Wild Thistle Kitchen: Plum and Nectarine Puff Pastry Tarts
These tarts are no fuss and really let the fruit flavor shine. Feel free to switch up the fruits: peaches, apples, pears or fresh figs would all work well here.
The Latest Dish: Church Hall, Lutèce, Proper 21K
Lutèce, the Popal Group's revamped Café Bonaparte on Wisconsin Avenue in Georgetown, is now led by chef Matt Conroy.
Four Seasons Pops Back With Eno Azur
After an Aug. 15 fire shut down the hotel and its restaurant, Bourbon Steak, the Four Seasons in Georgetown has launched Eno Azur, “a French Riviera Pop Up Bistro.”
Downtowner DC: March on Washington, Eateries, Bedbugs
Kramerbooks will stay put in Dupont for at least three years and a new spot for socially-distanced drinking opened in Shaw.
Cook on a Whim: Sugar Cookie Bars with Matcha Almond Buttercream
Cook on a Whim writer Anita Parris Soule loves cooking with matcha powder, which lends a beautiful, soft green color to baked goods, ice cream recipes, puddings, glazes and frostings.
Cook on a Whim: Brown Butter Pecan Ice Cream
Prepare yourself for the easiest and most delicious butter pecan experience of your life. Browning the butter amplifies the buttery taste and adds a toasty, caramel flavor and aroma.
Cook on a Whim: Crisp and Chewy Strawberry Sugar Cookies
These cookies are naturally pink, and they are unmistakably strawberry. They are the perfect treat for Valentine’s Day.
Wild Thistle Kitchen: Ode to Summertime Tomatoes
Cook on a Whim is now Wild Thistle Kitchen! Here are three ways to take advantage of summer’s tomato bounty.
With Streateries Added, Outdoor Dining Thrives in Georgetown
The pandemic-inspired dining areas, with social distancing in effect, are popping up next to vehicular traffic on M, N and K Streets, as well as on Wisconsin Avenue.
Paolo’s Ristorante Closes
Part of Capital Restaurant Concepts, a company co-founded by Paul Cohn and Bechara Nammour in 1984, Paolo's was known for its happy hour, breadsticks and olive tapenade, pizza and minestrone soup.
