Monthly Archives: February 2018

Tom Sietsema Appreciates Rare Steak’s Versatile — and Affordable — Tavern

Source: Eater DC

What the critics are saying this week

Rare Steak and Seafood

Washington Post restaurant critic Tom Sietsema gives months-old Wisconsin import Rare Steak and Seafood 2.5 stars (“good/excellent”), thanks in large part to the 210-seat tavern on the ground floor. “No offense to Rare Steak and Seafood,” he writes, “but the blueprint the mini-chain should be replicating is the tavern’s.” The answer to a “cozy, moderately priced downtown retreat” offers up garlic pretzels that double as entertaining drinking companions. And dishes “executed with contemporary finesse” include spaghetti with meatballs, and roast chicken and dumplings with a “pleasing” sauce of sage, ...

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Where Can I Take My Picky Mom for Dinner?

Source: Eater NY

It’s still gotta be exciting for others in the party

Welcome to Ask Eater, a column from Eater New York where the site’s editors, reporters, and critics answer specific or baffling restaurant requests from readers and friends. A new question and answer will run every Thursday. Have a question for us? Submit your question in this form.


Hey Eater,

My mom is in town for a short, surprise (lol) visit and I’m looking for somewhere for a Friday night dinner for myself, mom, and sister. Mom is a fairly picky eater, loves Italian, Spanish, and bistro-y menus; doesn’t ...

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Circle Owners Return With Massive Korean Nightclub Closer to K-Town

Source: Eater NY

It’s called Mission Nightclub

All those who mourned (whether seriously or ironically) the closure of Korean nightclub Circle last weekend can take a pause: Turns out the owners of a massive new Chelsea nightclub opening next month called Mission are the same people who ran Circle.

Partner Bobby Kwak says that the real reason Circle closed was because they couldn’t afford the new lease asking price at the club, which was in an area that now has a Whole Foods and a SoulCycle. It’s working out better for them though, he says: Mission Nightclub, which opens on March 3 at ...

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Cleveland Park Fixture Ardeo Is Closing February 25

Source: Eater DC

Restaurateur Ashok Bajaj plans to open a new restaurant in the same spot within weeks

Twenty-year-old Cleveland Park eatery Ardeo is closing Sunday, February 25 to make way for an updated restaurant designed to breathe new life into the evolving neighborhood.

Rammy Award-winning restaurateur and James Beard Foundation Award semifinalist Ashok Bajaj is shutting down the long-standing establishment after two decades, but already has a vision of what to do next. “Ardeo + Bardeo is retiring to make room for an entirely new concept,” Bajaj, who already flipped the Bardeo side of the venue into casual Indian spot Bindaas a ...

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Dim Sum Destination Joy Luck Palace Reopens to the Public Next Week

Source: Eater NY

Joy Luck Palace’s pig-shaped buns will soon be back

Chinatown’s Joy Luck Palace is under new management and bringing back its popular dim sum and pig-shaped custard buns.

The restaurant, located at 98 Mott Street between Canal and Hester streets, announced at the end of January that it would be closing to public on February first in order to convert into a banquet center for commercial and private parties. Protests by restaurant workers soon followed, who alleged that the decision was a retaliatory response against union workers seeking better protections.

Now, a new sign posted in front of the restaurant ...

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Get Ready to See More of Amazon’s Cashier-less Grocery Stores

Source: Grub Street NY

Amazon Go, the store of the future where you may or may not be able to shoplift, is already in expansion mode. The first location opened exactly one month ago, safely ensconced in a storefront connected to Amazon’s Seattle headquarters, but now sources tell tech site Recode …

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Ardeo+Bardeo Will Close After 20 Years in Cleveland Park

Source: Washingtonian Food

Cleveland Park mainstay Ardeo+Bardeo will serve its final dinner on Sunday after 20 years in business. The new American eatery is closing to make way for an entirely new concept from restaurateur Ashok Bajaj, who’s behind the Oval Room, Rasika, and Bindaas (among others). The latter Indian street food spot, whose flagship adjoins Ardeo, will remain […]

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Get to know the executive pastry chef behind some of North Fulton’s tastiest desserts

Source: Atlanta Journal Constitution

Kelly Lovett is the executive pastry chef for RO Hospitality. Photo by Shannon Sturgis of StarChefs.

