Laura Hayes

Former Food Editor and Young & Hungry Columnist, Washington City Paper

United States

Laura Hayes was the food editor and Young & Hungry columnist at Washington City Paper from July 2016 to March 2022. Laura previously worked as a freelance food, drink, and travel writer contributing to Washington Post, Washington Post Express, Food Network, Washingtonian, Capitol File, DC Refined, Edible, Arlington Magazine, Bethesda Magazine, and more. Laura was also the lead D.C. writer for Thrillist for two and half years and served as the editor of Dining Bisnow.

Her Washington City Paper cover story about diners with disabilities and accessibility in the restaurant industry is published in "The Best American Food Writing 2020" anthology and won an Association of Food Journalists award in the category of "Best Story on Food Policy or Food Issues."

In 2022, Laura received a first place award from the Society of Features Journalism for her story on the deadly hazards line cooks faced during the pandemic and second place recognition for her food writing portfolio.

The same year, she won two Dateline awards from the Society of Professional Journalists' DC chapter: One for beat reporting on the plight of restaurant workers during the pandemic and another for her feature on D.C.'s spot news Twitter users.

You've heard Laura on CNN, SiriusXM, CBS Radio, WTOP, WAMU's Kojo Nnamdi Show and Morning Edition, NBC4, Fox 5 DC, and more. She's also been a featured speaker at SXSW and is a frequent panelist and moderator at D.C. events.

The Philadelphia native studied broadcast journalism at The Newhouse School of Public Communications at Syracuse University before pursuing a career in television news writing and production. She also spent two years teaching English in Japan and worked as the senior communications manager for the U.S.-Japan Council for three years. She speaks Spanish and Japanese.

Laura now works as the Chef Corps Manager at World Central Kitchen.

Washington City Paper
Food Editor Laura Hayes Signs Off - Washington City Paper

I first put pen to paper as a City Paper staff member in July 2016, one month before Bon Appétit named D.C. the "Restaurant City of the Year." Opening announcements flowed like Basque cider from a porrón.

Washington City Paper
How Perseverance Landed D'Angelo Mobley His First Executive Chef Job

"An Utz potato chip with caviar on it, that's me," D'Angelo Mobley says. But the metaphor the executive chef of La Jambe uses to describe himself has less to do with food than it does with fashion. He defines his personal style as refined rugged.

Washington City Paper
Ethiopian Pals Are Running the Bars at Neighboring Haute Hotels - WCP

A pair of Ethiopian immigrants met at Northern Virginia Community College in 2017 and became fast friends. Their sisters were already closely acquainted, possibly even from their childhoods in Ethiopia. Engidawork "Engi" Alebachew, 36, was studying bioengineering while Kalkidan "Kal" Lemma, 30, was gearing up to specialize in mechanical and aerospace engineering.

Washington City Paper
D.C. Restaurants Are Having a Staffing Crisis - Washington City Paper

DLEÑA's multi-day job fair held at the beginning of April was a bust. Assistant general manager Mike McDonald needed 10 more full-time employees for restaurateur Richard Sandoval's latest Latin American restaurant, which will replace Toro Toro downtown. He says fewer than a dozen people came through the door.

Washington City Paper
Restaurants Square Off Against Supply Chain Problems

Chef Tom Crenshaw has been sneaking through the back door of one of his restaurants, hoping to remain undetected by diners. When delivery trucks don't show up with his full order, he begrudgingly darts from Commissary DC to the Whole Foods across the street to buy the ingredients he needs to emergently fill out his menu.

Washington City Paper
The 2021 Food Issue: Rolling in Dough - Washington City Paper

Free D.C. news, delivered to your inbox daily. The pandemic revealed just how connected we are as citizens of the world. Few corners of the earth escaped the deadly COVID-19 virus and nations worked in tandem to contain it. In many ways, it proved that we're more similar than we are different.

Washington City Paper
I Observed a D.C. Bar the First Night It Required Proof of Vaccination

If everyone that read City Paper gave $1 a month we'd never have to ask again. Of course, not everyone who reads will give. Will you? Before heading to Ivy and Coney to shadow the team working the door on the first night the Shaw bar required proof of vaccination, I brushed up the conflict deescalation strategies I learned earlier in the pandemic.

Washington City Paper
Man Turns 40-Layer L'Ardente Lasagna On Its Side - WCP

L'Ardente has only been open two weeks and it already has a signature dish-a 40-layer lasagna that will put you to bed unless you share it. One in two people who come to the gilded Italian restaurant at Capitol Crossing order it, according to executive chef and partner David Deshaies.

Washington City Paper
Hospitality Workers Struggle to Find Reliable, Affordable Transportation

We dive deep on the day's biggest story and share links to everything you need to know. Friday should have been a night for hospitality workers to celebrate alongside their patrons. After operating at reduced capacities and under strict social distancing restrictions for 14 months, servers and bartenders returned their tape measures to the tool box and geared up for more lucrative shifts.

Washington City Paper
Meet the Dogs Helping Seven D.C. Chefs During the Pandemic - WCP

The unconditional love only a dog can provide has helped many local chefs cope with challenges extending from the COVID-19 pandemic. Whether they're leaning on dogs they've had for years or discovering the personality traits of the new puppies in their lives, these seven chefs have used morning cuddles, trips to the dog park, and long walks to lift their spirits.

Washington City Paper
Why Japan is Wooing D.C. Chefs With Lavish Dinners - WCP

There are no paying customers inside Sushi Taro on Nov. 15, but some of D.C.'s top chefs are huddled in the back room pouring themselves sake as they revel in a rare night off. Chef Nobu Yamazaki is in a festive mood while preparing rice dishes that have never appeared on the restaurant's menu for his peers.

Washington City Paper
Table for None: Restaurants Only Offering Takeout Reflect on Their Year

Over the past year, restaurant owners have lamented being at the mercy of the weather. Surprise squalls and cold snaps thwarted customers' outdoor dining plans and dollars, metaphorically speaking, slipped down storm drains. Other tortured proprietors had to expand or shrink their staff like an accordion as the city loosened and tightened indoor dining capacity.

Washington City Paper
The Year 2020 in Food - Washington City Paper

The year that devastated the hospitality industry is coming to an end, but 2020 will have lasting effects. Many restaurants and bars will never reopen, with fond memories and scorched livelihoods left behind. Now-empty storefronts will soon be ready for the next generation of restaurant operators.

Washington City Paper
Restaurant Workers Fear Manning D.C. Dining Igloos - WCP

Jesty G., a server and bartender with 10 years of experience, was let go from a Northern Virginia restaurant last week that has "winter globes" where visitors can sit. He says his former employer never asked how servers felt about entering the globes to serve customers. "We were left with no choice," he says.

Washington City Paper
Sandlot's Ian Callender Calls Himself a Cultural Architect For Good Reason

We dive deep on the day's biggest story and share links to everything you need to know. When you first spot Ian Callender, you're tempted to shift your gaze away from his brown eyes down to the floor instead. It feels a bit rude, but everyone wants to know what's on his feet.

Washington City Paper
The Unusual Case of the Cookies and $1,000 Fine at Dirty Goose - WCP

We're improved our COVID-19 coverage with new dashboards Dirty Goose had five cookies on its menu last week, but the Alcohol Beverage Regulation Administration investigator who visited the establishment didn't have a sweet tooth. Following a Nov. 27 inspection, ABRA fined the gay bar on U Street NW $1,000 for violating one of the city's most peculiar policies.

Washington City Paper
Restaurant Regulars Fight to Help Favorite Spots Survive- WCP

We're improved our COVID-19 coverage with new dashboards A third of Maxwell Park's 20 most loyal customers have skipped town since the COVID-19 pandemic hit D.C. "They'll write an email or come in for a last glass of wine or buy a gift card and then tell us the news," says Brent Kroll, a partner and sommelier at the wine bar with locations in Shaw and Navy Yard.

Washington City Paper
Why Are Chefs Riffing on Fast Food in D.C. Right Now? - WCP

Washington City Paper publishes local stories you won't find anywhere else. Get them in your inbox. Ask any chef for their earliest fast food memory and prepare to smile. Chef Jon Taub reminisces about trips to Roy Rogers with his dad when he was growing up in Philadelphia.

Washington City Paper
Trust Chef Jerald Thomas to Train Cooks to Enter the Workforce - WCP

We dive deep on the day's biggest story and share links to everything you need to know. At the back of Chef Jerald Thomas ' classroom inside Frederick Douglas Early Learning Center on Stanton Road SE is a flashy bulletin board full of wisdom for anyone who's being hard on themselves or confronting difficult personalities.

Washington City Paper
In the Bellies of the Beasts - Washington City Paper

Bandar the tiger gorges on his blood popsicle in private. Animal keepers at Smithsonian's National Zoo attach an oxtail to the frozen treat so he can clamp down on it and drag it into the bushes. Commissary manager Bill Clements sources the blood from a butcher at Eastern Market.

Washington City Paper
Black Publicists Evaluate Solidarity Statements Restaurants Rushed to Post on Social Media

time to think or feel. I jumped into the fire. That's what we do," says Darrow Montgomery "I didn't have TAA Public Relations founder Aba Kwawu . When streets filled with people protesting anti-black racism and police violence following the killing of , restaurants and other businesses rushed to react or express solidarity on social media.

Washington City Paper
Four Strategies That Just Might Help Restaurants Make It Through Winter

Get local news delivered straight to your phone The COVID-19 pandemic has been an exercise in throwing ideas against the walls of empty dining rooms and seeing what sticks. Restaurant owners morphed into makeshift grocers when supermarket shelves were sparsely stocked, figured out how to deliver margaritas by the quart, and cheekily seated stuffed animals at tables left vacant to comply with capacity limits on indoor dining.

