If you’ve already been lucky enough to experience the greatness that is the sandwich mastery from the Columbia Room’s Paul Taylor and his Get a Hero Be a Hero pop-up, then you know how good his heroes already are. And, if you haven’t been living under a rock, you know that we here at the Hungry Lobbyist are Duke’s Mayonnaise and Crystal Hot Sauce Stans. So imagine our joy when we learned that Get a Hero Be a Hero, Duke’s, and Crystal are all partnering up to get even more medical heroes fed and serve us some even more exciting sandwiches. By way of background, Get a Hero Be a Hero is a Washin ..read more

We will be back with new content and helping our local restaurants re-build. In the meantime, we are staying home and staying safe, and we urge you to do the same. During this time however, you can still safely shop local and support local businesses. Many restaurants are selling off their alcohol stocks, as well as fresh produce, meats, and other essentials. Many more are offering safe, no-touch curbside pick up, as well as partnering with delivery services for safe drop-off to your door. If you are, or know of, a restaurant that is opening it’s doors as a supply store, or offering great mea ..read more

Some people like their pizza one way and one way only. To me, there’s not right or wrong when it comes to pizza. There’s just different. It depends on your mood, vibe, and the taste you are looking for at that moment – that’s it. Like thin crust? Great! No red sauce? Okay! Greasy? FOR SURE! Don’t get me wrong, there are definitely things that can make a pizza bad! But this is not about that. This is about finding the right pizza for your mood.  Emmy Squared pc: @emmysquaredpizza IGNew to town is Emmy Squared. This Detroit-style pizza opened in Shaw earlier this year. This pizza is ..read more

Chef Marzelli is no stranger to the D.C. food scene and has cooked in the kitchens of Sfoglina, Garrison, and Vidalia, to name a few. It is no wonder Cherry brought in a local master to lead the open-fire kitchen and embody their website credo, “the primal art of smoke & flame.” Wood Grilled Oysters with Green Onion BBQ ButterThe new winter menu aims to play up what makes Cherry so unique – the wood-fired oven powered by cherry, hickory, and oak. With so many hearth-prepared dishes, one of the most tempting was wood-grilled oysters. Five plump oysters were presented on a bed of rock sa ..read more

At Modena, the new Ashok Bajaj concept located in the former Bibiana space, diners enjoy a seasonal menu driven by locally sourced ingredients. Executive Chef John Melfi helms the kitchen, churning out Italian classics such as burrata and tagliatelle bolognese, along with modern ones, including a duck breast smoked in the pizza oven, and fresh seafood cooked over the Japanese Konro grill. Konro grill The restaurant also features an antipasti trolley, which will serve 6-8 different dishes daily until they sell out. During our visit, the sampler included marinated olives, shaved prosciut ..read more

After successfully opening two locations, one in Leesburg and one in Middleburg, the oyster geniuses behind King Street Oyster Bar (named after King Street in Leesburg, not Alexandria) have ventured into the District for their third outpost. We were lucky enough to sample the goods on their first week open back in November, and, since our visit, they’ve expanded their offerings to bring you a banging weekend brunch and an expanded drink list. King Street Oyster Bar First, let’s talk about the space. The bar takes center stage, showing off King Street’s impressive oyster offerings and b ..read more

Nina May opened in the fall of 2019 to immediate praise. Located in the old Bird space in Shaw, the fresh concept of a communal neighborhood eatery has been brought to life by Chef Colin McClimans and General Manager Danilo Simic. Every element is designed to make you feel good – and it does! Upon entry, diners are enveloped by the cozy space, friendly knowledgable staff, and a loyalty to sourcing hyper local. The space is inviting with modern accents in a chic rustic design, setting the scene for homey hand-crafted bites. Roasted Baby Beets with Grilled Radicchio parsnip chips, poach ..read more

Sidra Sangria Boqueria is taking on the fall season with new seasonal dishes, created to celebrate the flavors and ingredients of autumn. We stopped in recently to sample some of them, along with a few of the classics as well. Jamon sliced to order Leg of Jamon We started off with Jamon Serrano, freshly carved from the leg, served with olives, peppers and crostini. To sip, we sampled the Sidra Sangria, a festive take on sangria made with white wine, Basque cider, whiskey and apples, as well as a non-alcoholic cider that was equally tasty. Patatas Bravas Mushroom Croquetas Pan con ..read more

We are sad to report that after a great run, beloved Shaw / Logan foodie, industry, and neighborhood paradise, The Commodore, will close its doors on November 30, 2019. Famous for their massive portions of solid comfort food like fried chicken, mac and cheese and greens plates, or their epic Legacy Burgers (ahem, The Hungry Lobbyist still available at all Rebellion locations), and a staff that was so welcoming, we as loyal regulars are honored to feature their goodbye letter and saddened to see them leave.  From Travis Weiss, Director of Culinary Concepts: To all of our staff, regu ..read more

New York Times bestselling author, Adeena Sussman published her first solo cookbook, Sababa, Fresh, Sunny Flavors from My Israeli Kitchen this September (2019). This new cookbook is a celebration of Israeli cooking and its intoxicating, bold flavors, showcasing Sussman’s highly personal take on the Israeli kitchen and its diverse, delicious, and vibrant culture. As Sussman’s cookbook and the Cleveland Park restaurant share the same name, Sababa, both teamed up for a unique evening is a celebration of the rich Israeli culture through its exquisite cuisine.  Sababa is a Hebrew slang term ..read more