From the Michelin Guide Website by Lani Furbank. “While it sounds like a technique that could be used in the year 2050 in the galley of a spacecraft, cryoconcentration is being performed in kitchens today right here on earth. It was developed…
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From Edible DC by Lani Furbank: “You guys are the front line,” Johnny Shockley says to a group of restaurant industry professionals gathered on the shore at in front of his company, Hoopers Island Oyster Company. “Clean water is vitally important and…
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From TripSavvy by Lani Furbank. “Despite contentious politics and cutthroat careers, there’s one thing Washingtonians have in common: they know how to drink. The nation’s capital is one of the best places to enjoy a craft cocktail, find a rare brew, get…
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From TripSavvy by Lani Furbank. “The nation’s capital draws more than 20 million visitors each year. While icons like the Washington Monument, the Smithsonian museums, and the White House are often the main attractions, the city’s monumental restaurant scene is…
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From the Michelin Guide Website by Lani Furbank. “Chef Nicholas Stefanelli’s Italian “workshop” has been a work in progress for 5 years. “I was actually working on this project before I opened Masseria, but then Masseria presented itself, so we just kind of…
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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 Thrillist by Lani Furbank: “During Prohibition, bathtub gin and speakeasies weren’t the only ways Washington citizens flouted laws banning alcohol. Congressmen found another illicit method to procure liquor: a bootlegger known as The Man in the Green Hat. A dapper…
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From Edible DC by Lani Furbank: “After hours of packing produce, Hugo Mogollon finally has a moment to rest and watch the farmers selling stone fruit, squash and beans to their customers—many of them immigrants from El Salvador, Ethiopia or Vietnam. As executive director…
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From the Michelin Guide Website by Lani Furbank. “St. Anselm never set out to be a steakhouse. “We got dubbed a steakhouse,” says restaurateur Joe Carroll. “The idea was that seafood, vegetables, all of it, was going to be very important. It wasn’t…
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From the Michelin Guide Website by Lani Furbank. “I’ve been the man behind the man for the last six or seven years,” says Adam Howard. During his time in the nation’s capital, he’s worked for Bryan Voltaggio and Mike Isabella as a chef de…
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