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Client: Astro Doughnuts & Fried Chicken

America's craft doughnut shops and bakeries are always innovating with glaze, icing, fillings and toppings so fans never tire of the treat.

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Fresh Oysters at Hotel Indigo

Great Day Washington | Jun 2018

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Client: Hotel Indigo Alexandria

We check out Hotel Indigo in Old Town Alexandria and get a taste of their specialty, fresh oysters.

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Client: Pappe

The 14th Street corridor is a melting pot of cuisines—Mexican, Szechuan, Spanish, Ethiopian, you name it—but missing from that line-up? A dedicated Indian restaurant, at least until now. After a week-long soft opening, Pappe is officially serving cheffy Indian dishes and spice-tinged cocktails. 

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Client: Pizzeria Paradiso

New bars all over town are incorporating games — be they video, board, or weapons-related — into their programming. Because what’s better than combining good friends, stiff drinks, and some recreational activities?

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Client: Supra

The city’s premier Georgian restaurant is also likely the country’s first with an all-Georgian wine list. With over 50 labels, there’s something for every taste, and staff are eager to discuss the country’s winemaking traditions. Those in the know about the splendor of Georgian cuisine will appreciate the authentic and wide-ranging menu.

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Father's Day BBQ with Sloppy Mama's

WJLA | Jun 2018

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Client: Sloppy Mama's BBQ

While brunch typically gets all the love on Mother’s Day, Father’s Day is all about the barbecue. Sloppy Mama’s Barbecue pit master Joe Neuman stopped by with some smoke, sauce and spice for dad’s big day.

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24 Dishes That Shaped How D.C. Eats

The Washington Post | Jun 2018

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Client: Toki Underground

Ask anyone today about Washington’s food scene, and they’ll probably describe a landscape filled with bowls of ramen, Georgian flatbreads and cool restaurants with lines out the door. Such newfound obsessions reflect economic boom times in formerly boarded-up neighborhoods and exploding diversity across the region.

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Client: Astro Doughnuts & Fried Chicken

While even the most basic of recipes typically turns out delicious food, D.C. restaurants have for years made fried chicken their own. Some establishments provide comforting, by-the-book bites of crispy bird, while others strive to put their stamp on the picnic favorite.

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Client: Astro Doughnuts & Fried Chicken

National Donut Day is a holiday after our own hearts (or should we say stomachs?). An entire day dedicated to sweet, doughy carbs? Sign us up! In honor of this delicious June 1 occasion, we’re bringing you the most unique varieties (sriracha, anyone?) to prove that when it comes to breakfast, these baked goods truly take the cake — er, donut. Scroll below to see all the options you’ll want to immediately sink your teeth into.

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Client: Hotel Indigo

The Hotel Indigo Old Town Alexandria (Va.) has created the overnight Set Sail package, valid on bookings through Sept. 28. he package includes a private, two-hour sailing lesson at Mariner Sailing School at the nearby Belle Haven Marina and local wine and oysters on the half shell at the hotel's Hummingbird Restaurant.

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Client: Pappe

Neighborhood eatery Pappe is inching closer towards bringing traditional Northern Indian fare to the south end of the 14th Street corridor, with a modern-meets-authentic look that mimics a bustling fabric market found on the other side of the globe.

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Client: Pizzeria Paradiso

Face it— almost all pizza is good in some way. There’s something irresistible about that classic combination of tomato sauce, bread, and melted cheese. Yes, there’s a vast number of pizzerias in the D.C. area, but some stand out more than others. And though several worthy pizzerias have cropped up recently, this list largely focuses on those that have stood the test of time — with a few notable exceptions.

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Client: Supra

Khachapuri is life changing. And that’s not hyperbole. Once you’ve discovered the irresistible combination of crusty dough, ooey gooey cheese, melted butter and a velvety egg yolk that ties it all together, there’s no going back.

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Client: Supra

Chef Malkhaz Maisashvili  says that he’s more hopeful for success at this year’s Embassy Chef Challenge than he was during his 2012 appearance because now he has a better understanding of how to tailor traditional Georgian dishes for an American audience. And, more D.C. residents are familiar with Georgian food now than they were six years ago, thanks to two local restaurants.

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Up All Night with Sloppy Mama's

Brightest Young Things | May 2018

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Client: Sloppy Mama's

Should you turn your hobby into a career? Joe Neuman decided to leave teaching and coaching at the age of 36 to start Sloppy Mama’s. What began as a weekend activity, smoking pigs for family and friends, is now a full time endeavor, employing multiple people in Mess Hall (where they cook), Union Market, Solly’s, a food truck (where they sell) and catering sites throughout D.C. and Virginia. He’s also created work for wood cutters and launders. Making BBQ us a smoky business.

