This week, Phillyist saw the waters of a landmark fountain run red for a Showtime marketing stunt, the Phils pull ahead, and some serious nostalgia. They also got a chance to review an awesome tribute album, reminded folks to see the King, and appreciated their beautiful skyline. Chicagoist knows what it's like to like the Cubs. But naming your kid Wrigley Fields? At least they can breathe a little easier now that Grossman's out and... more ›

As we noted yesterday, today is Patriot Day; so conceived to commemorate the 9-11 attacks—even though we Americans aren't the greatest at "commemorating," see: Veterans' Day, Memorial Day, etc. Just six years on, though, feelings are still raw and memories vibrant. Resiliency is a virtue of our citizenry however, and if nothing else, we can get a hearty laugh out of OBL's radical beard transformation, his decidedly porno 'stache, and threats of attack via the... more ›

It’s easy to roll past Henry’s Delicatessen and Carry-out and assume that it’s just another bodega. But a double take of their vintage signage touting “home made sweet potato pie” was enough to entice us to investigate further. more ›

Since opening in 2004, Oohhs and Aahhs has put the smackdown on encroaching U Street soul food competitors. A combo of first-mover advantage and superior cooking scared Brown Sugar off the block last summer and sent A Taste of Carolina packing from 9th and U a few weeks ago. (A sign in Taste's window reads, “Closed for Relocation.”) more ›

With all the great Ethiopian and soul food restaurants arrayed along U Street, it can be easy to overlook The Islander, whose kitchen has been preparing the Trinidadian take on Carribean food for 30 years. Characterized by slow-cooked stews, curried goat and oxtail, all of which can be bundled within a blanket of roti, Carribean cuisine is a colonial fusion of African and South Asian cuisines. more ›

With Restaurant Week over, we need another excuse to celebrate. And why not Clinton’s big 6-0? Since he's not too keen on turning the "new 40," we have a duty to live it up for him. DCist proposes a Bill Clinton restaurant crawl on which we'll visit his regular D.C. haunts. Lucky for us, his taste for greasy, down-home grub means we won't need to book many reservations through Open Table. more ›

It’s hard to believe, but we actually know a handful of people who are somehow so enraptured by the smoky allure of Southside 815’s bar scene that they’ve never once bothered to sample anything beyond its libation. While we’re normally all about compelling such folks to chase their pints of Dogfish with Southside’s excellent “drunken” pot roast or vinegary housemade “state fair” pickles, we’d just as soon they remain sequestered at the bar on Thursday nights. That’s because we don’t need the extra competition for Southside’s Thursday night fried chicken special (of course, we’re always happy to share with you). more ›

Though the area surrounding the intersection of 9th and U Streets is commonly known as "Little Ethiopia", the neighborhood's soul food roots have been experiencing a resurgence. First came the much celebrated Oohhs and Aahhs, then the arrival of Brown Sugar, and, just two months ago, A Taste of Carolina entered the soul food fray. more ›

Almost 43 years ago, Martin Luther King, Jr. gave his "I Have a Dream" speech on the steps of the Lincoln Memorial. As his commanding stage presence showed, he was a man of boundless energy — enough to foster a national fervor for racial equality. But where exactly did he get all that energy? Was Wheaties the Breakfast of Civil Rights Champions? No, King liked soul food — at the very least, "not something like... more ›

Happy New Year (almost) from DCist to all of our non-gentile readers. For those of you not in the know, October 3 is the beginning of Rosh Hashana, the Jewish New Year. We know that the holiday is a time for reflection and spiritual thought, but we are also totally into the part where you get to eat. The traditional apples and honey are fantastic, but really more of an amuse bouche than something to really dig into. That said, we are looking forward to some of our friend's "coronary kugel" that's heavy on the cream and heavy on the delicious, as well as any number of things made with (unbraided!) challah. more ›