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Opening Thursday: Ted’s Bulletin Comes to Reston Town Center

Posted by / Monday, January 27th, 2014

Photo by Natalie Manitius

By: Natalie Manitius

Set in a 1930s Prohibition era-theme, Ted’s Bulletin—opening this Thursday in Reston Town Center—recreates the environment in which owners, and brothers, Ty and Mark Neal‘s father, Ted, grew up. From rural West Virginia, Ted, as Chef Travis Weiss puts it, was “known as the guy with the pot on the stove,” often feeding postal workers and neighbors, evoking “hospitality at its best.” Between the atmosphere and the menu, Ted’s Bulletin serves “comfort food with a Southern influence: large portions, hearty breakfast, breakfast all day, and a from- scratch kitchen,” Weiss says. This is the third location of Ted’s, with spots in Capitol Hill and 14th Street in Washington, D.C. 

Using salvaged pieces—door trim from the original Philadelphia Convention Hall, subway tile, tin ceilings and old-timey law office doors serving as the bathroom entryway—the vintage theme begins at the front countertop and extends all the way to the back of the restaurant, where an antique-like projector hangs from the ceiling. The bulletin theme comes into play with menus that are black felt bulletin boards with white letters pressed in, hearkening back to a time before digitization. 

Photo by Natalie Manitius

Ted’s classics include the “Walk of Shame,” a burrito with skirt steak, eggs, hash browns, cheddar cheese and spicy green chili sauce; crispy fried steaks; smoked Alabama chicken; and apple and hickory smoked pork. Sweets include a line of “adult milkshakes” and homemade pop-tarts (strawberry, blueberry cheesecake and peanut butter bacon). With its barrel-aged program, Ted’s uses homemade bitters, syrups, and vermouth for cocktails and boozy milkshakes.

It seems no flavor is out of reach here, as Pastry Chef Kelsey Pitta crafted a Thanksgiving pop-tart consisting of turkey, stuffing, cranberry sauce, and sweet potatoes, while the milkshake end honored a customer request to place a slice of pie in their milkshake. Weiss explains how Ted’s Bulletin “lives and dies by a phrase called ‘giving the pickle,’” where no customer request is too far-flung. / Ted’s Bulletin, 11948 Market St., Reston.


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Hungry for Linkage: Cat Cafes + Gluten-free Girl Scouts + Tobacco Turns Foodie

Posted by / Monday, January 27th, 2014

By: Natalie Manitius

TalyaPhoto/shutterstock.com

The opening of Kettles and Grains, where customers can brew on premises, proves that “new legislation and proposed zoning amendments make it seem like the pro-business side of Virginia is convincing the teetotaler side of the commonwealth that beer can be good for business.” [Loudoun Times]

Calling all cat ladies and feline fans: San Francisco is looking forward to the opening of KitTea, its first-ever cat cafe, intended as an oasis for furry friends and humans alike. [Eater]

Subway pledged $41 million for the next three years to join Michelle Obama‘s crusade against childhood obesity. [WTOP]

Gluten intolerance will no longer be a sufficient excuse for your neighborhood Girl Scout. With cookie season upon us, a new gluten-free Chocolate Chip Shortbread makes its debut next month. [Foodbeast]

Virginia’s former cash crop is finding a new niche, and not in cigarettes. Tobacco has recently trickled its way into vodka, ice cream, cupcakes, and even perfume. Find it in items like Honey-Tobacco home spray, scotch and cigar cupcakes with molasses, and tobacco-leaf and coffee custard. [Newsweek]

 

 


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Experimental Series at Heritage Brewing Continues Tomorrow with Batch #5, a Belgian Strong Coffee Ale

Posted by / Friday, January 24th, 2014

Photo Courtesy of Heritage Brewing

Photo Courtesy of Heritage Brewing

Every Saturday Heritage Brewing Co. releases a new beer, just one keg from the pilot beer system. Batch #5 debuts (and ends) tomorrow: a Belgian Strong Coffee Ale with 35 IBU and 8.5 percent ABV. CEO and Co-Founder Sean Arroyo describes the beer as, “a dark Belgian ale with a smooth coffee mouth feel and finish.” 

Food Truck Doug the Food Dude will be there to pair the beer with a Maine lobster roll. / Jan. 25, 2 p.m. – 9 p.m. 9436 Center Point Lane, Manassas


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Hungry for Linkage: Party Tomorrow at Beltway Brewing Company + New Oreo Flavors + Sherry is Trendy

Posted by / Friday, January 24th, 2014

From the Winter Fancy Food Show in San Francisco, food writers identify 2014′s trends. [Specialtyfood.com]

The benefits of having a contract brewer in NoVA: Tasting the debut release of South Carolina’s Wooden Skiff Brewing Company at Sterling‘s Beltway Brewing Company. The party’s tomorrow

Sherry is trendy. Try it in these eight cocktails. [Table Matters]

Polish food, including pierogis, kraut, kielbasa, haluski, stuffed cabbage, now at Liberty Tavern in Arlington. [Eater]

Sea Pearl in Merrifield adds new art: “bubbling glass tubes.” Patrons are already commissioning the Alexandria-based artist for Sea Core Tubes of their own. [NVM]

An almost-endorsement of the new Oreo flavors, Cookie Dough and Marshmallow Crispy: “They are certainly not an absurd marketing gaffe like New Coke or Pepsi Clear, and the limited release gives them a kind of cult status.” [Esquire]


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#ProTip: Pork Burger Special at Market Burger Fries & Shakes

Posted by / Thursday, January 23rd, 2014

Photo Courtesy of Market Burger

Starting today and for the rest of the week, Market Burger Fries & Shakes offers a pork burger with onions, Swiss, barbecue sauce and herb mayo.

#ProTip: Because it comes from just two miles away, at Silcott Springs Farm in Purcellville, owner Rebecca Dudley says you can ask for the burger, ground from the shoulder and belly, medium rare or medium. / $9; 145 W. Main St., Purcellville. 

 

 


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New Push for Alexandria Food Trucks

Posted by / Wednesday, January 22nd, 2014

The DMV Food Truck Association officially makes a pushes for food trucks to legally roam in Alexandria with the set up of, www.AlexandriaFoodTrucks.org, complete with a letter to the city council and facts and myths pages. It also debunks the claim: “Running a food truck is an easy way to get rich quick,” said by no restaurant owner, ever.

Elsewhere in Northern Virginia, food trucks are legal in selected Fairfax County parks, as well as on the streets in Arlington, but often park and sell food illegally in other towns


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Hungry For Linkage: More Women Chefs + Pinterest Adds Recipe Search + Whole Foods Bans Sludge

Posted by / Wednesday, January 22nd, 2014

With Time publishing “Gods of Food,” which detailed the leaders of the culinary world and left out women completely, the story of women in the kitchen has been a major media theme. New York Times studies the numbers of women as chefs. [NYT] 

The Heavy Seas Alehouse adds Chef de Cuisine Marc Kennedy, most recently of Arlington’s McCormick & Schmick, in preparation for its February opening in Rosslyn. The restaurant takes its name from its owner: the Baltimore craft brewery Heavy Seas. 

Governor McAuliffe announces Fauquier and Stafford are among the Virginia counties receiving $149,678.46 in farmland preservation grants, with a goal of conserving 400,000 acres across Virginia. [Office of Governor Terry McAuliffe]

Pinterest adds new recipe search features. [Pinterest]

Whole Foods bans all produce made with “sludge,” a type of biosolid fertilizer. [NPR]


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Cider is Officially Part of the Craft Movement: Winchester Ciderworks Starts Canning and Barrel-Aging

Posted by / Tuesday, January 21st, 2014

Wicked Wiles bottle label / Photo Courtesy of Winchester Ciderworks

As an episode of Portlandia will tell you—or any visit to an artisanal  food market—canning is in. Canning means preserving, it means DIY and in beer, and cider, it means protecting the beverage from light, keeping a fresher taste and longer shelf life,  as well as giving it hipster cred. 

