Posted by Eliana Reyes / Wednesday, December 11th, 2013
Make sure wrapped boxes aren’t the only things you’re stuffing this holiday season.
Society Fair To-Go Bags
Feel like celebrating the holidays at home but don’t have time to prepare? Grab either a Christmas Morning Breakfast bag or the Holiday Dinner To-Go bag—or both. Start the day right with an egg and ham strata and cinnamon rolls, washed down with fresh-squeezed orange juice. Then gather the family for the evening and feast on beef Wellington, Brussels sprouts with pancetta and a chestnut and sherry soup. / Society Fair, 277 South Washington Street, Alexandria.
Rustico’s 12 Beers of Christmas + Festivus
Starting the 12th of December, Rustico begins the “12 Beers of Christmas.” Each day, enjoy a different featured beer for half-price. Then on Dec. 18, celebrate Festivus, featuring 15 holiday beers and introducing DC Brau’s Exaltation Ale. Take home the fun with glassware giveaways from six different breweries. / Rustico Alexandria, 827 Slaters Lane, Alexandria.
For those looking to eat a bounty this Christmas Eve, Camello’s offers a two pound lobster stuffed with crab meat, shrimp and scallops for $48. On the turf side of the menu are the restaurant’s winter options, such as a wild boar ragout and veal agnolotti. Be sure to bring the children for a family meal: Kids under the age of 12 eat free from the children’s menu. / Carmello’s, 9108 Center Street, Manassas.
Buzz Bakery’s Buche de Noel Baking Class
Dec. 16—18. Complete your holiday spread with the perfect centerpiece: A Buche de Noel (or yule log) made by you. Buzz Bakery‘s head decorator, Alexandra Mudry, teaches how to make one using devil’s food cake, vanilla buttercream frosting and chocolate buttercream frosting. / Buzz Bakery, 901 Slaters Lane, Alexandria; $65pp; Classes limited to 10 people.
Posted by Stefanie Gans, Dining Editor / Tuesday, December 10th, 2013
June Bush, who owns Lothar’s Gourmet Sausages with her husband Lothar Erbe, says that there are only a handful of requests Loathar’s hasn’t been able to fill over the years. Here’s one: “We had friends of friends ask for two geese to serve at their Christmas dinner. We don’t carry birds, so they just shot them down themselves during their migration…I guess they didn’t finish flying south.”
If you aren’t up to hunting for your own holiday dinner, here’s a listing of NoVA butchers.
Posted by Eliana Reyes / Monday, December 9th, 2013
HEADS UP OLD TOWN! We've just been told that our construction won't be finished by tomorrow. It's looking like Wed. Or Thurs. stay tuned…
— Hank's Oyster Bar (@HanksOysterBar) December 8, 2013
A new Del Ray restaurant is in the works that plans to serve food, gelato and have on-premise beer and wine. [Patch]
New management and chef at Leesburg‘s Palio Restaurant. [Loudoun Times]
Neighborhood Restaurant Group’s—known for local favorites such as Vermillion and Rustico—wine director, Brent Kroll, gives a look at his drinking life. [BYT]
“There are about 200 other hot sauces I’ll reach for before I reach for Sriracha,” says Andrew Zimmern of the (perhaps overly) popular brand. [TODAY]
While food is an art itself, an exhibit at the Art Institute of Chicago gathers famous works from visual artists to examine its “importance in American culture, the history of American cuisine, and the ways that these have shaped and reflected our national identity.” The show, Art and Appetite: American Painting, Culture and Cuisine, will be in the Windy City until Jan. 27.[npr]
Posted by Eliana Reyes / Thursday, December 5th, 2013
Darker days and nights call for darker beer. Try these local cold-weather brews with tasting notes and beer pairing recommendations from each brewery.
Fuel from Capitol City Brewing Company
This Imperial Coffee Stout is made from barley and roasted coffee from Arlington’s Rappahannock Coffee and provides a coffee flavor accompanied by sweetness from the chocolate malt. At an alcohol content of 9%, this beer is strong and warm. Pair it with more robust foods, such as chocolate desserts, more pronounced cheeses and smoked meats. / Capitol City Brewing Company, 4001 Campbell Avenue, Arlington.
Forge Imperial Oatmeal Rye Stout from Forge Brew Works
A bolstered version of Forge’s own Oatmeal Stout, the Imperial version has an alcohol content of 9.5 percent and a hint of spiciness from the rye. With three malts to give it some chocolate and toasty notes as well as sweetness, this dessert beer makes another good pair for cheesecake. / Forge Brew Works, 8532 Terminal Road Suite L, Lorton.
Festivus from Mad Fox Brewing Company
Made fragrant with cinnamon, allspice, ginger, nutmeg, clove, cardamom, and mace, Festivus tastes just like the holidays. As an English-style winter warmer, this ale is rich and robust with lots of malt. To fully enjoy all the fragrant flavors, pair this beer with either banana bread or a holiday spice cake. / Mad Fox Brewing Company, 444 West Broad Street, Suite I, Falls Church.
