Results 2017

Results

Current  |  2017  |  2016  |  2015  |  2013-2014

636479834081469070-Commonwealth-Gingerbread-French-Toast-1.jpg

Client: Astro Doughnuts & Fried Chicken
Client: RareSweets

Indulge in gingerbread this holiday season with menu specials across America and edible displays worldwide. Gingerbread desserts span cakes, chocolates, cookies and doughnuts, with drinks from lattes to beer and cocktails. There's even a gingerbread eclair and gingerbread French toast.

Read full story here...


Untitled.png

Client: Early Mountain Vineyards

Don’t even think about showing up with a bottle of mass-produced wine for your host this holiday season. Or giving a friend or family member a ready-made kit from the liquor store with a played-out liqueur and some cheap glasses. Why would you, when there is so much killer stuff made locally?

Read full story here...


636482468879522267-Kindred-EggnogLight.jpg

Client: The Riggsby

For a timeless treat, eggnog's innovative variations still surprise (and delight) each holiday season. This year, winter menus feature the flavor in everything from panna cotta and cheesecake, to a Baked Alaska and dessert hummus. Of course, eggs and cream star in creative seasonal cocktails across the country.

Read full story here...


Proper Toppers: 8 Great Desserts

The Washington Post Weekend | Dec 2017

Untitled.png

Client: The Riggsby

There's only one acceptable answer to the question that concludes every menu: "Would you like to see a dessert menu?" Saying yes to a bite of something sweet after a fantastic dinner is the culinary equivalent of a standing ovation. And if the entrees were less than great, the outing still ends on a high note. These finales are some of our favorites in Washington - chosen for their impeccable flavor combinations and ability to satisfy our sugary cravings.

Read full story here...


Untitled.png

Client: The Source by Wolfgang Puck

A lot has changed about the city since celebrity chef Wolfgang Puck opened his first D.C. restaurant in late 2007. But the innovative Source — which recently restored lunch service and spins out ever-popular dumplings during happy hour — has remained a prominent part of the dining scene through it all.

Read full story here...


8 New Restaurants to Try Around Washington

The Washington Post | Dec 2017

Untitled.png

Client: Supra

With so many restaurant options in the Washington area, it's good to gather intel: Here are eight spots, recently vetted by Washington Post food critic Tom Sietsema, that are worth a try.

Read full story here...


The Story Behind Supra's Eye-Catching New Artwork

Washington City Paper | Dec 2017

supra.5a3d40152a431.jpg

Client: Supra

Supra has the distinction of being D.C.’s only Georgian restaurant, and now, it also has a mural from a famed Georgian street artist on its walls. Giorgi Gagoshidze, who works under the pseudonym of Gagosh, was inspired by the name of the restaurant, which means an abundant feast in Georgian. The mural blends old and new aspects of Georgian culture.

Read full story here...


unnamed.jpg

Client: Toki Underground

DC’s ramen offerings have grown by leaps and bounds over the last few years, with two chefs continuing to drive the expansion — Katsuya Fukushima, who started with Daikaya and now has three ramen shops, and Erik Bruner-Yang, who gained fame at Toki Underground and now serves ramen in partnership with Whole Foods. We're quite sure this ramen expansion will continue, and we're all for it. In the meantime, here are the six noteworthy places to grab a warm, satisfying bowl:

Read full story here...


ViaUmbria1.jpg

Client: Via Umbria

Suzy and Bill Menard aren’t Italian by descent, but now they’re both Umbrian—at least part of each year, and perhaps always in their souls.

Read full story here...


1.png

Client: Pizzeria Paradiso

At some point over the next few weeks, kegs of Founders will kick at Pizzeria Paradiso, and bottles of Wicked Weed will run out of stock. And when they do, Paradiso’s four Washington-area locations — Georgetown, Dupont Circle, Alexandria and Hyattsville — will never sell another drop.

Read full story here...