Winchester Ciderworks plans a 46,000 first- run of 16-ounce cans of Malice, which is double the pressing from last year. Stephen Schuurman, co-owner and cider-maker, hopes to double production again next year.  The cider company is bringing the canning production in-house for greater control of distributing its cider, which is fast becoming the new craft drink. Cans will be available in mid-March in both grocery stores and in NoVA restaurants and bars, such as Purcellville‘s Magnolias at the Mill and the national burger chain, The Counter.

Also in mid-March, Ciderworks will debut its new line of bourbon barrel-aged ciders. The line, Wicked Wiles, takes its name from a quote in  Snow White, a story centered on an apple (albeit a poisonous one). After the barrels host beer at Lost Rhino Brewing Company, Schuurman picks up the barrels, now third-hand, to age his cider. Since the beer grabs much of the flavor from the barrel, Schuurman explains, “it mellows out the bourbon” as to not overwhelm the cider.

The cider ages for eight months and is bottle conditioned (carbonated in the bottle) and, says Schuurman, “it’s not sweet. It’s medium-bodied, it’s fruity on the front and bourbon on the end.” He suggests drinking it at 50-55 degrees, as the warmer the cider, the more the bourbon notes appear. Next in the aging series: rye whiskey, brandy and rum. 


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Hungry for Linkage: MLK Day Brunch + A Win for White Castle + Tiramisu Lattes + Healthy in The Hague

Posted by / Monday, January 20th, 2014

(Shutterstock.com/Lilyana Vynogradova)

Celebrate The Reverend in reverence of food: NoVA spots Mon Ami Gabi and Jackson 20 offer Monday MLK Day brunch. [Leye][Jackson 20]

Time Magazine ranks the White Castle burger the most influential burger of all time. [Time]

Friends, not food: A provision of the recently passed federal spending bill bans inspections at horse slaughterhouses, keeping the maned beauties off the American meat market. [NPR]

Conciliating the seasonal drink cult, Starbucks launches a Tiramisu Latte in St. Louis and Jacksonville. The decadent treat includes mascarpone flavor and cocoa espresso powder. [Starbucks Blog]

Go Dutch! Oxfam study ranks The Netherlands as the healthiest places to eat. Japan and the U.S. share the 21st spot. [Reuters]


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Cross-Cultural Coffee: LoCo Joe Now Offers $7 Geisha

Posted by / Friday, January 17th, 2014

Photo Courtesy of LoCo Joe

Craft coffee is the new craft beer and LoCo Joe in Purcellville is now offering the famed Geisha coffee. A well-traveled bean, the Geisha has made a home for itself in three different parts of the world. Originating in the Gesha region of Ethiopia, this coffee was later discovered as an excellent candidate for the altitude and climate conditions in Panama. Geisha thus propagated in Central America on a small farm known as Santa Teresa, and came to the U.S. for roasting under Ceremony Coffee Roasters. Santa Teresa’s unique origin and cultivation placed the coffee on the international radar, winning fourth place in the Best of Panama coffee contest. Geisha became available yesterday at LoCo Joe in Purcellville (it made an appearance last year as well, but sold out), and depending upon the roasters, its stay is estimated for the next couple of months. 

LoCo Joe barista Chris Dodson attributes the quality of the bean to how it is grown, bought, and sold in small, fresh crops. Additionally, the coffee is roasted locally, promising a fresher bean. Dodson explains how “it’s kind of like fruit—you can do what you can to preserve it, but there’s nothing better than the fresh thing”—an interesting comparison, as he describes the dominant flavor as akin to Fruit Loops.

Be warned, however: A cup of Geisha goes for $7. Recognizing the potential for “sticker shock,” Dodson began by introducing the coffee to seasoned coffee drinkers who came in often, and from there it’s brewing its own following: even several D.C. cafes are serving the coffee varietal in the coming months. The Geisha is prepared using the Chemex  pour over method and brewed by the cup, ensuring that every nuance of Fruit Loop flavor is represented. / LoCo Joe, 550 E. Main St. Purcellville

 

 

 

 


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