Daily dispatches on the Washington, DC area's food, restaurant and dining scene.
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By
Jessica Voelker
The tiny H Street ramen restaurant opens up a few tables to CityEats.
Teeny Toki, where you can now reserve a spot in advance. Photograph by Kyle Gustafson.
Twenty-seven seat ramen (and dumpling) phenomenon Toki Underground is a famously tricky place to score a spot. As of today, however, it just got a little easier—provided you like to eat early.
The new reservations site CityEats has brokered a deal with Toki to turn over one reservation for two people at each of the following times: 5, 5:15, and 5:30, Monday through Thursday. Two additional four-top tables will be reservable via the site at 5:45 and 6 on the same days.
Now we can only hope that Little Serow will follow suit. We hear that last week, the wait at Johnny Monis’s tiny Thai place was up to two hours long.
Category Tags: Food & Restaurant News
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By
Ann Limpert
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Jessica Voelker
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Sophie Gilbert
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Anna Spiegel
Every week, we'll let you know what the Washingtonian food staff is reading in the blogosphere and off the bookshelves.
The stuff major life decisions are based upon. Photograph courtesy of Chick-Fil-A.
Ann Limpert, food and wine editor
• New York Post critic Steve Cuozzo pays an opening-night visit to Joanne, the restaurant owned by Lady Gaga’s parents and featuring the cooking of Michelle Obama fave and Art and Soul chef-owner Art Smith. He finds a room that’s “loud as an avalanche,” “calamari like leather,” and “flaccid pasta commonly doled out along Long Island’s Jericho Turnpike.” Not even a Tony Bennett sighting could save the evening. You’ll Gag on the Food at Gaga’s
• This isn’t so insane to me. Cassanova McKinzy Cites Chick-Fil-A in Choosing Auburn Over Clemson
Jessica Voelker, online dining editor
• How do you know when the fancy ice trend has gone too far? When someone steals a hunk from a melting glacier in order to sell it to swanky cocktail bars. Man arrested for stealing glaciers
• “Can’t you see it’s made of chemicals and fat and dead, lost dreams?” Oh my God please do not eat this
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Category Tags: What We're Reading
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By
Melissa Romero
Every morning, we’ll let you know where to find lunch on wheels.
Happy Friday, readers! As always, there's a food truck party at Farragut Square today, with ten trucks stationed with hot food to warm you up. A bunch of vendors will be roaming around Metro Center, too. Have a great weekend.
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Category Tags: Food Trucks
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By
Jessica Voelker
The Bolivian barman relives the career-defining night at Zaytinya that left him covered in cocktail.
JP Caceres poses at Dirty Martini. The Dupont bar is a current client of his cocktail consultancy business. Photograph by Erik Uecke.
“I went to law school, I worked at a desk. It was not for me,” says JP Caceres, a Derek Brown acolyte who owns the Washington-based cocktail consulting business Let’s Imbibe Beverage Consulting.
The Bolivian bartender’s chosen career began when he took a busboy job at Jaleo in the early 2000s. There, he worked his way up while learning English, and when owner José Andrés opened Zaytinya, Caceres moved over to the Penn Quarter restaurant as a barback and service bartender.
It was there that he had his worst shift ever.
“I had worked at Zaytinya for about three months when a club opened up around the corner called VIP. All the pretty boys and all the pretty girls would come very nicely dressed for the club, but they wanted to have dinner or drinks first. And on this particular Saturday, we had a little bit of people coming in. It wasn’t too much. Everybody working was just looking at each other like, ‘What else do we do? What else do we clean?’ And the managers, they said to us, ‘We’re going to get busy.’ And we were like, ‘No we’re not. It’s six o’clock.’ So the manager decided to send a couple of bartenders home. Around like 9:30, 10, people start coming in. We’d never seen the restaurant like that! And by 11 o’clock—I don’t have to tell you—it was four deep at the bar. Crazy.
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Category Tags: Wine & Spirits, Worst Shift Ever
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By
Jessica Voelker
If you want one, order it now.
How serious are you about your key lime pie? Photograph courtesy of Red Truck Bakery via Facebook.
Key lime pie is kind of a summer thing, but Red Truck Bakery in Warrenton—home of, let’s not play around here, some very fine pies—is making an exception for the Super Bowl. The Key lime confection is usually only available from Memorial Day through Labor Day, but if you order today, you can pick one up on Friday or Saturday . . . just in time for this weekend’s game.
Now, we admit that for those of us living near Washington, DC, Warrenton is a bit of a hike. So what this comes down to is: One, how seriously do you take your Key lime pie? And two, how seriously do you take you Super Bowl party food?
The pies cost $24; order by 5 PM today.
Category Tags: Food & Restaurant News, Super Bowl 2012
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By
Anna Spiegel
Every morning, we'll let you know where to find lunch on wheels.
Happy Thursday, food truck followers! It may be dismal out there, but your favorite trucks are ready to serve you delicious eats. Don't forget to place Super Bowl orders today with the likes of Cap Mac, Red Hook Lobster Truck, and more!
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Category Tags: Food Trucks
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By
Jessica Voelker
Chips and dips? Forget about it. Go above and beyond with one of these five procrastinator-friendly options.
If you want cupcakes decked out with football flare, order them by 8 PM on Saturday. Photograph courtesy of Georgetown Cupcake via Twitter.
1) A.M. Wine Shoppe has meat and cheese boards—artisanal cheese, salami, bite-size sandwiches—that you can order for the Super Bowl. A cheese-only platter that serves ten is $55, and a combo with meats is $75. A plate of bite-size Admorghese sandwiches (finochino, mortadella, prosciutto, cotto, provolone, spicy pickles, and olive oil on semolina sesame bread), meanwhile, is $50. Place your order by 5 PM on Saturday.
2) Key lime pie from Red Truck!
3) In addition to cleaning and steaming your lobsters, Cannon’s Fish Market in Georgetown will sell you cocktail shrimp for $25.99 per pound, along with oysters—Blue Points and Chincoteagues are among the varieties currently on ice.
4) A whole lot of chowder from Legal Seafoods can be overnighted to your doorstep. Order online here.
5) Georgetown Cupcake has special Super Bowl cupcakes for both Pats and Giants fans. They can be ordered in any quantity, but call before 8 PM on Saturday to ensure you’ll have them in time for the game.
For New York– and New England–themed takeout ideas this Sunday, click here.
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Woo at the Zoo, the opening of “Genesis Robot” at Synetic Theater, and the Washington DC International Wine & Food Festival.
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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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