Eating In: Adour's Farro CookpotOn April 16, Alain Ducasse's Adour will begin serving lunch seven days a week, 11:30 a.m. to 2 p.m. The new menu, included below, is inspired by the recipes in Ducasse's new cookbook Nature, which focuses on lighter local and seasonal produce. The restaurant will also begin serving dinner seven... continue reading on DCist
The Weekly Feed: Donald and Daffy EditionDuck with yam puree, pomegranate emulsion and ramps (Jamie R. Liu) Dish of the Week: Duck Where: Proof, Dino The best season to eat duck is drawing to a close. Since it is much fattier than chicken and other forms of poultry, it tends to be particularly appropriate for... continue reading on DCist
Preview: Oyamel's Fifth Annual Tequila and Mezcal FestivalStarting Monday, March 5 and running for two weeks, Oyamel will be hosting its Fifth Annual Tequila and Mezcal Festival. The event celebrates the rich diversity of tequila and mezcal producers with special menu items, cocktails, tasting and cocktail sessions, and dinners with experts. The first event is a complimentary... continue reading on DCist
The Weekly Feed: Get Every Square EditionElvis Special Waffle at Clementine Jamie R. Liu Dish of the Week: Waffles Where: Belga, St. Arnold's I've never been a big fan of pancakes -- they've always tended to smell better than they taste. Waffles, on the other hand, I find to be the champion of the bread-y... continue reading on DCist
Bourbon Tap and Kopstootje at Jack RosePhoto courtesy of Rachel Sergi Forget Fernet Branca taps. That's already been done in San Francisco. We're on to small batch bourbon taps. Specifically we're in to the Willett Orange Blossom Special on tap at Jack Rose starting tonight. The Orange Blossom Special is a five-year aged bourbon described... continue reading on DCist
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