Washington, DC’s New Food Scene

When President Obama built his recent campaign around the theme “Forward,” he could have been talking about the DC food scene. Talented chefs are creating innovative restaurants that are keeping this early-to-bed town up way too late for a 6 a.m. power breakfast. Here, the best new places and most buzzed-about dishes, from brunch-time baked orzo to dan dan noodles at midnight.

At Kapnos, set to open this spring, Mike Isabella of Graffiato, Bandolero and Top Chef fame will make Greek food starting with brunch: Dishes will include baked orzo with spinach and feta (left). For dinner, he’ll spit-roast whole animals. Next door, he is also opening G, an Italian sandwich shop by day and tasting-menu restaurant by night. 2201 14th St. NW; kapnosdc.com.

Husband-and-wife team Kyle Bailey and Tiffany MacIsaac run the beer-focused restaurant Birch & Barley; when space became available nearby, they decided to open a spot focused on frying. At GBD—short for “golden brown and delicious”—Bailey prepares buttermilk fried chicken and MacIsaac makes salt-and-pepper crème fraîche biscuits, plus brioche doughnuts in flavors like grapefruit-Campari. When the company’s Bluejacket brewery, bar and restaurant opens near the Nationals stadium, they will address a question they say they often ask themselves: “Why not pair great beer with great food, instead of mozzarella sticks?” Bluejacket, 300 Tingey St. SE; bluejacketdc.com. GBD, 1323 Connecticut Ave. NW; gbdchickendoughnuts.com.

DC’s answer to San Francisco’s Ferry Building Marketplace: In the middle of the city’s wholesale-food warehouses, development company Edens has renovated this industrial-chic structure and enlisted chef Richie Brandenburg, fresh from a stint working for José Andrés, to collect the most talented local vendors. Under soaring ceilings, shoppers will find perfect afternoon snacks: smoky oyster chowder with bacon at Rappahannock Oyster Bar, or spiced chocolate egg creams from mixologist Gina Chersevani at Buffalo & Bergen. Shoppers can also pick up artisanal pickles and aged cheeses. “I went after vendors I used as a chef,” says Brandenburg. “Why shouldn’t regular folks be able to buy the best-quality ingredients?” 1309 Fifth St. NE; unionmarketdc.com.

At Johnny Spero’s tasting-menu-only restaurant, diners can expect precise cooking with local—sometimes foraged—ingredients. Dishes include dashi custard with scallops and sea beans, and roast squab breast with porridge (left). 214 Seventh St. SE; sunadc.com.

Come summer, Maketto will be the best place to go for a late-night snack. The brainchild of Erik Bruner-Yang (who opened ramen hot spot Toki Underground in 2011), Maketto was inspired by Asian night markets and will stay open until 2 a.m. on weekends. The restaurant will serve dishes from Taiwan (dan dan noodles) and Southeast Asia (papaya salad), and vendors will sell street foods, clothes and housewares. Street-wear designer Will Sharp of Durkl is collaborating on the project. Unlike the unmarked, 25-seat Toki Underground, Maketto will be a multilevel business. “This is my go-big-or-go-home moment,” says Bruner-Yang. 1351 H St. NE.

At this shop in the new Union Market, F&W contributor Amanda McClements sells handmade ceramics and linens, plus farm tables built by her father. 1309 Fifth St. NE; shopsaltandsundry.com.

Minibar José Andrés remains the face of avant-garde Spanish cuisine in America. When he moved (and redesigned) his Minibar in the fall, he made it slightly less mini, yet still intimate. In a sleek white room, 12 diners sample his whimsical, modern dishes, more than half of them new, including “pine snow with honey” and “parmesan leaves.” 855 E St. NW; minibarbyjoseandres.com.

DGS Delicatessen Chef Barry Koslow has rebooted the Jewish deli. He makes pickles, cures meats and adds fried chicken skin to chopped liver, which diners can pair with a sparkling Austrian rosé. 1317 Connecticut Ave. NW; dgsdelicatessen.com.

Daikaya At this two-in-one restaurant, ramen (and only ramen) is served downstairs. Upstairs, the menu loosens up to focus on izakaya-style food. 705 Sixth St. NW; daikaya.com.