00-story-image-monkey-business-eggnog-sam-grey.jpg

Client: The Riggsby

A glass of silky eggnog, chilled and scented with nutmeg, is a comforting, timeless culinary symbol of the holiday season. When buoyed by booze, the nostalgic egg-milk-sugar-cream concoction is especially clamored for at festive soirees. Reaching for a carton of eggnog off the supermarket shelf then mixing it with a traditional liquor like brandy certainly does the trick for time-strapped hosts, but leading bartenders encourage more imaginative renditions of the creamy beverage.

Read full story here...


8 Desserts You Can’t Miss in D.C.

The Washington Post | Nov 2017

Untitl2ed.png

Client: The Riggsby

There’s only one acceptable answer to the question that concludes every meal: “Would you like to see a dessert menu?” Saying yes to a bite of something sweet after a fantastic dinner is the culinary equivalent of a standing ovation. And if the entrees were less than great, the outing still ends on a high note. These finales are some of our favorites in Washington — chosen for their impeccable flavor combinations and ability to satisfy our sugary cravings. Some are old, some are new, some are traditional and some are inventive.

Read full story here...


636421152512922999-WowBao-pumpkinbao-5867 (1).jpg

Client: Astro Doughnuts & Fried Chicken

Get your gourds this month as fall menus go way beyond pumpkin spice with doughnuts, pizza, cocktails and pies featuring October's star ingredient. From pumpkin tacos at Big Star in Chicago to salad served in a jack-o-lantern orange at The Westin Cape Coral Resort in Florida, there's a variety of unique fall fruit dishes in destinations across the country.

Read full story here...


gaethrhb.png

Client: Early Mountain Vineyards

Located just north of Charlottesville, Early Mountain produces standouts such as its vivid, citrus-tinged 2016 Rosé. It’s also a great place to taste other top local wines: A rotating selection is always available in its “Best of Virginia” program. earlymountain.com.

Read full story here...


tmg-gift_guide_variable.jpg

Client: Pizzaria Paradiso

Sure, DC may not have a style of pizza to call its own, per se, but that just means it gets the best of everywhere else. Whether you’re looking for a late-night carb fix or a classier date spot, these are the best pizza joints in 15 different DC neighborhoods, ensuring your next great slice is never far away.

Read full story here...


Dish.Riggsby.jpg.optimal.jpg

Client: The Riggsby

Dessert whiz Alex Levin has been busy transforming the sweets at all of Michael Schlow’s eateries—including Tico, Alta Strada, Conosci, and Casolare—since joining forces with the prolific restaurateur earlier this year. Our latest addiction: his Pot Brownie Sundae served in a cast-iron skillet (pot, get it?) at the Riggsby in Dupont Circle (1731 New Hampshire Ave., NW; 202-787-1500).

Read full story here...


1221516.png

Client: The Source by Wolfgang Puck

Russell Smith, head chef at the Source, recently told his meat supplier that he wanted to get his hands on “Impossible meat.” His rep offered him the likes of Wagyu and Kobe — both hard to find.

Read full story here...


636407383251366763-1-CREDIT-Milk-Bar.jpg

Client: Astro Doughnuts & Fried Chicken

Despite being a dessert that we ritually set on fire, birthday cake is perhaps the most time-honored sweet, marking our individual milestones with an annual rush of sugar and fat that never gets old.

Read full story here...


gaethrhb.png

Client: Calle Cinco (Alta Strada)

If you ever dined at Conosci, the intimate downtown crudo bar from restaurateur Michael Schlow, you might remember the speakeasy-esque entrance—through a velvet curtain inside Alta Strada—and the lack of a real kitchen. (All dishes were made with a toaster oven, induction burner, or rice cooker.) When the ambitious tasting menus outgrew the cooking equipment, Schlow developed a new vision for the space: a pop-up restaurant where he’d be able to rotate themes, and host private events and classes.

Read full story here...


