We’ve got barbecue on the brain. Where's the best?
The combination of summer weather and the upcoming Fourth of July holiday means we’ve got barbecue on the brain. We’re thinking of everything from super-saucy ribs to pulled-pork sandwiches. We need you to tell us: Where’s the best place in Washington to find good barbecue? Let us know in the comments!
We set up our cameras outside Kitchen to find out what diners think about the Glover Park hangout.
Is the third time a charm? Glover Park’s Kitchen (2404 Wisconsin Ave., NW; 202-333-3877) recently hired Alex McCoy, the restaurant’s third chef since its January opening. McCoy, a contender on Marco Pierre White’s NBC reality show, The Chopping Block, and former chef at Rugby Cafe in Georgetown, worked his first seven days as executive chef last week. Although several dishes, including lobster macand-cheese and chicken-and-waffles, have recently disappeared from the menu, co-owner Francis “Fritz” Brogan says the concept of the Southern-inspired restaurant will remain the same. We stopped by on Monday’s 25-cent-wings night to ask diners what they think of the new neighborhood hangout.
The popular downtown DC lunch spot is closed for repairs after a bad report card from a health-code inspection. Where will you lunch while it's out of commission?
Yesterday was an emotional rollercoaster on Washington’s sandwich front: First, we heard that Breadline, the downtown DC bakery and sandwich shop which always boasted long lines, was closing for good. Then we were elated when the Washington Post’s Going Out Gurus told us it was only temporary—the place had some health-code violations it needed to resolve. But Tim Carman of Washington City Paper procured the food safety inspector’s report card. And Breadline failed. Badly.
Where we can get a delicious sandwich until Breadline returns (fingers crossed)? Let us know in the comments!
The cupcake trend shows no signs of slowing: Georgetown Cupcake is installing a second location in Bethesda, and Cupcakes Actually recently opened its doors in Fairfax. There are so many options to choose from—who do you think makes the best cupcake? What’s your flavor of choice? Let us know in the comments!
With biodegradable spoons and menus made of wildflower seeds, the new Dupont Circle location of salad spot Sweetgreen (1512 Connecticut Ave., NW; 202-387-9338) is undeniably, well, green. But just how sweet is it? Can its Sweetflow frozen yogurt take on nearby competitor Tangysweet? How do Sweetgreen’s salads compare with the ones at Chop’t? We asked a recent lunch crowd to give us the skinny.
Despite the incessant rain and thunderstorms, it’s June, which means we’ve started dreaming of hot summer days on the beach. We want you to tell us where to eat at popular sand-and-surf destinations, such as Rehoboth and Bethany beaches, the Eastern Shore, and the Outer Banks. What are some of your favorite places to hit for a post-body-surfing bite, a boardwalk snack, or a crab feast? Are there any good eats on the way to your vacation destination? Let us know in the comments!
It didn’t take long for Barack and Michelle Obama to catch on to one of Washington’s latest food crazes: burgers. Since moving into the neighborhood, they’ve wasted no time in trying some of our homegrown options: Five Guys (both Barack and Michelle ate there); Good Stuff Eatery, where Michelle took her staff; and the venerable Ray’s Hell-Burger, where Barack and Joe Biden treated the press pool to lunch.
In March, EatBar was crowned the best burger in Washington in our NCAA-like burger brackets. Should the Arlington bar/lounge be the next stop for the Obamas? If not, where should they go? Let us know in the comments!
Tons of Fourth of July parties, fireworks, pool parties galore, a pig roast, the closing of the Folklife Festival and Artomatic, and lots more in this jam-packed weekend guide.
more
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.
more
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.
more
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.
more
- Feedback