Woodward Table Jeffrey Buben, chef-owner of Vidalia, pays homage to regional dishes like crab cakes at his new spot. His flavors skew southern, like a Coca-Cola glaze on chicken wings. 1426 H St. NW; woodwardtable.com.

View the original article here

Washington, DC’s New Food Scene

When President Obama built his recent campaign around the theme “Forward,” he could have been talking about the DC food scene. Talented chefs are creating innovative restaurants that are keeping this early-to-bed town up way too late for a 6 a.m. power breakfast. Here, the best new places and most buzzed-about dishes, from brunch-time baked orzo to dan dan noodles at midnight.

At Kapnos, set to open this spring, Mike Isabella of Graffiato, Bandolero and Top Chef fame will make Greek food starting with brunch: Dishes will include baked orzo with spinach and feta (left). For dinner, he’ll spit-roast whole animals. Next door, he is also opening G, an Italian sandwich shop by day and tasting-menu restaurant by night. 2201 14th St. NW; kapnosdc.com.

Husband-and-wife team Kyle Bailey and Tiffany MacIsaac run the beer-focused restaurant Birch & Barley; when space became available nearby, they decided to open a spot focused on frying. At GBD—short for “golden brown and delicious”—Bailey prepares buttermilk fried chicken and MacIsaac makes salt-and-pepper crème fraîche biscuits, plus brioche doughnuts in flavors like grapefruit-Campari. When the company’s Bluejacket brewery, bar and restaurant opens near the Nationals stadium, they will address a question they say they often ask themselves: “Why not pair great beer with great food, instead of mozzarella sticks?” Bluejacket, 300 Tingey St. SE; bluejacketdc.com. GBD, 1323 Connecticut Ave. NW; gbdchickendoughnuts.com.

DC’s answer to San Francisco’s Ferry Building Marketplace: In the middle of the city’s wholesale-food warehouses, development company Edens has renovated this industrial-chic structure and enlisted chef Richie Brandenburg, fresh from a stint working for José Andrés, to collect the most talented local vendors. Under soaring ceilings, shoppers will find perfect afternoon snacks: smoky oyster chowder with bacon at Rappahannock Oyster Bar, or spiced chocolate egg creams from mixologist Gina Chersevani at Buffalo & Bergen. Shoppers can also pick up artisanal pickles and aged cheeses. “I went after vendors I used as a chef,” says Brandenburg. “Why shouldn’t regular folks be able to buy the best-quality ingredients?” 1309 Fifth St. NE; unionmarketdc.com.

At Johnny Spero’s tasting-menu-only restaurant, diners can expect precise cooking with local—sometimes foraged—ingredients. Dishes include dashi custard with scallops and sea beans, and roast squab breast with porridge (left). 214 Seventh St. SE; sunadc.com.

Come summer, Maketto will be the best place to go for a late-night snack. The brainchild of Erik Bruner-Yang (who opened ramen hot spot Toki Underground in 2011), Maketto was inspired by Asian night markets and will stay open until 2 a.m. on weekends. The restaurant will serve dishes from Taiwan (dan dan noodles) and Southeast Asia (papaya salad), and vendors will sell street foods, clothes and housewares. Street-wear designer Will Sharp of Durkl is collaborating on the project. Unlike the unmarked, 25-seat Toki Underground, Maketto will be a multilevel business. “This is my go-big-or-go-home moment,” says Bruner-Yang. 1351 H St. NE.

At this shop in the new Union Market, F&W contributor Amanda McClements sells handmade ceramics and linens, plus farm tables built by her father. 1309 Fifth St. NE; shopsaltandsundry.com.

Minibar José Andrés remains the face of avant-garde Spanish cuisine in America. When he moved (and redesigned) his Minibar in the fall, he made it slightly less mini, yet still intimate. In a sleek white room, 12 diners sample his whimsical, modern dishes, more than half of them new, including “pine snow with honey” and “parmesan leaves.” 855 E St. NW; minibarbyjoseandres.com.

