From On Tap Magazine’s October Issue by Lani Furbank: “Oyster Oyster grew out of a dream. Not just a vision for the future of the restaurant, but a disturbing image chef Rob Rubba conjured during slumber. He dreamt that his daughter fell while hiking…
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From On Tap Magazine’s October Issue by Lani Furbank: “As rising stars in the restaurant industry, Kevin Tien and Carlie Steiner created a supernova in late 2016. Their debut restaurant in Petworth garnered an impressive mass of accolades during just three years in…
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From On Tap Magazine’s October Issue by Lani Furbank: “On Tap keeps locals in the know about the hottest new food and drink spots around town and the top culinary happenings of the month. Read on to get the inside scoop on what’s…
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From Edible DC by Lani Furbank: “Area programs help potential farmers get their feet wet, hands dirty and questions answered.” Read the article HERE or below.
From The Washington Post‘s Travel section, a Go Here, Not There column by Lani Furbank. “Popular, charming Bar Harbor offers easy access to Acadia National Park for millions Last year, 3.5 million visitors flocked “Down East” to Acadia National Park to admire craggy…
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From the Michelin Guide Digital Platform by Lani Furbank. “In the summer, chef Eric Ziebold becomes a vegetarian. “I do that not for health reasons, not for ethical reasons. I do that as a reminder,” he says. “There’s no comparing a tree-ripened…
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From On Tap Magazine’s September Issue by Lani Furbank: “On Tap keeps locals in the know about the hottest new food and drink spots around town and the top culinary happenings of the month. Read on to get the inside scoop…
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I had the pleasure of joining host Nycci Nellis on her show Industry Night on Full Service Radio at The Line Hotel last month. It was my radio debut, and we talked all things food waste, farming, and freelancing. Thanks…
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From Eater DC by Lani Furbank: “Last week, five local chefs traveled to New York City to represent the “Best of D.C.” at the James Beard House, the food-centric foundation’s stage for showcasing culinary talent from around the country. This annual dinner is one…
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From Eater DC by Lani Furbank: “The salmon collar at St. Anselm arrives at the table straight from the broiler, the melted fat still sizzling. In many restaurants, this unctuous meat nestled between the fish’s gills and the rest of the body would…
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