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Tallula Restaurant seeks a line cook. Candidates should have at least one year upscale or fine dining cooking experience. We’re looking for motivated cooks who care about the quality of the guest experience and are passionate about creating wonderful cuisine using fresh, local ingredients. Tallula is part of the Neighborhood Restaurant Group (NRG), whose restaurants include Evening Star Café, Vermilion, Rustico, Birch and Barley, Buzz Bakery and Red Apron Butchery. NRG is rapidly expanding and the potential for upward movement is endless for the right, dedicated employee. Please send your resume and references via e-mail to bwilson@tallularestaurant.com, no phone calls please.

Hi Everyone, I just wanted to give the DR community advance notice on a special promotion we're doing next week at EatBar. Hopefully this will help everyone ease back into the post-summer routine! Back to School. Back to Work. No Fun. One Week of Craft Beer, Cool Wine & Big Bourbon. Fun. 100% Free & Stress-Free Jump into back to school (or work) with full enthusiasm and pop by EatBar next week for a weeknight extravaganza that will quickly take the heartache and sullen spirit out of getting back to the grind. Starting on Tuesday, we’ll kick off three nights of fun including a lineup of free events that bring in the coolest people making beer, wine and bourbon right now. As you sip something nice, take a brief lesson in geography as we also roll out three new globally-inspired housemade sausages that hail from Germany, Mexico and France. To push things over the top, we’re tacking an extra hour onto our weeknight bar specials. That’s right, unreal drink steals ‘til 8 p.m. all week. No moping around, c’mon and embrace all that is good about being back in session. TUESDAY, SEPTEMBER 6 Left Hand Brewing Co. | Longmont, CO Starting at 5 p.m. join us as we pour three killer drafts from Left Hand Brewing Company – Milk Stout, Polestar Pilsner and 400 Pound Monkey IPA. The local team from Left Hand will be in house to talk about their meticulous brewing process and share glassware, while supplies last. No fee to come by! WEDNESDAY, SEPTEMBER 7 Owen Roe Winery | St. Paul, OR It’s all about the grape on Wednesday as Owen Roe Winery, this small but mighty Oregon winemaker joins us with a few of their brightest bottles. Beloved for their sunny wines with wide appeal, we’ll be pouring an assortment of our late summer favorites including “Mirth” Chardonnay, Sharecroppers Cab, Sinister Hand & Abbott’s Table. No entry fee; wines will be available by the taste and full pours. THURSDAY, SEPTEMBER 8 A. Smith Bowman | Fredericksburg, VA Hit the hard stuff Thursday as our friends at A. Smith Bowman out of Fredericksburg join us for a spirited evening of fine bourbon and gin. Master distiller Truman Cox will be on hand to share tales of their time-honored production process and company roots that stretch all the way back to Prohibition. Have a nip or a cocktail made with the A. Smith Bowman Brothers Small Batch Bourbon, John J Bowman Single Barrel Bourbon or Sunset Hills Virginia Gin. No fee to join, in fact, we’ll give you one of the nifty barrel stoppers to take home. NEW START, NEW FOOD! GEOGRAPHY OF SAUSAGE [<-------------------------------------- Editor's Note ... ] Germany | Housemade Bratwurst topped with Our Own Sauerkraut & Beer Mustard Mexico | Housemade Chorizo topped with Corn & Black Bean Salsa and Avocado Cilantro Cream France | Saucisson topped with Caramelized Onions, Melted Gruyere and Cornichon & Dijon Relish All served in a warm bun and priced at $3.50 each or available as a sampler for $9. Available Starting Tuesday from 4–8 PM We hope to see you all there!

