Our relationship with cheese is long and complicated. We have been making versions of it since before we had language to describe it. It...

This is a term that is increasingly seen on menus and with a variety of foods. Duck Confit, Tomato Confit, and Garlic Confit are the most...

This week I'm doing something more of a philosophical musing. It doesn't exactly fit into any of the categories for this blog, but I hope...

Washington, DC is about to step into relatively uncharted waters for restaurants in the United States. Unlike Europe, which has a long...

D.C. is 100% a Happy Hour town. It has been for years! And why not? It’s the perfect way to give yourself permission to get out of the...

Everyone knows a Cream Puff when they see them. But do they? Have you ever bitten into a Cream Puff only to discover that it is savory...

It’s one of the most frustrating lines on a menu. Maine Lobster……................Market Price If you are savvy, the immediate thought is...

First of all, I need to make a clarifying statement. I don’t believe that tipping is the best business model for the restaurant industry....

The restaurant industry is full of situations that test even the strongest people. Situations happen when you least expect it. A full bar...

Knowing when to bolt from a job in the Hospitality industry is vital for survival. Anyone who has gotten embroiled in a toxic work...

Do you love dining out but feel like you are not always getting the most out of the experience? You look around only to witness other...

You may have seen Gnocchi on a menu, but how about Gnudi? These two are philosophical sisters in Italian cuisine and have a lot in common...