Results tagged “cathalarmstrong”

While reality fans and food enthusiasts have spent the past week anticipating tonight's Top Chef season finale, the James Beard Foundation - the Academy of the food world - spent Sunday night announcing their picks for top chefs and restaurants of 2007.

Wagamama - Duck gyoza with cherry-hoisin sauce, chili-garlic salt edamame and chili-beef ramen

Disoriented and Seeing Stars WaPo reviewer Tom Sietsema has released his 2007 Washington Post Dining Guide online. You can catch it on newsstands this weekend. At the top, Cathal Armstrong's Restaurant Eve has broken through to the four-star category, and his revamped Majestic also made the list. Newcomers Central Michel Richard (3 stars), Proof (2.5), Farrah Olivia (2.5), and Hook (2.5) also made it onto the list. A surprising omission was Brasserie Beck, which Sietsema...

Food and Wine has released their list of best new chefs for 2007, and Komi's chef Johnny Monis has made the cut. Focusing on "modest, low-key restaurants" and chefs who are "obsessed with ingredients," Food and Wine selected ten chefs from across the country who are steadily climbing the vertical food tower of greatness. Well, ten chefs other than Rachael Ray and Sandra Lee, who they somehow managed not to name five times each.

Written by DCist Contributors Gayle S. Putrich and Mike Roscoe Awards season: long gone in Hollywood; just getting started for D.C.'s restaurants. If you don't believe us, just ask Cathal Armstrong of Restaurant Eve, Eamonn's, and the forthcoming Majestic. Armstrong has been named a contender for two awards in as many days: Best Mid-Atlantic Chef from the James Beard Foundation on Monday and now Chef of the Year by the Restaurant Association of Metropolitan Washington....

Editor's Note: After a lengthy hiatus, DCist's Eating In feature makes its triumphant return. Now written by married Culinary Institute of America graduates Amanda and Ben Page, each Eating In post will feature simple yet impressive recipes that anyone can make at home. We'll focus recreating winning restaurant dishes and on putting together meals from local ingredients and interesting items that you can find around the area. You know, just as we explained when the popular feature made its very first appearance almost two years ago. But better.

By DCist contributor Spencer Ackerman It's pretty appropriate for a cooking expo so near the Chesapeake Bay that the first olfactory experience greeting a visitor to the Metropolitan Cooking & Entertaining Show is a powerful blast of salty, baking fish. No one is going to mistake D.C.'s answer to the New York Fancy Food Expo -- a 100-stall extravaganza of middlebrow-to-high-end cooking, oenophilia, celebrity chefs and cheap wares -- for the food-porn original. But with...

Back to the feeding trough, all. After spending a weekend in the beautiful and delicious Bay Area, it's nice to be back to the reality of dirty campaigning, impossible political prognostications, and the constant braying that the turrists are going to blow us up. I wouldn't be here if I didn't love it… Restaurants in Anacostia? Is it time to put a sit down restaurant in the middle of Anacostia? That's the question Washington Business...

"Thanks Be to Cod" trumpets the front door of Eamonn's, a "Dublin chipper" on King Street in Old Town Alexandria. It's both a play on words and recognition of one of the most important foods in history, but I'm betting Cod would thank chef Cathal Armstrong and his team for serving what's probably the freshest and best tasting iteration of fish 'n' chips this side of Mizen Head. Eamonn's, named after Cathal and wife Michelle's...

Wasabi Wa-opens I have been searching for a good cafeteria-style Japanese place for a while. Since I'd be happy to go to Kotobuki every single day for lunch if it weren't in Outer Mongolia, the opening of Wasabi gives me great joy. Conveniently located at 17th and I Streets, NW, for you downtowners, it's a welcome addition to a scene dominated by places like the Park Place Gourmet. While my lunchtime map is roughly bordered...

What’s going on with the Post’s Food Section? Between last week’s piece on the Warehouse District and this week’s articles on soft shell crab and RFD’s Brooklyn Brewery tasting, it appears the WaPo's Food section has improved from the days of Christmas cookie spreads and brunch for beginning entertainers. Still. Isn’t the section about to fold? And if so, when? Rumor mill tells us it’s within a matter of weeks -- and that the paper...

Puck Picks Penn Property for Newsy Noshing The second time I ever visited D.C., I saw a sign for the Newseum on I-66 and thought that it was the New-seum. I figured it was some kind of reverse museum that showcased all the stuff that was new, as in the latest in technology, science discoveries, and what have you. It turns out that it's a museum about the news (as if those elitists in that...