Food & Dining

06/25/2016 - 9:24am
Don't miss the George Peach Truck  at Frager's Garden Center today. Sample authentic farm-t0-street peaches from Georgia. Get out your canning gear or pie tins. Buy by the bushel. >>more
06/03/2016 - 10:11am
Spring Fling A rainy spring has arrived at Garrison, on Barracks Row. Located at 524 Eighth St. SE, the farm-to-table endeavor has uncovered its outdoor seating (in spite of a wet May) along with Rob Weland’s lineup of fresher-than-springtime victuals, wine, beer, and cocktails. Innovative appetizers encompass poppy seed gougeres, feather-light puffs filled with parmesan and dusted with poppy seed; Virginia bison tartare, paired with grilled brioche and crowned with a tiny quail egg. The... >>more
06/03/2016 - 9:10am
It started with a charcuterie board. Not any charcuterie board, mind you, but the charcuterie board to end all charcuterie boards. I’m a sucker for any kind of Italian meats and cheeses, and I left selections to the bartender’s capable discretion. What came out of the kitchen was not only heavenly but generous. Large piles of meats and hefty wedges of cheeses were accompanied by pickled veggies and ramekins of berry compote and the most addictive honey I’ve ever tasted. It was... >>more
05/12/2016 - 2:56pm
A new Asian fusion eatery opened at 1253 H Street NE on May 7. Combining Japanese, Korean and Chinese influences, Pow-Pow serves up farm-fresh salads, hearty bowls and giant egg rolls in a fast-casual setting. Plus, any dish can be made vegetarian or vegan. Pow-Pow is the joint creation of partners Shaun Sharkey, Lavangna's Stephen Cheung and Sticky Rice's John Yamashita. While many establishments on H Street focus on the nightlife and sit-down dining, Pow-Pow is designed to fill a void... >>more
05/02/2016 - 12:12pm
The rolling hills of Tuscany surrounding Florence have produced some of Italy’s most renowned wines since the Etruscans ruled in the eighth century. The regions of Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano are all nestled just inland of the Tyrrhenian Sea in the warm, Mediterranean climate. While they produce some of the country’s best DOC and DOCG classified wines, they are also the first region to rebel against the regulations in order to produce what they... >>more
05/02/2016 - 11:42am
Barracks Row’s growing restaurant family welcomes a new sibling, EatBar, which arrived last month. For the March 30 “soft opening” chef Nathan Anda (of Red Apron Butcher fame) and his team hosted a one-night dress rehearsal for neighbors, friends, and family. Proceeds benefitted the Capitol Hill Community Foundation. EatBar’s decor is whimsical, to say the least. One wall of the 44-seat renovated space is lined with 99 vintage CDs, ranging from the Beatles to Elvis to... >>more
04/04/2016 - 12:12pm
The Northwest Public Power Association and the California Municipal Utilities Association (CMUA) held their annual Western States Congressional Reception at the Capitol’s visitors center on March 8. What better way to celebrate the Western states than by drinking their wines? Oregon, Washington, California, and Arizona were all well represented by some excellent producers, big and small. All the wines were donated by the winemakers, and Schneider’s of Capitol Hill staff poured and... >>more
04/04/2016 - 11:25am
We’re ready for spring, and lots is happening. In the Atlas District, Nando’s PERi-PERi, the African-Portuguese restaurant group known for spicy, flame-grilled chicken, has hatched its latest chick. For this new endeavor Nando’s has transformed two storefronts at Fourth and H streets NE into a soaring, two-story space. A former staircase is embedded in one wall. The interior is festooned with original art works reflecting the group’s African heritage, including a 25-foot... >>more
03/31/2016 - 3:53pm
Closing in 2014 after a 10-year run in Arlington, EatBar is back — this time on Barracks Row and with a new meat-centric menu. The charcuterie restaurant reopened its doors March 31 in its new DC location 415 Eighth Street SE and offers tastes of fresh-butchered and cured meats, cheeses, inventive snacks, hearty meals and experimental sweets — ricotta doughnuts. Hours are 4 to 11 p.m. on Sunday through Thursday and 4 p.m. to midnight on Friday and Saturday. Chef Nathan... >>more