Hi Everyone, I just wanted to give the DR community advance notice on a special promotion we're doing next week at EatBar. Hopefully this will help everyone ease back into the post-summer routine! Back to School. Back to Work. No Fun. One Week of Craft Beer, Cool Wine & Big Bourbon. Fun. 100% Free & Stress-Free Jump into back to school (or work) with full enthusiasm and pop by EatBar next week for a weeknight extravaganza that will quickly take the heartache and sullen spirit out of getting back to the grind. Starting on Tuesday, we’ll kick off three nights of fun including a lineup of free events that bring in the coolest people making beer, wine and bourbon right now. As you sip something nice, take a brief lesson in geography as we also roll out three new globally-inspired housemade sausages that hail from Germany, Mexico and France. To push things over the top, we’re tacking an extra hour onto our weeknight bar specials. That’s right, unreal drink steals ‘til 8 p.m. all week. No moping around, c’mon and embrace all that is good about being back in session. TUESDAY, SEPTEMBER 6 Left Hand Brewing Co. | Longmont, CO Starting at 5 p.m. join us as we pour three killer drafts from Left Hand Brewing Company – Milk Stout, Polestar Pilsner and 400 Pound Monkey IPA. The local team from Left Hand will be in house to talk about their meticulous brewing process and share glassware, while supplies last. No fee to come by, but each pint will priced by the full pour or taster. WEDNESDAY, SEPTEMBER 7 Owen Roe Winery | St. Paul, OR It’s all about the grape on Wednesday as Owen Roe Winery, this small but mighty Oregon winemaker joins us with a few of their brightest new bottles. Beloved for their sunny wines with wide appeal, we’ll be pouring an assortment of our late summer favorites including “Mirth” Chardonnay, Sharecroppers Cab, Sinister Hand & Abbott’s Table. No entry fee; wines will be available by the taste and full pours. THURSDAY, SEPTEMBER 8 A. Smith Bowman | Fredericksburg, VA Hit the hard stuff Thursday as our friends at A. Smith Bowman out of Fredericksburg join us for a spirited evening of fine bourbon and gin. Master distiller Truman Cox will be on hand to share tales of their time-honored production process and company roots that stretch all the way back to Prohibition. Have a nip or a cocktail made with the A. Smith Bowman Brothers Small Batch Bourbon, John J Bowman Single Barrel Bourbon or Sunset Hills Virginia Gin. No fee to join, in fact, we’ll give you one of the nifty barrel stoppers to take home. NEW START, NEW FOOD! GEOGRAPHY OF SAUSAGE Germany | Housemade Bratwurst topped with Our Own Sauerkraut & Beer Mustard Mexico | Housemade Chorizo topped with Corn & Black Bean Salsa and Avocado Cilantro Cream France | Saucisson topped with Caramelized Onions, Melted Gruyere and Cornichon & Dijon Relish All served in a warm bun and priced at $3.50 each or available as a sampler for $9. Available Starting Tuesday from 4–8 PM We hope to see you all there!

