Mario Batali, Drew Barrymore, and Spicy Wings for the Super Bowl: Eating & Reading

Every week, we'll let you know what the Washingtonian food staff is reading in the blogosphere and off the bookshelves.

No cupcakes for Harry Reid’s staff; no Komi for Drew Barrymore.

Todd Kliman, food and wine editor

• Asked how he intended to address questions of anti-Latino bias in the wake of the arrest of four East Haven, Connecticut, policemen described by the FBI as “bullies with badges,” Mayor Joseph Maturo on Wednesday said, “I might have tacos for dinner.” Yesterday, activists flooded his office with hundreds of tacos. With Trays of Tacos, Joining in Condemnation of a Mayor

• So you can’t get into Komi. So? Neither can Drew Barrymore. Drew Barrymore Spotted in Washington, DC, at Komi—No, Wait, Shake Shack! [PHOTOS] 

• David Foster Wallace asked us to “consider the lobster.” These days, we might also want to consider the jack mackerel. As it goes—one scientist refers to it as “the last of the buffaloes”—so goes our fish supply. In Mackerel’s Plunder, Hints of Epic Fish Collapse


Ann Limpert, food and wine editor

• I might be more interested in the Puppy Bowl than in any actual football, but I love the Super Bowl for many reasons, such as pigs in blankets and seven-layer dip. This year I’m thinking about taking on a wing recipe from a source that seems as far from the world of junky food as you can get—David Tanis, the Chez Panisse chef and writer behind the lovely cookbook A Platter of FigsSpicy Chicken Wings for the Super Bowl or Chinese New Year

• A gift box from Georgetown Cupcake inspires Senator Harry Reid to kindly remind his staff they are “far too fat.”  No cupcakes for you! Sen. Reid Gives Away Treats to Press, Not “Fat” Staff 

• Eater puts together an international list of the 11 restaurants that are hardest to get into. DC’s Minibar lands at number eight, ahead of the French Laundry, and Volt’s table 21 gets a mention. Here Are the Eleven Toughest Reservations in the World (and How to Get Them)

• Yay, Jamie OliverVictory for Jamie Oliver in the US as McDonald’s is Forced to Stop Using “Pink Slime” in Its Burger Recipe

Jessica Voelker, online dining editor

• Scary pig-drugging news from the Food and Environment Reporting Network, via SF Weekly’s Jonathan Kauffman. Think China’s Doping Pigs? Not Nearly as Much as American Farmers Are 

• Seattle Times writer Rebekah Denn, meanwhile, has advice on getting Molto Mario’s attention on Twitter: Ask short questions. Molto Tweeto! To reach Mario Batali, write @mariobatali

• These two. Know what I mean? The Chef and the Critic 

Anna Spiegel, assistant food and wine editor

• In more reasons not to eat fast food, Gawker follows up on Oklahoma state senator Ralph Shortey’s bill, which aims to ban foods made with human fetuses. (After reading that, you may want to get McDonald’s delivered to Burger King, instead of the other way around).

• And because you can do anything—anything!—on the Internet, happy Friday: Putting Weird Things in Coffee


Ann Limpert
Executive Food Editor/Critic

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.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.