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Client: Sloppy Mama’s

We’re glad ex-teacher Joe Neuman traded books for barbecue—he’s now making some of the best sandwiches in DC. He wood-smokes brisket, chick­en, and pork shoulder and makes sauces and sides at Mess Hall, a shared kitchen in Northeast DC, then serves it all from his stall in Union Market, a food truck, and the low-key Solly’s Tavern. We wouldn’t turn down any of the meats, but we give the blue ribbon to the moist chopped pork dressed in peppery vinegar.

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Client: The Source

Not everyone in D.C. is sipping Champagne by the pool behind a Kalorama mansion. (If that describes you, though … call me.) Still, eating really well—and impressing your food-obsessed date—is within your reach even if your budget is more busted than bubbly.

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Client: Casolare

Restaurateur Michael Schlow was driving through Upper Northwest thinking about what he wanted to eat. That's usually how he decides what kind of restaurant to open, but this time he was itching to figure out how to reinvent the brunch menu at Casolare, his Glover Park Italian restaurant. So he gathered his team and posed a question.

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New D.C. Indian Restaurant Pappe Was Birthed Over a Bowl of Fiery Vindaloo

Washington City Paper | Apr 2018

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Client: Pappe

A pretty innovative store-front wheat-paste of an Indian family- makes you look. Now "luxe ingredients" generally do not mean cashews and saffron, but maybe you are talking Whole Food prices (who buys spices there? yuck!) as cashews and saffron are cheap ingredients in Asia and many parts of the world. And " taar gosht calls for a French-style demi-glace"? Not the taar gosht that was invented in the 1700s when cook didn't demi-anything.

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Client: Pizzeria Paradiso

Us College Park residents are no strangers to pizza. We have Blaze and Lotsa when we want something specific, Pizza Kingdom for those late nights and Dominos for when are too tired to leave the house.

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Supra's Jonathan Nelms Drink Diary

Brightest Young Things | Apr 2018

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Client: Supra

Washington, D.C. has a Georgian restaurant. One. Before Supra opened last November, the nearest place to get Georgian food was New York. It’s a welcome addition to the D.C. dining scene. It made our 2017 DC Food Round-Up – By The Food Writers (under The Best Food Trends) and visiting the restaurant piqued our interest in Georgian wine. So we asked Supra owner Jonathan Nelms for a Drink Diary.

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Exploring the African American Experience

Alaska Beyond Magazine | Apr 2018

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Client: The Source

The newest Smithsonian musem takes visitors on an important American journey. The National Museum of African American History and Culture is a powerful experience that may change how you think about history.

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The New Date Night: Lamb Dinner @ The Source

Brightest Young Thing | Apr 2018

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Client: The Source

We can point at New York City and San Francisco all we want, but D.C. is expensive and it’s not getting any better. Rent is obviously the biggest culprit, but I’ve even started to notice price increases at my favorite low key bars and D.C.’s fancier dining establishments alike (cough Pineapple & Pearls cough). It’s almost like you can watch the menu prices rise right before your eyes like a demented countdown clock going in the wrong direction. Don’t get me wrong, I’m not trying to hit up Michelin level restaurants once a week (or even once a month), but once or twice a year, it’s nice to really go out. To get dressed up, splurge on that regular Lyft (because Lyft Line owns my soul) and make a night of it.

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Client: Toki Underground 

Italian pasta is usually made with nothing more than flour, eggs, olive oil and salt. But in the anti-gluten age, chefs are rethinking this classic equation by subbing in a slew of creative alternatives, from mushroom stems to squid tentacles, for the normal noodles.

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Ariane Valle's Pantry

Pineapple | Apr 2018

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Client: Vegetable and Butcher

Ariane Valle is the co-founder of Vegetable and Butcher, a DC based, plant-inspired & healthful meal delivery service. Ariane’s relationship with food goes beyond the table to a place where food lives again. Her passion for sustainability begins and ends on the farm, where soil serves as the bedrock of our food system.

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Client: Astro Doughnuts

New Orleans natives know, you can't wait until Fat Tuesday to plan for King Cake. Bakeries in NOLA and beyond have been filling orders since January, and the festive treat is transformed into doughnuts, cocktails, desserts, even beer in major cities across America.

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Client: Pizzeria Paradiso

Pizzeria Paradiso owner Ruth Gresser admits she’s not one for rapid expansion. Since opening the original Dupont Circle location 26 years ago, the wood-fired pizza pioneer has only debuted three other full-service restaurants in Georgetown, Alexandria, and most recently, Hyattsville. Next up: a 120-seat Paradiso coming to DC’s Spring Valley neighborhood near American University this fall.

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Client: Supra

Supra co-owners Jonathan and Laura Nelms designed their debut restaurant to share the rich history of Georgian wine with D.C. diners, a long-term goal that only months-in is already gaining ground thanks to a balance of tradition and innovation — along with selections so rare they’re unavailable in their homeland.

