Young & Hungry Writers Digest a Quarter Century of Eating
City Paper staffers have never been high-class gourmands. We appreciate a nice meal as much as the next person, but as most people who’ve passed through its offices will tell you, the most anticipated meal of the week was often the snacks and beers shared after an issue closed on Wednesday night. As broke alt-weekly…
Coming in Hot, an Alternative to Third-Party Delivery Apps—Bring It!
“People don’t think that you can take 25 pizzas on a bicycle,” says Chris Rabadi. “But a Bring It! courier can.” Rabadi leads operations for Bring It!, a bicycle courier service for local restaurants and other food and beverage businesses. During work hours, he helps run things from the Bring It! office in Naylor Court,…
Old & Full: Food Editor and Young & Hungry Columnist Laura Hayes Signs Off
I first put pen to paper as a City Paper staff member in July 2016, one month before Bon Appétit named D.C. the “Restaurant City of the Year.” Opening announcements flowed like Basque cider from a porrón. Tail Up Goat, Timber Pizza Co., Shouk, Espita, and HalfSmoke are just a few of the establishments that…
The First Food Hall in Prince George’s County Already Has a New Name and New Owners
When you enter a food hall and are overwhelmed with choices, follow your nose to the best smelling stall. At miXt, just over the D.C. border in Brentwood, your sniffer might send you to Spice Kitchen from Nigerian American Chef Olumide Shokunbi. Almost all the dishes offered, including some sizzling wings, are dusted with a…
Japan Courts D.C. Chefs With Dinners Starring Its Most Cherished Ingredients
There are no paying customers inside Sushi Taro on Nov. 15, but some of D.C.’s top chefs are huddled in the back room pouring themselves sake as they revel in a rare night off. Chef Nobu Yamazaki is in a festive mood while preparing rice dishes that have never appeared on the restaurant’s menu for…
How Perseverance Landed D’Angelo Mobley His First Executive Chef Job
“An Utz potato chip with caviar on it, that’s me,” D’Angelo Mobley says. But the metaphor the executive chef of La Jambe uses to describe himself has less to do with food than it does with fashion. He defines his personal style as refined rugged. “I’ll buy a $600 pair of jeans and put them…
The Pandemic Isn’t Over, But It’s Already Changed D.C. Restaurants
“It took 50 years for dining habits to transition from the home as the primary place for meals to the pre-pandemic world of large numbers of meals being eaten outside of the home. Then it took 24 hours in March of 2020 for a huge reversal,” says Ruth Gresser, chef-owner of Pizzeria Paradiso. Ever since,…
Being a Regular at a Neighborhood Bar Like the Hitching Post Can Be Good For the Spirit
Even on the nights he’s not drinking, Kojo Nnamdi still likes to visit the Hitching Post. “I’ll drink lemonade or some other nonalcoholic beverage,” says the longtime host of WAMU’s The Politics Hour with Kojo Nnamdi. He’s been a regular at the hallowed Petworth hub for about 25 of the 54 years it’s been in…
Just Outside the Beltway, I Majored in Pies at Pizza University
Something was very wrong. My first ball of dough sat in front of me ready to be shaped and stretched into a pizza after fermenting overnight. I cupped it in my hands and encountered a rough skin—a bad sign. As instructed, I placed the ball on a mound of flour, formed a diamond shape with…
A Brutal List of Ingredients and Products Restaurants Can’t Find or Afford
Chef Tom Crenshaw has been sneaking through the back door of one of his restaurants, hoping to remain undetected by diners. When delivery trucks don’t show up with his full order, he begrudgingly darts from Commissary DC to the Whole Foods across the street to buy the ingredients he needs to emergently fill out his…
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