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How to Lead Your Brand into Menu Labeling By Betsy Craig, CEO and Co-founder of MenuTrinfo®
Restaurateurs face many business challenges every day and practicing sustainability is one of them. There’s no getting away from it; today, environmental consciousness and social responsibility are some of the most talked about topics among restaurant diners and operators.
Flight Wine Bar Turns One Celebrates with Weekly Wine Specials, New Food items
Cold Cucumber and water cress soup with avocado and crab remoulade
Rocky Road Download recipe.  Walnut milk cup: 1 pint while milk 1 cup toasted walnuts 2T sugar
Tortilla Espanola ​Download recipe.
Charred Salmon Crudo, Rapini, Grilled Avocado, Citrus, Aioli  Download recipe. Course: Appetizer Summary: This dish showcases and successfully incorporates the flavors of the grill in a ceviche style. It is rich, fresh and interesting.
Salt-Baked Dublin Bay Prawns with Aioli Download recipe.  Serves 4 as a first course 4 cups rock salt 20 cloves garlic, peeled 12 whole Dublin Bay prawns (about 3 pounds), langoustines, or head-on shrimp Aioli for serving
Chef Joel Hatton Test Drives in His New Kitchen for Valentine’s Day
Our friends at Destination DC are hosting their Annual "Ask Me About DC" event, which provides Members of Congress and their staffers an opportunity to learn about DC's attractions and dining options to support the needs of their constituents.
Invasive Wild Blue Catfish: The Greatest Environmental Threat the Chesapeake Bay Ecosystem has ever faced By Tim Sughrue
Port City's Colossal Fourth Anniversary Party kicks off at 3 p.m. on Friday, January 30, at the Port City World Headquarters. The night will feature the release of Colossal IV - their fourth anniversary brew, a Belgian-Style Qua
As a resident of Washington, D.C. for nearly ten years, I’ve spent a fair amount of time frequenting the city’s burgeoning restaurant scene.
National Youth Enrollment Day
Swati Bose and Kabir Amir, husband-and-wife co-owners of Flight Wine Bar which opened last year in Penn Quarter.