DGS Delicatessen Chef Barry Koslow has rebooted the Jewish deli. He makes pickles, cures meats and adds fried chicken skin to chopped liver, which diners can pair with a sparkling Austrian rosé. 1317 Connecticut Ave. NW; dgsdelicatessen.com.

Daikaya At this two-in-one restaurant, ramen (and only ramen) is served downstairs. Upstairs, the menu loosens up to focus on izakaya-style food. 705 Sixth St. NW; daikaya.com.

Woodward Table Jeffrey Buben, chef-owner of Vidalia, pays homage to regional dishes like crab cakes at his new spot. His flavors skew southern, like a Coca-Cola glaze on chicken wings. 1426 H St. NW; woodwardtable.com.

View the original article here

Washington, DC’s New Food Scene

When President Obama built his recent campaign around the theme “Forward,” he could have been talking about the DC food scene. Talented chefs are creating innovative restaurants that are keeping this early-to-bed town up way too late for a 6 a.m. power breakfast. Here, the best new places and most buzzed-about dishes, from brunch-time baked orzo to dan dan noodles at midnight.

At Kapnos, set to open this spring, Mike Isabella of Graffiato, Bandolero and Top Chef fame will make Greek food starting with brunch: Dishes will include baked orzo with spinach and feta (left). For dinner, he’ll spit-roast whole animals. Next door, he is also opening G, an Italian sandwich shop by day and tasting-menu restaurant by night. 2201 14th St. NW; kapnosdc.com.

Husband-and-wife team Kyle Bailey and Tiffany MacIsaac run the beer-focused restaurant Birch & Barley; when space became available nearby, they decided to open a spot focused on frying. At GBD—short for “golden brown and delicious”—Bailey prepares buttermilk fried chicken and MacIsaac makes salt-and-pepper crème fraîche biscuits, plus brioche doughnuts in flavors like grapefruit-Campari. When the company’s Bluejacket brewery, bar and restaurant opens near the Nationals stadium, they will address a question they say they often ask themselves: “Why not pair great beer with great food, instead of mozzarella sticks?” Bluejacket, 300 Tingey St. SE; bluejacketdc.com. GBD, 1323 Connecticut Ave. NW; gbdchickendoughnuts.com.

DC’s answer to San Francisco’s Ferry Building Marketplace: In the middle of the city’s wholesale-food warehouses, development company Edens has renovated this industrial-chic structure and enlisted chef Richie Brandenburg, fresh from a stint working for José Andrés, to collect the most talented local vendors. Under soaring ceilings, shoppers will find perfect afternoon snacks: smoky oyster chowder with bacon at Rappahannock Oyster Bar, or spiced chocolate egg creams from mixologist Gina Chersevani at Buffalo & Bergen. Shoppers can also pick up artisanal pickles and aged cheeses. “I went after vendors I used as a chef,” says Brandenburg. “Why shouldn’t regular folks be able to buy the best-quality ingredients?” 1309 Fifth St. NE; unionmarketdc.com.

At Johnny Spero’s tasting-menu-only restaurant, diners can expect precise cooking with local—sometimes foraged—ingredients. Dishes include dashi custard with scallops and sea beans, and roast squab breast with porridge (left). 214 Seventh St. SE; sunadc.com.

Come summer, Maketto will be the best place to go for a late-night snack. The brainchild of Erik Bruner-Yang (who opened ramen hot spot Toki Underground in 2011), Maketto was inspired by Asian night markets and will stay open until 2 a.m. on weekends. The restaurant will serve dishes from Taiwan (dan dan noodles) and Southeast Asia (papaya salad), and vendors will sell street foods, clothes and housewares. Street-wear designer Will Sharp of Durkl is collaborating on the project. Unlike the unmarked, 25-seat Toki Underground, Maketto will be a multilevel business. “This is my go-big-or-go-home moment,” says Bruner-Yang. 1351 H St. NE.

At this shop in the new Union Market, F&W contributor Amanda McClements sells handmade ceramics and linens, plus farm tables built by her father. 1309 Fifth St. NE; shopsaltandsundry.com.

