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Everything that was edible this week.

PSA: THE first ever BYT FALL FOOD GUIDE IS UP! We’ve got: the best fall punch, seasonal beers to fall for, the best desserts, lunches and cheese in town and more. READ IT AND GET HUNGRY.

NEWS! NEWS! NEWS!

  • ShopHouse, Chipotle’s Asian concept sister restaurant, has been open for a week. Have you been? What’d ya think? I enjoyed the for real SPICE and easy Siracha access. They’ve already caught some fire though (unrelated to the red curry)  from WaPo about not disclosing that there’s fish sauce in seemingly-vegetarian sauces.
  • LivingSocial’s “Dining Out” survey results are in and it’s pretty interesting stuff. Out of 20 major US cities, DC ranks highest in preference for vegetarian and/or vegan options.
  • We hear that Union Station will be the first US location of the UK -based conveyor belt-style sushi chain Yo!Sushi.
  • Smoke & Barrel, a rustic barbecue joint, opened this week in Adams Morgan, offering up 24 draft beers, 60 types of bourbon and a menu including racks of ribs, fried green tomatoes and smoked tofu. More on Urban Daddy.

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  • News about Mintwood Place, the new Adams Morgan restaurant helmed by Chef Cedric Maupillie, formerly of Central, via Washingtonian. We’re excited about the projected mid-October opening.
  • You can now also find deviled eggs, over 50 types of Whiskey and fried pickle spears at the Boundary Stone, a new pup opening in Bloomingdale next week. More here.
  • Po Boys Kitchen is coming to 709 H Street NE. They plan to offer po boy subs and other light fare paired with live reggae and jazz. Liquor license application pending.
  • City Paper’s Young & Hungry Blog is looking to name DC’s defining sandwich. Help ‘em out here.

SAVE ROOM FOR THIS:

  • The other culinary nerd event of the season is on September 29, when FERRAN ADRIA (of El Bulli) and  JOSE ANDRES (plus Joe Yonan as moderator) speak at Lisner. For more information on tickets, contact the Lisner Box Office at (202) 994-6800 or visit lisner.org.

  • Washington-based mobile application Venga (in collaboration with some well known DC foodie faces) is kicking off fall with Stuff the Bus – a two-week, fresh food drive to benefit D.C. Central Kitchen. It debuted last week at the H Street Festival and will culminate at TRUCKEROO this Friday, September 30, where you can bring donations or purchase produce from the Venga bus’ ―virtual store.

Photo: Danied Swatz/Revamp

  • In the days leading up to TRUCKEROO, the Venga Bus will host daily food drives at local restaurants including Chef Geoff’s Downtown, Clyde’s Georgetown, Birch & Barley, Casa Nonna, Ping Pong Dim Sum, Front Page, Town Hall, Mason Inn, and We, The Pizza as well as area farmers markets. For a full schedule of stops, please visit www.stuffthebus.com or follow the drive on Twitter @GoVenga #stuffthebus
  • OYSTERS! Beginning September 19th and lasting through October 16th, Legal Sea Foods Washington area restaurants will celebrate everything oysters with special menu items for the season. (our full preview is coming up soon)
  • TOMATOES! Jaleo is hosting their annual Tomatina Festival NOW though Sunday, October 2. We tasted the special tomato-themed menu earlier this week and were WOWed. Go get your last taste of summer while you still can. (watch for our full preview and PICS later this week)

  • DC VEGANS UNITE! The DC VegFest, co-organized by Compassion Over Killing and the Vegetarian Society of DC, is a free outdoor festival celebrating the very best of everything vegetarian in and around the nation’s capital. Hosted this Saturday, September 24, 2011 at George Washington University, this year’s celebration features 10 speakers, including NBC4 anchor Wendy Rieger, award-winning vegan chef Isa Chandra Moskowitz, and the President and CEO of the Humane Society of the United States Wayne Pacelle. The event will also include over 75 exhibitors, including 19 food vendors—and over 5,000 attendees.
  • In celebration of their SHERRY MONTH, Estadio will  host a sherry seminar on Saturday, September 24th, from 2:30 – 4:00 PM. Led by Adam Bernbach and Max Kuller, seminar attendees will taste three distinct sherries and two sherry-based cocktails each paired with a pintxo or tapa chosen to complement the drink. Space at the seminar, priced at $50 per person, is limited and reservations are required. To reserve a seat please email [email protected] or make a reservation at the host stand during regular business hours.

LINKS…FOR DESSERT:

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