- This past year, D.C. has adopted new diverse trends in food, fashion, arts, and entertainment (but most importantly food). “Call it the New York-ification of the D.C. food scene: Restaurants are springing up in ever-smaller spaces and serving fare that is increasingly niche.” And there’s much more where that came from… Check out this WaPo article for a peek into the future of the D.C. dining scene.
- Speaking of things to look forward to… come spring, Bar Pilar will be expanding. “The upstairs dining room décor will remain consistent with Bar Pilar’s eclectic design, and will feature a wall adorned in antique stained doors, ornate Cuban tiles and unique art from local artists” – but best of all, more seating!
- The New Iota: Coffehouse by day, concert venue at night – Owners Jane Negrey Inge and Stephen Negrey have been looking for ways to turn the space into a food-and-drink business as well, and recently decided to undertake a substantial renovation to the club’s interior to make it happen. (TBD)
- David Varley is leaving Bourbon Steak (and winner of 2010’s Cochon 555) and departs for San Francisco to become the Corporate Chef for Mina Group, acclaimed chef Michael Mina’s collection of 18 fine dining restaurants. Adam Sobel (previously of Rick Moonen’s RM Seafood at Mandalay Bay Resort and Casino in Las Vegas) is stepping in as Executive Chef. Check out our interview with Varley here.
- Supposedly, TOWN & COUNTRY, the home of Sambonn Lek and the best martini in DC is closing and Thomas Pink (the shirt store, yes) is moving in. WTF? Join the facebook group to save the bar here.
- Founding Farmers’ Devil-ish Eggs made their Food Network debut Monday night when they were featured on The Best Thing I Ever Ate. Executive chef Al Nappo’s recipe features lobster, crab, and smoked salmon and must be somethin’ special considering they serve up around 1,000 a month. I might just have to go and give these a try… You know, for strictly research purposes. (Young & Hungry)
- Word on the street is Woodley Park’s new Hot N Juicy Crawfish restaurant is not only set to open this weekend, but will be giving away a free pound of shrimp between 3 p.m. and 5 p.m. (Young & Hungry)
- District Taco is hosting a Taco-Eating Contest next Monday night (Jan. 10). Even if you don’t make it on the Wall of Fame, you still get to eat a hell of a lot of tacos if you’re chosen! So hurry up and enter here if you want to compete! All entries must be received by tomorrow.
ROUND-UP
- It’s officially the future: scientists at Cornell University along with chefs from the French Culinary Institute are in the process of developing a 3-D Food Printer. A 3-D FOOD PRINTER. I’ve been waiting for this moment all my life. Though it can’t exactly produce a Popeye’s value meal like I’d hoped, it can use edible food “inks” to print out “chocolates, cookies, and even domes of turkey meat.” Mmm…turkey domes. (Eater)
- Harvard’s popular “Science and Cooking” class was designed to teach science principles through food, but has also yielded a variety of culinary breakthroughs. Students have managed to create hot ice cream, glow in the dark gummy bears, and other unusual foods. (The Daily Beast)
- “Seriously, we’ve heard of food porn and all, but this is ridiculous: actor Ron Jeremy is going to star in an adult film called The Flying Pink Pig that parodies the food truck craze. Anyway, the film has puns abound: ‘And the food doesn’t suck, but the girls sure do!’ ‘Refills are free!’ ‘Sloppy seconds are on the house!'” Ughhh, I’ll never be able to look at food trucks the same way again. (Eater)
- As we move into the new year, a look back on 2010: The Year in Irresponsible Drinking and the 10 worst drinking trends. So many good memories… Drinking beer inside taxidermied squirrels, bros icing other bros, and of course, taking shots of vodka through your eyeball. But what would the year of irresponsible drinking be without a beer-launching mini fridge that’s controlled by an iPhone app? You know, because full beers launched at your face after you’ve been drinking is such a good idea.
