“Value” is a word seldom found in the Washington, D.C. diner’s vocabulary — it is rare to find a restaurant that satisfies both the palate and the wallet. In light of these unfortunate circumstances, the Restaurant Association of Metropolitan Washington organizes a semi-annual Restaurant Week, with prix-fixe lunches and dinners[Read More…]
In its earliest form, this column was laid out largely in jest. Notwithstanding our lack of culinary training, we — two self-proclaimed restauranteurs who find themselves with a surprising amount of free time — wanted to pursue a questionably noble mission: critically explore Washington, D.C. dining and lay to waste[Read More…]
For over 25 years, Ruth Gresser, the chef, owner and founder of Pizzeria Paradiso, has been working to refine the typical “pizza and beer” dining experience. She opened the first Pizzeria Paradiso in Dupont Circle in 1991, with the mission of delighting customers with savory and traditional Neapolitan-style pizza pies.[Read More…]
★★★★☆ Chef Nobu Matsuhisa, known internationally for his blend of Japanese and Peruvian cuisines, has brought his mastery to Georgetown’s West End with the opening of Nobu D.C. in 2017. Although he has 38 restaurants located around the world, Nobu D.C. marks Matsuhisa’s first venture in the nation’s capital. With[Read More…]
In our hectic daily lives as Georgetown students, we can easily forget that we are also consumers — where we choose to spend our money matters. Our purchases at certain stores and restaurants not only support those establishments but their practices as well. Washington, D.C. is full of restaurants and[Read More…]
★★★★★ At Pineapple and Pearls, chef and owner Aaron Silverman makes fine dining fun. Silverman’s 2016 project presents a refined but playful menu comprising 11 courses paired with both alcoholic and non-alcoholic beverages. Behind the buzz that surrounds Silverman’s newest venue, visitors will be thrilled to find a restaurant devoid[Read More…]
Family traditions shape lives. The most recent business venture of Texan native Chris Svetlik (SFS ’09) is a testament to the enduring influence of tradition and heritage. Republic Kolache, co-founded with fellow Texan Brian Stanford, embraces not only Texan culture but also the old customs of Svetlik’s Czech family, the[Read More…]
★★★★☆ The patrons of Oki Bowl @ Georgetown are as charmingly eclectic as the decorations surrounding them. Walking into the restaurant is like travelling to a new world. Leaving behind the bustling traffic of Wisconsin Avenue, visitors of the restaurant sit beneath the warm glow of decorative, muted lamps and[Read More…]
Kathryn Baker is a Hoya Staff Writer. ★★★☆☆ Spike Mendelsohn, best known for finishing in fifth place on season four of “Top Chef,” first made his mark on the Georgetown community with his wittily named fresh burgers at Good Stuff Eatery on M Street. Now, Mendelsohn hopes to impress again[Read More…]
In 2007, a trio of freshly minted Georgetown alumni were dissatisfied with their difficulty finding affordable and healthy food. From this problem, Sweetgreen was born. Jonathan Neman, Nicolas Jammet and Nathaniel Ru lead Sweetgreen with a set of core values that aim to enforce a “culture, spirit and dedication to[Read More…]
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