The long line for a table at Ted’s Bulletin (505 Eighth St., SE; 202-544-8337) doesn’t look to be getting shorter anytime soon. The Capitol Hill hotspot, the latest from the minds behind Matchbox here on Barracks Row and in Penn Quarter, has a 1920s vibe and a menu ranging from breakfast sandwiches to smoked pork ribs to spiked milkshakes. Is it worth the wait? We caught up with several diners to find out.
In today's chat with Washingtonian restaurant critic Todd Kliman, a reader asked him to name his favorite food-related movies. Kliman is a big fan of Babette's Feast, Big Night, Tampopo, Eat Drink Man Woman, and The Cook, The Thief, His Wife and Her Lover. We're fans of Mostly Martha, remade in 2007 as No Reservations starring Catherine Zeta-Jones. We want to know: What foodie movies are in your Netflix queue?
We asked customers exiting this new Clarendon spot from the Liberty Tavern folks for their take on the place.
Lyon Hall (3100 Washington Blvd., Arlington; 703-741-7636), the new French-accented spot from the folks over at the Liberty Tavern, promises flavorful, unpretentious fare at affordable prices. Diners have been lining up to snag a table, but have they left satisfied? We set up our camera and asked exiting customers for their take on the Clarendon joint.
In food and wine editor Todd Kliman's chat this morning, a Bethesda reader wrote that he or she has lived in Maryland for nearly two decades but has "never been able to figure out what the excitement is about crabs." The reader has tried soft-shells, crabcakes, and crab boils and is still unconvinced that crabs can have lots of flavor. Kliman suggested trying Cantler's Riverside Inn. What do you think? Is it worth the effort to pick through steamed crabs? Where do you go for good ones?
Summer's official inauguration is next Monday, Memorial Day. We're looking forward to fish tacos, fried clams, and central air conditioning. We know where to get that last one, but we need your help finding the foods that define summer, whether they be fried shellfish, milkshakes, or Old Bay crabs. Where do you go for beach eats inside the Beltway?
Kushi has been lauded by area critics who are praising its fresh sushi, spit-cooked meats, and small plates. Washingtonian restaurant critic and food-and-wine editor, Todd Kliman, called it a “knockout, the most exciting restaurant debut of the year.” But do diners think it’s living up to the hype? We get their perspective from several people on their way out of the restaurant.
It's hard to find a menu right now that isn't featuring ramps, asparagus, and peas—a sure sign of spring. But with this wool-hat weather, we've got a hankering for comfort food that's warming, familiar, and filling. We want to get your opinion on where to eat when it's cold and rainy. Where can you get the best comfort food?
Our recommendations for the best in live music over the next seven days.
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Ann Limpert
Though Ann Limpert graduated from Connecticut College with a degree in art history and creative writing, she spent most of her time in New England debating the merits of warm, buttery lobster rolls vs. cold, mayo-y ones. She spent two years covering the internet for Entertainment Weekly magazine (highlights include interviewing the Beastie Boys and dancing to "Livin' la Vida Loca" with Penn Jillette), then left to hone her kitchen skills at the Institute of Culinary Education. She has worked as a cook at several New York restaurants, researched and edited cookbooks, and now writes about food and restaurants for the Washingtonian.
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Kate Nerenberg
Kate Nerenberg started as an editorial intern at The Washingtonian in January 2008 and became an assistant editor in September 2008. A native of West Hartford, Connecticut, she spent the first half of her writing life as a sports reporter, and was the editor of the athletics section for the newspaper and student-run magazine while at Middlebury College. A joint Spanish and Art History major, Kate graduated in 2005 and took off on a year-long journey around the world. After tasting everything from fried crickets to lavish Turkish breakfasts, she realized she wanted to devote herself to writing about food, a lifelong passion. She lives with three roommates just east of Logan Circle in a house that's often filled with the smell of sauteed garlic, warm banana bread, or fried bacon and eggs.
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Rina Rapuano
Rina Rapuano's English degree from Virginia Commonwealth University in Richmond put her on the path to becoming a managing editor of a weekly business magazine; a freelance copy editor; and assistant managing news editor—and later the lifestyles editor—at a weekly paper in Maryland. But she realized her true calling when her descriptions of meals to friends and colleagues always seemed to end with the same statement: “You're making me hungry.” Frankly, it was making Rina hungry, too. She chucked her day job in 2006 to become a full-time freelance writer focusing mainly on food, and now works as assistant food and wine editor at The Washingtonian.
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