Confession time. We didn’t make any New Years resolutions other than to eat more. Go ahead. Fat shame us all you. #Aintnobodygottimeforthat Now, if you were one of those people who promised themselves to eat better and decidedly drop that “Freshman 15”, mommy pudge, or beer gut, we’re saying Chinese New Year is the time … Continue reading »
We have to admit we’ve been sitting on this recipe and feature for RSVP International for a few months. Why? Because we wanted to create the perfect recipe to plate in RSVP’s Japanese Crackle bowls. Sure, we could have gone with plain rice, or taken the easy way out with dips, but we’ve been wanting … Continue reading »
We’re going to start with a dare. We TRIPLE DOG dare you to find a better brunch deal than Medium Rare in DC. We’re betting you can’t, and if you can then perhaps brunch is on us (maybe). Medium Rare, owned by Mark Bucher and Tom Gregg, is known for their set dinner menu of house … Continue reading »
There’s always something to do in DC, but it’s not always something new. This weekend (Saturday, January 24) from 1pm-4pm at the Waterfront Station the public is invited to join several of DC’s chefs and restaurants for the first ever SOUP-er Bowl soup and chili competition and taste-off. The event is free to the public … Continue reading »
If one was to travel from Tuscany to Piedmont it would easily be a four-plus hour car ride. Although likely scenic thanks to the Italian coastal drive, however that’s not taking into account one must get from the western hemisphere to the eastern hemisphere first. It’s a long, expensive trip – one we’re sure is … Continue reading »
Where: Redline Highlights: Annual Masquerade Ball with open bar beginning at 9pm until close and passed Hors D’oeuvres until 11pm. Free champagne toast at midnight. Bottle service available. When: 9pm-3am Cost: $60 per person until Dec. 21. Tickets: Eventbrite Reservations & Seating Info: info@dcredline.com Where: Flight Wine Bar Highlights: NYE special 4-course prix fixe menu featuring customer favorites and new dishes. … Continue reading »