With Pride approaching, Evan interviewed local LGBTJ (J is for Jewish) chefs on being a chef, gay and Jewish. In part 1, we share pastry chef Alex Levin’s written interview.
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When Jordan Stahl’s unit at LivingSocial was eliminated, she and her husband, both with ample hospitality experience, turned the bad situation into a new Bloomingdale spot, Tyber Creek Wine Bar and Kitchen.
A few years ago, the DC area was lagging far behind when it came to Israeli food. While it’s still no New York or Philadelphia, these days the region is quickly catching up.
With Passover beginning on a Monday evening, you may not have time to put together a festive meal. Luckily, plenty of DC-area establishments have you covered. The challenge is choosing one…
When it comes to Jewish food, the Mexican capital boasts lots of options (kosher, too), and unlike with the neighbor to the north, it’s not necessarily all, or mostly, Ashkenazi fare.
Evan chats with Jessica Weinstein, beverage director and bar manager at Hank’s Oyster Bar, and Ace Karchem, assistant general manager of Espita (shh, he’s not a bartender—but does know a lot about drinks!).
With One Eight Distillery’s drinks and generous hosting, food from On Rye and a visit from Amy Kritzer of What Jew Wanna Eat, last week’s JFE® event, Nosh, Sip and Schmooze, was a hit.
Evan chats with Adam Bernbach, the bar director at 2 Birds 1 Stone, doi moi, Estadio and Proof about his Jewish upbringing and how he communicates his “voice” through his drinks.
Following a successful summer of babka ice cream sandwiches at Nationals Park, On Rye’s new shop is now open, offering old standbys, like pastrami (on rye, of course), prepared to modern dining standards.
Feeling under the weather with no Grandma or Mom around to make you soup? Prescription Chicken and Soupergirl have you covered, including delivery. All you have to decide: matzah balls or not?