As everyone knows by now (but I will repeat anyway), DC took home two James Beard Foundation Awards this week. You can call them the Academy Awards of food.
The ubiquitous Chef José Andrés won for Outstanding Chef and The Washington Post’s Tim Carman (previously with the City Paper) won for Food-Related Columns and Commentary. Read more from WeLoveDC’s Marissa.
I never really make it past Clarendon, but if I were to go to Ballston, my first stop would probably be Buzz Bakery, which opened its second location on Monday. You can get breakfast pop-tarts, waffles, quiches, house-made ice creams and popsicles. Or, take home sausage and cheese biscuits to bake later. Yum.
Spike & Sixth and Rye
Spike Mendelsohn’s truck Sixth and Rye (partnering with Sixth and I) will start serving its Cured and Smoked Beef Brisket on Seedless Rye with Original House Hot Mustard this month. The food truck bills itself as DC’s first kosher deli on wheels. Follow Sixth and Rye on Twitter at @sixthandrye. And for other Chef Spike, second-tier news, check out DCist.
WaPo’s Tom Sietsema gave us the Burger Bulletin in a tweet, writing “the first DC Shake Shack is scheduled to open @ 11 a.m. May 17, following a private launch party May 16.” Shake Shack first opened up in NYC’s Madison Square Park, and according to its website it’s “a modern day roadside burger stand, serving the most delicious burgers, hot dogs, frozen custard, beer, wine and more!”