Washington City Paper
On the Line: How Four Restaurants and Bars Are Faring Five Months Into the Pandemic

Darrow Montgomery The Independent Restaurant Coalition hired actor Morgan Freeman to narrate a haunting call for help released earlier this month. "The COVID-19 crisis threatens to permanently close 85 percent of independent restaurants," Freeman says in the ad that urges Congress to pass legislation including $120 billion in aid specifically for the hospitality industry.

Washington City Paper
The 2020 Food Issue: Change-Makers in the D.C. Food System

All photos Darrow Montgomery The change-makers who fill the pages of this year's Food Issue shape our local food system and make D.C. an exciting place to eat, even as the District is gripped by a global pandemic.

Washington City Paper
Delivering Food in D.C. Has Always Been a Tough Job. Then Came a Pandemic.

Darrow Montgomery The delivery worker who fetches your falafel has always faced a gauntlet of obstacles while earning minimal pay. Every third-party company has an algorithm that takes time and ingenuity to master. Takeout pirates can grab food that isn't theirs. Bad weather can derail a bike courier.

Washington City Paper
Black Hospitality Pros' Essays on Fighting For Racial Justice in D.C. Restaurants

Darrow Montgomery For three months, COVID-19 disrupted the restaurant industry. While dining rooms were closed, some operators used their idle time to reflect on what the future of restaurants could and should look like-whether that's more equitable labor models or a greater reliance on the local food system.

Washington City Paper
Festival Spectacles

Aviva Copaken just wants some damn mac and cheese, and Kraft won't cut it. She's tried to attend three mac and cheese festivals in 2019. All three were cancelled. "The first time I was like, 'It happens,'" she says. "The second time I was like, 'Seriously?'

Washington City Paper
Plot Twist: Farmers Find Ways to Sell to Consumers While Restaurants Lie Dormant

Laura Hayes For farmers Clay and Linda Trainum, one of the most difficult aspects of the current public health crisis is not having the time to commiserate with the restaurant clients they've come to know since launching Autumn Olive Farms in the Shenandoah Valley in 2005. "Our customers are our dear friends," Clay says.

Washington City Paper
Local Practitioners Demonstrate How Hospitality and Buddhism Go Hand-in-Hand

Laura Hayes The hospitality industry is full of stressors, from the racing pace of a restaurant's kitchen to the relentless positive attitude required to serve customers at the bar or in the dining room. Over the past several years, industry workers have discussed how to bring some mental health relief to those who staff one of the District's most robust employment sectors.

Washington City Paper
The D.C. Region Doesn't Have Full-Time Food Critics of Color. Why That Matters.

Darrow Montgomery If you subscribe to the idea that restaurant critics should look like the communities they cover, the D.C. region has a discrepancy. Only 41 percent of the District's population is white, according to 2019 data, yet there isn't a single dedicated critic of color at a major outlet.

Washington City Paper
How Restaurants Find the Sweet Spot Between Educating and Alienating Diners

Mohinga, seen hang, pozole, sarma, tlayuda, mentaiko, chermoula, muhammara, kajmak, natto-menus across the District feature these dishes or ingredients. You're not alone if you haven't heard of any or all of them. Chefs and operators have plenty to consider when writing their menus, starting with how to straddle the line between staying true to their cultures and alienating diners who are unfamiliar with their cuisines.

Washington Post
Want to get into Rose's Luxury? Start peeling potatoes.

Aaron Tidman does a lot of pro bono work as an attorney, but last year he tried something different. For one day, he was a pro bono squid cleaner at Rose's Luxury, the wildly popular restaurant on Washington's Barracks Row. Tidman, 35, an amateur cook from Bethesda, had seen an appeal for kitchen help on Rose's Facebook page.

Washington City Paper
These Five New Black-Owned Restaurants Proudly Call H Street NE Home

Darrow Montgomery Visit H Street NE today and you can get Swiss raclette, Burmese pepper water, vegan fine dining from Philadelphia, Ethiopian kitfo, po boys, half smokes, Trinidadian doubles, Taiwanese noodles, natural wine, cocktails, and canned beer. But relentless headlines about trendy restaurant openings come with asterisks of alarming closures.

Washington City Paper
Cold Wars: Local Ice Cream Shops Innovate to Weather Winter's Challenges

Darrow Montgomery Business freezes for most D.C. ice cream shops in the colder months. "We definitely lost money every month in the winter," says Brian Lowit, co-owner of Mt. Desert Island Ice Cream in Mount Pleasant. "If you analyze the month-by-month for November through March, there was never a day with no people, but there were days with two or three people."

Washington City Paper
What Are the Warning Signs That Your Favorite Restaurant Is About to Close?

Restaurants are closing in D.C. Last week alone, Whaley's, Vinoteca, The Commodore Public House & Kitchen , and Philly Wing Fry announced November swan songs. The decision to cease operating is an emotional one, according to longtime D.C. restaurateurs who have both closed restaurants and operated long-tenured success stories.

Washington City Paper
Are You Getting Your Money's Worth When Ordering Charcuterie at D.C. Restaurants?

Darrow Montgomery/File Leading up to the opening of the first Red Apron Butcher in Union Market, Chef Nate Anda was squeezing sausages, hoping a bright red oil would coat his palms when he unfurled his fingers. This testing method came about after José Andrés chided Anda at the Penn Quarter farmers market.

Washington City Paper
Can Restaurants Be Welcoming to Seniors While Still Chasing the Millennial Dollar?

Darrow Montgomery When restaurateurs are ready to open new spots in D.C. these days, they often ask themselves one key question: What would millennials want? "We are looking for a young, fun, exciting, and very vibrant feel," Hakan Ilhan told City Paper when he announced he was opening a casual restaurant called Lazy Kate's in West End.

Washington City Paper
Past the Buck? Bartenders Weigh In on When It's OK to Still Tip a Dollar per Drink.

Petworth cocktail bar Dos Mamis has altered its tip strategy several times since it opened just over a month ago with the goal of providing its staff with increased financial security. At first, co-owners Carlie Steiner and Anna Bran-Leis presented customers with a standard check with a line for a tip and a place to sign.

Washington City Paper
The Changing Face of Food Events Brings More Diverse Chefs to the Forefront

Darrow Montgomery Chef Marcelle Afram gives herself a unique pep talk when she considers the pressure of stepping onto the stage at Capital Food Fight this fall. The D.C. Central Kitchen fundraiser that pulls in $770,000 annually to fight hunger and poverty pits four chefs against one another in front of celebrity judges like Top Chef's Tom Colicchio and Nationals foodie Ryan Zimmerman.

Washington City Paper
Female Food and Drink Entrepreneurs on How Gender Impacts Access to Capital

Darrow Montgomery When Maya Lovelace was preparing to open two restaurants in Portland, Oregon, she launched a crowdfunding campaign on Kickstarter to cross the fundraising finish line. She subsequently received a text message from a male restaurateur: "Running a Kickstarter is for kids with cancer-chefs should be able to succeed and get funding based on their skills alone."

Washington City Paper
What Do D.C. Bartenders Really Think of Our Karaoke Skills?

Illustration by Emma Sarappo Whether you're imitating Eddie Money or daring to try a Whitney Houston song, karaoke is one of D.C.'s favorite pastimes. The act of singing in front of strangers holds unparalleled power in this town: It can convert co-workers into friends, make a bridal party get along, and unite a whole room of overworked Washingtonians in belting out an anthem.

Washington City paper
The Plot Thickens

The green thumbs who transformed a neglected patch of D.C. dirt into a sunflower-smattered community garden weren't about to stand down against the U.S. military. "They were thinking of moving Marine barracks over here," says Hal Seitz. Better known as "Hal the Gardener," he's tended a plot at the Virginia Avenue Community Garden since even before its official creation in 2004.

Washington City Paper
Teff Love: A Search for the Region's Top Injera Leads to an Alexandria Strip Mall

All Photos Laura Hayes Read any professional or amateur review of a taqueria and you'd be hard-pressed to find analysis that doesn't touch on the quality of the tortillas. Are they corn or flour? Is the restaurant making them in house? If so, do cooks start out with whole corn kernels or a vat of masa someone else ground?

Washington City Paper
The 2019 Food Issue

Photographs by Darrow Montgomery Where would D.C.'s dining scene be without the immigrant-owned restaurants that help Washingtonians taste the world? From chewy Uighur noodles and crispy Indian dosas to Swiss fondue and torn paratha roti known in Trinidad as buss up shut, the region is an embarrassment of riches.

Washington City Paper
Three Generations of a Ward 7 Family Find Work and Fulfillment in Urban Farming

All photos Darrow Montgomery While she recovered from breast cancer surgery five years ago, Lelia Parker decided to find a way to fill her days. "I needed something to do because I was feeling better," she says. "People don't like giving old people jobs, so I was trying to find somewhere to fit in."

Washington City Paper
Turn Down or What?

Before this May Dangerously Delicious Pies was best known for serving sweet and savory treats until 3 a.m. on weekends. But then a very public spat between the decade-old business and a resident living just off H Street NE went viral.

Washington City Paper
A D.C. Chef Who Can Fix Any Kitchen Confronts a Disease With No Real Cure

"It felt like there was a rubber band around my arm," Ed Scarpone remembers. The 32-year-old culinary director of Schlow Restaurant Group was back at the doctor's office in March 2018 following a harrowing episode the month before when he had trouble walking. He couldn't get up the stairs or put on socks.

