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Badwolf DC has information about Casa Luca. http://www.casalucadc.com/ is the restaurant's website. http://www.opentable.com/casa-luca is Open Table's site for reservations. Fabio won the Rammy award this past weekend as D. C.'s Chef of the Year for Fiola. -
Spotted this last week walking home from my new job, stopped in for lunch today. Apparently they opened a few weeks ago. Lunch was an order of Misir Wat to go, which came with a small helping of collard greens, a small helping tomato/onion/pepper salad, and a second piece of injera. The lentils had a nice flavor with a little bit of heat but nothing searing. There is also a breakfast menu with ful and fir fir and egg sandwiches. Hours are 7-6, maybe 7-7. maybe. It was entirely pleasant and I'll probably hit this once every week or two. No idea if there is any relation to the Bunna in New York, probably not. They also have a full coffee menu and sell beans from Nagadi Coffee in Silver Spring. -
"There's a Chef Change at Claudia's Steakhouse, and Claudia Herself is Taking Over" by Becky Krystal on washingtonpost.com This article doesn't mention that "Claudia's Steakhouse" is now called "Claudia's." Rumors are only worth the paper they're written on, but I heard a rumor - a credible rumor - that Claudia's is becoming an upscale sports bar. I emphasize that this is an unsubstantiated rumor, but the source is credible enough where it may well be true. If you look at the menu, you can already see it's not really a steakhouse at this point: And then there's this:
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Wha-huh? www.theparkatfourteenth.com -
The raw food community I tap into periodically has been bounding with excitement about Elizabeth's Gone Raw. Open since this summer, I've learned that Elizabeth's Gone Raw is an "occasional" restaurant offering seatings about once a month. October 29 is the next seating, November 20 after that. The Washington Post covered the story back in July. Bloggers have posted various reviews. From a culinary diversity perspective, I find the tastes and textures of "gourmet raw vegan" astonishingly fascinating. Dehydration, sprouting, and other methods not only boost nutrition, but provide otherwise unachievable sensations. That's a long-winded way of saying it's interesting, yo, and often powerfully tasty. I'm probably going to hit a seating on the calendar in the near future. Will report back on the ins and outs of veggies and sprouts. In the meantime, if anyone else gives it a whirl, would welcome hearing your verdict.