Port City Porter from Port City Brewing Company Read the rest of this entry »
A mix of German and British malts evoke bitter chocolate and coffee flavors by roasting the malts like coffee beans. While the porter is perfectly good solo, it pairs well with desserts, such as flourless chocolate cake. / Port City Brewing Company, 3950 Wheeler Ave, Alexandria.
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Posted by Eliana Reyes / Thursday, December 5th, 2013
During the holiday season, Trummer’s on Main will hold late happy hours with half-off bar items. [Eater]
So long, Red Mango. [ARLnow]
If the House and Senate agriculture committees don’t pass farm bills, Americans will face the “dairy cliff,” where prices for milk will jump up to $7 a gallon. [npr]
The committee at Old Town Alexandria discussed ideas for the new Blackwall Hitch coming to the old Torpedo Factory pavilion.
RIP Todd Mills, the man who launched a crusade for Doritos Locos tacos at Taco Bell. [Grub Street NY]
Posted by Eliana Reyes / Tuesday, December 3rd, 2013
Cold-brew coffee, made from grounds soaked overnight for a sweeter and less acidic wake-up call, is starting to trend in Northern Virginia. It’s a drink that can mix with ice, or by adding water and a microwave, but work as a hot beverage too.
South Block Raw
Known for its cold-pressed juices, South Block Raw debuted Caveman Cold Brew this past September. It’s creamy and vegan-friendly thanks to the addition of Caveman Milk, made with cashews, dates and pink Himalayan salt. /South Block Raw, 3011 11th Street N., Arlington.
Basic Beverages Read the rest of this entry »
By starting with water at a pH level of 7.5, Basic Beverages reduces the acidity of coffee. The Fauquier-based brother and sister team (see the December issue of Northern Virginia Magazine for how the two started in the cold-pressed coffee world) uses only fair trade organic beans. This past fall, they released a pumpkin spice flavor. / Basic Beverages
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Posted by Eliana Reyes / Monday, December 2nd, 2013
Cyber Monday Deal: Lebanese Taverna gives customers who buy $100 gift cards $40 dollars more. [Eater]
Nagging receipts now print passive-aggressive comments about your fast food diet. [Grub Street NY]
Cider: The alcoholic beverage makes a comeback with the bonus of being gluten-free. [npr]
Welcome Bistro Vivant’s new chef, Katie Busch. The New York transplant starts today. [WaPo]
The anticipated Pan American Bakery and Café is no longer coming to Arlington. [ARLnow]
Posted by Eliana Reyes / Tuesday, November 26th, 2013
From Alexandria’s Pho Factory owner Andy Phan comes another noodle venture, this time based in Northern Virginia’s Vietnamese mecca, Eden Center. Unlike its smaller neighbors, Eden Kitchen will open with over 3,300 square feet of space; The average Eden Center restaurant is 1,500 square feet.
Eden Kitchen’s menu will include almost a full-page of vegetarian options, featuring mixes of tofu, vegetables and mushrooms and of, course, the vegetarian pho with broth made from fruits and vegetables. There are also fish dishes, included a fried version in a garlicky, spicy fish sauce. A seasonal menu with be available with 10 rotating items, including sour soup with shrimp and a pork and vegetable soup loaded with watercress, tofu, ground meat, shrimp and Chinese mustard greens.
Eden Kitchen is currently awaiting permits, with a hopeful opening in early December. / Eden Kitchen, 6793-C Wilson Boulevard, Falls Church; 703-534-3336
Posted by Eliana Reyes / Monday, November 25th, 2013
With the growth of the middle class, Johnnie Walker Scotch Whisky tries to be the drink of the demographic. [NPR]
At biker dive bar Moe’s Peyton Place in Springfield, the once-tough atmosphere has evolved to a close-knit biker family bar. [WAMU]
To raise money for a family who lost their home in a fire, Kilroy’s hosts the Turkey Testicle Festival and Turkey Chili Contest this Saturday. [Patch]
Maker’s Mark—off the mark in cocktail creation. [Grub Street NY]
Burrito or bomb? [The Braiser]
Thanksgiving shouldn’t come with any guilt. Save a turkey with the Adopt a Turkey project.
Posted by Eliana Reyes / Thursday, November 21st, 2013
“We want to offer things that other people don’t offer,” says James O’Brien, owner of Red Rocks, the pizzera and beer bar that opened a location on Columbia Pike earlier this year. ”We know that there are certain things that people like, and it’s great to have those familiar, comfort things, but with our 20 drafts, we want to be on the cutting edge.” Red Rocks also stays local by dedicating 10-to-15 of the taps to area drafts.
Starting tonight, Red Rocks begins a recurring Thursday night series, The Beer-tender, where every other week brewers come in to talk about their breweries’ special selections. For the premiere, owner of Port City Brewing Bill Butcher presents Tidings Ale and the “stormy” background story of the Derecho Common.
With hopes to do more of the series in the following seasons and implement it at their other locations, Red Rocks also welcomes Ben Brown of Anchor Brewing—who will present the first tap of Anchor Christmas in the area—and Tommy Hunter of Flying Dog Brewing on Dec. 5 and 19 respectively. / RedRocks, 2501 9th Road S, Arlington