Happy Birthday, Bibiana!
On Thursday night, flutes of Prosecco were flowing and hors d'oeuvres from six different Italian regions (Puglia, Sardinia, Sicily, Tuscany, Emilia Romagna and Piemonte) were passed around in honor of Bibiana Osteria Enoteca's sixth birthday.
Bibiana is an award-winning Italian restaurant in downtown Washington, D.C. This 120-seat eatery offers a design-forward decoration that is filled with soft grays and shimmering silver tones which elicits an airy feel. Conceptualized by famed restaurateur Ashok Bajaj (Bombay Club, Rasika, 701, The Oval Room) and accomplished Executive Chef Jake Addeo, by way of New York (Esca, Felidia) and Hong Kong (Doppio Zero), at the helm of the kitchen makes this a must-visit.
As the restaurant filled up that evening with an eclectic group of Washingtonians, individuals mingled while savoring bites ranging from succulent porchetta (with a salsa verde dipping sauce that was to die for), squid ink raviolis (topped with melted peperoncino), perfectly fried risotto arancini to palatable calzone with edible flowers. And to top off the night were freshly made cannolis - pistachio and chocolate (my favorite of the two). One word - incredible. My guest, Katya and I had the fortuitous opportunity to speak with Puglia, Italy native Chef Addeo and he could not have been any nicer or more passionate about Italian cuisine.
Porchetta (1) | Arancini (2) | Squid Ink Ravioli (3) | Calzones (4) | Cannolis (5)
Don't fret. The celebration doesn't stop there. Bibiana is prolonging its commemoration of its sixth anniversary with happy hour specials throughout September from Monday thru Friday (3-7 PM) at the bar and lounge. So here's my advice ... don't miss out!
The wait is finally over. On October 13, Michelin released its first ever Washington, D.C. guide. And what better way to fête this momentous occasion than at a truly elegant party at the gorgeous French Ambassador's residence hosted by the Ambassador of France to the United States, Gérard Araud.
A modern Indian restaurant nestled in Cleveland Park, opened its doors in 2002, and helped redefine Indian cuisine in this city. This two-level eatery, whose name is a melange of India and unique, overhauled its menu, decor and beverage program this year and very much succeeded, thanks to Indique's co-partners Surfy Rahman and Executive Chef K.N. Vinod and Stir Bartending Co.'s beverage consultant, Carlie Steiner.
The thriving culinary scene in the nation's capital will soon be internationally-recognized with its first Michelin guide. The fourth city in the United States to get a guide after Chicago, New York City and San Francisco. In 2016, 76 New York City restaurants received a Michelin star rating, 22 in Chicago and 50 in San Francisco.
If there is one meal that I always look forward to every weekend, it's BRUNCH. Why? Because this elaborate dining affair is so much more than just runny eggs (although that is a huge perk ;-)) ... it's about the experience.
Christmas, one of the most celebrated holidays around the world, comes with a rich history of traditions, such as gingerbread houses, nativity scenes, wreaths, caroling, and advent calendars. Having grown up in an Franco-American household, I was fortunate to experience a variety of these, but one of my favorites, and still to this day, is la Bûche de Noël .
La ville lumière. Many years ago, I had the great fortune to discover you, my mother's hometown, and it was an immediate coup de foudre. The smell of warm fresh bread wafting in the air, the narrow and sometimes cobble stone streets filled with people of all cultures joyously walking from one arrondissement to another in search of nooks and crannies that could be claimed as their own.
Last Sunday [October 4] was a dreary day in the Nation's Capital, but it was immediately brightened and made better with the Cochon 555 Heritage BBQ event at Union Market. This culinary competition, which is part of a five-city exhibition tour across North America, has three goals: (1) to promote and educate individuals about heritage breed pigs (2) to highlight grilling cultures from around the world and (3) to raise funds for a local cause.