It's been a sad week on Capitol Hill–and all around DC–as residents mourn the fire at beloved community gathering spot Eastern Market. The three-alarm blaze destroyed the 134 year-old South Hall (the historic building had no sprinklers), home to 13 merchants including the meat, cheese, and seafood purveyors, as well as Market Lunch, the breakfast/lunch spot known for its bustling morning energy, blueberry pancakes, and crabcakes (check out this visual history of the market). According to Mayor Fenty, renovating and rebuilding could take up to two years, and cost $20 million to $30 million. In the meantime, After Hours, DCist.com, and the Going Out Gurus list ways you can pitch in and help…
…The beginning of next week might not be the best time for a blowout meal. That’s because many local chefs will be up whooping it up in New York at Monday night’s James Beard awards. DC talent up for the coveted medals include Citronelle and Central chef Michel Richard and Citronelle sommelier Mark Slater, plus Cathal Armstrong of Restaurant Eve, RJ Cooper of Vidalia, and Frank Ruta of Palena. Check back here Tuesday for Cynthia Hacinli’s post-awards report…
…Who knew HBO was such a buzz kill? The channel is cutting off its feed to Nathans, the Georgetown saloon that has been holding popular Sunday night viewings of The Sopranos, fettuccine specials and all. Seems HBO has a policy banning establishments from airing it in public…
…The soon-to-open Rock Creek in Mazza Gallerie has their big-name consultant (Ris Lacoste) and rock star maitre d’, and now they’ve named an executive chef. Ethan McKee, former chef de cuisine at Equinox, will commandeer the haute-health food kitchen when it opens in late May…
…Open this week: The Bethesda outpost of Yin Yankee, the fusion-y Annapolis sushi bar, is up and running in the old Bistro Asiatique space (4936 Fairmont Ave., Bethesda; 301-718-3400; Yinyankee.com). On the menu: crab chowder with lemongrass, serrano ham, and potatoes; a crab "chop" with wasabi cream; whole bronzini roasted in a banana leaf with curry and ancho-banana jam; plus cocktails aplenty and a late-night DJ.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
