All in foodie
We are fortunate to experience all four seasons in Washington, D.C., whether it be in our fashion, fragrance or sports but eateries also savor in this quarterly transformation with innovative culinary fare that celebrates the latest seasonal ingredients.
One restaurant that does this well is Blue Duck Tavern.
There's a new Frenchie in town and I am completely enamored. Fig & Olive | D.C. just became the newest addition to the 'French Quarter' of the utopian-esque City Center DC and by that I mean this restaurant that specializes in Mediterranean cuisine joins Hermès, Caudalie, DBGB Kitchen and Bar and soon-to-arrive Louis Vuitton and Christian Dior, so I'd like to say bienvenue!
If you are not yet familiar with CRAVE, then you will want to be. Nestled in Westfield Montgomery, the upscale shopping center in Bethesda, MD, this American Kitchen & Sushi Bar restaurant is known for its fresh ingredients, a topnotch wine selection, creative sushi and innovative cuisine.
As I was perusing through my twitter feed one Sunday morning, a mouthwatering image of a runny egg on top of prosciutto and polenta caught my eye (and appetite) and that's how I ended up recently discovering the newest Italian/Pizzeria restaurant in the Ballston corridor - Pizza Vinoteca.
When it was officially announced this past summer that renowned Michelin-starredChef Daniel Boulud had chosen to open his 16th eatery in the nation's capitol - DBGB Kitchen and Bar - foodies around the city (and surrounding areas) rejoiced.
Chef Tim Ma, the culinary genius behind Maple Ave Restaurant in Vienna, VA openedWater & Wall in Arlington, VA last year and has received much-deserved praise. A hardware engineer-turned-Chef who went to the French Culinary Institute to pursue a burgeoning passion for the culinary arts has helped make the Arlington area more of a foodie destination.
When I first saw the Maille Mustard Mobile up close, it immediately reminded me of my memorable visit to the Maille store in Paris last year located at Place de Madeleine
Well, I had been thinking for a while about how to combine my absolute favorite mushroom, morel, with scallops and with a little research and inspiration, I came up with this dish.
Spring has finally arrived in the Nation's capital and that, at least for me, means the seasonal reintroduction of some of my favorite fruit and vegetable salads. A few years ago, I stumbled across (and immediately purchased) Ina Garten's Barefoot in Paris - Easy French Food You Can Make at Home, which now happens to be one of my favorite cookbooks. Not only are Garten's recipes French-centric (ooh la la), but each featured dish is easy to make and sure to impress.
When I first heard that Chef Fabio and Maria Trabocchi, culinary power couple behind Fiola and Casa Luca, were opening a fresh seafood restaurant on the Georgetown Waterfront, I was elated. So, on a recent whim, my friend and I decided to check out Fiola Mare and the dining experience went above and beyond my expectations.
