Our clients in the press
Washington City Paper
Good Taste: Tamashaa Brightens Columbia Heights With Showy, Colorful Indian Cuisine
The kale chaat is not for sharing.
Client: Tamashaa
Living Local DMV
Bridget’s Bites: Tamashaa
Bridget gets a taste of India in Columbia Heights at Tamashaa for this week’s Bridget’s Bites.
Client: Tamashaa
DC Eater
Inside Elena James, Chevy Chase’s New All-Day Venture From Familiar D.C. Names
The team behind Nina May and Opal break into Maryland with a family-friendly spot
Client: Elena James
Bethesda Magazine
Elena James restaurant to open Friday in Chevy Chase
Eatery to offer popular American dishes for breakfast, lunch and dinner
Client: Elena James
Northern Virginia Magazine
Farmside Kitchen in Chantilly Opens Today
The new fast-casual eatery offers build-your-own bowls with farm-fresh ingredients.
Client: Farmside Kitchen
Fox 5
Farmside Kitchen: nutrient-packed bowls
Farmside Kitchen CEO Meg Schiffman and co-founder Ben Protheroe joined Good Day DC after their recent opening to share why you should pay Farmside Kitchen a visit.
Client: Farmside Kitchen
Washington Post
4 restaurants we’re excited to see open in the D.C. area this January
Here’s a handful of new arrivals — ranging from fast-casual for the health-conscious to overstuffed deli sandwiches and Indian street foods — to whet your appetite in the new year.
Client: Farmside Kitchen
Washington Business Journal
Former Cava exec opening Americana-style eatery in Northern Virginia
It's the first local outpost for the concept, which debuted in North Carolina in 2021.
Client: Farmside Kitchen
Northern Virginia Magazine
Find Cherry Blossom–Inspired Cocktails at These NoVA and DC Bars
If you prefer beer to cocktails, try the cherry-inspired brew at Caboose Commons and Caboose Tavern.
Client: Caboose Commons
Axios DC
Michelin D.C. guide adds 5 new restaurants
Michelin teased five new restaurant additions to their D.C. guide — a sneak peak into the 2024 red book.
Client: Omakase at Barracks Row
Washingtonian
The Best Sushi Omakase Restaurants Around DC
The 21-course omakase includes a couple of seasonal prepared dishes, like local tempura-fried soft-shell crab, but the focus is on the thoughtfully sourced premium fish elevated into top-tier nigiri.
Client: Omakase at Barracks Row
DC Eater
The Wharf’s Futuristic Karaoke Bar Looks Straight Out of ‘Tron’
Between dramatic LED-lit displays, frenetic video walls, and high-tech karaoke rooms, the Wharf’s new Live-K is the family-friendly neighborhood’s most aggressive late-night addition yet.
Client: Live K
DC Eater
11 Fabulous Drag Show Brunches to Try in D.C.
Brunching is already a popular pastime in D.C., but the addition of all-inclusive drinks and well-dressed drag queens working a room to hit songs makes it even better.
Client: Crazy Aunt Helens
DC Eater
The Best Bottomless Brunches Around D.C.
Here’s a list of the top spots for bottomless brunch deals around the D.C. area, taking into account special dishes, drink selection, or overall value. All of the following offer a little something special beyond the bottomless mimosas.
Clients: Han Palance and Opal
DC Eater
Jay-Z Loaded Up on Sunday Carbs in Chevy Chase
Rapper and business mogul Jay-Z strolled in for a late brunch on Sunday, August 6, the same day his equally famous wife Beyoncé wrapped up a two-night concert at Landover, Maryland’s FedExField.
Client: Opal
Bethesda Magazine
Review: Opal is a welcome addition to Chevy Chase, D.C.
The American bistro has the makings of a great neighborhood restaurant
Client: Opal
WJLA
Springing into flavors at Nina May: 'Spring Bloom' pop-up dishes out local delights
Nina May prides itself on cooking sustainably and locally sourced products. With each season comes new flavors.
Client: Nina May
Living Local DMV
Sizzling Summer Mocktails: Keeping cool with creative refreshments
Sizzling Summer Mocktails: Keeping cool with creative refreshments with Tamashaa
Client: Tamashaa
Washingtonian
Tamashaa Brings Inventive Indian Cooking to Columbia Heights
The brightly colored restaurant offers elaborate cocktails and unorthodox small plates.
