Well, not indefinitely but it’s you’ve ever stopped at one of the Kiwanis chicken stands on the way to Rehoboth you’d know exactly what I’m talking about. Hands down my favorite BBQ chicken on the east coast. Once, in 2006, it even managed to convert a vegetarian. For $6 or $7 you get half a roasted bird, a couple pickles (bread and butter), chips and a bun. Secret to the bird? They brine/soak/marinate the whole chickens in left-over pickle juice over night before their salted, peppered, and slow roasted over the grill. TRY THIS AT HOME.
Sunday, September 8, 2013
Saturday, September 7, 2013
Is it that impossible to get a decent bagel in DC? My New Yorkers say it’s because of the water. I say it’s because of the Jews. Maybe DC just doesn’t have enough picky Jewish mothers ready to verbally degrade shop owners that sell the doughy, dense, five inch hockey pucks we’re all so used to. And please don’t get me started on the cream cheese situation. L'Shanah Tovah, y'all.
Four hundred and thirty seven restaurants have opened on 14th Street between N and S since March 2013. One of them happens to be Etto, my favorite restaurant, watering hole, and corner spot on bar where I can burn an hour and a couple bills snacking on my absolute favorite cured meats and cheeses. Hands down I can’t leave without the prosciutto, cinghiale, and burrata. Makes a great spot for a cozy dinner too with a great selection of pizzas, fresh entrees, and small dishes. Wines are marvelous and I have yet to try a specialty cocktail I didn’t love. Etto. 1541 14th St NW (202) 232-0920
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!