Wednesday, October 22, 2014

Recipe: Crab Cakes with Poached Eggs and Aioli



Photo by Emily Clack
A few years ago, we filmed our Sunday Brunch episode with Chef Brian McBride when he worked at Blue Duck Tavern.  He showed us a recipe that takes brunch to the next level.  Spoil yourself with Crab Cakes with Poached Eggs and Aioli.

Out to Brunch: Poste

Poste Moderne Brasserie and newly-appointed Executive Chef Kyoo Eom recently launched a brunch menu with some classic dishes and some unique spins on food to show off Chef's style.  

Tuesday, October 21, 2014

Menu ReVamp: Trio Grill



 

By: Laurie Wallin
Capital Cooking Contributor

Between the Mosaic District and Halstead Square, the Merrifield area is really becoming a dining gem for those outside the beltway. However, these two areas aren’t the only place where you can dine well in that area – Trio Grill, open for one year and located off Route 29 – recently launched their new fall menu featuring seasonal items and having never dined there, I was excited to try it out. The first thing I noticed when I walked into the restaurant were the warm orange, mahogany and honey tones, large, comfortable leather chairs, four(!) wine cellars, expansive bar and the exposed brick walls, giving the restaurant a warm, cozy feeling.