Client: Tamashaa
Arlington Magazine
11 New Restaurants Coming to National Landing’s Water Park
Because it’s a Virginia Alcoholic Beverage Control Authority-approved consumption zone, patrons of Water Park’s licensed alcohol retailers can sip and stroll within the park’s boundaries.
Client: Water Park
Washingtonian
Best of Summer: Where We’d Have a Drink Right Now
New rooftop lounges, summery cocktails, terrific happy hour deals, and more reasons to raise a glass.
Client: Kaiju
Washingtonian
Dim Sum Dynamo Han Palace Opens in Woodley Park This Weekend
An offshoot of Chris Zhu's Tysons dim sum parlor will serve its first soup dumplings on Sunday.
Client: Han Palace
The Washington Post
10 restaurants where it’s fun to eat outdoors with kids (even when it’s cold)
This brewpub on the edge of the Mosaic District in Fairfax is popular with pint lovers and the pint-size set.
Client: Caboose Tavern
Fine Dining Lovers
Meet the Virginia Chef Lifting Up Appalachian Cuisine
Elevated is a word executive chef David Rabin frequently uses to describe the Appalachian-inspired comfort cuisine he’s slinging at Caboose Tavern.
Client: Caboose Tavern
Fox 5 Washington DC
Restaurant Crazy Aunt Helen's in Capitol Hill
Crazy Aunt Helen's is a family-owned American comfort food restaurant in Capitol Hill. The restaurant's chef shows us some of their most delectable dishes, including vegan options.
Client: Crazy Aunt Helen's
Washington Blade
Crazy Aunt Helen’s to host ‘Pride-a-palooza’’
Barracks Row restaurant celebrating all month long
Client: Crazy Aunt Helen’s
Washingtonian
Crazy Aunt Helen’s Is the Joyful, Nostalgic, Comfort Food Restaurant Capitol Hill Needs
Take a first look inside the all-day American spot from restaurant industry vet Shane Mayson.
Client: Crazy Aunt Helen’s
Fox 5 Washington DC
Celebrating National Tequila Day early
Ahead of National Tequila Day next Sunday, July 24, FOX 5 Morning Saturday hosted Roberto Andraka from Maiz64 to share some delicious tequila cocktail recipes.
Client: Maïz64
The Washington Post
Maiz64 brings Mexican flair — and smothering service — to Logan Circle
When it comes to service, Maiz64 wastes no time in trying to win diners over — with what constitutes bear hugs.
Client: Maïz64
Washington DC Eater
The 38 Essential Restaurants Around D.C.
Where to go now for tender chicken parm, fiery papaya salads, Mid-Atlantic delicacies, and more.
Client: Maïz64
Washingtonian
Nina May Owners Will Open a Seafood-Centric Restaurant in Chevy Chase DC
Opal will debut in late September with wood-fired coastal American fare.
Client: Opal / Nina May
The Washington Post
These takeout meals for two let you relax and focus on date night
Whether you want to get that elaborate is a personal decision, but the dinner deals at these restaurants, which range from multi-course feasts to family-style shared dishes, make it easier to relax with your dining companion.
Client: Nina May
The Washington Post
Pop-up greenhouses, yurts and reptile heat lamps: Restaurants are getting creative to survive the winter
Besides the indoor dining room, there’s a heated upstairs space with a roof and sides that can open and close, along with a tented patio.
Client: Nina May
The Washington Post
Remember Blend 111? Forget its debut and feast on its much-improved second act.
If you live near Blend 111, lucky you; if you’re from a distance, start your engines for a road trip. Zuluaga, 28, seems to be a chip off the old bloque. The chef identifies what’s best in the market and takes his time with what he makes.
Client: Blend 111
Washington City Paper
Take-Home For The Holidays
Juggling on-site dining with not one, but two takeout operations requires more staff than the skeleton crews restaurants have been operating with throughout the pandemic. It also requires more physical space than some of D.C.’s small mom-and-pop restaurants have.
