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WHEN THE JAMES Beard Foundation announced its restaurant and chef award semifinalists last month, Washington's J&G Steakhouse found itself among the nominees for best new restaurant.
As the foundation prepares to announce the names of finalists March 22, J&G General Manager Peter Smith spoke about how the latest location in chef Jean-Georges Vongerichten's expanding dominion has progressed since it opened its doors at the W Hotel on July 8.
» EXPRESS: What was your reaction to the James Beard nomination?
» SMITH: It's a great recognition among great restaurants. Obviously, we're thrilled. It's the top award you can win as a restaurateur, so we're really happy to be in the running. We're still a little shocked. We just opened, so it's just great.
SLOW DOWN AFTER work at Ris (2275 L St. NW; 202-730-2500) and try its new "Rush Hour" menu. From 4 to 6:30 p.m. every Monday through Friday, patrons can leave their cars parked and pull up to Ris' sizable bar or café. There they can enjoy $4 Spatten on draft, $5 wine selections and $6 select classic martinis and specialty cocktails. And in the vein of easing that daily rush hour blues, small plates — offering bar tarts, house-made Polish sausage, clam cakes or deviled eggs — are priced appropriately at $6.30 per plate. So feed the bodily meter, bypass the traffic and go into cruise control at Ris.
Continue Reading "A Complete Stop: Ris' 'Rush Hour' Menu and 'Unleashed' Week" »
FINDING A TASTY lunch during the workday has become a bit easier, thanks to the influx of food trucks bringing everything from salads and Indian curry to cupcakes to downtown D.C. While you've always been able to buy other fare from parked vendors, a new breed of food purveyors are using social media such as Twitter and Facebook to serve hungry patrons.
Sweetgreen, which has four locations in the area, launched Sweetflow Mobile in June 2009 to sell yogurt, salads and oatmeal.
Tim Noonan, the director of Sweetflow Mobile, says there are 14 rotating toppings for the yogurt, and salads are made with seasonal ingredients from the farmers market. According to Noonan, the truck has allowed Sweetgreen to introduce its products to people who may not live near one of the permanent locations.
Continue Reading "A Street Corner Near You: D.C. Food Trucks Go Online" »
IF YOU'VE EVER whipped up pancakes for dinner, then you'll get behind the latest trend at D.C. restaurants — breakfast items on the dessert menu. From French toast to bacon waffles, breakfast desserts give chefs a chance to play around, and diners have an opportunity to eat something beyond standard cheesecake and creme brulee.
"When you work at a fine dining restaurant, you don't have the outlet to do breakfast, and this gives you an outlet," Birch & Barley pastry chef Tiffany MacIsaac says. "If you think of breakfast breads, they're sweet, and they lend themselves to dessert."
Continue Reading "Save Room for Bacon: D.C. Restaurants Serve Breakfast for Dessert" »
Addison Road