Stoutridge Vineyards: "Slow Wine" in Upstate New York
Beef and Mushroom Stew

Weekly Blog Roundup

Heard around the DC foodie's blogosphere this week... At least for a short time, you can enjoy Barton Seaver's cooking from the kitchen of Sonoma in Capital Hill. The seafood-minded chef offered an arctic char that was "worthy of him", according to Banco at Don Rockwell. Rockwell speculated whether Sonoma was a temporary stop for Seaver until Blue Ridge opens.

"If the Best of D.C. issue would have been released next week, I would have selected another place as Best New Restaurant. Unfortunately, I dined at Eventide too late for deadline." This is what Tim Carman of Washington City Paper's Young and Hungry blog reported after enjoying dishes including the bison carpacio, rendered from Chef Vaden's capable kitchen. Carman later posted that he agreed with Don Rockwell's assessment; the bar and the lounge at Eventide are two separate entities and should be entered into with the expectation for two different dining experiences.

Chef Amy Brandwein of Fyve restaurant in the Ritz-Carlton Pentagon City would likely offer a Thai-centric menu if she were to open a restaurant with different cuisine. "So many interesting flavors!", Brandwein reported to The District Domestic earlier this week, as part of her From the Kitchen of:series. One of my favorite questions that TDD asks is "what is your biggest customer pet peeve?". Apparently for Brandwein, it's sauce on the side. Dippers beware!

DC Foodies would like to wish local food blogger Food Rockzman a speedy recovery after taking a spill off of his bike last week while riding in D.C. He'll be on hiatus as his broken right arm heals. Ouch! We'll be looking forward to FR's return to making great food, and taking great pictures.

Capital Spice gave readers a pre-opening peak inside Potenza, an Italian trattoria that opened in Downtown D.C. this week. CS described Chef Bryan Muscatello's menu as Rustic Italian, with options such as a raw bar as well as pies and flat breads cranked out of a 6000-pound pizza oven. Vaunted D.C. baker Mark Furstenberg will be overseeing the bakery, which will sell retail to customers.


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