Client: Feast DC
DC Eater
20 Covered Patios Around D.C. for Outdoor Dining Rain or Shine
In March, Nina May debuted a covered, all-weather patio with a roof that retracts and glass sides that can lower depending on the weather.
Client: Nina May
Washingtonian
10 New Restaurants to Try for DC Summer Restaurant Week
Ala, the Turkish word representing a mix of colors, stays true to its name with a colorful mix of ingredients.
Client: Ala
Fox 5
Restaurant Crazy Aunt Helen's in Capitol Hill
Crazy Aunt Helen's is a family-owned American comfort food restaurant in Capitol Hill. The restaurant's chef shows us some of their most delectable dishes, including vegan options.
Client: Crazy Aunt Helen’s
Washingtonian
Crazy Aunt Helen’s Is the Joyful, Nostalgic, Comfort Food Restaurant Capitol Hill Needs
Take a first look inside the all-day American spot from restaurant industry vet Shane Mayson.
Client: Crazy Aunt Helen’s
The Local Palate
6 NEW RESTAURANTS ON OUR RADAR
The menu is inspired by diner breakfasts that nourished Mayson while he was living in New York as a self-described broke young professional.
Client: Crazy Aunt Helen’s
Washingtonian
Han Palace Owner Will Open Two New Dim Sum Restaurants in DC
Soup dumplings and Cantonese plates are headed to Woodley Park and Barracks Row.
Client: Han Palace
Northern Virginia Magazine
A NoVA Pitmaster Is Competing In The Barbecue Olympics
Andrew Darneille, pitmaster of the Smokecraft Championship BBQ team and owner of Smokecraft Modern Barbecue in Arlington, has qualified to compete in the Jack Daniel’s World Championship Invitational Barbecue.
Client: Smokecraft BBQ
Thrillist
Everywhere You Need to Eat Right Now in Washington DC
Making a decision about where to eat these days is a serious ordeal. On top of the normal decision paralysis of figuring out what you’re in the mood for, there are the added COVID-19 considerations. Are they still open? Do they deliver here? Can we eat outdoors? What’s the menu like now?
Clients: Crazy Aunt Helen's and Smokecraft BBQ
The Washington Post
9 spots where you can pick up scary-good treats and cocktails for Halloween
Between Oct. 27 and 31, a Halloween-themed box will include caramel apples coated in toasted peanuts; a selection of candy; and chocolate pumpkin cake with Halloween toppings.
Client: Nina May
Northern Virginia Magazine
Blend 111 Celebrates Hispanic Heritage Month With A Special Lunch Prix-Fixe Menu
Since its inception, Blend 111 has been celebrated for its sustainability. But it’s also one of the very few restaurants in the region serving upscale Latin American cuisine. This is important (and delicious) anytime, but it’s especially worthy of celebration during Hispanic Heritage Month, which runs from September 15 through October 15.
Client: Blend 111
Northern Virginia Magazine
Blend 111’S New Chefs Debut Their Summer Menu
What can diners expect from the menu on which the two chefs have collaborated? Modern, sustainable Latin fare, intended to be paired with wine and craft cocktails.
Client: Blend 111
Brightest Young Things
NINA MAY IS A MUST, NOT A MAYBE
If you ever visited The Bird (or Frenchy’s Naturel) in Logan Circle, you might be surprised at what it’s become. Now under new ownership, the venue has transformed into Nina May, a quaint, cozy, upscale restaurant with a gold and blue toned decor and a menu of local, seasonal mid-Atlantic fare.
Client: Nina May
Washingtonian
100 Very Best Restaurants: #32 – Nina May
This newcomer is courtesy of first-time restaurateurs and Equinox alums Colin McClimans and Danilo Simic, who worked together to create a farmhouse-chic dining space befitting their locavore approach.
Client: Nina May
Let’s Talk Live
Chef McClimans puts a twist on 'Green Eggs and Ham'
WJLA (ABC 7) — In honor of Dr. Seuss's Birthday, Chef McClimans from Nina May puts a special twist on his version of 'Green Eggs and Ham.' As a new father to his young daughter May, they read a lot of Dr. Seuss, and he was inspired to create this dish in honor of one of Seuss’ classics.
