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Cocktail Guess: It’s My Birthday. Make Me a drink.
Location: Room 11, 3234 11th St. NW Bartender Response: “What if I made you what I’d like to drink on my birthday?” What We Got: The 4th Regiment with Redemption rye, Dolin Rouge sweet vermouth,...
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Let’s Do Lunch: When Is It Worth Opening Up For Mid-Day Meal Service?
Granville Moore’s started as a place for mussel dinners and late-night beers. Now, five years after it opened, it’s aiming for something new. As the sidewalk chalkboard brags when I walk into the H...
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The Waits Are Too Damn Long: With So Many New Restaurants, Why Is It Still So...
It’s a 50-degree spring Friday the weekend before Memorial Day. Empty streets and unanswered phone calls show how many people skipped town for a long weekend, and Congress has just departed for a...
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Shelling Out: Oyster Price Index
October means oyster season is back. But before you slurp away your paycheck, take a look at how the regular prices for a dozen bivalves compare at a dozen oyster and seafood-centric restaurants. Then...
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Price Check: Why Are Some New Restaurants Already Getting More Expensive?
Le Diplomate's current entree menu with the dollar increases since its opening in April.(Note: some dish accompaniments have changed seasonally.) If you thought Le Diplomate was expensive when it...
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Cost and Found: Trendy Restaurants Fight for the Best Junk
Those metal shade light fixtures above the bar? They’re jet engine noses, Jeff Black points out on a tour of his new Takoma Park restaurant Republic. Reclaimed Victorian sofas were refurbished in red...
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Drink Your Veggies
It’s finally spring—but if you don’t believe the weather, check your highball glass. You’ll find a farmers’ market’s worth of vegetables in seasonal cocktails around town. And none of them is a bloody...
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August Is Still Slow for Restaurants, But It Used to Be Worse
Nine years ago, in Mandu’s first year of business, chef and owner Danny Lee remembers how every restaurant suffered in August. It was the worst month by far. “Our first August—we were still new; it...
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The Right Way to Complain in a Restaurant
It was a chicken quesadilla, of all things, that set the diner off. Satellite Room General Manager Michael Richardson, as he normally does in these situations, introduced himself to the guest and...
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Tipping Point: Some D.C. Restaurants Are Taking a Closer Look at Eliminating...
Bill Perry's new brewpub doesn't accept tips. The Public Option isn’t your average brewpub. Its owner, Bill Perry, was previously a photo librarian for National Geographic. The production is...
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