This Week in Food


Happy Cinco de Mayo. Hopeully by now you know where you’ll be heading tonight for those margaritas.


There are so many places recently open or opening soon. Senart’s Oyster and Chop House started off with a bang late last week serving fantastic oysters and a killer lobster roll. Plus there are finally signs up for Nooshi (Noodles & Sushi) and Tash (Kabob, Bread & Rice), which we’ve been hearing about for months. Also coming to Barracks Row is Spring Mill Bread Co. (bread, sandwiches and pastries) and 32 Below (Frozen Yougurt). 32 below is also hiring if you like to swirl, however “mean people need not apply.”

Speaking of that cold stuff…

Starting  today at 6pm you can head Dupont Circle for some free  Pinkberry (just until 10 though!). The yogurt is famous for its healthy ingredients with fruit from local farms, and will even be open until 2 a.m. on weekends.

Opening on Cinco de Mayo?

Is none other than El Centro DF in Logan Circle. Like we’ve told you, the restaurant is all about Mexican comfort food and is brought to us by Richard Sandoval and Kaz Okochi (also behind Masa 14). It opens today at 5pm for a Cinco de Mayo party — hello tequila. Read more from DC Eater.

Ostrich Eggs

And my favorite blog post of the week is an easy pick: “What the Heck Do I Do With . . . Ostrich Eggs?” Best Bites Blog put together a video series where they asked professional chefs “to show us how to use those crazy ingredients we normally shy away from at the grocery store.”

Happy eating!

Tricia is a native Washingtonian, born and raised in Columbia Heights. She loves DC so much that she was only able to leave the city for one year after college and immediately came running back. Tricia works in PR during the day, and spends her nights trying out new restaurants in DC with friends or watching The Good Wife, Grey’s Anatomy and Private Practice. Tricia recently decided to eat her way though all of Zagat’s 2011 restaurants until she realized she would be old and broke by the time she finished. Follow her on Twitter and email her at Tricia (at)

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