Not twelve hours after the Redskins got the smack-down in Texas, the U.S. Capitol was placed in an all-too-familiar lockdown. Early this morning an unidentified man with obviously stellar driving skills crashed through a barricade (no, it wasn’t Rep. Patrick Kennedy as we initially assumed) before taking out a fountain in what we are hoping was just a botched doughnut delivery. He then ran into the Capitol and was apprehended without incident. At least this…

Normally, Eating In is reserved for creating at-home recipes similar to dishes at restaurants within the Beltway. But during a recent trip to New York City, I was introduced to an Indian street food that I found completely irresistible. I’m convinced that a similar operation in late-night Adams Morgan would bring both Amsterdam Falafel and the Jumbo Slice to their knees. The long line outside the Kati Roll Company’s store front is an indicator that…

Ask most people their favorite Indian bread and naan often takes the spotlight. I can’t knock naan. The refined flour yields some of the same qualities that made Wonder Bread appealing when I was three. But sometimes I crave something with a little more flavor — and a lot more cholesterol. Something that speaks to that same inner voice that drives me to consume things like late-night pizza and tasty burgers with reckless abandon. Parathas,…

A few weeks ago we were tipped off to what one reader declared was the greatest gyro of all time. Apparently, a pizzeria near the King Street metro station was turning out a monumental version of what was already one of our favorite sandwiches. Upon arriving at Quattro Formaggi in Old Town Alexandria, we proceeded to dine on what was a fine example indeed. But it got us to thinking – is this really the…

It happens to all of us. Arriving at the store with our shopping list in hand, our heads are filled with visions of the lavish meal we are about to create. Quickly these dreams come to a screeching halt as we discover our grocer is out of top sirloin, or sea cucumber, or whatever other ingredient is essential to our feast. After experiencing a wonderful soft-shell crab prepared at Harry’s Johnny’s in Dupont, we headed…

Now that the weather’s warmer, we decided to head back out to Clarendon to give Sette Bello another look and check out their patio dining. As we sat in the sun we were reminded of the stellar crudo we had the last time we dined in the restaurant’s cavernous dining room. It was freezing out, and after warming up with a glass of wine we took the owners suggestion and ordered the tonno tonnato. Pairing…

At 8 a.m. on any given weekday, just around the corner from the Foggy Bottom Metro station you’ll likely spot four or five bike messengers huddled around a red Ford Econoline van. Each morning they meet with groggy eyes to rummage through wrapped packages like slightly under-enthusiastic children on Christmas morning. Brought in via Dulles International Airport, the packages are addressed to locations all over the District. This is the first run of many for…

Back when Eating In was just weeks old we set our sights on Crystal City’s Punjab Kabob. The Eads Street eatery turns out an outstanding lamb karahi that can be had for less than a song and a 20-minute wait. Adapted for the home kitchen, our version was a great but distant relative of the original. The contrasts highlight the differences between home-cooked ethnic dishes and their take-out brethren, which are often more heavily spiced,…

With 30 days of vegetarianism behind me, I have a new appreciation for meat and its contribution to my dishes. Even if animal protein is the feature, other ingredients must share the spotlight. That’s why the Oval Room’s head chef’s view on the use of animals in cooking is so refreshing. Matthew Secich sees meat as a precious commodity–to be used sparingly, and only when it’s of the highest quality. This viewpoint makes the massive…

What happens when a Cambridge trained historian goes foodie? In Lizzie Collingham’s case you get an interesting story that’s 5 parts history, 1 part culinary, and wholly entertaining to read. In her Curry: A Tale of Cooks and Conquerors, Collingham couples excellent story telling with exhaustive research. The result is a historical perspective on Indian fare that is as mouth watering as it is informative. Lizzie scorns those seeking authenticity when searching for perfect Indian….