The beach comes to EatBar this Saturday for one big bodacious party that raises a glass to awesome summertime wines and good fun in the great outdoors. Join us from Noon to 3 in the afternoon as we pop open 25 super wines, perfect for an afternoon under the sun, and cook up a slew of good eats from Chef Barry Koslow. He's planned Fish Tacos, Red Apron Hot Dogs & Half-Smokes, Boardwalk Fries, Blue Crab Hushpuppies, Wild Cobia Ceviche and Funnel Cakes to go along with the day's whites, roses and lighter weight reds. It's nonstop beach music outside and surfer flicks inside, plus an unruly amount of beach balls, water wings, leis and coppertone to help you glide through the party in style. Show your spirit and come decked out in full beach regalia, whether it be a grass skirt or tropical top. Let us not forget – at the heart of this annual tasting are wine steals we offer up just to Beach Blanket partygoers. The day’s line-up of nifty summertime wines will be available for order at unbelievable deals this day only! So grab your flippers and come stock up on summer sippers Saturday. Price is a cool 25 per person and includes all your wines with food tickets for sale all day. THE MENU Fish Tacos, Tomatillo Salsa, Baja Style Coleslaw Red Apron Hot Dogs, Tallulas’ Pickle Relish, Brown Mustard Wild Cobia Ceviche, Cucumber, Radish, Avocado, Lime Eatbar Potato Chips, Sea Salt Blue Crab Hushpuppies, Old Bay Aioli Boardwalk Fries, Malt Vinegar Funnel Cake, Powdered Sugar THE DAY'S WINES: Willow Crest, Riesling, Yakima Valley, WA Brandborg, Gewurztraminer, Umpqua Valley, Oregon Eola Hills, Pinot Noir, Willamette Valley, Oregon Claar Cellars, Cabernet Sav / Merlot, Columbia Valley, WA Domaine de Mirail, Colombard, Gascogne, France Guidon Rose, Gamay, Cotateaux d'Ancenis, France Domaine Brazilier, Pineau d'Aunis, Coteaux du Vendemois, France Monpertuis, Counoise, VdP du Gard, France Finca Valldosera Cava, Macabeo Blend, Penedes, Spain Conceito "Contraste" Branco, White Blend, Douro, Portugal Bodegas Laukote, Viura, Rioja, Spain Clua Mas d'en Pol, Garnatxa blend, Terra Alta, Spain Pallazone, Procaino Blend, Orvieto, Italy Mulderbosch, Sauvignon Blanc, Stellenbosch, South Africa Mazzi Valpolicella Superiore, Corvina Blend, Veneto, Italy Alma Negra, Bonarda / Malbec, Mendoza, Argentina Lauverjat, Sauvignon Blanc, Sancerre, France No Vineyards, Chardonnay, Monterrey, California Couley Dutheil, Cabernet Franc, Chinon, France Mauritson Vineyards, Zinfandel, Dry Creek Valley, California Domaine Sorin Rosé, Grenache Blend, Provence St. Hilaire Blanquette de Limoux Sparkling, Mauzac, Languedoc, France D'Arenberg "Hermit Crab", White Rhone Blend, McLaren Vale, Australia Finca el Reposo, Bonarda, Mendoza, Argentina Tickets Available Here: My link EatBar & Tallula 2761 Washington Blvd Arlington, VA 22201 703-778-9951 www.tallularestaurant.com www.eat-bar.com www.facebook.com/eatbar

I just wanted to remind everyone of Tallula | EatBar's First ever Pig Pickin' Oysterfest this Saturday from 12 - 4! Advance admission tickets can be purchased here and if you get a ticket we'll give you 5 free food/beverage tickets at the door! Here's a list of some of the tasty beer and wine we'll be pouring: Beer: St. George Porter, St. George Brewery, Hampton VA – 4 tickets Williamsburg AleWerks Springhouse Ale (saison), Williamsburg, VA – 4 tickets Blue Mountain Brewery Tribute Ale, Nelson VA - 5 tickets Heavy Seas Small Craft Warning Uber Pils, Baltimore, MD – 5 Tickets Porterhouse Brewing Co. Oyster Stout, Ireland – 6 Tickets (inside only) Cask Ale – 5 tickets (inside only) Wine: Horton Viognier 2009, Horton, VA – 5 tickets Barboursville Brut NV, Barboursville, VA – 5 tickets Domaine de la Foilette Muscadet Sur Lie 2009, Muscadet Saivre et Maine, France - 4 tickets White Hall Cabernet Franc 2008, Monticello, VA – 4 tickets Jigsaw Pinot Noir 2008, Willamette Valley Oregon – 6 tickets We hope to see you all there! Matt

Grover, This is a one time event to be held on October 23rd from 12-4. This is the first time we're doing something like this. Hopefully if it's successful and has a great turnout we'll turn this into an annual celebration!

Tallula and EatBar are pleased to announce our first ever 'Pig Pickin' Oysterfest'! Join us outdoors at Tallula and EatBar on Saturday, October 23 from 12 - 4 to sip, slurp and swine the day away! We're pulling out all the stops for an afternoon full of fun and fine food. Chef Nathan Anda will be on hand roasting a whole pig and Chef Barry Koslow and his crew will take to the stoves while the boys from Dragon Creek bust out their finest local bivalves - all of which will be washed down down with a bevy of craft beers and handpicked wines. Tickets can be purchased via Tallula's Website We hope to see you all there!

