Between 1975 and 1978, a group of friends came together to run a not-for-profit, collectively run restaurant that brought not only kosher food, but also a unique community to DC-area Jews.
Behind the scenes at the Asian-inspired Doi Moi on 14th Street is Executive Chef Sasha Felikson, who grew up in Kiev to Ukrainian Jewish parents and came to the US at age three.
Believe it or not, in the middle of downtown DC, on the roof of a George Washington University building, there’s a lab that researches bees and harvests the honey used at Founding Farmers.
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.
On September 25, five prominent DC chefs will come together for a kugel cook-off to raise money for a new organization, Tzedek DC, which helps low-income DC residents deal with debt issues.
Behind the successful Mindful Restaurant Group is founder and president Ari Gejdenson, the grandson of Holocaust survivors who ran a dairy farm in Connecticut and son of a former congressman.
DC is a young, vibrant and innovative city. Don’t believe it? Just look at some of the new snack start-ups—helmed by young local Jews—that call this city home.
On a number of nights between Memorial Day and Labor Day, families with young children will gather at local ice cream and fro-yo shops for summer evenings of treats, crafts, books and socializing.
Sherry headed to Montgomery County to check out some of the local Jewish delis. She found lox, bagels and sandwiches that pleased her discerning granddaughter-of-deli-owners palate.