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Showing results for tags 'House-Made Bread'.
An interesting and ambitious new venture which could up DC's bread game. Seylou Bakery & Mill will be milling local grain on-site and baking 100% whole grain breads in a wood-fired oven. Jonathan trained at the San Francisco Baking Institute and Washington State University's Bread Lab. He was also Baker-in-Resident at Blue Hill at Stone Barns. Looks like they have abbreviated hours this Wednesday-Friday 1-4pm and then 8am-6pm Saturdays and Sundays. Closed Monday & Tuesdays. Regular hours Wednesday-Friday will be 7am-6pm. Besides bread, they offer daily pastries, cof
It took some digging, but I independently confirmed that L'Hommage Bistro will be opening at 450 K Street NW, just east of Mount Vernon Square. The Chef de Cuisine will be Josh Perkins, who was most recently at Ecco in Atlanta - he has 25 years of experience in the industry. The Mâitre d' is named Mustafa Fairtout (I'm not sure about the spelling of Mustafa's last name), who was a Server at Cafe Milano. This will be a classical French bistro with onion soup, páté, steak frites, etc. The restaurant will seat 175 with 50 at the bar and 80 on the patio. Owner is Hakan Ilh
Sunday evening found us at the Rail Stop Restaurant in The Plains, following a tasting at Chrysalis Vineyards and a stroll through Middleburg. Lacking a reservation, we were seated in the less formal, but cozy, front room. I was a little concerned about how dinner would go, as our dining companions were my SO’s parents who were visiting and previous attempts to impress/please had been less than successful (how could they not like Ray’s?!), Well, it turned out to be a very good meal, even if the service was on the slow side and a bit scattered. We started with a few shared appetizers: