The Weekly Feed: Big Cheesy Edition
Vidalia's baked macaroni and cheese (Alicia Mazzara).
For many of us, childhood memories of macaroni and cheese involve watery, neon orange noodles from Kraft. If you were really lucky, your mom might have sprung for Velveeta with its frighteningly gooey sauce from a squeeze packet. But mac 'n' cheese isn't just for kids or poor college students anymore. These days, you can find macaroni and cheese on the menu at many fine D.C. restaurants, and thankfully it is unrecognizable from anything you'd make from a box.
Though you wouldn't guess it based on the name, Hank's Oyster Bar does a mean mac and cheese. For five bucks, diners can get a bubbling side of creamy, white cheddary goodness. Hank's Mac and Cheesy isn't fancy, but it captures the essence of a great classic mac and cheese -- a crunchy, browned top, a soft, gooey inside, and a clean, sharp cheese flavor. If you want to get a little fancier, order Vidalia's baked macaroni ($8.50), made with nutty cave-aged cheddar, smoked Virginia ham, and a buttery breadcrumb topping. For a real splurge (and an extra $9.50), add fresh shaved truffles.
Truffles aside, the winner for most decadent macaroni and cheese might have to go to Zola for their lobster mac ($21 a lunch entree, $10 as dinner side). Zola uses a smooth, mild Fontina sauce studded with big chunks of tender lobster and draped with a few springs of asparagus. DCist loved it so much that we even figured out how to make it at home. Where's your favorite place for macaroni and cheese? Let us know in the comments.
Small Bites
Peeps Show
Over the years, humans have devised many alternative uses for the humble marshmallow Peep. Perhaps the most creative is the Washington Post's Peeps Diorama Contest, which is back for its third year. Grab a shoebox and submit your diorama by midnight, March 15.
It's like March Madness... but with food
Brackets are not just for sports anymore. Both the Post and Washingtonian are holding online voting brackets for your favorite local burgers or brewskies. Each week, readers get to vote on a pairing and the winner advances to the next round. Check out Washingtonian's Burger Brackets here and the Post's Beer Madness here.
D.C. chefs on yet another reality TV show
Three pairs of aspiring D.C.-area chefs and restaurateurs will be competing on "The Chopping Block", NBC's latest foray into the world of foodie reality TV. Khoa and Denise Nguyen of Vidalia, Chad Phillips and Mikey Torres, executive chef at Giffords, and Nate and Alex McCoy of Rugby Food & Spirits will be among the 16 contestants. The show follows eight teams as they run a pair of competing Manhattan restaurants. The contestants are coached by three star Michelin chef Marco Pierre White, a man so mean he allegedly made Gordon Ramsay cry. "The Chopping Block" premieres on Wednesday at 8 p.m.
Persian New Year at the Freer Gallery
Celebrete Nowruz, the Persian New Year, with cookbook author Najmieh Batmanglij. On Saturday, Batmanglij will discuss traditional new year foods and sign copies of her latest book. Visitors will also have a chance to sample some typical Nowruz dishes. Batmanglij will speak at 11 a.m. Food will be for sale until 5 p.m.
GSPOT now open for sit-down dining
Zagat reports that Gillian Clark's General Store and Post Office Tavern is now open for sit-down meals. The Silver Spring restaurant was previously only open for take-out orders.
English tea
Todd English's Cha will be fully open in three weeks. At present, the sushi bar and bar are open and serving. The sushi is pricey, with spicy fish rolls starting at $10.