Washington City Paper
Bye Heels: As D.C. Restaurants Continue to Evolve, So Does Hosts' Attire

Stephanie Kara Jordan subscribes to the theory that being exposed to cold weather can make you ill. While working as a host at J&G Steakhouse -the former restaurant inside the W Hotel-she says she was required to wear a red jersey wrap dress without tights or a sweater, even during major snow storms. "I got very sick and had to take time off," she says.

Washington City Paper
The Specific Form of Wage Theft Affecting the Local Cooks Who Make Your Meals

Darrow Montgomery/File A former Thip Khao employee sued the Lao restaurant for close to $200,000 this past weekend. The plaintiff, William, alleges that the restaurant paid him a flat salary that effectively denied him minimum and overtime wages. He worked preparing and cooking food for over three years, about six days a week, the complaint says.

Washington City Paper
Seven On, Seven Off: What It's Like to Work at Jessie Taylor Seafood

Clarence Goodman whips a tiny notebook out of his pocket, producing a to-do list. Other than seeing singer Peter Cetera at Wolf Trap, it looks pretty ordinary. Read the Bible. Tend to his late wife's cats. Find a dentist who's worth a damn. Cut the grass.

Washington City Paper
Battle Escalates Within D.C. Restaurant Industry Over Tipped Minimum Wage Vote

He's not the only bar owner bracing for the worst. "Businesses will shutter, the face of dining in the District will be forever changed," says Tune Inn owner Lisa Nardelli. "It will be the end of the industry as we know it." On June 19, voters will decide whether the city should eliminate its two-tiered wage system.

Washington City Paper
How Are D.C.'s Fast Casuals Doing a Decade Into The Boom That Changed How We Eat?

The D.C. fast casual sector has reached its angsty teenager phase. No longer the new kid and not quite a mature industry, these restaurants that now seem as ubiquitous as fast-food burger joints, aim to provide customizable, high quality meals for $10 to $15. Four local fast casual pioneers are growing with fervor.

Washington City Paper
Workers Staffing D.C.'s Restaurant Boom Seek Ways To Care For Their Mental Health

Darrow Montgomery City Paper asked bar and restaurant employees what they'd like their industry to look like in five years in terms of mental health, and what they would change if they were the boss. "Healthcare for D.C.'s second largest industry." "Close the restaurant two days a week so everyone has a guaranteed day off."

Washington City Paper
Naturopathic Doctor Nazirahk Amen Helps Bring Rice Farming Back to the Region

"The neighbors are going to be pretty surprised to see rice growing in their backyard," says Nazirahk Amen. The naturopathic medicine practitioner and founder of Purple Mountain Organics pays $200 a year to grow dry-land rice on a sunny field at the back of a suburban development dotted with mansions in Ashton, Maryland.

Washington City Paper
Ever Heard of a Tanda? Inside D.C. Restaurant Workers' Savings Circles.

Stephanie Rudig How much do you trust your coworkers? That's a question servers, bartenders, and cooks must ask themselves before joining a tanda. These informal savings clubs, known in financial circles as rotating savings and credit associations (ROSCAs), are part of the work culture at a number of restaurants across the city.

Washington City Paper
Taco Beef: Chefs Are Elevating Mexican Food, But Diners Still Quibble About Prices

The fried chicken wing tacos at Espita Mezcaleria are dressed with a 12-ingredient lime cashew crema, 13-ingredient "chicken salt" made from aggressively spiced crispy chicken skin, and a 24-ingredient salsa that includes five types of chiles, smoked paprika, toasted cashews, apples, golden raisins, ginger, garlic, tomatoes, and onions.

Washington City Paper
Do Yelp's Health Scores Accurately Capture the Cleanliness of D.C. Restaurants?

"You know what I think?" Matteo Russoniello says. "Yelp sucks anyway. Who really cares. Just losers go there." The online review platform's recent decision to publish restaurant health scores in more cities and states as a part of its Local Inspector Value-Entry Specification (LIVES) program has frustrated the general manager of Il Canale.

Washington City Paper
The Food Issue: Eat Your Feelings

2018 is doing a number on many people's emotional health as the punches keep coming and we attempt to roll with them. Enter aspirational eating-eating foods that make you feel the way you want to feel instead of how you actually feel-befuddled, distraught, enraged, anxious, helpless, or just plain sad.

Washington City Paper
What Will It Take to Tame The Wild Weekend Scene in Adams Morgan?

"It almost has a catastrophic look to it-there are cops and ambulances everywhere and people are so drunk and blacked out that they're leaning against railings and trees vomiting," says a fed up Adams Morgan business owner who we'll call Frank because he wants to remain anonymous.

Washington City Paper
Set in Stoney's: Beloved Neighborhood Bar Marks 50 Years in D.C.

Let's clear two things up. There is no one named Stoney. And Stoney's wasn't always on P Street NW across from Whole Foods. The neighborhood bar famous for its Wednesday trivia nights and gooey grilled cheese sandwiches was initially located at 13th and L streets NW. It's celebrating 50 years in business this week.

Washington City Paper
On The Job With Female Security Workers Who Keep You Safe at D.C. Clubs

"We call her the jellybitch," Lauren McGrath says. She'd just finished recounting one of her most trying evenings working security at DC9 -a popular, three-level nightclub off U Street NW that serves up burgers alongside musical acts. It happened during the drunk olympics known as Halloween.

Washington City Paper
How Andra 'AJ' Johnson Will Bolster Black Ownership of D.C. Bars and Restaurants

Andra "AJ" Johnson, the general manager of Macon Bistro & Larder, looks forward to reading Washingtonian 's "100 Very Best Restaurants" issue every year. But when she sat down to read the 2017 edition, she was jolted by an unnerving discovery. "Going through it, I realized that there were no black owners," she says.

Washington City Paper
What D.C. Loses When The K Street Farm Becomes a Pepco Substation

"It's so sad," says LaShawn Lewis. "I don't see how this little bit is going to hurt anything. Why can't you leave this here? That is unbelievable." Lewis is at the K Street Farm kicking off the 2018-2019 growing season by pulling up last year's collard greens and cabbages alongside other volunteers.

Washington City Paper
Garden Variety: How H Street NE Became D.C.'s Vegan Dining Destination

After the Pulse nightclub shooting in June 2016, Margaux Riccio yearned to help. It was right around the time when she learned that a Chick-fil-A broke ground for a new location near the H Street NE corridor, and as the plant-based chef at Pow Pow, she had an idea.

Washington City Paper
Profit and Sauce: How Much Do D.C. Restaurants Really Make Off of Meals?

Kanom jeen nahm phrik was the most popular dish at Baan Thai this past December. But Tom Healy, a partner in the northern Thai restaurant on 14th Street NW, wishes it wasn't. The rice noodle dish with shrimp, chicken, and tempura watercress only makes the restaurant 71 cents.

Washington City Paper
Meet The D.C. Duo Who Nail The Concept of a Neighborhood Restaurant

People hate change. Jackie Greenbaum jokes that she got death threats when she took over Silver Spring's Quarry House Tavern in 2005. "I did get letters and emails that were quite ferocious," she says. Someone even started a "Save Quarry House" website. "Meaning, save it from us. It was not nice to us."

Washington City Paper
Despite a Panoply of Programs, D.C. Senior Citizens Still Experience Hunger

Monday's menu pulled inspiration from France, pairing beef burgundy with egg noodles, bread, steamed zucchini, salad with a choice of dressing, fruit, and milk. The meal was served in Shaw, but not at a French bistro, and not at any of the neighborhood's new and buzzed-about restaurants.

Washington City Paper
Issuing a Chargeback For Drinks You Drank Is Stealing

It was one of those weird nights that are hard to forget. Amy Dunki was working behind the bar at Bin 1301 on U Street NW. A customer came in and asked for a chicken sandwich with nothing on it. "He literally just wanted chicken on bread," she says.

Washington City Paper
Raising The Bar-ista: Pouring Over The State of D.C.'s Coffee Culture

The District got coffee for Christmas. The Cup We All Race 4 opened inside The LINE DC Hotel on Dec. 20. So did two fresh locations of Compass Coffee downtown. Two days later, the biggest Dolcezza to date opened at The Wharf, and New York-based Gregorys Coffee debuted at 19th and L streets NW on Dec.

Washington City Paper
D.C.'s Hottest Design Duo Set and Anticipate Trends That Go Beyond Looks

When you step into the Brookland wine bar Primrose, the space feels lived in. The walls look like they've seen hundreds of coats of paint, vases of dried flowers feel like reminders of anniversaries and apologies past, and mirrors covered in patches of patina don't quite depict accurate reflections.

Washington City Paper
Pop-Up Restaurants Are Here to Stay, and That's a Good Thing for the City

Ninety-nine. That's how many times the word "pop-up" has appeared in City Paper 's food section since Jan 1. A pop-up is a temporary restaurant, and they dominated D.C. in 2017. Some were one night stands-such as a small dinner in a novel locale-while others stretched on for months in the form of a food stall or restaurant residency.

Washington City Paper
El Centro Pulls Discriminatory Policy. But Does 'Sneaker-Gate' Speak to a Larger Problem?

"It shouldn't have taken an article," says Yesha Callahan, deputy managing editor of African-American news and culture site The Root. "But because it went viral, they had no other choice." Callahan wrote a story over the holiday weekend describing an incident at the 14th Street NW location of , a Mexican restaurant that turns into a place to dance after dark.

Washington City Paper
Food and Drink Pros Enter D.C.'s New and Nebulous Cannabis Industry

Local chefs, restaurateurs, bartenders, and other hospitality professionals lived through the rapid ballooning of the D.C. bar and restaurant scene, and now they're poised to apply the lessons learned to another sector growing with explosive speed: cannabis.

