Slushies aren’t just for a frozen margarita-fueled evening of poor choices. In the right hands, these syrupy, sweet concoctions can be an elegant cocktail.
On Friday and Saturday night, Jews across the world will sit down with family and friends for Passover Seders, retelling the story of their ancestral exodus from bondage in Egypt and partaking in a festive meal. As the week carries on, many will continue to subsist on matzoh, forsaking chametz—grains and the leavened products they produce (bread, pasta, and beer to name a few).
Penne carbonara with peas (Alicia Mazzara) Dish of the Week: Penne Carbonara No one really knows the origin of spaghetti carbonara. “Alla carbonara” means “coal worker’s style,” which has been taken to mean that the dish was either originally eaten by coal workers or cooked over a coal fire. Another possibility is that the dish is named after black pepper flakes, which resemble bits of coal dust. Perhaps the most charming theory is that…
Dish of the Week: Avocado wasabi ice cream Where: Adour by Alain Ducasse Next Monday, Adour by Alain Ducasse will have its official opening. During the soft opening, I tried a few of their menu items. The dish that immediately caught my eye was the bluefin tuna tartar with avocado wasabi ice cream ($15 at lunch). While it is quite a logical pairing – a deconstructed tuna and avocado roll, it definitely raises an eyebrow….
By DCist contributor Celeste Dawn Mitchell Mexican food in Washington tends to be either a very bland affair or an unnecessarily fussy affair. Either we need six cups of salsa to impart any sense of flavor to it, or the cooks are too busy making Alaskan scallop enchiladas with toasted pine nuts to put together a decent steak taco. Even the so-called premier Mexican restaurants leave much to be desired. Though the tableside guac is…
Last Call. . . Take advantage of the final days of summer by treating yourself to a pork sandwich and side of broccoli rabe at the Galileo Grill this Tuesday and Wednesday between 11:45 a.m. and 1:30 p.m. Chef Roberto Donna will also feature pork sausage or chicken sandwiches, cold carrot and tomato soup, and an onion, pancetta, and cheese quiche. As fall nears and the restaurant prepares to close for renovations, this may be…
It is the best of times. It is the worst of times. There’s matzoh ball soup and the apple-and-nut goodness of charoset, but then there’s arid sheets of matzoh and denser-than-dense Passover desserts. If you’re a kosher-for-Passover diehard, forget about eating out—that’s a situation filled with chometz (what’s forbidden on Passover) pitfalls. We can remember many times of being halfway through the breadbasket before realizing that Moses wandered through the desert around this time of…
The District is often compared to our behemoth neighbor of a city to the north, New York. And as much as we hate the comparison — and the resulting argument — we may be moving in New York’s direction, figuratively speaking. As it turns out, certain folks see a bit of Manhattan moving down south, resulting in a so-called “Manhattanization” of the District. Bloomberg yesterday expounded on this issue in an article titled, “D.C., Once…
When Tom Sietsema gave a shoutout to Don Rockwell during last weeks’ Ask Tom, it was a quiet nod to one of the lesser-known food writers active in D.C.: Speaking of online food discussions, Don Rockwell, a former egullet host, has just launched a fun one: DonRockwell.com. Don is a fine writer, has good taste and eats out almost as much as I do. If you care about food in Washington, his is a site…