The (Not Every) Week in Review
What people are talking about ...
... Cowgirl Creamery officially opened this week, and I just snagged a sampler bag with the company's Mt Tam, a St. George cheddar, a Point Reyes blue and a handy spreader, along with some Spanish fig jam made with lemon flower honey. The shop is bright and welcoming—and deceptively large given its small storefront. ...
... Blue Duck Tavern in the revamped Park Hyatt (24th and M streets) is opening to the public today and giving new meaning to the overhyped term "exhibition kitchen." This is a kitchen worthy of an art exhibit, all gleaming stainless steel with the monstrous Molteni range everyone's been talking about. Chef Brian McBride's taming that beast with an arsenal of promising dishes: a crabcake any purist would love, hefty fries cooked in duck fat and a perfectly roasted bone-in prime rib. The hotel renovation is impressive as well. ...
... The Post's Tom Sietsema awards 1789 newcomer Nathan Beauchamp a highly respectable three stars. ...
... Sietsema also reports that 14th Street's Bar Pilar will kick things up a notch with a new menu emphasizing "Italian influenced small plates." But what will happen to the "I [heart] tater tots" t-shirts? ...
... And stay tuned this weekend when Metrocurean talks to Restaurant Eve's Cathal Armstrong in Aspen, where he is being honored as one of Food & Wine's Best New Chefs.
... Cowgirl Creamery officially opened this week, and I just snagged a sampler bag with the company's Mt Tam, a St. George cheddar, a Point Reyes blue and a handy spreader, along with some Spanish fig jam made with lemon flower honey. The shop is bright and welcoming—and deceptively large given its small storefront. ...
... Blue Duck Tavern in the revamped Park Hyatt (24th and M streets) is opening to the public today and giving new meaning to the overhyped term "exhibition kitchen." This is a kitchen worthy of an art exhibit, all gleaming stainless steel with the monstrous Molteni range everyone's been talking about. Chef Brian McBride's taming that beast with an arsenal of promising dishes: a crabcake any purist would love, hefty fries cooked in duck fat and a perfectly roasted bone-in prime rib. The hotel renovation is impressive as well. ...
... The Post's Tom Sietsema awards 1789 newcomer Nathan Beauchamp a highly respectable three stars. ...
... Sietsema also reports that 14th Street's Bar Pilar will kick things up a notch with a new menu emphasizing "Italian influenced small plates." But what will happen to the "I [heart] tater tots" t-shirts? ...
... And stay tuned this weekend when Metrocurean talks to Restaurant Eve's Cathal Armstrong in Aspen, where he is being honored as one of Food & Wine's Best New Chefs.