Washington City Paper
Dining With Kith and Kin Chef Kwame Onwuachi's Family Reveals Rich Culinary Traditions

To understand what Chef Kwame Onwuachi is bringing to the table at his new restaurant Kith and Kin, consider his rendition of West African jollof rice. Onwuachi cooks down tomato sauce with shrimp powder, habanero pepper, ginger, garlic, red onion, and red pepper to make a paste that turns the rice the vibrant shade of a harvest moon.

Washington City Paper
14 Years of Hospitality History on 14th Street

"It was only a matter of time," Jody Greene of Greene & Associates says. He's been the landlord of a bevy of buildings, including restaurants and bars, on the 14th Street NW strip since the 1980s. "This particular area was so close to downtown.

Washington City Paper
Why A Local Chef Bids On Tomatoes Alongside Mennonites In Pennsylvania

Jerry Hollinger buys beans with his eyebrows. The executive chef and co-owner of The Daily Dish in Silver Spring drives to Lancaster County, Pennsylvania, to fight over fruit at the Leola Produce Auction. His fellow bidders range from Mennonites in bonnets looking to stock their roadside stands to a man whose face tattoos scream, "I'm not from these parts."

Washington City Paper
The Underrated Food Issue

Instead of celebrating or spilling gold all over the same old spots that draw lines and garner press clippings, we dug a little deeper and begged a lot harder to get writers to reveal their go-to haunts that they would prefer stay under wraps.

Washington City Paper
ChiKo-Casual Chinese and Korean-Comes to Barracks Row Friday

To eat the best thing on the menu at ChiKo , opening on Barracks Row Friday, use a chopstick to pierce a soft-boiled egg that's stained brown from sweet soy sauce. Then watch as yolk dribbles out, coating everything in the bowl: smoked brisket in a shiny soy glaze, a round of chilled butter flecked green with dried seaweed, steamed rice, and pickled Korean long chilies.

Washington City Paper
D.C. Chefs are Quietly Leaving City Gigs to Cook Beyond the Beltway

You've heard of Newton's third law that for every action, there's an equal and opposite reaction. It applies to D.C. dining. The District has been flooded with incoming talent lately. David Chang opened Momofuku CCDC. Edward Lee will land a downtown location of Succotash. Bostonian Michael Schlow is building a mini-empire of District restaurants.

Washington City Paper
La Cocina VA is a Win-Win for Latino Immigrants and Restaurants

It's the day before Hyatt Centric's grand re-opening in Rosslyn. The hotel and its restaurant cityhouse are readying to make a big impression at a party. In the hotel's expansive kitchen, line cook Jose Hernandez is elbow deep in mixing bowls. He's never worked a restaurant opening before, and he channels the pressure into hard work.

Washington City Paper
The Green Zone Gets Green-Lit After Years in Pop-Up Purgatory

"I'm not going to say we're the official bar of the resistance, but if people want to see us that way, they're welcome to," says The Green Zone founder Chris Hassaan Francke. His pop-up Middle Eastern cocktail bar, named after a safe zone in Iraq where it was once possible to find expat parties, officially debuted in May 2014.

Washington City Paper
Are You Ghana Eat That?

In spring 2014, Prince Matey opened Appioo African Bar & Grill just off U Street NW to cook his native Ghanaian cuisine. Like at many West African restaurants, his walls are splashed with tropical paint colors, you can hear goat bones being snapped in the back, and the savory smell of stewed greens fills the air.

Washington City Paper
These Chefs Excel at Ethnic Cuisines They Didn't Grow Up Eating

The mounds of rice that are molded for the sushi course at Kōbō aren't snow white as they are at many Japanese eateries. Instead, they're mauve. Chef Handry Tjan explains that traditional edomae sushi rice uses akasu, red vinegar made from sake lees, instead of the more familiar clear rice wine vinegar.

Washington City Paper
How Jamaican-born Nadine Brown Became D.C.'s American Wine Expert

Nadine Brown can talk to anyone. And she does in her role as wine director fo r Charlie Palmer Steak, whose backdrop is the U.S. Capitol and where customer names fill the pages of Politico. On Feb. 9 alone, Brown was gliding across the floor pouring nips of this and that while Japanese Prime Minister Shinzō Abe and Sen.

Washington City Paper
Are Restaurants the Answer for Retiring Athletes?

Ari Gejdenson never felt at home in the classroom. The soccer player turned D.C. restaurateur only slogged through two years of high school. "I'm not your average learner, but I was very good at sports," he says. So at age 16 he boarded a plane to Santa Cruz, Bolivia to play for Club Florida-a second division professional team.

Washington City Paper
The Glass is Half the Pull

who's working the register at the Upscale Resale Thrift Shop in Rockville, Maryland. She's right. The strip mall store is full of cheerleading medals, a cane covered in fur, a clay jar that reads "Ashes of Old Lovers," framed jigsaw puzzles, and other artifacts that could have come from "This isn't a place for need, it's a place for want," says Sandra Betty White's basement.

Washington City Paper
Are Chef Gardens Just Trophies or Actual Treasure?

Unless your dining regimen is limited to all-day breakfast at McDonald's, chances are you've heard the phrase "farm-to-table." The term's been as overplayed as "small plates" and "craft cocktails." Some restaurants are now even exercising restraint in telling diners that their meat and produce are sourced from nearby farms, simply because it's so common.

Washington City Paper
Side(line) Hustle: This NFL Cheerleader Runs a Japanese Catering Company

In a city of multi-talented workaholics, having a side hustle isn't so surprising. What's less pedestrian is a side hustle on the sidelines. Masako Morishita, who works full time as an office manager at Fuji TV, has been a cheerleader for the Washington NFL team for four years.

Washington City Paper
In Wards 7 and 8, Feeding the Food Insecure is a Team Effort

Take two hypothetical District residents who need groceries. One lives in the Cascade Park Apartments in Southeast and doesn't have access to a car. To reach the only full-service grocery store in her ward (a Giant in the Shops at Park Village), she walks 4.2 miles round trip.

Washington City Paper
Ivy City Loses Its Longtime Greasy Spoon Wednesday

Wednesday is the last day Louis' Restaurantwill serve giant pancakes, all-day breakfast, and cups of chicken gizzards. The Ivy City greasy spoon is closing after 29 years as the go-to spot for the neighborhood's cops, asphalt layers, government workers, and taxi drivers.

Tales of a Therapy Dog

Story and photos by Laura Hayes Aslan and his owner, Jennifer O'Keefe, at a Paws to Read session Chemotherapy leaves cancer patients with little to smile about. But when Aslan plops his cartoonishly large head into the lap of a woman who is hooked up to an IV, she instantly lights from within.

Washington City Paper
Why Restaurants Die on U Street

Robb Hudson commissioner for ANC 1B11, can look into a crystal ball and determine whether a business is likely to succeed on U Street. "Unless you're mismanaged, a bar on U Street NW will do very well," he says. Restaurants, not so much.

Washington City Paper
The Best and Worst of D.C. Restaurants in 2016

When it comes to D.C. dining, 2016 was a year of chest-bump-worthy ascension and validation. The District's first-ever Michelin Guide dropped in October, making D.C. only the fourth U.S. city with Michelin-starred restaurants-joining Chicago, San Francisco, and New York. Bon Appétit magazine named D.C.

Washington City Paper
A Chef and a Farmer Unite to Keep "Garbage Pork" Off Menus

Sgt. Major is a big player. The enormous pig with proportionally enormous balls is the male hog responsible for fathering the majority of the pigs at Spring House Farm in Lovettsville, Virginia. The property, run by farmer Andrew "Boss Hog" Crush, spans 400 acres in Loudoun County's wine country.

Washington City Paper
Johnny On His Spot

D.C. almost lost Johnny Spero to San Sebastián, Spain. At 29, the gutsy chef traded a salaried head chef gig at minibar by José Andrés for a passport stamp to the coastal city, where he worked nearby as an unpaid apprentice (known as a "stage") at Mugartiz.

Washington City Paper
A Spartan in the Kitchen

A lot of chefs have a mantra to get them through hard times and grueling days. For George Pagonis, it's "don't screw it up," because that's the advice his father Tony Pagonis gave him at the most critical juncture of his career.

Washington City Paper
Stumped Over Trump

Finding a dining companion for BLT Prime by David Burke inside Donald Trump's new D.C. hotel is like begging a friend to drive you to the airport, or worse, to help you move. And the reservation was for Oct. 3-four days before a leaked tape showed the Republican presidential nominee making vile remarks about women to Billy Bush.

Washington City Paper
Central to the Mission

Visit Central Michel Richard and you might notice a few new, peculiarly spelled dishes that lean toward fine dining-like "lobster begula" featuring lobster risotto that's puckishly served in a caviar tin surrounded by clear pebbles impersonating ice. Or, onion "carbobara" that replaces traditional pasta with slippery ringlets of onions accompanied by shiitake, bacon, and egg yolk.

Washington City Paper
D.C.'s Game-Changing Wine Pros Aren't Trying to Wreck Your Budget.

You came to dinner with a game plan. The restaurant's a little more expensive than you like to spend on a meal out, but it's a special occasion, and if you and your bae stick to entrees and split a dessert, you'll avoid next-day financial regret. But wait.

Washington City Paper
Sign of the Times

Photo of deaf diners at Union Market by Darrow Montgomery &pizza founder Michael Lastoria says his rapidly expanding company wouldn't be what it is today without the District's deaf community. He's not alone. Richard Brandenburg, the Director of Culinary Strategy for Edens, which operates Union Market, says deaf diners have been a phenomenal part of the market's success.

Washington City Paper
Make New American Great Again

Photo of Kinship's tuna tataki by Darrow Montgomery. Labels are annoying. Who can forget the head-scratching "It's complicated" on Facebook? Not to mention the overplayed refrain that was seemingly everywhere in 2015: "I'm just not into labels." Labeling restaurants, like relationships, can be tough too. A Yelp query reveals that 744 restaurants in the D.C.

