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You may have read Scott Reitz‘s food writing at the Washington Post. Or on DCist. Or even on his own no-holds-barred blog, District Plates.

But starting on Monday, you’ll find Scott Reitz right here on Young & Hungry, writing about home cooking and that increasingly crowded (and overlooked) topic of bar food. If you’ve read Scott, you know he’s not shy about his opinions, which is why I love his writing. You can expect the same mix of insight and brutal honesty here on Y&H.

Scott describes himself as an “avid home cook,” which I’m not sure completely does him justice. I’d call him an “obsessed home cook.” His skills, both in the kitchen and at the computer, were invaluable in putting together the 2008-2009 issue of DC Chefs magazine.

When I asked him to write a little something about himself and his cooking life, he responded, in part, with this bit of third-person biography:

Though lasagna and home spun bar food are his crowd pleasers, he’s not opposed to cooking with agar agar, using a blow torch to caramelize meats or wasting an entire afternoon on oxtail ragu and handmade pasta.  Over the past ten years he’s cooked, eaten and lived all over the District and Northern Virginia and currently resides somewhere north of Dupont Circle.

As for his two beats for the Y&H blog, Scott has this to say:

  • I don’t want to focus on detailed recipes because I think most blogs…do a really bad job testing and putting together thoughtful recs. I’d instead like to focus on tips that readers could apply to any recipe they like.
  • I think the [bar food] genre in general is under-served, and am perplexed that similar menu items are handled so differently by area establishments.

You’ll find Scott’s posts on Y&H on Mondays and Fridays, starting next week. Join me in welcoming him to the Y&H Nation.