Who's excited for a second Ben's Chili Bowl location? Not this humble writer. more ›

Shaw's Tavern finally has a liquor license, bringing to an end a saga that saw the restaurant close down and take on new owners. more ›

The best season to eat duck is drawing to a close. Find out some of the best places to eat it. more ›

Starting Monday, March 5-18, Oyamel will be hosting their 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 producers. more ›

Waffles are the champions of the bread-y breakfast foods. more ›

Barriers to entry to the food world keep coming down as entrepreneurs become more creative and consumers become hungrier for something new. If you can't afford a brick-and-mortar restaurant, start a food truck. Can't afford the truck either? Pop up in an existing space in their off-hours. If the idea of operating every day is too daunting, do some one-off selling at a grey market. If that's not your bag, what's left? Invite strangers into your home once in a while to sell them a meal. more ›

The new kid visits A. Litteri, Inc. The Morse Street Italian market has been serving the D.C. area since 1926. more ›

While many have recently indulged in Mardi Gras, some of us are likely not participating in Lent. And despite not being an observer, I'm reminded to eat fish n' chips. more ›

Today, the James Beard Foundation announced the semifinalists for their annual awards recognizing the best chefs, restaurants and service in the United States, and several local establishments and chefs made the cut. more ›

We've had plenty of coverage of all things encased meats this week, so the usual Weekly Feed is on a brief hiatus. more ›

Meat, often the centerpiece of a meal, garners little consultation of experts during the procurement process. Society Fair's Julien Shapiro can guide you through making your choices. more ›

If you need some high-quality sausage in your life, there's one place you should get to: Eastern Market. Home to an absolutely dizzying array of tubular meat, there's nary an animal that hasn't been ground up and stuffed into a casing. more ›

Stachowski Brand Sausages have come a long way from Restaurant Kolumbia, the mini meat market in the back of a truck, and local farmers' markets to an upcoming Georgetown butcher shop. more ›

You may have missed the chance to run around with your sweetie or find that special someone in skivvies on Saturday. But there's no shortage of Valentine's Day promotions out there for lovers or singles looking for a little bit of last minute inspiration for tomorrow's Hallmark holiday. more ›

DCist sat down with Peter Smith, Executive Chef and Owner of PS 7's, and Andrew Markert, his Chef de Cuisine, to talk meat in casings. more ›

Nate Anda, who has specialized in pushing the envelope of the everyday protein, is currently readying to take the next leap: into the brick-and-mortar business. Red Apron's 709 D Street NW storefront should open in a few months, and it'll be, well, everything a meat-lover could possibly want. more ›

First there was Meat Week. Then Meat-Free Week. And now it's time for DCist's own Tube Meat Week! Prepare yourself for a week of delicious tube meats and devilish double entendres. more ›

I argue that the cards and flowers are just a distraction from the Valentine's Day's real mastermind: the candy industry. If you're going to indulge, you might as well make it worth your while with Nutella crepes. more ›

Good Stuff Eatery and Co Co. Sala introduce milkshake-inspired chocolates just in time for Valentine's Day. more ›

Even if you're not a sports fan, the Super Bowl is a great time to overindulge in snack foods, and in particular lots of dip. more ›

Maya Robinson started D.C. Grey Market because she saw a gap in the prospects for small food businesses owned by non-specific populations. “The D.C. Grey Market is an opportunity for people with a small business or just an idea to reach customers without having to compete in the very competitive farmers market and grocery store scene,” Robinson said. “The market gives everyone a chance.” more ›

You can’t help but smile when you see some version of tater tots on a menu. more ›

It might be the preferred hangover brunch destination for hordes of Capitol Hill interns and teeming with doe-eyed aspirational politics, but Busboys & Poets is a decent place to collect a paycheck, according to a new report by a restaurant industry group. more ›

The people behind some of Old Town's premier eateries including Restaurant Eve, The Majestic and PX Speakeasy are making many of their ingredients available to customers at Society Fair. more ›

“Donuts... is there anything they can’t do?” more ›

Local sausage maker 13th St. Meats is all over D.C. these days. This meat-producing newcomer has become the favorite cylindrical meat provider of several neighborhood watering holes and two of the city's popular music venues' kitchens. more ›

It looks like it might be smoother sailing for food trucks in the District under a new set of rules published today that would regulate where, when and how they can operate throughout the city. more ›

Starting tonight, the ramen bar, surreptitiously intermixed within the walls and operations of Señor Chicken, will expand its service from one night to Monday through Saturday from 5 to 9:30 p.m. more ›

North Carolina based chain, Fuel Pizza & Wings will open a DC restaurant at 16th and K Street on Jan. 18 at noon. The first 50 customers get free food for a year, late-comers can try free menu tastings throughout the day. There will be a soft opening for limited hours on Monday and Tuesday with at 15 percent discount on the entire menu. more ›

Afternoon Snack: Pickle Edition, featuring Gordy's Pickle Jar, SpicyCandyDC, DCAC Arts Decathlon and NPR on the income gap. more ›