at Capriotti’s

Posted by / Monday, August 25th, 2014

Image Courtesy of Reminisce

First 100 customers in line at the debut of Capriotti’s at 11 a.m. receive a free Bobbie sub (turkey, stuffing, cranberry sauce); first 50 win free Bobbies for a year. / 1500 Wilson Blvd, Arlington

Tenants sue the landlord of the Vietnamese, food-rich Eden Center. [WaPo]

Crystal City gains Highline R&R. [ARLnow]

New chef at Clyde’s in Alexandria. [Zagat]

Bayou Bakery adds shrimp and andouille jambalaya to the menu. [Eater]

Vintage menus. [Reminisce]


Seven Boozy Milkshakes to Try This Weekend

Posted by / Friday, August 22nd, 2014

By Allison Michelli

Whether stepping out for a night on the town or enjoying with burgers and fries, adult milkshakes are the ideal way to turn up while also satisfying your sweet tooth.


  • 1. FANFARE eatery, Spiked Shakes Add a shot of Kahlua, Frangelico or Bailey's Irish Cream to any regular milkshake on their menu for $4.00 more. Coming soon to their menu will be “Specialty Adult Milkshakes” like Hot Fudge Bourbon and Salted Caramel. / Photo courtesy of FANFARE eatery.

  • 2. Joe's Amazing Burgers, Bourbon Caramel Adult Milkshake A strong blend of Jack Daniel's whiskey, caramel sauce and vanilla ice cream. $10/ Photo by Jill Laroussi.

  • 3. Ray's to the Third, Shake and Bake Vanilla ice cream blended with caramel and chocolate sauce and a shot of Jim Beam bourbon. Don't forget the bacon on top! $10. / Photo by Cristian Cguilar.

  • 4. The Counter, Salted Caramel Adult Milkshake The best of both worlds: salty and sweet. Vanilla ice cream blended with Stoli Vanil, Baileys caramel and pretzels. $9. / Photo courtesy of The Counter.

Still feeling thirsty? Three more places for adult shakes.

Alamo Drafthouse Cinema, 20575 E. Hampton Plaza, Ashburn.

Ted’s Bulletin, 11948 Market Street, Reston.

Vivefy Burger and Lounge, 314 William Street, Fredericksburg.




Hungry for Linkage: Fredericksburg Chef on ‘Top Chef’ + Travel Virginia’s Oyster Trail + Memories of Summer’s Ice Cream Truck

Posted by / Friday, August 22nd, 2014

Reedville Fishermen's Museum Oyster Roast / Photo by Todd Wright

By Stefanie Gans

Joy Crump of Frederickburg‘s FOODE will join the next season of Top Chef in Boston. [Boston Globe] 

Hooked in Sterling has closed. [Don Rockwell]

This week Governor Terry McAuliffe announced the creation of the Virginia Oyster Trail, promoting oyster farmers and restaurants along Coastal Virginia. 

Can the restaurants of the future offer employees: “health care, a higher minimum wage, maternity leave, paid sick leave, equity, and educational opportunities” plus a no-tipping model? [The Verge]

Mini vegetables are trending, says fashion blog. [Refinery29]

There will be a new chef at Ovvio Osteria in Merrifield. We last checked in there for an Italian spin on brunch. [Eater]

Next Thursday (8/28) grab dinner from a food truck and grab a dog for adoption at the Clarendon Truck Rally. / 6:30 – 8:30 p.m., 3140 N. Washington Blvd., Arlington

Can you hear the music of the ice cream truck? [The Writer's Almanac]


Linda Greenlaw of ‘The Perfect Storms’ Brings Her Own Line of Swordfish to Virginia

Posted by / Thursday, August 21st, 2014

Photo by Allison Michelli

By Allison Michelli

Linda Greenlaw—made famous by the movie The Perfect Stormknows a thing or two about working on a fishing boat. Since gaining notoriety from her character’s portrayal in the 2000 film , Greenlaw has gone on to author nine bestselling books and distribute her own brand of swordfish and tuna, Linda Greenlaw Select

Four years ago Greenlaw partnered with a large grocery store chain in New England to put her name on the swordfish she was catching. The demand was so high for her swordfish that she made the decision to work with Great Oceans, LLC to distribute swordfish sourced from around the world but that still met her strict standards of quality.

Last week, Greenlaw took time away from her busy lobster season in  Maine to speak to Clyde’s chefs, representatives from Congressional Seafood and media at a luncheon in Clyde’s Gallery Place. Since last year, Greenlaw has paired with Clyde’s  to feature her swordfish as the August monthly special on their menu. The dish features a grilled swordfish steak on a bed of roasted corn and green been succotash with a chimichurri sauce for $18.95. The thick swordfish steak is quite hearty and the roasted corn in the succotash adds a pop of sweetness while the chimichurri sauce ties all the components of the dish together. 

“This is a sustainable fish by everyone’s standards now,” says Greenlaw. / The swordfish special will be available at all Clyde’s locations though the month of August.



Part Doughnut Shop, Part Speakeasy: Sugar Shack Opening in Old Town Alexandria

Posted by / Wednesday, August 20th, 2014

Photo Courtesy of The Sugar Shack

By Allison Michelli

The Richmond doughnut bakery Sugar Shack’s  new location in Alexandria will be part bakery, part speakeasy. Owner of the Northern Virginia location VA Del. Rob Krupicka (D-Alexandria, Arlington and Fairfax) explains that, “We are going to have a very intimate speakeasy next door to the donut shop. We are excited to do something unique that will be a  real kind of destination spot.” Menu items at the speakeasy will include doughnuts-inspired food and hand-crafted cocktails. Krupicka says, “Doughnuts work all day long. People have them for breakfast and people also have them as dessert.” 

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