their flavor and texture die at less than 10°C (50°F). I always keep them out of the refrigerator so they’ll remain whole and healthy. If possible, it would be better to buy smaller quantities so you don’t lose anything and break from the culture of monthly megapurchases at the ...
The first 3 months went past like a blur, I felt no more than a dairy cow confined to her tragic little shed, but you were that wee foal that grew on me. With that cute, determined suckling, I just knew, I wanted to give you what mother nature had granted me – the nectar of m...
After deciding on Snacky Bits of the Fried Shrimp and Burrata, with Toasts of Crab & Avocado and Pastrami Salmon, Nicole guided our group through the perfect amounts of Pork Ribs, Hanger Steak, and a Whole Branzino off of the Wood Grill option, paired with Grilled Broccoli, Sticky Brussells...
We also ordered the Seafood Pappardelle with scallops (SO TENDER), shrimp, Virginia crab, house chorizo, roasted peppers, charred heirloom tomatoes, and foraged (!) mushrooms; the New York strip (could not have been cooked better) with two sides of our choice — we chose loaded mac and cr...
It was silky smooth, the pulp having been cooked down to an almost mushy soft texture, and the little bonito and soy accent was all it needed. This was a great, simple start that completely set the tone. Hotate Dominic Armato I'm a total sucker for scallops, and hotate is within ...
Always a favorite stop in DC! grilled scallops – buttermilk consomme, country ham, turnips & cider grilled brassicas – n’juba hollandaise, mint chimichurri & fried shallots winter squash cooked in the fire – bitter greens, pecan, virginia maple & brown butter vinaigrette dc, The Dabney, ...