Kelly Lovett, 35, is the executive pastry chef for RO Hospitality, overseeing the pastry programs at Table & Main and Osteria Mattone, as well as the restaurant group’s third concept, Coalition Food and Beverage, slated to open this spring.

Lovett began her culinary career at age 19, but the Georgia native’s desire to cook started long before then. She grew up in a French-Italian family that holds a deep love for food. Her French grandmother always had something bubbling on the stove and Lovett ...

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Pink Lettuce Is the Photo-Friendly Vegetable Flooding Feeds Right Now

Source: Eater NY

It’s the star of winter dishes across town

Last week at Soho restaurant King, the lunch menu featured a salad of soft pink radicchio leaves smothered in ricotta and marjoram and studded with warm walnuts. About 30 blocks north, a preview dinner at soon to open Legacy Records the next day included a salad of pink radicchio paired with sweet potatoes, radishes, and dill. Meanwhile, shoppers at the Williamsburg, Brooklyn Whole Foods Instagrammed videos of shelves lined with rose-like balls of lettuce throughout this past weekend. It showed up in staff meal at Cafe Altro Paradiso yesterday and on ...

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Where to Eat Korean Barbecue Around D.C.

Source: Eater DC

Find flame-licked meats in rice bowls, burritos, and bao buns

While the national fascination with Pyeongchang will likely taper off once the Winter Olympics wrap up on February 25, D.C. diners’ enduring appetite for sizzling Korean barbecue remains steadily on the rise.

For the uninitiated, Korean barbecue typically features bulgogi (beef, usually rib-eye), galbi (short ribs), pork belly, chicken, or seafood marinated in key ingredients — think: sesame oil, soy sauce, orange juice, and more — that’s often grilled right at the table. In the D.C. area, Korean barbecue can be found in bowls of ramen, as standalone platters, tucked ...

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Several metro Atlanta products named Flavor of Georgia 2018 finalists

Source: Atlanta Journal Constitution

CalyRoad Creamery owner, Robin Schick forms tube shapes of cheese for the final stages before wrapping the product at the facility. (Chris Hunt/Special)

Several products from metro Atlanta producers are in the running for a statewide food award.

33 products were selected as finalists for the University of Georgia’s 2018 Flavor of Georgia Food Product Contest set for March 20 in Atlanta. The final round of judging will be held in conjunction with the Georgia Department of Agriculture’s Agriculture Awareness Week celebration March 19-23.

The annual contest, held since 2007, showcases tasty, innovative, market-ready prototypes or commercially available food products made ...

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Danny Meyer Tries to Nix Suit Claiming He Leads a No-Tipping Conspiracy

Source: Eater NY

Meyer, David Chang, and others call the original lawsuit “frivolous”

Top dog restaurateur Danny Meyer (Union Square Cafe, Gramercy Tavern) and his alleged cronies — Momofuku’s David Chang, Eleven Madison Park’s Daniel Humm and Will Guidara, Bar Sardine’s Gabriel Stulman, and more — are trying to dismiss the October lawsuit claiming they’re working together to steal tips from workers by going tip-free at their restaurants.

The suit, filed in California federal court, paints these restaurateurs as colluding to steal tips from servers as profit, which would violate anti-trust laws — the crux of what makes the ...

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Steamed mussels are a perfect choice for a weeknight meal

Source: Washington Post Food Section

Mussels are the perfect choice for a weeknight meal. They’re a terrific source of low-fat protein, they’re inexpensive, they cook up quickly, and as they cook, they automatically generate tasty juices to whichever sauce you’re making. Also, farmed mussels are pretty easy to clean. You just toss them briefly in several changes of fresh water and pull off any strings (also known as “beards”) hanging from the hinge of the shell. Finally, bonus, if you buy farmed mussels — the most common variety available at stores today — you’ll have chosen a sustainable seafood. Here I’ve dressed the mussels in ...

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COOKING ON DEADLINE: Silky Leek Soup

Source: Washington Post Food Section

No matter how many dazzling things we have the good fortune to eat in our lives, we often remember the simplest meals with as much power and affection as the fanciest. A humble, pureed vegetable soup is among those particular pleasures. Also, Proustian prose aside, if you’re feeling lazy, you can get from a few ingredients to deliciousness in no time.

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