CARROLL GARDENS — Nightingale 9 will be open for lunch tomorrow starting at 10 a.m. with a special menu that will include pho, steamed pork dumplings, spring rolls, and free Vietnamese coffee. The restaurant is reserving a few tables for walk-ins, but you can also make a reservation on OpenTable. [EaterWire]
Q: What Are Your Headline Predictions for 2014? Kat Kinsman, Eatocracy managing editor:
· Fieri to Open Multi-Level Party Barn Adjacent to Barclays Center
· Wells Awards Three Stars to New Missy Robbins-Helmed Restaurant (I have no idea what she’s actually doing next, but I can dream)
· Year of the Female Chef
Dry 85, 193B Main St., Annapolis. www.dry85.com. Opens Jan. 1 at 4 p.m. Brian Bolter, the former Fox 5 news anchor turned Annapolis bar owner, tells me his new whiskey bar Dry 85 was inspired by a modern, industrial take on a speakeasy. Then he says it’s nothing like “a theme-park speakeasy. Our staff’s not […]
NOLIBS — Still not sure what you’re doing tonight? Plenty of our suggestions are still viable options, but Zagat Philly’s got the details on one more event that includes free basement beer. Sounds like Standard Tap turned up a surprise cask of Standard Pils 2011, and they’ll be tapping it tonight at 9 p.m. and giving it away for free. Head over to Zagat for the full story and details on some more drink specials in effect for NYE. [Zagat]
PHILADELPHIA — With just a few hours left to 2013, sneak in one more very worthy year-end ...
Cocktail shaker extraordinaire Eben Freeman sends word that he’s got a few last-minute surprises planned for New Year’s Eve at The Butterfly in Tribeca. Freeman will be behind the bar all night serving some off-the-menu specials from the vault like The Crumble, Butternut, and Falernum, as well as “solid cocktails.” These concoctions come in flavors like Absinthe Gummy Bears, White Russian Breakfast Cereal, and Margarita Marshmallows. Freeman also notes: “I will be serving two drinks which I have never done in the U.S. before.” The Butterfly is offering a packaged deal for $85 ...
COURTHOUSE— No specifics yet. But the DC Internationalist notes that Shawafel has designs on the Courthouse neighborhood of Arlington. [TI]
BEER HERE— DCist takes a trip down memory lane to reflect on the year in beer. This year saw the opening of Bluejacket, the expansion of 3 Stars and more. [DCist]
THE CRITICS— Divine pepper-crusted tuna. Simple celery salad. Terrible roast chicken. Killer chestnut soup. Washingtonian’s Todd Kliman and the publication’s staff reminisce about the best and worst dishes of the year. [Washingtonian]
U STREET— Make it back (in black) to Solly’s in the new ...
As is the tradition at Eater, our closeout of the year is a survey of friends, industry types, and bloggers. We’ve already covered best standbys, top newcomers, biggest dining surprises, and best meals. Now, Breakups. Readers, please add your thoughts to the comments.
Q: Were there any restaurants that you broke up with in 2013? Mimi Sheraton, former Times restaurant critic: Much-hyped newcomer that I broke up with after two tries…Umami Burger…They’re kidding, right? Totally unremarkable, overpriced burgers and trimmings that add nothing to the NYC scene.
Something tells me that a few of you out there are going to be drinking tonight. And do you know what follows a night of drinking? Awesomeness, obviously. But after that generally comes the hangover. And hangovers are the exact opposite of awesome.
So, because we’re always looking out for you, we here at Foobooz World HQ figured that what might serve you best is a nice list of scientifically proven hangover cures–something to read before the drinking starts. It includes such advice as eating asparagus, going for a run (seriously?) and fortifying yourself with pickle juice. But do ...
I was happy to sink into the profoundly Spanish flavors of a vegetable stew called escalivada, with smoked eggplant in olive oil that carried the sweetness of simmered red peppers and onions. I immediately wanted more of the hot blowfish tails seared in a crust of ...
1) Shaw: No name for it yet, but the Washington Business Journal spots a permit for a coffee shop. The cafe, from developer Douglas Development, will be located at 924 N St. NW. [Plywood]
2) Rockville: There’s a craigslist ad up looking to hire a sous chef for a new steakhouse coming to Rockville Town Square. No. 82 Steakout appears to be the name. Expect a January opening. Here’s a blurb from the development’s web site: “82 Steak Out will offer a truly unique dining experience that has been a long time european tradition…now done with true american flair! ...
Ivy & Coney 1537 Seventh St. NW. 202-670-9489. Opens Wednesday, Jan. 1 at 10 a.m. From the murals of Sparky Anderson and Harry Caray to the “autographed” photos of Kwame Kirkpatrick and Barry Sanders, Ivy & Coney is a Shaw bar for people who miss Detroit and Chicago. That’s not to imply this bar, located […]
Both locations of Red Farm are now serving Joe Ng’s popular, limited-time-only black truffle soup dumplings. And in case you want to nurse your hangover with spicy crispy beef tomorrow, both Red Farm outposts will be open for lunch/brunch. Also, of note: Ed Schoenfeld’s Chinese restaurants are taking reservations for 10 p.m. tonight. [EaterWire]
The following things may make your next few holiday hours go by a little smoother: A method with which to chill bubbly in a suitably speedy way, a blueprint for building giant Champagne towers (NB: This works equally well with plastic goblets and a 12-er of Natty Light), a step-by-step tutorial on sabering bottles, and a foolproof plan for keeping leftovers effervescent. (If you’re dealing with wine tonight, by the way, you can open it without a corkscrew — just don’t try this with Champagne.)
[Top row: Erin Scala, Thomas Pastuszak,Linda Milagros Violago; Middle Row: Jeff Porter, Pascaline Lepeltier, Jordan Salcito; Bottom row: Patrick Cappiello, Grant Reynolds, Lee Campbell.]
What wines are undiscovered and what has been oversold? In part two of our sommelier year end Q & A, we ask sommeliers and wine directors where the conversation may be headed in 2014, and what talking points may have become too much in 2013. And to keep the conversation going, we also inquired about favorite wine feeds on Twitter and Instagram. Here is what we found out.
2014 could very well be the year of the food startup. A number of DC chefs and small business owners are planning to make the move from concept to storefront next year. But, that wouldn’t have happened without some hard work and sweat, says Meredith Tomason, the founder of a new bakery, RareSweets.
On top of the city’s expensive lease rates, real estate negotiations can be tricky, and there are upfront building costs. “Finding the right space for our product has been difficult,” Tomason says. “Rents can be ridiculous in some places, and we want the right ...
“The more I can excite people with the product and less layers of technique and overlays of garnishes, the better. So that means sourcing great raw materials in season is going to be a huge component of the cuisine. But then it’ll also have my touch, which is global as well as local. Having worked in New York for 25 years essentially, I cannot not be inspired by other ethnic cuisines; it’s just not possible. It won’t be fusion, it won’t be ethnic, it’ll just be New York.” — Chef Katy Sparks says the new Tavern, which was ...