Chef Five Bites: Dani Arana

For day two of Chef Five Bites kick-off week, chef Dani Arana, who leads the kitchen at the venerable Taberna del Alabardero, let's us in on what he's eating when he's not behind the stove. The restaurant is celebrating its 20th anniversary, and check back here Wednesday for info about its fantastic anniversary wine deal.

1. Prosciutto with green lentil salad at 2 Amys

2. Chef Todd Gray’s crab cakes at Equinox

3. Cheese plate at Proof

4. Masitas de cerdo at Lauriol Plaza

5. Toro sushi at Sushi Taro

Five Bites is a place for Metrocurean readers — and now DC's top chefs — to share all the delicious things they've been eating and drinking. E-mail five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail DOT com.

Photo by Fredde Lieberman


Anonymous said...


Melissa said...

I think it is pretty irresponsible for a chef to be advocating that we snack on a "critically endangered" fish (toro or bluefin tuna).

"Exploited heavily for decades, the West Atlantic Bluefin Tuna population is Critically Endangered, and the East Atlantic population is Endangered. Fishers use surface gears, such as pole-and-line, harpoon, trap, longline, and purse-seine gears to target this highly valuable species. These gear types have low impact on habitat. Little is known about bycatch associated with directed Atlantic Bluefin Tuna purse-seine fisheries, but tuna longline fisheries catch high numbers of finfish, sea turtles, and marine mammals." http://www.blueocean.org/seafood