Washington City Paper
Will D.C. Restaurants Still Sing Kumbaya After Michelin Drops?

drops. "It'll help people see D.C. as a food city, not just a political city, which is great for our community," says Power and politics have long dominated the national conversation about D.C., but as of late, District restaurants have stolen a piece of the limelight-in an election year, no less.

Haute Watering Holes : Food Network

Getting to sip top tipples doesn't preclude having a gastronomic experience - at least not at the country's top 40 bars for food lovers. These bars, pubs, lounges and speakeasies could have phoned it in when it came to the food menu, but instead they sought top talents to produce dishes that go far beyond cheese and charcuterie or a gourmet burger.

Washington City Paper
Five couple-run breweries in the D.C. region

Many couples meet for the first time over beers. What better low-key date is there than plowing through get-to-know-you probes over suds at an easy-going watering hole? Jason and Melissa Romano, for example, met through friends, then had their first date at a brewpub-Arlington's shuttered Bardo Rodeo that was a hit in the 1990s.

Washington City Paper
Dine Dance Revolution: Can Nightlife Hubs Be Respected for Their Food?

Photo of Ryan Ratino by Laura Hayes Memories of meals at Masa 14 are a little hazy for most Washingtonians. Especially for those who visited on Tuesdays, when all-night happy hour pricing meant swilling vodka-spiked strawberry lemonades in the downstairs bar before texting both exes to see who would show up on the roof for a little grind time (raises hand).

Washington City Paper
Nine-to-Fivers Are Picking Up Part-Time Restaurant Work-But Not Always for the Cash

If a server or food runner drops off plates with an extra serving of exuberance, it could be because they're a policy wonk, real estate agent, or financial planner whose happy place happens to be the dining room. A growing legion of professionals with day jobs are seeking (and being hired for) entry-level gigs at area restaurants.

Washington City Paper
Don't Dog the System to Dine With Your Pup

In four minutes, I transformed an imaginary pup named Miss Piggy into a certified emotional support dog on a website called the United States Dog Registry. And it only cost $79 for a lifetime registration, ID card, and emotional support dog tag.

Washington City Paper
Did You Hear The One About The Bartender Who Doesn't Drink?

Angie Salame, a top player in D.C.'s hospitality industry, doesn't drink. Try having a conversation about the D.C. cocktail scene without mentioning Derek Brown. But the bar tsar behind Columbia Room, Mockingbird Hill, Eat The Rich, and Southern Efficiency hasn't found success without help: His right-hand woman, Angie Salame, serves as CEO of their enterprise, Drink Company.

Edible Feast
Growing a Healthy Next Generation With DC Greens

Is there someone you love?" Sarah Gaudreau asked a third grader who had just dropped a bale of hay on the first seedlings to sprout in Hendley Elementary School's new school garden. A few tender moments ticked by, but finally, he nodded.

Washington City Paper
What the Restaurant Signs in Chinatown Actually Mean

Despite the shrinking number of Chinese restaurants in the District's designated Chinatown area, District law mandates that each business display its name in Chinese (whether traditional or simplified characters). The 80-page "Chinatown Design Guidelines Study," prepared by a private firm under the guidance of the D.C.

Trendspotting: Northern Virginia's Ramen Boom

The "All Business" ramen at Paper Horse in Pentagon City. Photo by Laura Hayes There's little apathy when it comes to ramen. You're either part of the cult that puts the Japanese dish of piping hot noodles on a food pedestal - or you haven't tried it.

DC Refined
Melt away election stress at the Omni Homestead Resort

The next five months leading up to the election are going to be nail-biters as Washingtonians await who will take over 1600 Pennsylvania Avenue. Consider de-stressing with some me-time at The Omni Homestead Resort in Bath County, Virginia. Rising out of the small town of Hot Springs like a red brick phoenix is America's first resort, established in 1766.

Washington Post
5 condiments made in D.C. for your Fourth of July

This Fourth of July, leave the usual suspects behind and dress your burgers and dogs with locally produced condiments that bring big pops of flavor. These five small producers wasapore nt to #MakeBBQGreatAgain with fruit ketchups, zesty relish, scorching barbecue sauce and more.

Eater DC
One Year of "No Rules" and Plenty of Changes at The Royal

The Royal is many things to many people. It's a latte art coffee stop on the way to work; a quiet place to catch up over arepas during lunch; a no-fuss dinner pick; a well-stocked cocktail bar. But, most importantly, The Royal is a family business.

DC Refined
How Mandu beat the odds and bettered its menu over 10 years

When Yesoon Lee and her son Danny Lee opened Mandu on 18th Street NW 10 years ago, they faced both high expectations and naysayers. People in the neighborhood were like, good luck, this spot has always failed, Danny says of the space that previously held a

Ice Cream to the Extreme : Food Network

No longer is a simple ice cream sundae considered an indulgence. Whether they're building exaggerated milkshakes that reach skyscraper heights or smooshing scoops between two churros for an ice cream sandwich, these shops are taking ice cream over the top from coast to coast. Black Tap Craft Burgers & Beer

First Taste: Pi Pizzeria

South Side Classico pizza at Pi Pizzeria All photos by Laura Hayes The story Ask a Chicagoan in the know and he'll tell you the key to a good deep-dish pizza is the crust.

DC Refined
10 first date ideas from local chefs you'll want to steal

We asked area culinary talent to time travel back to the first time they laid eyes on their partner. Then, we prodded further to find out where they went on their first date. Feeling lucky, we even asked for photos from the early days of each relationship.

Washington City Paper
D.C. Will Become The Fourth U.S. City With Michelin-Starred Restaurants

Mayor Muriel Bowser meets the Michelin Man The next time someone from fill-in-the-blank city brags that their hometown has better food than D.C., Washingtonians will have fresh fodder to counter the claim. Michelin announced today that the District will become the 4th U.S.

Talking Pizza With Michael Schlow and Michael Friedman

Chefs Michael Schlow and Michael Friedman share more than the number one baby boy's name from 1952-1998. They both grew up in Jewish homes embedded in thriving Italian-American communities where the cuisine was all about the red sauce and you ate your pizza folded in half, just right.

First Taste: Duck Duck Goose-No Child's Play in Woodmont Triangle

Duck Duck Goose exterior Andrew Metcalf The Story Bethesda's Duck Duck Goose has only been open for a month, but it already has regulars. Sitting at the bar waiting for my table on a recent evening, three people pitched their favorite dishes on the menu to me.

Washington City Paper
50 cravings, 50 places to satisfy them

Sometimes, nothing else will do. You have your mind set on a grilled cheese or a gin martini or some frozen custard, and you will go anywhere, do anything just to scratch that itch. This year's Food Issue is devoted to all those cravings.

First Taste: Barley Mac

The bar at Rosslyn's Barley Mac. Photo by Laura Hayes A few sips into our whiskey drinks at Rosslyn's Barley Mac, my companion and I began to mull over the possible meanings of the restaurant's name. Could it be a nickname for the chef's ruddy-faced uncle whose affinity for mac 'n' cheese gifted him a Chris Christie physique?

DC Refined
How a 200-mile walk without food inspired mouth-watering burgers

Mathew Ramsey has always been the creative type. "It started out as poetry, turned into photography/painting/filmmaking and, finally, food," he says. "I'm pretty sure food is my last stop." Ramsey is the author of the edgy cookbook, PORNBURGER: Hot Buns and Juicy Beefcakes, debuting May 17.

Gravitas Restaurant and Greenhouse Bar Will Open in Ivy City

If you start at the very top of chef Matt Baker 's forthcoming restaurant, Gravitas, you'll see the focus of his first solo venture, debuting in Ivy City this winter. The roof is split between a bar located in a working greenhouse, and a garden that will supply the restaurant with ingredients for its vegetable-driven menus.

DC Refined
8 times Yelp got it wrong in D.C.

Ask a group of chefs what they really think of Yelp and you'll get dead silence. At least, that's what happened when top restaurateurs came together for a "Five Star Service," discussion presented by Restaurant Association of Metropolitan Washington (RAMW) and EventsDC.

Innovative Arlington-Area Restaurants

Is it a coffee shop or a wine bar? With one foot on the gas and one foot on the brake, Northside Social is both. By day, this homespun café revs customers' engines with coffee, light fare and desserts by celebrated pastry chef Bridie McCulla.

DC Refined
How the restaurant industry can start thinking green

Bring environmentalists behind the bar after last call and prepare to see their heads roll. Most bars at night's end burn their ice. It means that you take hot water and pour it over the ice until it's melted, says Derek Brown, a leader in the D.C. bar sce

FN Dish - Food Network Blog
3 Creative Pad Thai Dishes | FN Dish - Food Network Blog

3 of a Kind checks out three places across the country to try something cool, new and delicious. Picture pad Thai and a ganglion of stir-fried noodles coated in a sweet and savory peanut sauce typically comes to mind.

24 Amazing DC Bars You Need to Try Now

2985 District Ave., Fairfax; 703-280-1000 2007 18th St., NW; 202-588-7388 Sauvignon Blanc might initially leap off the page at this supersized oyster bar, but we also like pairing briny bivalves with brown liquor. Here, the whiskey library holds nearly 200 bottles, including the increasingly rare Yamazaki 18-year from Japan.

First Taste: Kapnos Kouzina

The chef's counter at Kapnos Kouzina in Bethesda Laura Hayes The Story Restaurateur Mike Isabella makes his Maryland debut with Kapnos Kouzina, completing his Greek hat trick with Kapnos and Kapnos Taverna already thriving in D.C. and Arlington, respectively.

