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Hungry for Linkage: DMV Food Truck Week + Bagels Around the World + 3-D Printed Food

Posted by / Monday, June 9th, 2014


By: Allison Michelli

DMV Food Truck Week is officially in full swing. Find out where the trucks will be rolling into town. [DMVFTA]

Take the traditional bagel and schmear to international heights.  [Yahoo]

Get your fix for food and wine tastings, live music, and more at the 2014 Taste of Reston food festival. [Reston Now]

3-D printed food. Not as tasty as it looks. [Vice]

New USDA Conservation Reserve Program aims to protect environmentally sensitive land by providing monetary incentives to participating farmers who use conservation methods. [USDA]


Get Your Doughnut Fix On a Stick: Mac’s Donuts at the Arlington Farmers Market

Posted by / Friday, June 6th, 2014


By Ariel Yong

Sprinkles, cookie crumbles, jelly fillings and bacon bits often find their way into doughnuts, but at Mac’s Donuts, you’ll find a stick. The mini apple cider donuts made out of John “Mac” McIntire‘s food truck, come six to a shish kabob skewer, so, says McIntire, “you don’t get your hands dirty and it looks fun.” 

If you don’t get your doughnut fix today, National Doughnut Day (whatever that means), you can find Mac’s Donuts at the Arlington Farmers Market on Saturdays from 8 a.m. to noon. / Arlington County Courthouse Parking Lot, N. Courthouse Road and N. 14th St.


Hungry for Linkage: VA Beer Doc + Donuts + RJ Cooper vs Groupon

Posted by / Friday, June 6th, 2014

Stefanie Gans

From Grain to Growler – Trailer from Take A Penny Productions on Vimeo.

Arlington’s Arepa Zone makes Hottest Food Truck list. [Eater]

Donuts in the Breakroom.” [McSweeny]

RJ Cooper vs Groupon [Don Rockwell]


Four Freaky Things to Try at Naughty Girls Donut Shop

Posted by / Thursday, June 5th, 2014

By Allison Michelli

The name, Naughty Girls Donut Shop, sounds scandalous, but is actually the culinary dream of 16-year-old Tianna Ramos and her mom, Natalie Ramos.

Inspired by 1940s’ pin-up style, Naughty Girls’ doughnuts are a twist on the traditional glazed confection with Donut Fried Chicken and drunken doughnuts for the over-21 crowd.

A grand opening for Naughty Girls Donut Shop is June 28 at 8 a.m. / Naughty Girls Donut Shop, 70 Riverton Commons Drive, Suite B-20, Front Royal.


  • 1. Donut Fried Chicken The chicken is fried and then dipped into a thin layer of seasoned and slightly sweetened doughnut batter. It can then be topped with a variety of glazes such as honey pecan, soy sriracha, chipotle orange or raspberry ginger. / Photo courtesy of Naughty Girls Donut Shop.

  • 2. Waken Bacon The “Waken Bacon” is a Madagascar vanilla yeast doughnut topped with caramel espresso glaze, crispy country peppered bacon and homemade toffee bits. According to owner Natalie Ramos, the flavor combination is “similar to eating French Toast, peppered bacon and drinking a caramel macchiato.”

    For more bacon love, the shop will sell Tianna Coffee Blends in maple-bacon. / Photo courtesy of Naughty Girls Donut Shop.

  • 3. The Late Night Sally An adult take on the classic dessert, the banana Foster doughnut uses Madagascar vanilla yeast spiked with banana rum. It’s topped with a banana rum and caramel glaze and filled with caramel liqueur custard. The finishing touches include crispy banana chips and torched vanilla bean sugar. / Photo courtesy of Naughty Girls Donut Shop.

  • 4. Sunny Delight Lemoncello and white chocolate poppy seed glaze the Sunny Delight doughnut, which is filled with Barcardi Limon and vanilla bean custard infused with Lemoncello. It’s topped with homemade lemon thyme shortbread cookies and Barcardi Limon and white chocolate drizzle. / Photo courtesy of Naughty Girls Donut Shop.


What’s Your Favorite Sandwich of Summer?

Posted by / Wednesday, June 4th, 2014

Photo by Stefanie Gans

Willow‘s beef on weck? Banh mi in the Eden Center? Everything from the Italian Store?

Tell us what your favorite sandwich is from a locally owned shop in Northern Virginia—and why—and we’ll print fan favorites in an upcoming issue. 


