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Toro Toro combines the warmth of Latin American dining with a trendy Big names in restaurants and real estate will gather Monday to tackle hot topics like fresh talent, the “go local” movement, and restaurant design. Stay after to rub elbows at a schmoozefest featuring a mixologist throw-down. Bisnow's annual DC Restaurant Development Summit is back!  We snagged Vucurevich Simons Advisory Group Principal Dan Simons to speak at the event, even though he's busy preparing for the debut of Founding Farmers Tysons Corner. He'll lead discussion on going local and bringing products to market. “We'll touch on approach, sustainable sourcing, challenges, and successes,” Dan tells us. Hear how Cava Mezze Grill's Brett Schulman and DC Brau's Brandon Skall make it work. Join us at The Hamilton for discussion, cocktails, nibbles and networking. Tickets. |
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Toast Not Roast Chef Nora Pouillon was called a lot of things Monday night, “the first lady of organic food,” “a glorious middle finger against corporate food of the day,” and “the patron saint of Florida Avenue.” The evening, though dubbed a Chef Roast, was actually a string of gushing toasts from those who have known Nora throughout her trailblazing career in organic food, including the Inn at Little Washington's Patrick O'Connell. When it came time for the chef/owner of Dupont's Restaurant Nora to speak, she shared “I thought I'd be baked, broiled and roasted, but instead people said such nice things about me.”  The evening benefited the Chef Action Network, a non-profit organization tied to the James Beard Foundation, which tackles critical food issues and sustainability. Tickets for the sold-out event started at $300, and there were close to 400 attendees. We snapped Linda Roth Associate's Linda Roth with Chef Nora during cocktails. A true cast of characters prepared the four-course seated dinner including Chef Haidar Karoum, Chef Scott Drewno, Chef Cathal Armstrong, and Chef Mike Isabella. Future roasts are in the works. |
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Farm Fresh in Lovettsville Bump up a gravel driveway in Lovettsville, Va. and you'll happen upon The Restaurant at Patowmack Farm helmed by RAMMY nominated Chef Tarver King, whom we snapped pouring soup tableside. The setting is a bit bewitching, especially for city folk, because you dine with a captivating view of the Potomac River.  Tarver's a new edition—but the 40-acre farm owned by Beverly Morton has been in operation since 1986. Beverly didn't envision a restaurant at first—it was a concept that evolved over time starting with barn dinners for friends. Now, the restaurant serves up some of the finest food in the region, while staying true to their organic and sustainable driving principles—most of what's served (like this Guinea hen) is from the farm, and anything else is from within 100 miles.  You can choose from three tasting menus labeled found, grown, and raised. The “found” menu is the most fun because it features earthly gems Tarver discovers while foraging. We snapped a scallop gnocchi dish in parsnip milk with tapioca and sorrel juice. The restaurant serves dinner Thurs-Sat; brunch Sat-Sun; and Sunday Supper once a month. |
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Fall Dinner Showcases New Blue Duck Talent |
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 An intimate group were some of the first to try cuisine from Blue Duck Tavern's newly appointed Executive Chef Ryan LaRoche (no relation to Adam, but he did knock it out of the park with this Masters of Food and Wine dinner). He comes to DC from Park Hyatt Chicago, where he helped the restaurant, NoMI, garner a Michelin star. We snapped his brief introduction out on the terrace on Saturday—the perfect setting for a fall feast. His partner in crime, Chef de Cuisine Brad Deboy, was recently promoted from within. |
 The $175 dinner featured porchetta, celery root puree, BBQ Brussels sprouts, and a first—buttermilk-fried quail. “It's next level chicken and gravy,” Brad says. He's not kidding—the fried quail rested on truffled foie gras gravy. Guests sipped on brews from Alexandria's Port City Brewing Company and wine from Middleburg's Boxwood Winery. Park Hyatt Hotels, spanning the globe, offer a Masters of Food and Wine event each quarter, and they range from dinners to classes. |
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Urban Foraging with Chef Todd Wiss Those “weeds” cropping up in cracks in the sidewalk? It turns out they're edible—and expensive to buy in bulk. We spent an afternoon with Firefly Executive Chef Todd Wiss who says skip the store because there's food to be found, even in a city. We plucked figs, plantain, wood sorrel, dandelion greens, purslane, and yarrow during a short walk in Dupont. “If you know what you're looking for you can feed yourself,” Todd tells us. But there are rules. “Wash things five times and if you can't identify it, don't eat it!”  A demanding kitchen means Todd can't always be in the field, so his Sous Chef Shane Graybeal hired professional Silver Spring based forager, Matthew Cohen. On Wednesday they found persimmons, wild grapes, burr cucumbers, rose hips, and burdock. It's all in preparation for a foraging dinner at Firefly on Oct. 22. The menu includes three mushroom risotto with uni butter, crispy pork belly, and a sassafras ice cream sandwich. Call to reserve a seat. The $75 dinner is capped at 16 people. |
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Happy Birthday Duke's Grocery |
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 DC's taste of East London, Duke's Grocery, celebrated one year this week. In just 12 months, the Dupont restaurant has established itself as a popular neighborhood gathering spot serving everything from gigantic sarnies (sandwiches) to flavorful curry—just like you'd find in the eclectic culinary neighborhood across the Atlantic. We snapped Duke's Grocery Partners Daniel Kramer and Alex McCoy at their one-year celebratory shindig. |
 Daniel tells us their Proper Burger has been the biggest seller. "We are very proud of it, but it presents a unique challenge in the sense that some guests are so set on ordering it, they don't really consider the rest of the menu. It's a good problem to have," he says. Two patties of Creekstone Farm Angus are topped with gouda, charred red onion, rocket, and sweet chili sauce. Customize it with chicken liver pate, a smashed avocado or a fried egg. |
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