Client: Nina May
District Fray Magazine
Dynamic Duos: Vermilion & Nina May
Every day, the beans are rehydrated with water for 24 hours, after which they’re accented with butternut squash, oyster root mushrooms, goat cheese, and a rutabaga puree. Together, it makes the best darned baked bean dish I would have never thought to try on my own.
Client: Nina May
Washingtonian
How to Make Nina May’s Four-Star Roast Chicken
Don’t let the two-day process behind Colin McClimans’s roast chicken deter you. The juicy, crisp-skinned bird he serves at Logan Circle’s Nina May is the best we’ve tried in years. An aromatic brine—plus plenty of butter—keeps the meat moist; an overnight stay in the fridge ensures a crackling exterior.
Client: Nina May
DC Eater
Tysons Corner’s New Dim Sum Spot Opens With a Palace-Style Stuffed Duck
Tysons Corner gets a new option for Cantonese dim sum today with the opening of Han Palace (7900 Westpark Drive). Instead of sending out pushcarts, the kitchen makes dishes to order, with options like steamed shrimp dumplings, baked barbecue pork buns, and sticky rice wrapped in lotus leaves, along with a variety of crepes, noodle, and rice dishes.
Client: Han Palace
Washingtonian
A Cart-Free All-Day Dim Sum Restaurant Is Coming to Tysons Corner
The dim sum cart may be one of the casualties of the pandemic, but that doesn’t mean you can’t enjoy dim sum. Han Palace, an all-day destination for dumplings, noodles, and other Cantonese specialties, opens on September 17 in Tysons Corner.
Client: Han Palace
Brightest Young Things
FOUR VEGETARIAN TO-GO MEALS TO ORDER IN DC RIGHT NOW
Feast serves a vegetarian option, where the two nights of meals includes items like a spring asparagus tartelette, where puff pastry is baked and smothered in a garlic chive béarnaise sauce and topped with asparagus, egg yolk fettuccine with a pomodoro sauce, and grilled veggie kabobs. This basically sounds like the best two nights of dining ever.
Client: Nina May
Northern Virginia Magazine
Celebrate Labor Day With Feast By Nina May
“Even though we can serve only some of our guests in our restaurant, we still have so much more desire and passion to provide the same hospitality and dining experiences at home through food and service. This is why we decided to launch Feast. We want to not only bring the restaurant dining experience right to our guests’ doorsteps, but we want it to include all the smells, tastes and background stories that come with our food,” the owners explained in a press release.
Client: Nina May
Washington City Paper
Four Strategies That Just Might Help Restaurants Make It Through Winter
Each meal kit includes a three-course dinner for two, chosen from four specialized menus that change monthly: meat, fish, gluten free, and vegetarian [...] The goal is to provide hospitality outside the four walls of a restaurant.
Client: Nina May
The Washington Post
Tom Sietsema’s 8 favorite places to eat for December 2019
Nina May aspires to shop from a 150-mile radius and invites diners to leave decisions up to the chef. For $39 a person, “We send out food until you tell us not to,” says McClimans, who typically includes a whole chicken, sunny with lemon, and the parade of family-style dishes.
Client: Nina May
DC Eater
A Massive Ramen Chain From Hokkaido Is Planting a Flag in Tysons Corner
A Japanese ramen chain that has 61 shops in 10 countries will make its D.C. area debut this fall, when it’s expected to open a branch in Tysons Corner.
Client: Santouka
DC Eater
Classic Capitol Hill Bistro Cacao Upgrades From Its Quaint Digs After a Decade
Bistro Cacao, a mom-and-pop restaurant in Capitol Hill that serves straightforward French fare such as escargot in garlic parsley butter, grilled hanger steak frites with Bernaise sauce, and seafood crepes adorned with fennel cream, is moving out of its cozy original location after more than 10 years of business.
Client: Bistro Cacao
Washingtonian
An Indian Restaurant Devoted to Butter Chicken Opens in Downtown DC Today
Bombay Street Food restaurateur Asad Sheikh is obsessed with butter chicken—so much so that he’s opening an entire restaurant devoted to the dish near the National Mall today.
