Posted by Carten Cordell / Monday, April 22nd, 2013
Artichoke season: unlocking hidden potential. [NYT]
Something that doesn’t need to happen again: trying all the Skinnygirl flavors. [HuffPo]
Oh, kale no. [Tasting Table]
A question of fresh pumpkin in Falls Church. [WaPo]
M&M nation. [The New Yorker]
On Earth Day, think about the foods impacted by climate change. [HuffPo]
It’s coffee week on NPR. [NPR]
Posted by Tim Regan / Friday, April 19th, 2013
It might be a viral video for OKO Water Bottle Filters, but it’s cool nonetheless.
Although the man in the video speaks Japanese, his actions are clear. My only question is…what does it taste like? Surely, nobody has the answer to THAT question…oh, wait, OKO does:
Posted by Carten Cordell / Friday, April 19th, 2013
Brazilian chef Alex Atala earns a spot on the Time 100. Noma‘s René Redzepi pens the piece. [Time]
A look inside the new Alamo Drafthouse Cinema in Ashburn. [Patch]
A full-service restaurant in Arlington with nothing over $9? [DCDining]
The truth behind the cupcake collapse. [Grub Street]
Top Chef‘s Tom Colicchio helps push GMO labeling on Capitol Hill. [EWG via Food Republic]
Easily squeeze more into your mouth with Budweiser’s new can…It took them three years to make this. [Newsday]
Posted by Carten Cordell / Thursday, April 18th, 2013
Wine of the Week: It’s not necessary to be a wine aficionado to enjoy these musings.
Name: Rojo XOCO
Varietals: 88% Touriga Nacional, 8% Syrah, 4% Norton
Winery/Vineyard: Horton Vineyards
Price: $16 (500 ml bottle)
Word of the Week: Touriga Nacional is a grape variety native to the Dao region of Portugal. Despite low yields, it is considered among one of the most prized grapes from this wine region and is often used in port blends.
Read the rest of this entry »
Read the rest of this entry »
Posted by Stefanie Gans, Dining Editor / Thursday, April 18th, 2013
#MustTry From the land of snacks on NoVA’s Food Desk: freeze-dried fruit. At first we were put off by the chalky, powdery and unusual texture, especially that of a deflated pineapple (do not buy!). But Funk Monkey‘s banana freeze-dried slices taste just like regularly dried bananas, minus any additional sweeteners. Freeze-dried, as defined by its producer, is “more nutritious than regular dried fruit, as it retains nearly all of the nutrients versus 45% nutrient retention in dried fruit. It also contains less water, which equals better flavor and better value.” I liked the banana slices straight from the bag or cracked on top of yogurt.
After fifty years of food coverage, the Washington Post releases a cookbook. [WaPo]
A year after angering human equality advocates with President Dan Cathy‘s controversial views on gay marriage, Chick-fil-A tries to win back Millennials with new salad options. [USA Today]
Malones—although already open since February, and included in Northern Virginia Magazine’s April issue on new hot spots—is holding a grand opening ceremony, ribbon cutting and all. [Patch]
“Small-plate eating fits the current zeitgeist, in which sharing is cool, eating out is casual, and diners are more eager to try everything.” [WCP]
New Philadelphia Eagles head coach Chip Kelly provides players with post-practice personalized smoothies. What has Mike Shanahan done for RGIII lately? [NFL]
Posted by Stefanie Gans, Dining Editor / Wednesday, April 17th, 2013
Driss Zahidi will open Le Mediterranean Bistro this Friday. Since Northern Virginia Magazine reported the news of the restaurant a month ago, Zahidi has managed to pass all inspections and score a temporary ABC permit. Zahidi was most recently cooking in McLean at Bistro Vivant, where he was the restaurant’s original chef. He was also the former owner and chef of Evo Bistro.
The menu, says Zahidi, is “French cuisine but with Moroccan dishes.” Here is Le Mediterranean Bistro menu. Dinner starts this Friday, at 5 p.m. / Le Mediterranean Bistro, 4008 University Drive, Fairfax.
Posted by Carten Cordell / Wednesday, April 17th, 2013
For when you cross state lines and think, “What cocktail should I have?” New York Magazine deems Richmond’s Heritage Restaurant with the commonwealth’s best cocktail: “The Brooklyn.” [GrubStreet]
Fun facts about some of the most famous food brands: “ A large order of fries at Five Guys is a staggering 1467 calories” –Uh, worth it. [Thrillist]
#DoGoodDineOut. Eve Armstrong, daughter of chef and restaurateurs Cathal and Meshelle Armstrong celebrates her April birthday with a gift drive for animal shelters. Are you an April baby, too? If so, enjoy a free dinner at Restaurant Eve if you donate to animal welfare causes. More details here [Patch]
Far from a catch-all Tex Mex joint, Tacos al Costalilla in Alexandria gives dinners a true taste of the Jalisco region of Mexico. [WaPo]
What does a liquor importer do all day? Surprisingly, she doesn’t drink all that much. [NVM]
Posted by Stefanie Gans, Dining Editor / Tuesday, April 16th, 2013
There are nights when things should be easy. When dinner should be a quick boil, glug and grate away. I’m talking about the weeknight pasta. Something simple and satisfying. When using only a few ingredients, make sure they are what you really like.
This time of year the olive oil is fresh: olio nuovo. The olives were on
vine trees in Greece just a few months ago—it’s the first oil off the press—so the oil is plenty fragrant and rich. Don’t cook with it.
Savor it raw, dipped in bread or, how we’ve been indulging, swirled on top of pasta. Cook the noodles you like, save some starchy pasta water, put the noodles, still dripping into a bowl and add some pasta water, oil, grated cheese, black pepper. Stir to incorporate. Sprinkle on flaky sea salt and drizzle some extra oil on top. The bottle is only good through July, so you might as well use it.
Get it: Ah Love Oil & Vinegar / 4017B Campbell Ave., Arlington; 2910 District Ave., Ste 165, Fairfax.
Posted by Carten Cordell / Tuesday, April 16th, 2013
Why we can’t just eat one Hershey’s Kiss. [WSJ]
What we’ll do for Chinese food… [Yahoo]
Celebrities…They’re just like us! Chef Graham Elliot of Iron Chef America loves grilled cheese. [Esquire]
Happy 58th Birthday, McDonalds. [HuffPo]
Posted by Carten Cordell / Monday, April 15th, 2013
It is safe to say no one is fond of paying taxes. On one of the least popular days of the year, some restaurants are trying to lighten the mood with some deals and freebies:
Union Street Public House in Alexandria is offering half-off your bill from noon-midnight in the tap room. / 121 South Union St., Alexandria.
Bonefish Grill is selling orders of Bang-Bang Shrimp for only $5 from 4p.m. – close. / Multiple NoVa locations
*This percentage has been updated. 10.4 is the correct discount.