Hungry For Linkage: $8 Ice Cubes + Local Chef on Food Network Star + Brad Pitt, Winemaker

Posted by / Wednesday, June 4th, 2014

Robert Neumann /

By Ariel Yong

This ice cube costs $8. [Priceonomics]

The newest pop-up at Trummer’s On Main is inspired by seafood. [Eater]

Watch chef Chris Kyler of Stafford compete on season 10 of “The Next Food Network Star” starting Sunday at 9 p.m.

Chef Victor Albisu drops out of Ballston Restaurant Challenge. [WCP]

The 2nd annual Hop Blossom Craft Beer Festival in Old Town Winchester is this weekend. 

Oklahoma’s extreme drought has wheat farmers preparing for the worst. [NPR]

Brad Pitt on the cover of Wine Spectator. [ABC News]




Blue Sea Seafood Closes for Two Weeks; Brings in New Chef, New Menu

Posted by / Tuesday, June 3rd, 2014

Photo by Stefanie Gans

With only a sign taped to the front window—no Facebook post, no Twitter update, not even a mention on the websiteBlue Sea Seafood & Bar quietly announced its two-week closing, which started yesterday. The Shirlington restaurant, which debuted in early April, is set to reopen June 16 with a new chef and an updated, more seafood-focused menu.

“It’s kind of voluntary closing for us,” says Tony Ye, vice president for the restaurant’s parent company Blue Seafood Service Incorporation. Along with ushering in the Executive Chef Robert Alexander, Ye stressed the time will also be used to “reorganize our kitchen and to train our waitstaff.” 

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Bye-Bye Bethenny Frankel, There’s a New Skinny Wine in Town: Virginia Winemarket Debuts B-Thin Light Pinot Gris

Posted by / Tuesday, June 3rd, 2014

Photo Courtesy of Bogati Bodega and Vineyard

 “Where else have you heard of a patented light wine?” asked Jim Bogarty, owner of Bogati Bodega & Vineyard in Round Hill.

B-Thin is the newest wine from Bogati and is also the first patent-pending light wine in Virginia, says Bogarty. Despite the perk of being lower in calories—just under 100 per glass, the same as Bethenny Frankel‘s line of Skinnygirl wines—the light pinot gris doesn’t sacrifice for a full-bodied flavor, says Bogarty: it has “full flavor, great taste and a nice finish.”

According to Bogarty most light wines currently on the market are made using an extractive process: this reverse osmosis takes the alcohol out of the wine and as a result, says Bogarty, creates a bland flavor. Unlike these other light wines, Bogarty says that his wine is made using an “additive process that uses the original taste [of the grapes]. Instead this process takes nothing out of the product,” and hovers at 10 percent alcohol.

Bogarty, also the owner of Berryville‘s Veramar Vineyard, suggests pairing the wine with spicy food like Thai, creating a balance between the cool, fruity flavor of the wine and the spicier accents of the dish. / Bogati Bodega & Vineyard, 35246 Harry Byrd Highway, Round Hill.


Hungry for Linkage: Martell Webster, Wizards Player and Ice Cream Scooper + America Eats Tavern Opens this Week + Make Nutella At Home

Posted by / Monday, June 2nd, 2014


By Allison Michelli

Off the court, Washington Wizards player Martell Webster serves up scoops of  nitrogen liquid ice cream at Nicecream Factory in Clarendon. [ARLNow]

Tabasco’s new Sriracha hot sauce fails to live up to flavor expectations. [Yahoo]

Expect a patriotic dining experience at Chef José Andrés new restaurant, America Eats Tavern, set to open this week in Tysons Corner. [Eater]

Love cowboy boots and food trucks? Get your kicks at the first Go West! West End Food Truck Rodeo in Alexandria this weekend.  [Visit Alexandria VA]

Not all Nutella is made equally. [Washington Post]


Vienna’s Caboose Brewing Company Delayed Until Late Summer

Posted by / Friday, May 30th, 2014


Caboose Brewing Company.

Photo courtesy of Matt Greer.

By Ariel Yong

Bringing “good beer” to Vienna is going to have to wait.

Matt Greer was set to open his hybrid gastro-pub and brewery, Caboose Brewing Company, next month but due to permit issues, he is now looking at a late August or early September opening.

“It’s mostly just the approval process for building permits,” Greer says. “We got stuck in a queue with the town of Vienna. They just have a special way of doing things.” Greer chose Vienna to open his brewery because he didn’t want Whole Foods to be the only place to get a good beer with his friends.

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