Tallula, an award winning Modern American restaurant, is seeking dedicated and professional line cooks. Work with fresh, seasonal and local ingredients in a calm and structured setting. Please be available full time,nights, weekends, have 2 or more years experience in fine dining or upscale casual dining. And please possess a positive can do attitude, energy, a professional appearance and a desire to learn. Email resumes to bkoslow@tallularestaurant.com No phone calls, no drop-in visits please.

DPop, We take all of our feedback from guests to heart, and we are always looking for ways to improve both our food and service. Feedback from a forum like this is a huge resource to us no matter how harsh and brutal it can be at times. So you know, the beef we use in dishes like the Baked Ziti and our all of our Burgers is 100% all natural, dry aged, ground in house from Roseda Farms in Monkton, Maryland. We feel that this is a superior product and we’re proud to serve it every day. It was clear that overall you were unhappy with the quality of your meal, and I would have loved to have it brought to our attention immediately so we could have found an alternative on our extensive menu for you to enjoy. We feel that the quality and variety of offerings has increased since Chef Alvarez has taken over and we hope you give us another try in the future.

Tallula is celebrating Earth Day on Thursday, April 22nd with a special four-course dinner showcasing locally grown produce, humanely-raised meats and sustainable seafood. Bev Eggleston, founder of EcoFriendly Foods and leading proponent of ethical farming, as well as Drew Koslow, biologist, clean water advocate and brother of Executive Chef Barry Koslow, will also attend the dinner. The dinner will start at 7PM on Thursday, April 22nd in the restaurant’s intimate wine shop. Priced at $85 per person including wine pairings (excluding tax and gratuity) the Earth Day dinner will feature dishes such as Bison Carpaccio, sourced from New Frontier Bison in Madison, VA, and a Pork Trio from EcoFriendly Farms. The dinner will also include dishes using local, sustainable seafood, such as Virginia Clams and Striped Bass. In keeping with the spirit of Earth Day, Neighborhood Restaurant Group Wine Director Juliana Santos will pick local Virginia wines with a smaller carbon footprint, to complement Chef Koslow’s tasting menu. Guests at the dinner will learn more about the ethical standards and benefits of grass-based farming from Bev Eggleston, while Riverkeeper of the Choptank Watershed Drew Koslow will give a brief talk on sustainable fishing practices and the state of the Chesapeake Bay Watershed. For reservations or more information please visit the website www.tallularestaurant.com or call 703.778.5051. First Course New Frontier Bison Carpaccio, Pickled Spring Vegetables, Violet Mustard, Extra Virgin Olive Oil Second Course House Made Linguini with Virginia Clams, Red Apron Chorizo, Preserved Lemon, Parsley Third Course Pan Roasted Striped Bass, Asparagus, Ramps, Artichokes, Barigoule Broth Fourth Course Eco Friendly Farms Pork Trio, Poached Loin with Fava Beans and Morels, Confit Belly with Brussels Slaw and Shoulder Roulade with Peas and Carrots Sweets Tallula’s Doughnuts, Belgian Waffles and Mini Chocolate Bombes

EatBar will be open today Sunday Feb 7th at 12pm serving a limited Brunch menu!

EatBar will be open at 4pm today until the weather allows with a limited menu! Come have some great beer and wine in the snow! Thanks, Matt

Tallula will be closed tonight and tomorrow for the safety of our guests and staff. We will re-open for Brunch Sunday at 10am. EatBar will be open today at 4pm until as late as the weather allows and will most likely be closed tomorrow. Come join us tonight and help us drink up the last of our Bell's Hopslam! Thanks, Matt

Tallula's Neighborhood Nosh Menu is available Sunday - Wednesday to guests who are seated between 5:30pm and 6:30pm. It is a Three Course Dinner (Appetizer / Entree / Dessert) for $35.00 *does not incl beverage, tax and gratuity. We offer our full menu to guests who wish to enjoy the promotion! Reservations can be made on OpenTable or by calling us at (703) 778-5051 Thanks, Matt Molaski Tallula / EatBar

Tallula and EatBar are both open tonight.

Hi. My name is Matt. I've been in the DC area hospitality industry for about 10 years now and am currently at Tallula / EatBar. I like this site because it helps me stay informed both personally and professionally. That's all for now.