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.
About the Author
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.
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.