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With Scott Reitz‘s last week’s cover story blockbuster on Taylorgate and D.C. bread culture, it may have been easy to look over Melissa McCart‘s Young & Hungry column on winter lobster. On a quick weekend trip to Brooklyn, I happened to hang out in the home neighborhood of D.C.’s favorite lobster truck, Red Hook—which has been developing into a great food-and-drink travel destination. (If you ever find yourself in this hard-to-get-to waterfront neighborhood, check out Good Fork, Fort Defiance, Baked, the Red Hook Park vendors, and Brooklyn Ice House, which is a cool little bar down the way from Red Hook Lobster Pound.) While McCart’s article discusses the Lobster Pound, it focuses on 207 Lobster, which supplies lobster to many D.C. area restaurants, including Occidental Grill & Seafood, where the dish pictured above was created. It’s good to know where your food comes from…
What else was making news on Young & Hungry? It was the week of investigative food news. Just as Reitz broke the news that Taylor Gourmet hadn’t been using bread from sacred Sarcone’s for some time, Stefanie Gans found that a Devon & Blakley sandwich claiming to use English cheddar was actually a Vermont Cabot, which prompted the sandwich chain to change its menu online.
In case you missed Y&H’s top content last week…
D.C. Restaurants’ Moveable Yeast How a Cheddar Cheese Forced Devon & Blakely to Change Its Menu Thinking About Better Bread for D.C.: We Have a Ways to Go Black Squirrel Owner: Undiscovered Foreign Beers, Good; Undocumented Foreign People, Bad Digging Through Ris’ Cavatelli Dish A Fresh Shucked Oyster From Old Ebbitt Grill Is Nature’s Best Bar Food Horror Stories: When Vulgar, Amateur Diners Ruin Dinner When the Customer Is Never Right
Photo by Darrow Montgomery