Minibar José Andrés remains the face of avant-garde Spanish cuisine in America. When he moved (and redesigned) his Minibar in the fall, he made it slightly less mini, yet still intimate. In a sleek white room, 12 diners sample his whimsical, modern dishes, more than half of them new, including “pine snow with honey” and “parmesan leaves.” 855 E St. NW; minibarbyjoseandres.com.

DGS Delicatessen Chef Barry Koslow has rebooted the Jewish deli. He makes pickles, cures meats and adds fried chicken skin to chopped liver, which diners can pair with a sparkling Austrian rosé. 1317 Connecticut Ave. NW; dgsdelicatessen.com.

Daikaya At this two-in-one restaurant, ramen (and only ramen) is served downstairs. Upstairs, the menu loosens up to focus on izakaya-style food. 705 Sixth St. NW; daikaya.com.

Woodward Table Jeffrey Buben, chef-owner of Vidalia, pays homage to regional dishes like crab cakes at his new spot. His flavors skew southern, like a Coca-Cola glaze on chicken wings. 1426 H St. NW; woodwardtable.com.

View the original article here

Gourmet Food truck Fad picks up the Southern California restaurant scene

In Southern California, old-fashioned trucks sandwich be updated mobile restaurants with various menus, such as culture. In the face of chain restaurants and high operating costs, many food locally owned small businesses are missing and the catering industry truck is stepping into the slot.

The speed of growth of this new development in the catering sector has sometimes created conflicts within some communities. Southern California Mobile food vendors Association was formed to attempt to create a series of "best practices" to operate within the industry changes. While you are still developing the rules, the movement's popularity with the public is indisputable.

One of the many ways that is changing the industry is the use of websites and Twitter to help customers know the schedules and locations of their favorite trip restaurant. The various truck owners post schedules and menu so their "followers" can easily make plans to meet for their favorite meal. The possibilities are seemingly endless. From a simple grilled cheese for Japanese noodles, there's something for almost everyone.

The grilled cheese truck -if you're looking for that simple grilled cheese or something more exotic, this menu has a search response. Cheese offers starting with American routine and extend a creamy Brie (Cranberry Walnut bread) or Gruyere with lots of added salt and interesting sides.

Barbie Q -if your preference is St. Louis style ribs or pulled pork sandwiches, Barbie can provide along with traditional sides. They also have a veggie burger for those who love the BBQ, but I don't eat meat. Like many other gourmet food trucks cater too.

Skewers on wheels -a non-traditional meal choice for many Americans, food on skewers lends itself to a wide variety of flavors and textures. From Shiitake Mushrooms or Hawaiian pineapple tofu kebabs spam can be coupled with a salad and create a full meal for any taste preference.

TastyMeat -lovers can choose from beef, lamb or chicken in savory sauce; Add lettuce, tomatoes and onions, then wrap it in a fresh focaccia for a delicious meal fast.

Kogi -Combine Korean barbecue with Mexican style and you get spicy Tacos or Short Rib pork Burritos and they have not forgotten even vegetarians, Tofu comes in a taco or burrito.

Asian Soul Kitchen -for a more traditional Asian meal, try Japanese food of the soul. Sample, a combination of Yakisoba noodles, vegetables and a flavourful sauce or a filling meal order more Nijukaga a hearty beef stew, potatoes and noodles in a broth of Bonita.

Also trucks of old-fashioned ice cream are leaping on gourmet, Twitter bandwagon.

Coolhaus -make an ice cream sandwich to order with your favorite cookies and ice cream. Choose between six flavors of cookie and fill them with your choice of more than twenty ice cream. From the traditional vanilla macadamia white chocolate, they make a new ice cream sandwich.

Get shaved -Shaved ice may seem like another version of a "snow cone", but the similarity ends with the base ingredient. These low-calorie (60-70 calories per serving 8 ounces) come in a myriad of flavors from Watermelon Banana.

There are trucks serving at most any time of day, from breakfast to dinner time. If you are looking for a Southwest omelet or a slice of Pizza, there's a truck out there looking for your business. Twitter is the easiest way to keep track, but many are also on Facebook or have their websites.

The next time you're hungry in Southern California to check some of these long beach restaurants. You will find lots of places to eat ( http://www.everythinglongbeach.com/lb/food/ ) and expert reviews to help you decide.