Washingtonian reports today that chef Barton Seaver has left his post at Hook. Seaver, formerly of Jaleo and Café Saint-Ex/Bar Pilar, has been with Hook since it opened in March 2007. Seaver has become a golden boy of sorts in the D.C.-area for his dedicated advocacy of sustainable seafood, and has been honored by the Blue Ocean Institute for his commitment to oceanic sustainability. It’s not surprising then that Seaver’s post-Hook plans include ambitions to......

Drink of the week: Brown Derby Where: Bar Pilar All the big guys have covered the Tuesday night specialty cocktails made by Pilar's self-described sherpa Adam Bernbach. So what do you do when it's not Tuesday? Certainly you could choose from the good selection of beers. But this summer you should opt for a Brown Derby. The drink is composed of Bulleit bourbon, fresh-squeezed grapefruit juice, and honey. At first it sounds odd, since citrus......

Dish of the Week: Fried oysters, grilled asparagus, and strawberry lemonade Where: Tackle Box The warm weather has put us in the mood for seafood. It hasn't quite hit prime blue crab season yet, so we've been looking at other ways to get our fix. Fortunately, a trip to Tackle Box did the trick. Their big, meaty fried oysters must be credited to Chef Rob Bechtold, a Louisiana native. And even though it is not......