Monday, January 27, 2014

When Pigs Fly

The Grill Room’s Pork Cook Off
By Matthew Ross and Lauren DeSantis

From February 6-8, The Grill Room, in conjunction with Eco-Friendly Foods, is hosting a pork cook-off. We trotted off to a media tasting luncheon on January 8 in The Grill Room’s private dining room to make sure that this was no pig in a poke and that every inch from snout to tail was up to snuff.

Saturday, January 25, 2014

Thursday, January 23, 2014

Skinny Cocktails on Let's Talk Live

Did you see our latest segment on Let's Talk Live?

Upcoming Events

Thursday, January 23 -- A Seasonal Beer and Chocolate Tasting with the Beer Activist: Don't let the snow and cold keep things chilled. Warm up with a beer and chocolate tasting with Chris O’Brien, the Beer Activist at Sixth and I starting at 7pm. Chris will lead guests through an interactive beer and chocolate pairing featuring the delectable Divine Chocolates. Learn from local brewers and chocolatiers while enjoying a variety of local beers and chocolates. And get a head start on the perfect treats for Valentine's Day. Tickets are $25 in advance, $28 at the door and more information, visit

Wednesday, January 22, 2014

Ris Opens at Union Market

It’s 2014, and to celebrate a new year, a new addition has come to Union Market in NoMa: Ris. 

Thursday, January 16, 2014

Pop-ups, MLK Day and More!

Photo by Emily Clack

Thursday, January 16: Black Squirrel Burger Night -- This Thursday, head over to the Black Squirrel in Adams Morgan to enjoy half priced burgers all night long. The beer bar lets you build your own burger with a variety of gourmet toppings, including house-made guacamole, applewood-smoked bacon and eight kinds of cheese. Pair your burger with one of the many great beers featured at the bar. For more information, check out

Wednesday, January 15, 2014

Tuesday, January 14, 2014

Lobster for Valentine's Day!

How about a romantic dinner for 2 this Valentine's day?  Order Get Maine Lobster for Valentine's Day.  Use the code capcook for 52% off! 

Monday, January 13, 2014

Best Italian in DC

I'm sure you've been wondering where you can find the Best Italian in DC. I asked the writers of Capital Cooking to chime in as well. If we missed your favorite, please comment below. Also, you can check out more of our "Best Of" Lists Here

National Soup Month: Cielo Style Chili

Celebrate National Soup Month with Cielo Style Chili from the Four Seasons in St. Louis.

Saturday, January 11, 2014

Tandoor Cooking Class

By:  Jennifer Duff
Capital Cooking Contributor
I visited Tandoor restaurant the other day for a Indian food cooking demonstration.  I arrived in the parking lot and I will admit, I was skeptical.  The run-down strip mall on Glebe Road where the restaurant is located leaves a lot to be desired.  But, I thought to myself, "hey, everyone deserves a fair chance," and headed inside.

Friday, January 10, 2014

Thinking of Drinking: Old Fashioned "12"

This is the time of year that an Old Fashioned sounds real nice.  Edgar Bar and Kitchen at The Mayflower Renaissance Hotel shared their recipe for us to enjoy.  Cheers!

Thursday, January 9, 2014

National Soup Month: Cream of Parsnip and Duck Confit

Celebrate National Soup Month with Cream of Parsnip and Duck Confit Soup!  Yum! 

Beer, Bacon and Burgers!

Photo by Emily Clack
Thursday, 1/9 -- DC Brau, Bacon, & Burgers: EPIC Beer Dinner: DC Brau + Bacon + Burgers = EPIC. Big Buns is teaming up with DC Brau to pair five of their delicious brews with five awesome food courses this Thursday from 8:15-10:15pm for a delicious beer dinner. The menu starts with all you can eat fries and sweet potato fries followed by three series of sliders toped with versions of bacon like prosciutto bacon, house-cured bacon and apple smoked bacon. The sweet finish is Penn Quarter Porter paired with a fudge brownie and chocolate chip hand spun shake. Tickets are $40. Visit for more details.

Wednesday, January 8, 2014

Breckenridge, Colorado

Skiing and So Much More!

First Taste: Rialto

Rialto recently opened in a beautiful historic building in the prestigious Georgetown neighborhood. The restaurant serves top-of-the-line Italian cuisine and upscale atmosphere.  

Tuesday, January 7, 2014

Uncorked: Bubbly 101

By: Laurie Wallin
Capital Cooking Contributor

The holidays are a time for celebrating, and what says celebration more than a nice glass of bubbly? However, there are a number of options out there, and it can get confusing. Certified Sommelier Giuseppe (Joe) Ricciardi of Dolce Vita restaurant and Dolce Veloce wine bar in Fairfax, VA, lent his expertise to provide Capital Cooking with some tips on choosing the right bubbly that fits your taste buds and your budget.

Monday, January 6, 2014

100 Challenge

I got the idea from another blog to do a 100 list. I was inspired to try to do 100 new things last year. The list can contain small things, as well as amazing experiences. Here's my list from 2013. Will you join me for the 100 Challenge in 2014? Cheers!

Sunday, January 5, 2014

Celebrating the Holidays at the Park Hyatt

By:  Jennifer Duff
Capital Cooking Contributor

This year we had the opportunity to celebrate the holidays at the elegant Park Hyatt hotel, home to the RAMMY's Fine Dining Restaurant of the Year, the Blue Duck Tavern.  As a gift to my parents, we got them the Christmas in the Park package which included a deluxe room and breakfast at Blue Duck Tavern.  Since it was also my mom's 60th birthday, we celebrated her big day with a wonderful dinner downstairs at BDT prepared by Chef Sebastien Archambault.   

Saturday, January 4, 2014

Opening: Smashburger in Vienna, VA

By: Laurie Wallin
Capital Cooking Contributor

Smashburger continues to bring its ‘better burger’ concept to the DMV with its newest location, Vienna, VA. This location joins Wal-Mart and 24 Hour Fitness in the newly-developed Tysons West area, just steps away from the soon-to-be completed Spring Hill Metro station and located on Route 7 between the Capital Beltway and the Dulles Toll Road. Like other Smashburger locations, this outpost will feature its signature “Smashed” burgers and chicken sandwiches, salads, sides, and shakes. Given the number of burger joints in the DC area, you may ask yourself, “another one? What’s different?” What’s different is that Smashburger uses their signature “smashing” cooking process, which literally means smashing their 100% Certified Angus Beef burgers on a 400-degree flat grill; this unique searing process seals in the juices and results in a juicy, flavorful burger.

Thursday, January 2, 2014

Resolution: What's Yours?

Happy New Year! The ball dropped and now it is time to set goals for our new year. For 2014, I'm going to work on cooking a vegetarian meal twice a week. It is time for more fresh fruits and vegetables. Being a food writer, I'm typically dining out 3-4 nights a week. The least I can do is try to cut back a bit when I'm at home. Eating less meat decreases the chances of heart disease and cancer later in life. What about you?