Foodie Foolishness
The restaurant industry has a great sense of humor, particularly the self-effacing kind. Eater National compiles a roundup of April Fool’s pranks across the nation. House-made water, “No Appetit,” and artisanal air this way. [Eater National] —Anna Spiegel
Well, here’s one way to get fired from a Waffle House. [Gawker] —Jessica Voelker
Please Don’t Eat the Art
Who says you can’t play with your food? BuzzFeed rounds up some incredible—and most likely inedible—works of food-based art. [BuzzFeed] —TP
The Season for Sipping
Springtime is Pimm’s time! Turns out the British infusion was concocted in 1823 to slow down oyster bar patrons who were slamming shots of gin. [Pimm’s] —Shane Harris
Firefly has launched a new dessert-and-cocktail pairing menu, photos of which will have you running to the restaurant (the better to burn off a few of those calories with). [Serious Eats] —TP
First we shared the news that Cork Market is making booze-infused Peeps. Now we’re sharing a recipe to make Peeps-infused booze. [Baking Bites] —TP
Fast Food Nation
Pizza Hut’s many, many crimes against humanity: a timeline. [Eat Like a Man] —JV
Famous Foodies
“A flayed fillet of fame”: This Post article about Gwynnie’s new cookbook is worth reading for the alliteration alone (see what I did there?) [WaPo] —JV
Beyond the Royale with cheese: A video interview with Quentin Tarantino explores how the director uses food as a metaphor for power in Inglorious Basterds, Django Unchained, and other movies. [Slate] —Ann Limpert
Health Matters
Josh Ozersky doesn’t give a shit about ramps. (But he adores kidney suet.) [Esquire] —SH
A lot of food writers cut out meat when they aren’t reviewing their meals, but my weaknesses fall more on the white-flour-based side. Culinate has a good guide to de-starching your side dishes. [Culinate] —JV
CSA season is upon us, and with it those overwhelming cratefuls of fresh vegetables. The boys at the Bitten Word have a secret for not letting the bounty go to waste. [Splendid Table] —SH
Global Goodies
“Ironically, my entrée at Modern Toilet was the least crappy of the three restaurants I sampled.” Examining the new wave of aggressively on-theme restaurants in Taipei. [Bon Appétit] —TP
Ridiculously Awesome Video of the Week
Imagine a well-dressed German Shepherd eating peanut butter from a jar with a spoon. Actually, you don’t have to imagine it—just watch it. [Laughing Squid] —AS
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.
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.