RCBW10.jpg.optimal.jpg

Client: One Eight Distilling

Several DC distilleries currently sell bourbon, but none of that brown liquor is 100-percent local. Instead, distillers bring in booze from elsewhere, blend it or “finish” it by barrel-aging in their facilities, and slap their own labels on it. (Yes, even the $1,000 bottles.) Unlike gin or vodka, whiskey takes time to age, and DC’s nascent distilling scene just hasn’t had much time to produce the stuff.

Read full story here...


Women Who Mean Business: Ruth Gresser

BizJournals.com | Sep 2017

Ruth Gresser.png

Client: Pizzeria Paradiso

When Ruth Gresser thought about what she wanted to do with her life, two things came to mind: jazz bassist or chef.

Read full story here...


Ginger Spice Cake, Red-wine Poached Pears & Whipped Cream

Edible DC | Fall 2017

Client: Schlow Restaurant Group

The heightening of beauty and sharpness of color at this time of year inspired this recipe. This cake brings an intensity of flavor, a spiciness that hits the tongue just right, and an incredibly moist texture. Just as the trees hit peak color, this cake reaches its peak flavor if you let ut rest for a full day after it is baked. Of course, that takes some self-restraint. But believe me, you will appreciate its flavor and notes even more.

Read full story here...


Southern Living.png

Client: Astro Doughnuts & Fried Chicken

Ever since fried chicken and waffles became trendy, chefs have looked for interesting riffs on that classic combination. Bless the soul who chose doughnuts as the "bread" component! Astro Doughnuts, located in our nation's capital, serves up individual pieces as well as "fingers" of irresistably crunchy friend chicken, but it's really their sandwiches that shine.

Read full story here...


Client: Supra

Fall is always a busy time for restaurant openings, and this year is no exception. Generously defined by Eater here as everything from today to the end of the year, the fall’s most exciting openings will lead the dining conversation for the rest of the season — and into next year. Still, a few things stick out about this year’s crop...

Read full story here...


SUPRA-WASHINGTONIAN-C-1.jpg.optimal.jpg

Client: Supra

Wines from Georgia (the country) are starting to gain more recognition—a DC Whole Foods recently created a dedicated section for them. And restaurants like Compass Rose have helped popularize khachapuri, Georgian breads with butter and cheese. But beyond that, Georgian food is still pretty foreign to most Washingtonians.

Read full story here...


Register Like a Foodie

Washingtonian Bridge & Groom | Summer/Fall 2017

Client: RareSweets
Client: Schlow Restaurant Group

Washington chefs, bakers, bartenders, and shopkeepers recommend the must-have kitchen and entertaining items for your home.  

Read full story here...


Great Rose Picks For Summer

Imbibe Magazine | Jul 2017

forty-ounce-wine-horizontal-crdt-evan-sung.jpeg

Client: Early Mountain Vineyards

Unlike some red wines, which improve with age, rosés are best when sipped fresh. And in honor of the new 2016 vintage rosés making their way to market, we’ve rounded up a handful of bottles you’ll want to uncork all summer long.

Read full story here...


Client: Alta Strada
Client: Casolare

Matt Adler recently took over the stoves at Michael Schlow’s portfolio of Italian restaurants, which include Alta Strada in DC’s Mount Vernon Square and Fairfax’s Mosaic district and Casolare in Glover Park. But this is a recipe he uses for off-the-clock summer gatherings. The pesto can be made in advance, so the finished product is easy to throw together for a family-style feast. Tangy, sweet cherry tomatoes are essential—use the freshest you can find.

Read full story here...


Client: Astro Doughnuts & Fried Chicken

In honor of our nation’s birthday, we’re celebrating some of our favorite people (like Chip and Joanna Gaines!) plus the places, things and ideas that make our country great.

Read full story here...


download (1).jpg

Client: Early Mountain Vineyards

Like white pants and seersucker, crisp, refreshing rosé is meant for summer. The rosé we’ll be serving this season, though, doesn’t hail from Provence or Côtes du Rhône, but rather the rolling hills of northern Virginia. “In general, Virginia does lighter styles well—even light fruity reds that you can put a chill on in the summer,” says Ben Jordan, the winemaker at Early Mountain Vineyards in Madison.

