ALL THE DC NEWS THAT IS FIT TO EAT (and drink).
Have tips? Send them to email@example.com
THIS WEEK ON BYT FOOD:
BYT is giving you a chance to be the smuggest restaurant-nerd around with an exclusive pre-opening dinner at the new Range by Volt.
Room 11 is now open all day for coffee and lunch before drinks and dinner. And this is awesome.
OTHER FOOD NEWS & EVENT BITES:
As made-up holidays go, Repeal Day – the anniversary of the repeal of prohibition – certainly inspires better celebrations and traditions than Grandparents’ Day ever has. There are plenty to choose from, including the official (super-rad) Repeal Day Ball organized by the D.C. Craft Bartenders Guild and a special event at Firefly.
To get you prepared for Repeal Day, it’s Cocktail Week 2012 on Eater . They have all the bartender interviews, tips on local spirits, and various bar-and-booze-related listicles that you could possibly want.
Think Local First heads to historic Anacostia for a StartUp Kitchen and StartUp Market food pop-up event.
Meridian Pint has an event for the gluten-avoiding – or anybody who likes cider. Executive Chef David Shewmaker’s cuisine has been paired with a lot of beer in the past, but Meridian Pint wanted to do something fun for our cider-loving friends. If you have a gluten allergy, or if you just love cider, this event is not to be missed! Certified Cicerone® and Meridian Pint Assistant Beer Director Tim Prendergast is working with Chef to expertly pair five Crispin ciders, including the new Bourbon barrel-aged release Bird On A Wire and two casks, with gluten-free seasonal dishes. Tickets are $60 per person, including tax and gratuity (non-refundable). Doors open at 6:30PM for a meet & greet; dinner begins at 7PM. Tuesday, December 4.
Grassroots Gourmet bakery has opened in Bloomingdale.
PAUL Bakery opens another location – this one in Foggy Bottom.
Brewpub-to-be Bardo has a license and a location on Bladensburg Road. Now they’re turning to Indie Go-go to crowdsource $110,000.
How to drink beer like a Brit – Banish all thoughts of warm suds and join us for a speedy lesson on the world’s best pub culture
Have we found Sustainable Bluefin Tuna?