courtesy of cherrylet
We love lining up for things: burgers (hello Shake Shack), cupcakes, food trucks, and of course, fro-yo. When the Los Angeles-based Pinkberry opened up its first store in DC back in May, fans lined Connecticut Avenue in Dupont Circle to get a taste of the icy, tart yogurt. The hard decision to make here is which of the 30 possible toppings to go for.
Now, get a cup for free! Pinkberry is opening its second DC proper (and fifth DC area) locale in Georgetown tomorrow, and is swirling away free yogurt today from noon to 4pm.
So, head to 3288 M Street, NW. After all, what else are you supposed to do in the days when work starts winding down and everyone else is heading out of town? If you want to stand in another line after getting your yogurt, just go across the street to Georgetown Cupcake.
courtesy of ‘Jing a Ling’
Hopefully you haven’t missed it in the Shake Shack, Pinkberry, Luke’s Lobster craze…but Serendipity 3 is now open in Georgetown. There’s no way you haven’t heard of the NY based shop and its signature oversized Frrrozen Hot Chocolate and Foot-Long Hot Dogs, BUT you can also have the President’s Lobster Pasta here, a dish exclusive to DC. For the best opening story and pics head to Revamp.
Can’t wait to see what the Young & Hungry team puts out for its Of Edibles and Eminence: What Makes a Powerful Restaurant? list on June 10th. They write “Beyond the ‘power lunch’ and the often elusive ‘power breakfast,‘ the places where we eat wield influence in a variety of ways. Some restaurants change our behavior. Some change entire neighborhoods.” Send Y&H your suggestions!
Metrocurean tells us that Jack Rose, the new whiskey bar and restaurant from the team behind Bourbon, could open any day now. So if you’re looking for a place for whiskey, you might want to start walking towards 18th and Florida. It’s about time — we’ve been talking about this place forever!
Zaytinya, Bezu, Pizzeria Orso
In one of my favorite features, Best Bites Blog takes “the pulse of three area restaurants” in The Needle. Zaytinya and Pizzeria Orso do very well…Bezu not so much.
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.
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.”
courtesy of ‘my_amii’
Lincoln Restaurant turns three days old today. The McPherson square restaurant pays tribute to our former president and serves plates like oysters, gingerbread and chicken fricassee. Washington Business Journal tells us the decor is inspired by a log cabin and that one million pennies decorate the tile floor. Of course, a Sunday Brunch is coming soon.
More details are here about Chipotle’s Asian Spin-Off, ShopHouse Southeast Asian Kitchen, due to arrive in Dupont Circle this summer. From a press release: “The ShopHouse menu will pair the bold and complex flavors of southeast Asia with fresh, sustainably raised ingredients…Customers will move along a service line and customize their meal according to flavor preference and diet, in a format similar to the one that has become the hallmark of Chipotle’s success.”
Continue reading →