Back Patio at Pound The Hill
courtesy of bonappetitfoodie
Walking out into the back patio at Pound The Hill, it hits you: this is the slice of the outdoors that every Washingtonian wishes they had in their backyard. Even better than having it in your own backyard, is the fact that The Bistro at Pound has plenty of good food and wine to serve you, so you don’t have to be in charge of cooking for yourself. They launched the concept (coffee shop becomes bistro for dinner service) earlier this year and now that’s it’s off the ground running, I headed to Eastern Market to check out it out for the first time and see what they have to offer on their new summer menu, launching today.
The Bistro was born out of the owners’ desire to feature a menu that pulled from the group’s international inspirations. You’ll see dishes with a French influence, due to executive chef Jon Taub’s background, but also some Latin and Asian influences highlighted in the menu as well. Taub was previously the sous-chef at Station 4 and Art & Soul. While you’ll only find The Bistro in Eastern Market for now, owner Karl Johnson hints at future expansion, saying that they branded themselves with the father concept of “Pound [insert neighborhood]” on purpose.
Duck confit at Pound The Hill
courtesy of bonappetitfoodie
‘Pound the Hill’
courtesy of ‘Samer Farha’
Watershed is open! Finally. Chef Todd and Ellen Gray’s second restaurant opened its doors last week. Not only is it one of the few restaurants that has actually managed to open on schedule, its menu also looks fantastic. So head to NoMa for some baked oysters and Carolina Style Barbequed Shrimp. I love that it also serves a “continental” breakfast…it is in the Hilton Garden Inn after all.
El Centro, D.F., aka taqueria & tequileria is opening up at 1819 14th St. next month. The restaurant actually spans three floors and will serve authentic Mexican comfort food. El Centro D.F. is a collaboration between partners Richard Sandoval, Kaz Okochi, and Ivan Iricanin, who also partnered on the neighboring Masa 14. I can’t wait to try the Tacos al Pastor with adobo marinade pork belly, cilantro, onion and grilled pineapple.
I wonder how many Toki Underground profiles have been written up so far. Either way, in this one, Washington City Paper’s Chris Shott writes: “Most chefs would profess to pouring a little heart and soul into every dish they make. Erik Bruner-Yang adds something more: a dash of DNA. ‘I taste every single bowl of ramen that leaves the kitchen,’ he says. Consider it a kiss from the cook. ‘Everyone gets a little backwash,’ he laughs.” So if you want to stand around for hours waiting for ramen…do. Worth it.
Pound the Hill will host an author talk with Garrett Peck, author of the newly-published Prohibition in Washington, DC: How Dry We Weren’t, on Wednesday, May 4 at 6:00 PM. Go here for more information.