You are here

News

May 3, 2007
Hot Topics | Capital gains: D.C.'s dining scene has come of age By Jay Cheshes Travel + Leisure Travel + Leisure -- The meal began in a rush of tiny tastes. A chocolate truffle oozed foie gras. New-wave bar snacks -- pork rinds in maple syrup, sweet lotus chips in star-anise dust -- gave way, in a spray-bottle spritz of mojito, to an endless procession of...
May 1, 2007
Hot Topics | For Immediate Release: April 30, 2007 Contact: Andrew J. Kline 202.686.7600 Restaurant Association Survey Reflects Businesses Negatively Affected By Smoking Ban as Hardship Waivers Become Available The Restaurant Association Metropolitan Washington (“RAMW”) reports that a survey of members reflects that D.C restaurants, bars and nightclubs have been affected by the mandatory...
April 22, 2007
Hot Topics | By Gabriella Boston THE WASHINGTON TIMES Published April 22, 2007 Washington has always been a top destination for museums and monuments, but a culinary destination? Not so much. For years it was considered "lacking" and "conservative." Some even went so far as to call it a "wasteland." Fortunately, a few good -- culinarily skilled -- men and women are changing that...
April 8, 2007
Cloak Room | Please Click Here to view The Cloakroom.
April 3, 2007
Hot Topics | Opposition Facts Menu Education and Labeling Act of 2007 – Bill 17-0139 Introduced by Councilmember Mendelson mandating that retail food establishments with 10 or more locations nationally provide the calories, grams of saturated fat plus trans fat, grams of carbohydrates and milligrams of sodium on all food and beverage.  Economic & Regulatory Ramifications for DC Restaurants...
March 8, 2007
Hot Topics | Alexandra Greeley, The Examiner Read more by Alexandra Greeley Mar 7, 2007 3:00 AM WASHINGTON - Washington has certainly become a restaurant destination, says Dusty Lockhart, communications manager at The Ritz-Carlton in Georgetown. To underscore her observation, Lockhart points to a December article in USA Today extolling the culinary glories...
March 6, 2007
Cloak Room | Please Click Here to View Cloak Room
March 5, 2007
Hot Topics | By Bruce Horovitz, USA TODAY Restaurant chains — under mounting pressure — are serving up new ways to shield customers from credit card fraud. Ruby Tuesday today will announce that it will be the first national restaurant to offer an ultra-secure credit card processing system that leaves no credit card information with the restaurant. The system that will be in all of its 900...
March 5, 2007
Cloak Room | Please Click Here to View Cloak Room
January 21, 2007
Hot Topics | The Weekly Feed: I Smell A Ban A'Cookin' Edition Now Departing Union Station, Trans Fat I'd watch out on the red line over the next few days if I were you. Courtesy of today's Examiner, we learn that both B. Smith's and Capitol City Brewing Company are booting Trans fat out the door, and he is going to be pissed off. There's no telling what some Trans fat will do, all...
January 21, 2007
Hot Topics | Business Washington restaurants brace for lobbying reforms (Brig Cabe/Examiner) Katie Wilmeth, The Examiner Jan 22, 2007 3:00 AM  WASHINGTON - With the Senate’s passage of sweeping lobbying reform legislation, many local restaurants that play host to lobbyists and members of...
January 16, 2007
Hot Topics | by Abigail Cutler The Atlantic Monthly | January/February 2007 When the French National Library airbrushed the cigarette out of Jean-Paul Sartre's hand in a 2005 poster of the iconic, chain-smoking philosopher, you knew it was only a matter of time. This February, France joins a growing number of jurisdictions that have implemented far-reaching smoke-free legislation -- including such...
November 26, 2006
Hot Topics | By LAWRENCE M. FISHER NAPA, Calif., Nov. 19 — The wine industry certainly has welcomed the recent disclosures that a compound in red wine improves the health and endurance of laboratory mice. So why isn't the industry crowing about it? Because it can’t. The industry has long been handcuffed by state and federal laws that discourage promoting the benefits of wine, with some of...
November 12, 2006
Lynne's Lounge | Post-Katrina   The city is coming back slowly but let me say that the dining and imbibing, music and joie de vivre is alive and well, the Quarter is delightful as is Uptown. And the BigEZ restaurants are keeping the spirit and reality of our wonderful culinary and hospitality industries alive. Check www.nola.com for the most up-to-date information on the recovery…   When visiting...
October 4, 2006
Hot Topics | From the Dayton Business Journal:  Restaurant failure rate lower than thought! The common business wisdom – that restaurants fail at an alarmingly high rate, maybe as high as 90 to 95 percent in the first year, is flat wrong, according to researchers at Ohio State University. Their research suggests that the actual numbers may be closer to 57 to 61 percent; the highest failure rate...

Pages