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April 8, 2014
Bisnow's 12 Buzziest (Part 2)
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We live in a time of novelty; why shouldn't the rage in restaurants change frequently just like for music groups, TV series, and iPhone apps? Yesterday's issue told you about the first eight, but there are still more everyone's talking about and crowding into. Read on:
A place that's appealing not just for great seafood and seasonal dishes but so neighborhoody, its name is an inside joke based on the fact the area's known as the People's Republic of Takoma Park. Jeff Black, whom we snapped showing us around when it opened in December, may have a DC food empire, but he remains the master of making each place unique.
10. Blue Jacket
A cathedral not just to beer (20 different kinds brewed on the premises), but to the fact a whole new neighborhood can be created and energized largely by vibrant restaurants and bars. And the physical interior (a 100-year-old boilermaker shop) is as huge and captivating as the tastes.
11. Del Campo
This is chef Victor Albisu not at Del Campo but at a dinner Bisnow held for Martha's Table, holding forth on something or other to the delight of his audience, which seems to us a metaphor for how he infuses big personality into the dining experience at Del Campo. You'll find him on the scene there at the old PS 7 space in Penn Quarter making sure everything's perfect and that you're loving it, which crowds have been for a full year now.
12. Le Diplomate
Stephen Starr, whom we snapped in Philly where he perfected his Parc Restaurant, the model for his brilliant first foray into DC, is this age's Warner LeRoy, except even grander in vision and far more successful in execution. Everything he dreams up seems to resonate with the new experiential diner who wants not just food but a “wow.” Now he's practically a victim of his own success. Washingtonians so love Le Diplomate, they're getting impatient to know, What's Stephen's next one?
More Hot Stuff
DC's lucky to have some great Southern food—and lots of fans. And we were lucky to be among 2,000 of them for the 32nd Annual Taste of the South. Organized by reps from the 13 Southern state societies, it's a celebration of the region's cuisine and culture. Each society had its own space at the Washington Hilton to recreate home state favors, decor, and food. While many have items flown in, local restaurants get into the mix as well. Louisiana reps turned to Foggy Bottom's Bayou DC and Arlington's Bayou Bakery for authentic jambalaya—with sausage and chicken—and pralines, respectively.
For Georgia, it was all about the shrimp. Eventgoers flocked to far side of the ballroom to try Georgia-based Rich Product's shrimp scampi served atop parmesan grits with a tomato butter sauce from Eastern Market's Puddin' restaurant.
Known for its barbecue, particularly in Memphis, Tennessee didn't disappoint with pulled pork sliders from Gordon Biersch, baked beans, and riblets with a Jack Daniel's BBQ sauce (pictured) from Blackfinn. Chattanooga Bakery's Moon Pies and Goo Goo clusters poured out of nearby wooden crates for those with a sweet tooth.
GEN Z is Bisnow's new one-of-a-kind program for high schoolers interested in learning about being an entrepreneur. The next event is coming up April 27 at the cool entrepreneur co-working space 1776. Sign your GEN Zer up now. Last month, more than 40 young men and women from schools like NCS, Langley, St. Albans, Whitman, Loudoun, Gonzaga, and Sidwell Friends met successful young entrepreneurs and participated in fun exercises at our first event. See more coverage from that event here. Hope to see your GEN Zer there on April 27!
Seeking Dining Reporter!
Bisnow Dining seeks a crackerjack reporter to cover DC's sizzling hot restaurant industry. Food critics need not apply—we're looking for a reporter with journalism chops. Coverage includes reporting on the business side of restaurants: breaking news, emerging trends, new restaurants, new locations, and (most importantly) the people behind it all. We need you to be as driven and as competitive as the restaurant business itself. The position is part-time, with flexible hours—a great way to network in the restaurant community while earning some extra cash. Send us a 75 to 125-word sample, complete with photos, that could appear in our next newsletter. Only attempt this after studying our archiveshere. The writing sample should display your ability to replicate the unique Bisnow format and style. So seriously, study the archives. Email your sample and resume to email@example.com.