When Marybeth Jeitner saw this brightly-colored lobster sitting in a tank at the supermarket, she knew it was something special. How special? According to the University of Maine Lobster Institute, the odds of finding a yellow lobster are one in 30 mil…
There are a number of reasons not to say “I’m lovin’ it” to fast food in America, but these Oakland, California-based kids say it in a powerful, catchy way: With a rap song.
In this film from Muse Video, a collaborative project between Bay Area youth …
When The Oval Room reopens Monday after a $1 million facelift, some of the tables will continue to be covered with white tablecloths and some will bare polished wood. And that seems to capture the new direction that owner Ashok Bajaj is going with his 20-year-old restaurant. He wants to continue to attract the VIPs and politicos who are […]
Some of the best soft-serve in D.C. isn’t found at places that specialize in frozen treats. A few top D.C. chefs are putting their own flourishes on the summertime staple with flavors like rose water and toppings like wasabi peas. Here are three restaurants where you’ll want to stay for dessert. Daikaya 705 6th St. […]
Bartender: Ian Shores Where: Vapiano, 623-625 H St. NW Mystery Ingredient: Confit of jasmine flowers (available at Dean & Deluca or online) Bartender Response: Shores unscrewed the tiny jar of jasmine jelly with trepidation. “I was a little taken aback, especially when I opened it up and there were actually flowers in there,” he said. […]
The Dish: Eel Pie/Snakehead Fish Pie Where to Get It: Eat The Rich, 1839 7th St. NW; (202) 316-9396; etrbar.com Price: $15 What It Is: A palm-sized pie filled with filleted and smoked Chesapeake eels, plus forcemeat made from the eel trimmings, button mushrooms, peas, and summer savory. When eels aren’t available—because fishermen nab them […]