Client: Butter Chicken Company
The Washington Post
Go for the obvious at Butter Chicken Company downtown
Asad Sheikh cuts to the chase with his latest restaurant. Butter Chicken Company, near the Farragut West Metro station, puts one of the most popular Indian dishes on a pedestal, or at least in a tub-size copper bowl, at a fast-casual eatery whose red-orange interior matches the color of the signature dish.
Client: Butter Chicken Company
Washington City Paper
Hangover Helper: Nina May’s Maryland Mushrooms with Rye Toast
When a real hangover hits, it’s this mushroom toast that your body needs to satisfy a stomach that wants some greasy food, but a body that needs the nourishment of some veggies and 'shrooms.
Client: Nina May
The Washington Post
Now on the menu in Columbia Heights: Indian street food
Like the name says, Bombay Street Food brings together the snacks and small dishes of the owner’s native Bombay (now known as Mumbai).
Client: Bombay Street Food
Brightest Young Things
BOMBAY STREET FOOD FIRST LOOK
Perched on Park Road, it’s the only Indian game for at least a few blocks, making it stand out in a neighborhood known for having some of the best Filipino, Vietnamese and Laotian spots in the area.
Client: Bombay Street Food
Washington DC Eater
Shouk Adds Falafel to Its World-Saving Mission
The idea behind the chain was to create a subversive, plant-based menu that was good enough to convince customers to eat less meat just by virtue of showing up.
Client: Shouk
DC Refined
5 surprising spots to get awesome burgers
You expect to find burgers on the menu at steakhouses, diners and bars. But there are plenty of places where one would be an anomaly.
Client: Shouk
Brightest Young Things
BEST VEGETARIAN DISHES OF 2018
The recipe for these bad boys may be a secret, but the taste is not. Crunchy and earthy and with the depth of flavor of dozens of herbs and spices, it is, as we described, the falafel that shouk D.C.
Client: Shouk
Washington City Paper
Same Song Different Tuna: Poké Papa to Expand in D.C. and Bethesda
If you're all about the idea that more is more, there are newfangled fast-casual poke shops like Poké Papa that allow patrons to customize bowls so they're brimming with rice, fish, seaweed salad, pineapple, mango, edamame, crab salad, and an array of sauces.
Client: Poké Papa
Washington Post
Summer cocktails can be boring. Here’s where to find refreshing twists on classic drinks.
Truxton Inn’s JFK on Vacay reimagines the daiquiri with a grassier, funkier body, thanks to rhum agricole, and a richer sweetness from pineapple liqueur and passion fruit. A dehydrated lime garnish adds visual and olfactory interest. Settle into a leather chair and enjoy.
Client: Truxton Inn
WJLA Lets Talk Live
DMV Meal Prep Service
If you're busy and on the go but still want to eat healthy we might have the solution for you! "Healthy Fresh Meals" is an affordable , pre-cooked meal service that does not require a subscription. Shana Greenbaum and Luba Hansen joined us today to tell us more about the meal prep delivery service.
Client: Fresh Healthy Meals
DC Refined
6 reasons why you should plan a staycation in Rockville
Okay, let’s be real .. we are all here for the food, right? There are endless choices but some of my favorite stops are noted here…Akira Ramen and Izakaya, which has delicious ramen and a fantastic soba noodle set that is perfect for the dog days of summer.
Client: Akira Ramen
Washington City Paper
The Food Issue: Eat Your Feelings
When you order a dish called the Meat Mountain, you expect to be impressed. Weighing in at three pounds, this prodigious pile of protein for two people does just that. “This gives you a chance to try a little of everything we do,” says Chef Raynold Mendizabal. There’s something for every carnivore.
Client: Urban Butcher
Brightest Young Things
Take a Boozy Tropical Vacation at Barrel’s Politiki
Too broke to go on vacation, but still want to grab those sweet tropical ‘grams to highlight your new summer aesthetic? Instead of going into credit card debt to fly to the Caribbean, hop on the Orange / Blue / Silver Line (which will cost you more than enough money and dignity anyway) and step into PoliTiki, AKA Barrel's basement bar, where the slushee machines are always running and the jerk chicken flows like water.