DC Refined
12 ways to experience D.C.'s most luxurious restaurants for less

There's always an occasion to splurge in the District, whether it's a promotion, political victory or just another ring on the birthday tree. While it's not hard to find a table with a white tablecloth and spoonful of caviar, what if you want to spoil your

Inside Michael Schlow's Conosci Crudo Bar

Chef Michael Schlow plans to fire on all cylinders at Conosci, despite a lack of flames. "We have to be very inventive with the way we cook because we just have induction burners, steamers, and toaster ovens," Schlow says of his first crudo bar, which opens Friday in City Vista.

DC Refined
Love Beer? Then drink these wines

Brent Kroll has some choice words to describe the wine at The Sovereign. "In an endearing way, this is a Euro-trash list with rustic, hippy, dirty-in-a-sense wines that are great for beer drinkers," says the Neighborhood Restaurant Group (NRG) wine director.

Northern Virginia Magazine
Boxed Out: Virginia's Winery Elite

Boxed Out: Virginia's Winery Elite Posted by / Thursday, October 15th, 2015 Why You Might Not Be Trying The Best Virginia Wineries Have To Offer. By Laura Hayes here's a reason first-class passengers board first-it's so every coach passenger can bump along taking extra care not to knock over elite passengers' plastic glasses of VIPinot Noir en route to the back of the plane.

FN Dish - Food Network Blog
3 of a Kind: Seafood Charcuterie | FN Dish - Food Network Blog

Preserving meat and fish was once a necessity, and now it's a trend - so much so that chefs are expanding their charcuterie programs by subbing pork for poisson. Bites like salmon pastrami, swordfish prosciutto and tuna 'nduja are filling boards for diners to share at the start of the meal, and the typical accompaniments of jams and mustards are finding apt replacements in small jars of creme fraiche.

Washington City Paper
The Sipping Point: D.C. Begins to Take Sake Seriously

If you dine out enough, you've probably heard of a sommelier, maybe even a cicerone, but there's another beverage certification becoming increasingly popular in D.C., and it says something about the growing popularity of sake. Jamie MacBain, Daikaya's beverage director, became a Certified Sake Advisor last winter after taking a one-day, $475 course that culminated [...]

Where Chefs Order Takeout

Sometimes chefs hate cooking. Just like the rest of us, they have days they'd rather gaze at an online menu than a frying pan. Kitchen fatigue isn't the only reason restaurant folk order out. Maybe they're having a sick day, crave a taste from home or want to indulge in something they wouldn't normally make themselves.

10 things to do in DC for $10 or less

Looking for a fun way to spend the day in Washington without breaking the bank? You are in luck! Laura Hayes of Thrillist shared ten of her favorite fun, inexpensive activities to do in the city with Here they are: 1. Be very impressed by a man with a sword Stop by the The St.

Washington Post
How my husband's deployment has strengthened our marriage

Four months of separation has been the best thing for my marriage, and not because of that cliche about absence making the heart grow fonder. I'm not pining for my husband, Tom, who's on a four-month Navy deployment in Asia. I'm not getting misty-eyed over memories of us together.

Washington City Paper
I Went to a Dinner With Nude Male Figure Drawing

Food from PornBurger's Mathew Ramsey qualified as food porn Saturday night, but the dishes didn't get a rise out of the evening's nude model Tyler Kelly. The Lemon Bowl event, dubbed " Forkplay: An evening of nude drawing and sexy eats," was far more serious than silly thanks to guidance of Martin Swift -a painter and illustrator who also bartends at Left Door.

Check Out Glenfiddich: Barreled Tradition On Craft Spirits Exchange.

Photo credit Laura Hayes and Glenfiddich. The independent Speyside whisky distiller remains true to its roots. By Laura Hayes, CSX Contributor The defining ingredient in Glenfiddich single-malt Scotch isn't the water from the Robbie Dhu Spring or the malted barley. It's tradition.

Nick Sharpe Is the New Chef at Birch & Barley

It's a good thing Nick Sharpe, 34, likes beer-he's just been named the new executive chef at Birch & Barley and ChurchKey. The Rockville native's first night in the kitchen at the Logan Circle beer destination-overseen for six years by Kyle Bailey -was yesterday.

First Taste: Hula Girl

The woodear mushroom salad with sweet potato noodles and peanuts is worth seeking out at Hula Girl. Hula Girl Bar & Grill may be nestled in the Village at Shirlington, but the newcomer feels straight from the Waikiki Beach Walk. The Story Flip-flop decor at Hula Girl.

Jewish Food, 2.0 : Food Network

David Sax's book Save the Deli sounds the alarm about the decline of Jewish delicatessens. But a lot has happened since the best-selling book's 2009 copyright. There's new energy - delis are drawing lines that rival ramen spots - and it expands beyond the Big Apple.

Washington City Paper
Bethesda Restaurant Community Will Have a Trading Places Theme. Yes, Really.

You wouldn't feel out of place if you wore a Santa suit with a whole smoked salmon in your scraggly beard at Winthorpe and Valentine's Community,coming to Bethesda in late summer. The restaurant from Mark Bucher of Medium Rare is named after the lead characters in the 1980s cult classic, Trading Places.

First Taste: Takumi Sushi

The Bird's Nest, made of squid noodles, sea urchin, potato and truffled soy sauce Falls Church netted a new sushi spot with the opening of Takumi Sushi in December. The restaurant offers an alternative to the kind of paint-by-numbers, predictable Japanese that doesn't reach beyond basic sushi, sashimi, tempura and soba.

First Taste: Tommy Joe's Restaurant

Tommy Joe's grilled cheeseburger with salt and herb fries Laura Hayes The Story When fries are a starter instead of just a side, it's a sign I've found a place to soak up workweek woes with cheap drafts and bar food.

Here's What You'll be Eating (and Drinking) at Pineapple & Pearls

Like a team captain after a big win, Aaron Silverman is quick to give his teammates shared credit. The chef/owner behind Rose's Luxury-and Pineapple & Pearls, set to debut April 7-says everything under his new restaurant's roof is a collaborative effort.

First Taste: Social Oyster Bar

Freshly shucked oysters arrive on a rock bed smoking with dry ice. A truffle pairing is offered alongside an eight-course tasting menu. Pork belly hides under teriyaki foam. These are sexy touches I'd expect from a name-dropped chef or at least a restaurant with a line out the door.

Meet the Bartender Brothers Who Are Dominating Shaw

Bartender brothers Tom and Derek Brown, who grew up in Olney, are behind two of the year's most exciting drinking spots. In January, Tom opened the Deco-cool Left Door in the 14th Street corridor. A month later, Derek revived the bar that was once DC's most serious cocktail destination- Columbia Room -in a leather-and-gilt Shaw space three times the size of the original.

Washington City Paper
Which Restaurants Overuse the Term "Housemade" The Most?

D.C. restaurants like to brag that everything from their baguettes to barbecue sauce is made in house. Never mind that nearly every restaurant makes its food from scratch these days, the menu one-upping suggests we have a housemade arms race on our hands.

Northern Virginia Magazine
Nostalgia and love bring 1500 Pez collection to life

Nostalgia and love bring 1500 Pez collection to life Posted by / Tuesday, October 27th, 2015 October's Show and Tell By Laura Hayes When parents pass on, it's natural to hold on to some of their treasured earthly possessions. When Andrew Kim-founder of matchboxfoodgroup, which has 12 restaurants in the Metro-D.C.

Capital Cheer : Food Network

There's never been a better time to be thirsty in Washington, D.C., where craft brewing and distilling are booming simultaneously. The city has an undeniably strong bar scene - not only do hardworking locals like to kick back with a cocktail, but District denizens also consume the most wine per capita in the country.

Five Amari Sure to Fix Your Thanksgiving-Induced Food Coma - Craft Spirits Exchange.

Bitter and herbal, these liqueurs are just the antidote for overindulgence. By Laura Hayes, CSX Contributor It was the second helping. No, the third. However many times you dipped back into the stuffing or asked mom to slice some more dark meat, chances are you have a stomach in need of settling after Thanksgiving dinner.

The Most Important DC Chefs to Watch in 2016

No one can slow DC's roll. 2016 will be another electrifying year for restaurant openings. But a restaurant is nothing without the people running the show. These are the 10 most important chefs to know for next year, especially because many are flying solo for the first time, enabling Washingtonians to really get a taste of what they're all about.

18 Beautiful Places in Virginia You Didn't Know Existed

Chances are if you breathe air, you know about Great Falls, Skyline Drive, and the wild ponies at Chincoteague, but what about Virginia's lesser-known places of beauty that will take said breath away? Get that chrome filter ready because you're going to want to snap a lot of pics of these 18 spots across the state of Virginia that you didn't know existed.

The New School of Crispy Chicken Sandwiches : Food Network

How you dress up a fried chicken sandwich matters, but nothing is more important than the chicken itself. An audible crunch should create love at first bite, but once your teeth permeate the crispy exterior, they should meet moist, juicy meat that tastes like it has taken a Rip Van Winkle-length nap in buttermilk.

The Best Places to Eat in DC, Right Now

Yes, you should 100% check out all of DC's best new openings when we tell you about them, but just 'cause something's not bright and shiny doesn't mean you should ignore it like the season two premiere of The Affair.

Five Farm-to-Glass Distilleries That Say Yes to Hard Work - Craft Spirits Exchange.

By Laura Hayes, CSX Contributor A growing number of distilleries are bidding adieu to middlemen and taking on the responsibility of sourcing their own base ingredients. Growing and harvesting barley, sugarcane and agave comes with tremendous responsibility because it immediately inserts producers into the agriculture industry, but it also results in spirits that stand out.