Read full story here...


002-Exterior_7821-768x512.jpg

Client: Hotel Indigo

Taking up half a city block on the waterfront of the Potomac, just two blocks off the main strip of King Street, sits Old Town Alexandria’s first waterfront hotel, Hotel Indigo. A boutique hotel fashioned in today’s modern minimalist design with a nod to its seaport past—during the excavation, a 300-year-old ship was found and is now being studied by archaeologists with hopes to display it later—the hotel is just one of many developments that are changing the way the waterfront is utilized in the historic city.

Read full story here...


Client: RareSweets

Few frozen treats are as beloved as the ice cream sandwich. You know the kind: rectangular, wrapped in paper, a simple combination of stick-to-your-fingers chocolate wafers and vanilla ice cream.

But while it’s easy enough to grab a box of them at the grocery store, why not try building your own using all the other ready-to-eat components at your fingertips? DIY ice cream sandwiches are customizable, not to mention fun and a perfect outlet for culinary creativity.

Read full story here...


download (2).jpg

Client: Via Umbria

Weekly grocery trips can be a hassle, especially with the cost of meat rising. Scott Weis, an in-house butcher and Owner, Bill Menard at Via Umbria shared money saving tips on how to use inexpensive cuts of meat for delicious meals.

Read full story here...


download (3).jpg

Client: Toki Underground

Monday through Saturday, the kitchen inside Toki Underground stays busy cranking out platters of steamed buns and bowls of piping hot ramen for diners who manage to snag one of the 20-or-so coveted seats inside the tiny restaurant.  

But on Sunday mornings, staff at the H Street restaurant take a break from the fast-paced pressures of the service industry to focus their attention on another challenge: learning English.

Read full story here...


Why Make Your Own Cannoli? Because They’ll Probably be the Best You’ve Ever Had.

The Washington Post l Feb 2017

Client: Casolare

A few months ago, I came across my mother’s cannoli recipe, which was typed out on two now-yellowed pages and still stapled together. The xeroxed copy dates to the late 1970s, when Mom used to give cooking classes in her New Jersey kitchen. She had given it to me eons ago, along with copies of her recipes for egg pasta dough, Bolognese sauce, stuffed zucchini, tiramisu and more. Over the years, I’ve made and served all of them — all except the cannoli. It’s one of those recipes I always meant to tackle but never got around to.

Read full story here...


Client: Pizzeria Paradiso

What would America look like without immigrants? The satirical 2004 film A Day Without a Mexican explored this very idea, examining the massive disruption that would occur if one-third of California’s population suddenly vanished. Fueled by the Trump administration’s immigration ban and a recent surge of ICE raids and deportations across the nation, not to mention the President’s own repeated anti-immigrant comments, today a nationwide boycott aims for immigrants to show their fellow Americans — and the government — what the country would look like without their contributions.

Read full story here...


Client: Pizzeria Paradiso

Pizzeria Paradiso owner Ruth Gresser has always been an advocate for gender equality in the restaurant world. And now, for the first time, her craft beer-centric restaurants will have a woman in charge of the beer program.

Read full story here...


Client: TICO

Chef Rodrigo Perez of Tico restaurant makes a lobster saltado from Tico's special Valentine's Day menu.

Watch full video here...


50 States of Brunch

Food Network l Jan 2017

Client: Alta Strada

Whether you’re craving New England seafood Benedicts, Southern biscuits stuffed with shrimp and grits, or eggs smothered in Southwestern chile sauce, here are 50 states’ worth of best brunch bets.

Read full story here...


download (3).png

Client: Pizzaria Paradiso

In the 15th and 16th centuries, long before brewers discovered the preservation benefits of hops, beer was made using a bittering blend of herbs, called gruit.

Read full story here...


Client: TICO

 #JummyEats premiere week continued with a preview of D.C. Restaurant Week. Today we showcased Tico D.C., located at 926 14th St. NW. Booked your reservation today!

See full video clip...