Restaurateur Ashok Bajaj’s new Sababa brings modern and traditional Israeli and Middle Eastern flavors to Cleveland Park. And its name, which means “cool,” has its own special story.
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Don’t have time to cook or space to host? That doesn’t mean you have to pass over Passover! All around town there are plenty of restaurants putting together special meals.
Owner Diane Gross opens up about about the new Cork, which, ten years after opening, has settled above its sister business Cork Market & Tasting Room to create a whole world of wine.
To prepare for opening Manna at the Museum of the Bible, Chef Todd Gray and his wife Ellen Kassoff Gray did research on Bible-era diets and traveled to Israel to learn more.
Once known as a city with not much to write home food wise, DC is definitely on the map now. Meet the 18 DC Jewish foodies under age 36 you should know.
Just this summer, District Winery opened up in Yards Park. The gleaming facility includes winemaking space, a tasting bar, a restaurant and an events space. Soon it will be producing local wines.
Did you know that there’s a difference between Ashkenazic and Sephardic ways of butchering? That’s why we rarely see kosher filet mignon. Atara Foods is making more kosher meat available through its unique approach.
This Rosh, no need to rush around the kitchen. Here’s a great time to take advantage of the vibrant DC food scene, including lots of exciting special offerings for the Jewish New Year.
In part two of his series highlighting some of the LGBTQ Jews in the DC food scene (there are many more!), Evan chats with Ace Karchem, Josh Hahn, Sara Fatell and Ruth Gresser.
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.