Breaking Beef News

“It's been a long time coming, but I hope we come to view that it was definitely worth waiting for,” the ambassador (pictured) told us at the reception. Irish Minister for Agriculture Simon Coveney added, “To be back in the US market, and be the only European country allowed into that market, says a lot about the standards and the perception of Irish beef.” Irish beef is in large part grass-fed and sustainable not because it's a fad, but because that's the way they do it on the Emerald Isle.

Irish beef was served seven ways at the reception, thanks in part to Restaurant Eve's Irish-born Chef/Restaurateur Cathal Armstrong. We snapped him with fellow countryman Patrick Whelan, who owns James Hoban's Irish Restaurant and Bar in Dupont Circle. Cathal's bites included Irish beef tartare; filet of Irish beef with blue cheese; and an Irish beef turnover with mustard. Cathal tells us he expects to have Irish beef on his menu in about four weeks, and that it jives with the restaurant's sustainable mantra even though it's from overseas because the beef comes from family farms.

“Everyone wrote off Adams Morgan, but it's coming back the same way DC is coming back; we're having an eating renaissance.” Those thoughts are from Saied Azali (owner of Perry's and Mintwood Place) during Industree's Heart of the House discussion at The Loft at 600 F St. Saied is gearing up to open Convivial with Cedric Maupillier this year. When conversation shifted to press, Ashok Bajaj of Knightsbridge Restaurant Group gave a nod to bloggers. “There are so many blogs now and I think it's wonderful because we're not just relying on one food critic.” We snapped the first panel of moderator Nevin Martell, Roberto Donna, Ashok and Saied.

Next up: A panel with Michael Schlow, Ari Gejdenson, David Guas and Barry Koslow that focused on social media. “I'm always in training, just trying to catch up,” says Bayou Bakery's David Guas. He also shared the worst thing that's happened to him on social media: “Someone reminded me that Elvis is dead because of my chops,” he jokes. Tico's Michael Schlow touched on the enigmatic side of social media. “It's confusing what resonates with the public,” he says. “Great social media skills don't always equate to asses in seats.” Barry and Ari are less engaged online. “You can't ignore social media, but I'd rather be in the kitchen cooking and let someone else handle it.” Restaurants today wrestle with managing accounts in house or farming the task out to experts.

Founding Farmers has touched down in Tyson's. While some thematic elements tie the Virginia location to its cousins in DC and Maryland, there are unique touches like a stunning sun tea room (pictured) that doubles as the space where brunch is served. Tea is steeped using sunlight in cabinets lining the windows, and there's even a back-up plan for cloudy days. “I think we're the only restaurant in America that has artificial light to make sun tea,” beverage director Jon Arroyo tells us. Right now it's a black tea bergamot blend.

A lunchtime visit on Monday revealed a packed house, and some diners were tackling the indulgent spicy fried chicken & Jefferson donut. If bivalves are more your thing, ogle their impressive selection of Rappahannock oysters available raw, baked and even as shooters like blood orange and vodka. Founding Farmers Tyson's can be found at 1800 Tysons Blvd, and it serves early breakfast, lunch, dinner and a weekend Farmers Market Brunch.