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Client: The Source

All of Washington knows by now that poke is the hottest cold lunch in town. But mainland poke, as Hawaii residents call it derisively, is a departure from the traditional raw fish dish. Here, it’s covered in so many toppings, it’s beginning to resemble fro-yo. And there are so many poke shops, the trend is starting to feel like cupcake shops in 2011: a little stale.

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Client: Vegetable + Butcher

Ariane Valle has been vegan for 12 years. Turner Hoff grew up in an Italian family—in Texas. When they started dating, she looked up YouTube videos on how to cook meat, and he ate his fair share of tofu. Now, the couple behind wholesome food-delivery company Vegetable + Butcher has found a way to satisfy their tastes and meet both dietary needs.

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Warrior Wellness Challenge with Vegetable + Butcher

Great Day Live Washington | Feb 2018

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Client: Vegetable + Butcher

Vegetable + Butcher has a heart healthy challenge for those who want to reach their fitness goals with their healthy deilvery food and exercises.

Watch video here.


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Client: Alta Strada

In such a go-go-go city as Washington, brunch represents more than a meal: It’s a cue that the week is over and it’s finally time to unwind. It feels inherently festive. And there’s day-drinking. So, whether you want dim sum, a pile of pancakes, cheap mimosas or an Indian buffet, these spots are the perfect way to jump-start your morning — or afternoon.

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Client: Early Mountain Vineyard

Years ago, when the New York Cork Report was at its apex, the regional editors and I would gather late each year and taste a bunch of wines together to pick our wines of the year. Those were fun, intense tastings with lots of debate but almost always consensus.

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Client: Hotel Indigo

Let’s face it, when January comes around we all want to hit that restart button. Maybe it’s to exercise more, perhaps eat better, or be empowered. But with this cold weather, I know I’d much rather pull the covers over my head, stay in bed and reemerge when spring comes.

I can’t think of a better way to get out of this winter funk and jump start those good intentions than combining a wellness package with a weekend getaway.

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Client: Pizzeria Paradiso

DC pizza favorite Pizzeria Paradiso is adding another option to its menu: arcade games. The Georgetown location is now home to Paradiso Game Room, a space for drinking beer, eating pizza, and playing games like Skee-Ball, Big Buck Hunter, shuffleboard, pinball, and darts. The spot opens today in the restaurant’s basement, which used to house its beer bar, Birreria Paradiso.

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Client: Sloppy Mama’s

Here’s the problem when you make real wood-smoked barbecue without gas or electricity: it actually smells like smoke. That can make it difficult to find a place to open up shop in the city.

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Client: The Source

Chefs are incredibly hard workers, often running from morning into the very wee hours doing what they love. But for every José Andrés or Bryan Voltaggio, there are hundreds of chefs who aren’t quite household names but still pull off amazing food. Some prefer to shun the limelight and just get to the business of cooking, while others are up-and-comers — and you’ll likely hear their names more and more in the years to come. Here are 10 chefs to discover in DC.

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DC Eats: Top 20 Spots of 2017    

On Tap Magazine | Jan 2018

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Client: Supra

The continued growth of the DC food scene in 2017 was studded with expanded global influences, boundary-pushing trends, game-changing construction projects and buzzy new restaurants that turned into instant classics. Chefs brought fresh flavors from Africa, Cuba, China, Korea, the Caribbean, Southeast Asia, the Middle East, India, Switzerland, Georgia, Hong Kong and more. “Fine casual” became a commonly used phrase. The long-awaited District Wharf finally came to fruition, bringing with it a handful of scenic waterfront eateries. Across the region, hot spots like a modern Parisian bistro, a sumptuous Spanish palace and a hip Asian food hall captured our fascination. While it seemed like there were new restaurants and wine bars cropping up every week, these 20 are the ones that cut through the noise and should continue to impress in 2018.

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Here Comes the Nightcap

Playboy | Jan 2018

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Client: Toki Underground

From coast to coast, the after-dinner cocktail is enjoying a renaissance. Here, we spotlight a dozen ace bottle jockeys who are rethinking four pillars of postprandial pleasure.

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20 Dishes Every Real Washingtonian Must Eat

Zagat | Jan 2018

Client: Toki Underground

DC is widely known to be a fairly transient city, with diplomats, elections, administration turnovers and fresh crops of interns changing the face of our metropolis on a regular basis. And for newcomers, there can be no better — or tastier — way of learning about your new home than by eating your way through a list of the city's signature dishes. Here we present 20 bites that we think will make you a bona fide Washingtonian. Luckily, many of them are reasonably priced and casual, making us think that maybe DC isn't so buttoned-up after all.

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