Client: Barrel
DC Refined
12 D.C. restaurants serving up cauliflower in unique ways
"Yes, it’s a chain concept but I think we can all agree that fast casual is on fire right now. Roti is keeping things interesting with new additions to the menu- the cauliflower quinoa tabbouleh is offered as a topping, and is bright and fresh and good enough that it’s tempting to use this as the base instead!"
Client: Roti
The Washington Post
This new restaurant is serving up an unlikely combination: Nordic and Southern cuisine
"Johnson is already pegging his buttered veal sweetbreads, served with bearnaise custard, sweet onions, black truffle and a veal reduction, as a likely contender for his signature dish, along with the rib-eye that's adorned with Maryland crab cooked in cream and butter and also topped with black truffle."
Client: Honeysuckle
Home and Design
Indulgences: Food
"Honeysuckle, a new hot spot, has opened in the space occupied by the now-shuttered Vidalia. At the helm is Hamilton Johnson, Vidalia’s former executive chef—a South Carolina native who elevates “low country” ingredients into sublime creations such as lamb tartare with pickled porcini (left) and seared sea scallops with squash fondue (right). Ron Saleh designed the interiors, which feature a bar (above) with a communal table crafted of reclaimed South Carolina oak and a mural by DC artist Rick Bach that pays homage to Johnson’s many tattoos."
Client: Honeysuckle
Washington City Paper
Underserved: Woodward Table's Papal Blessing
"Papal Blessing, with G. Bertagnolli Grappa di Amarone, Tito’s Vodka, blackcurrant and rosemary shrub, lime juice, demerara sugar, and a rosemary sprig."
Client: Woodward Table
WUSA 9
Planning the perfect picnic with Woodward Table
"Woodward Table Chef Jeffrey Buben shows Meaghan some of his favorite snack and meal ideas for outdoor picnic season."
Client: Woodward Table
Zagat
20 Must-Try Summer Eats & Drinks in DC
"Yes, there’s a six-step ordering process that starts with choosing the size of your bowl and ends with a trip to the crunchy sprinkles station by the soda machine for items like furikake and tempura crunch — but this is Washington, DC, and we wouldn’t have it any other way. Fast-casual Hawaiian poke is right up our alley, and the folks guiding you through the line are also extremely helpful when it comes to choosing the best toppings for your cool cubes of marinated tuna and rice."
Client: Poke Papa
WUSA 9
Garlic Ahi Poke with Poke Papa
"Kristin learns all about poke with Chef Kerry Chow from Poke Papa in Penn Quarter; they specialize in Hawaiian inspired Poke bowls."
Client: Poke Papa
DCist
First Look: The Folks Behind Farmbird On H St. Really, Really Love Chicken
“Our goal is to change the way people think about chicken by combining the rare pleasure of thoughtfully sourced and carefully prepared chicken with bold flavors.”
Client: Farmbird
The Washington Post
Gourmet chicken at fast-casual prices
"After dining several times at Farmbird — the fast-casual on H Street NE that Koslow launched in June with another college bud and catering partner, Andrew Harris — I feel as if Washingtonians owe a huge debt of gratitude to Matt Isabel. Koslow’s work in that cramped New York apartment has led to the methods now used at Farmbird, which sells some of the finest bird meat this side of chef Frank Ruta’s roast chicken."
Client: Farmbird
Washingtonian
5 Tiki Pop-Up Bars You Need to Try This Summer
"Shaw’s new hotel-inspired bar is going tiki for July and August, with a cooling menu of drinks from barman Brian Nixon (and a little tiki-kitsch decor to offset the vintage lobby bar feel). Drinkers can pick between classics like mai tais or crafty riffs such as the Aloha Shirt with rum, amaro, Cotton & Red allspice dram, and house-made coconut cream."
Client: Truxton Inn
The Wall Street Journal
Fine Dining Without Reservations
“Healthy eating doesn't have to be an exercise in self-denial—really. Inventive chefs are devising ways to make rich-tasting food without the fat, salt and sugar. “
Client: Restaurant Eve
The New York Times
If There’s Smoke, There’s a Bartender
“Mixologists have been using mezcals and peaty Scotches to slip a little smoky flavor into their potions for some years. But today many bartenders will settle for nothing less than actual smoke.”
Client: PX