Washington City Paper
The Grass is Getting Greener for D.C. Vegetarians

A crowd nearly the size of a home Capitals game is expected at Yards Park on Saturday for DC VegFest celebrating all things vegetarian and vegan (provided that Joaquin takes a right turn out to sea; the event will be cancelled if weather conditions are severe).

The 12 Best Dive Bars in DC

DC is stuffed with frill-less wonders. You know the type -- places where you can hide out and forget the world over cheap beer, the occasional Jell-O shot, and the drone of…

Washington City Paper
Fast-Casual Rasa Indian Grill Coming to D.C. From Sons of Industry Vets

Friends and now business partners Rahul Vinod, 25, and Sahil Rahman, 24, ditched their fresh-out-of-college office jobs to bring D.C. their take on Indian food. It's a dream not uncommon in their families: "We came back home and were having dinner with both our families when we told the moms, and they were like, 'Here we go again,'" Rahman says.

17 DC Female Bartenders You Need to Know

You know what's hotter than a sexy female bartendress? A bartender who knows her stuff. That's what we're focused on here -- the 17 most skilled gals behind the stick in the District. Where you can find her: Compass Rose Specialty: Drinks made with fresh juice and unique spirits like chacha from Georgia (the country).

Washington City Paper
Underserved: Kazbegi Sunrise at Compass Rose

Underserved is a recurring Y&H feature highlighting the best cocktails you're not ordering. What: Kazbegi Sunrise with chacha, Perun pear brandy, St. Germain, peach puree, lemon, and a Pirosmani wine float Where: Compass Rose, 1346 T St. NW What You Should Be Drinking Forget tchotchkes-the best souvenir from a trip around the world is inspiration.

The 16 Most Important Restaurants in DC

Every once in a while a restaurant comes around that leaves a King Kong-sized impact on the DC dining scene. From catalyzing new dining neighborhoods to starting food trends that are impossible to escape today, these are the 16 most important restaurants in the District.

The 12 Best Restaurants in Virginia

Virginia is having a banner decade -- the craft beer scene is going full tilt, wineries can't plant enough vines to keep up with demand, and restaurants are reeling in national accolades while winning the hearts and stomachs of locals and visitors alike. Here are a dozen restaurants that are helping the Old Dominion State dominate.

7 Things You're Ordering at China Chilcano

José Andrés opens China Chilcano. Drops mic. The Penn Quarter restaurant is THAT huge of an addition to the DC dining scene. Like a Peruvian census report, the menu has Peruvian, Chinese, and Japanese influences. These three types of cuisine are excellent on their own, but even better together (like The Beatles).

Washington City Paper
Brent Kroll's Man Cave Has More Bordeaux Than Bud Light

Brent Kroll didn't know he had increased the value of his Eckington two-bedroom condo by $5,000 to $10,000 when he converted a coat closet into a wine cellar until his realtor, Graham Grossman, delivered the good news.

18 Mistakes You're Making at DC Restaurants

Eating seems simple enough. Get food, bring to mouth, chew, swallow, repeat. No problem, right? WRONG! Here are 18 common DC restaurant mistakes you're probably making. No one will judge if you knife and fork your way through this beast, especially if you're wearing something stupid like seersucker.

Northern Virginia Magazine
Kaz Sushi Bistro veteran to open Takumi in Falls Church

Kaz Sushi Bistro veteran to open Takumi in Falls Church Posted by / Tuesday, September 1st, 2015 By Laura Hayes Jay Yu may have 13 years of experience behind the sushi bar at Kaz Sushi Bistro in downtown D.C., but his sushi beginnings are much more humble.

13 DC secrets you had no idea existed

If anyone has an ear to the ground in DC it's Dan Silverman. In fact, the guy has both ears to the ground... even though it's anatomically impossible. You know him as the Prince of Petworth, and we solicited him to identify the secret-est spots in town.

Washington City Paper
Six Local Brews Named for Real-Life Muses

Looking over a beer list, it can often feel like the brewers used a foreign language or an online hipster name generator to label their creations. But not all beer names are devoid of meaning. Here are six local brews named for real-life muses.

The 13 Best Italian Restaurants in DC

When you're craving authentic Italian food there's simply no substitute (looking at you, hot dog-crusted pizza). From extremely fine dining to rustic neighborhood gems, these are the 13 best Italian eateries in DC. Please note that we honed in on restaurants that don't specialize in pizza.

Washington City Paper
How One D.C. Spot Played "Restaurant Week Hell" Bingo

It's in restaurants' best interest to keep quiet about their love/hate relationship with Restaurant Week, but that doesn't stop employees from rolling their eyes behind the scenes during the seven-day promotion that often means uninitiated or deal-crazed diners are filling seats.

10 things you didn't know about Natty Boh

Natty Boh is the little beer from Baltimore with the big cult following. These iconic suds have created some of the most loyal fans alive for the past 129 years. Prove you're part of the club by spouting some serious knowledge next time you're in Bohtimore, or just about any decent DC bar.

Northern Virginia Magazine
Tarver King's hidden talent isn't in the kitchen

Tarver King's hidden talent isn't in the kitchen Posted by / Tuesday, September 15th, 2015 You won't find the executive chef of The Restaurant at Patowmack Farm in Lovettsville at Michael's or Hobby Lobby buying the materials he needs to carry out his hidden talent of etching impressive charcoal drawings.

9 Places to Dine Outdoors

When it comes to improving the taste of food, proper seasoning is critical. But many would argue that landing a coveted outdoor table is a close second. Perhaps the experience of eating outside takes our brains somewhere primal, or maybe it triggers happy memories of childhood picnics and family vacations.

DC's 10 Most Underappreciated Restaurants

Things that are repetitive: Lil Jon's song "Turn Down for What," playing the slots, and the constant noise about the same new restaurants. What about places that are a little older (wiser?) or less buzzed-about? They deserve some love too, especially because you might actually be able to get a table there.

We got two sommeliers to rank Franzia's classy boxed wines

Ahhh, Franzia. Everyone recalls the intimate joy of ripping open that cardboard box and fumbling around for the plastic spout like some kind of strange foreplay, before pouring it into definitely-not-wine-glasses. But now that we're not broke college students, and maybe even have classy standards -- how does "The World's Most Popular Wine" stack up?

20 Things You Can Only Do in Japan

To Westerners, Japan borders on the bizarre, with familiar allusions of weird foods, bat-sh*t game shows, and even game shows where people might actually eat bat sh*t. But in reality, the country's unbelievable coolness will leave you wondering whether all the stuff you experienced there was real, or just your imagination.

The most-anticipated restaurant openings of 2015 - WTOP

WASHINGTON - There's a lot to look forward to at the start of a new year, and for hungry Washingtonians, new restaurant openings top the list. D.C.'s dining scene continued to boom in 2014, and it's not slowing down. Which restaurants will likely make the biggest splash?

Power-Ranking the 10 Best Japanese Restaurants in DC

Look elsewhere if you're seeking outrageously complicated sushi rolls that assault tradition with ingredients like cream cheese, foie gras, and fried chicken. Every time someone orders a roll with these whacked ingredients, a Hello Kitty loses her bow.

Dram & Grain's Latest Bar Tools? An Industrial Heat Gun and a Metal Rod

Dram & Grain bartender Trevor Frye has been talking up The Flip-a cocktail heated by a hot metal rod known as a loggerhead-since the 20-seat den in the depths of Jack Rose Dining Saloon opened in February. But it took a few months of dealing with fire codes, fumes, and logistics until the drink could [...]

8 Virginia Wineries Worth the Trip From DC

What do Donald Trump, Dave Matthews, and the founders of AOL have in common? They all own wineries in Virginia. That should be a sign that the fifth largest wine-producing region in the country is exiting puberty and coming into full-on awesome.

Washington City Paper
Underserved: PX's Feel Better and Get Well

Underserved is a recurring Y&H feature highlighting the best cocktails you're not ordering. What: Feel Better and Get Well with Rhum Barbancourt, Powers Irish whiskey, falernum, and lime bitters Where: PX, 728 King St., Alexandria, Va.

A Taste of 10 Cities in DC... for When You're Homesick

There are few things in life that are both legal and awesome. A taste of home is one of them. Fortunately, the DC area has a few gems that feed the need of recent transplants to teleport back to wherever by way of a few really tasty bites.

Raiding the refrigerators of DC's top chefs

Because we're hungry AND nosy, we invaded the homes of seven of DC's best chefs to see what we could find in the fridge. We expected all sorts of gourmet goodness (and to be sure there was some), but you might be surprised to find out they have some of the same guilty pleasures as the rest of us.

Northern Virginia Magazine
Spooky Sips

Spooky Sips Posted by Lynn Norusis / Thursday, October 8th, 2015 Three haunted wineries with built-in Halloween spirit. By Laura Hayes Combine manors as old as ancestors with Virginia winemakers who have active imaginations and you get three haunted wineries.

Mathew Ramsey of Pornburger digs the wings at KoChix

You may know Mathew Ramsey for his image-rich website,, which has garnered national attention for its epic ingredients and perfect puns. Take the Melon Monroe burger: a stack of fried pig ear, mini cucumbers and compressed watermelon sandwiched between two beautiful, blonde goat cheese beignets. Ramsey does more than burgers.

Washington City Paper
Underserved: Fernet About It at Osteria Morini

Underserved is a recurring Y&H feature highlighting the best cocktails you're not ordering. What: Fernet About It with Fernet Branca, Green Chartreuse, Lazzaroni Maraschino (cherry liqueur), and lime Where: Osteria Morini, 301 Water St. SE Price: $13 What You Should Be Drinking The Fernet About It is Osteria Morini's take on a classic cocktail called The Last Word.

Washington City Paper
New Dinner Club Pairs Sherry In Unexpected Ways

A new dinner club debuting July 27 is asking diners to sip sherry instead of sake with their Japanese food. "Geography doesn't have to keep you in the same place anymore," says Mockingbird Hill's Chantal Tseng says. The sherry enthusiast is making a case for pairing Asian cuisine with fortified wine from Jerez.

The most innovative people and companies in D.C.'s food community

WASHINGTON -More and more, D.C. is being recognized for its exciting food scene, and it's all thanks to a handful of movers and shakers who are leading the way in tastes and trends. To recognize these trail blazers, Dining Bisnow is out with its list of the 20 most innovative people and companies in the D.C.

The 20 Best Burgers in Virginia

The burgers you're about to meet are anything but boring. Some come with a side of history, while others are so gut-busting that you'll require a week to feel hungry again. But enough jibber jabber, there are 20 amazing Commonwealth burgers just waiting for you to eat them! Get to it.

The Latest Artisanal Trend in D.C. Restaurants? Branded Booze

It's Saturday night, and you're trying a new restaurant. The server launches into a dramatic monologue about how they cure, pickle, brine, smoke, and bake everything in house. You tune out a bit. Yeah, yeah, the chef made the gravlax and ground the wheat for the bread by hand; you've heard it before.

Food writer's 5 new favorites in Washington, D.C. - Travel Weekly

Laura Hayes, a Washington food writer and contributor, offers her pick of five of D.C.'s newest restaurants worth trying: Rose's Luxury: "An enchanting secret garden kind of place with chef Aaron Silverman at the helm. I'm convinced that he's the hardest-working American after Obama. Menu items range from pork lychee salad to barbecue brisket."

8 Chefs You Need to Know

What you need to know about the eight movers and shakers in the kitchen, including what they would request for their last meal in prison. (We don't think they'll end up there, but try asking a chef for his one favorite food!)

Face Time

A Day in the Life with Brand Ambassador Chad Robinson

Washington City Paper
Underserved: Eat The Rich's Diablo 14

Underserved is a recurring Y&H feature highlighting the best cocktails you're not ordering. What: Diablo 14 with Fidencio Mezcal, house-made grenadine, apple bitters, celery bitters, aromatic bitters, habanero tincture, lime juice, and a grapefruit twist, $12 Where: Eat The Rich, 1839 7th St. NW What You Should Be Drinking This cocktail was born out of [...]

The 13 oldest bars in DC

If walls could talk at these 13 bars, they'd have stories FOR DAYS. That's because they're the DC area's oldest and most storied establishments (and whether that means the late 1800s or the 1940s, you KNOW there were stories going down). Many have been passed down from generation to generation.

Washington Post
These two teenagers can cook you under the dinner table

One of the D.C. area's most promising professional bakers can't even purchase the main ingredient in her Champagne Delight cupcake. Breana Britt, 16, is the lead chef at Bree's Sweet Treats in Accokeek, Md., just 20 miles south of D.C. She's one of two budding teen chefs in the D.C.

School Your Friends in Food

RMA Limo's new app, version 2.808: for pickups and drop-offs, you can now enter names of places as well as street addresses; airport selection list is now sorted by proximity to your current location. Download here Diners today want to know more about what's on their plate and in their glass, so we went to food school this week.

15 Baltimore Bars That Are Worth an Overnight Stay

There's a reason Baltimore is called "Charm City." There's no need to seek out "good service" because everyone's default is set to not-a-jerk. And around every bend is a cool corner bar staffed by bartenders with impressive facial hair, mixing stiff drinks at even more impressive prices.

Are You Gonna Eat That? Izakaya Seki's Tuna Natto

The Dish: Tuna Natto Price: $5 Where to Get It: Izakaya Seki, 1117 V St. NW; (202) 5885841; What It Is: Fermented soybeans paired with tuna sashimi What it Tastes Like: Natto is an acquired taste, even in Japan. That's because it tastes like a sweaty dorm room or a dish sponge that's scrubbed one [...]

DC's best Southern food, according to actual Southerners

Want to get a real taste of the South, sans roadtrip? Trust these 14 recommendations from bonafide Southerners living in DC. We assembled a hungry panel of folks hailing from Tennessee, Kentucky, Alabama, Georgia, North Carolina, Arkansas, and Louisiana. They may live in DC, but they know Southern charm when they see it.

Washington City Paper
Underserved: Ripple's Ode to an Appletini

Underserved is a recurring Y&H feature highlighting the best cocktails you're not ordering. What: An Ode to an Appletini with Calvados apple brandy, Imbue vermouth, lemon, and sparkling cider Where: Ripple, 3417 Connecticut Ave.

8 Spots In NoVas Restaurant Boom

Hot is the best word to describe Northern Virginia's restaurant scene. From fine dining to casual joints, there's something for everyone across the river. These eight are worth a visit. Inventive seafood towers from a raw bar sets Kapnos Taverna apart from Kapnos, the DC version of the Mike Isabella restaurant that opened in 2013.

From icons to instant classics: DC's 15 signature dishes

DC isn't just about half smokes (it's definitely all about the half smokes, but that's different). The dishes that define our burgeoning culinary scene range from old-school to cutting edge, from spicy to sloppy. How many of these 15 signature DC dishes have you eaten your way through?

What to Drink Now

"The whole world is drunk and we're just the cocktail of the moment. Someday soon, the world will wake up, down two aspirin with a glass of tomato juice, and wonder what the hell all the fuss was about."

Washington City Paper
Clean Decisions Helps People Transition From Prison By Cleaning Kitchens

It's Friday night at 9 p.m. and a group of guys are game-planning their night out. But they're not headed to dinner or drinks. Rather, they're slated to clean the kitchens at food incubator Union Kitchen. They do this every Friday as employees of a new D.C.

Wining Bisnow: Where to Swirl

RMA Limousine's new app, version 2.808: for pickups and drop-offs, you can now enter names of places as well as street addresses; airport selection list is now sorted by proximity to your location. Download here. Fact: DC consumes more wine than anywhere else in the country: 25.7 liters per capita, according to Business Insider.

50 Things You Need to Eat in DC Before You Die

Morbidity is no one's favorite topic, so let's just call this exercise what it is: the ultimate DC bucket list of must-try foods. They're delicious, iconic, and most of all, memorable. So make sure you try them before you punch out of life, or more realistically, until you get tired of being stuck at a GS-8 pay grade and make the bold decision to move to San Francisco.

(Army) Strong Coffee

A new Georgetown bakery does so much more than coffee and cookies—they train, hire, inspire and educate disabled veterans and their families. Named accordingly, Dog Tag Bakery opens in December.

Your first-ever DC Metro restaurant map

It was breaking news this summer when the Silver Line opened, making it possible for folks further out in Virginia to plug into nightlife and not worry about driving. Or parking. Or traffic. But what we have here is EVEN MORE BREAKING. We've made the first ever WMATA-fied restaurant map.

Washington City Paper
Are You Gonna Eat That? Sushiko's Fish Sperm and Eggs

The Dish: Cod milt and salmon roe Where to Get It: Sushiko; 5455 Wisconsin Ave., Chevy Chase; (301) 961-1644; Price: $15 What It Is: Fertilization in a bowl: sperm from cod (shirako), eggs from salmon (ikura), and a tongue of sea urchin (uni) just for fun.

Ten Food Trends That Are Hot Right Now

DC's dining scene has had a big year (bigger than Brazil, anyway). Hundreds of restaurants opened, new dining destinations emerged, and celebrity chefs like Daniel Boulud and Jose Garces set up shop. But what are the driving forces shaping how we eat and drink?

10 Date Night Picks from Love Experts

Feel that spring fever? It's time to hit the DC area dining scene for date night. With so many options, we turned to people who know a lot about love. Each of the following 10 date night picks are owned by husband-and-wife teams. They range from casual to proposal-worthy.

Kintaro, Sushi Express and Sushi Capitol offer cheap eats

It's hard to dispute that Sushi Taro, Kaz Sushi Bistro and Makoto are championing sushi in this city. Unfortunately for some, their hefty prices can put them a chopstick's length out of reach. Here are three lesser-known Japanese eateries that keep check tallies down and authenticity up, making sushi more accessible.

Best Thing on the Menu
Dirty Dinner: The Best Thing We Did All Summer

Pulling up to the expansive, 165-acre Calleva Farm, you are greeted with warm smiles, fresh popcorn, beaming red barns, friendly livestock, overwhelming rustic charm and a sense that, at least for the evening, you're family. The summer series of Dirty Dinners at Calleva Farm provides locals and urbanites alike the opportunity to escape for an...

Veg Out

Meat gets a lot of attention, as evidenced by the latest foodie trends, from nose-to-tail cooking to complicated charcuterie. But there's also good news for the herbivores among us. It turns out that area chefs are just as deft at expressing remarkable flavor from fruits, veggies and vegetarian proteins.

Washington City Paper
Got a Parking Ticket? Caribbean Citations Will Give You a Discount

There's never been a silver lining to getting a parking ticket-until now. The aptly named Shaw restaurant Caribbean Citations will discount your meal if you show up with a parking ticket or moving violation. Michael Sterling, formerly manager of Big Chair Coffee & Grill in Anacostia, opened the 16-seat restaurant replacing Azi's Cafe in January.

How I Spent $288.89 to Picnic With the Guilty Remnant

The only thing that kept the spectacle of Dîner en Blanc from looking like a scene out of HBO's The Leftovers was the lack of cigarettes and the silent treatment. Close to 1,200 Washingtonians descended upon a secret location last night wearing white from head to toe; an additional 7,000-plus wanted to attend, but found themselves on the wait list.