Switzerland isn’t all wintry snowscapes and fireside après-ski fondue sessions. In the summer, Alpine resorts become verdant hiking destinations, and their restaurants either shutter for the season, or switch from fondue and raclette to Aperol spritzes and other warm-weather fare. But on H Street, Northeast, it can be hard to recreate that vibe. The owners
WTOP reached out to several insiders in the food and beverage industry to find out what trends are on the minds of experts from this past year and in 2024.
Washington City Paper Food Fighters: How Four Business Owners Persevered Through the Pandemic I always tell people if you survived this pandemic and you didn’t learn something, you did something wrong. Success! You re on the list. Whoops! There was an error and we couldn t process your subscription. Please reload the page and try again. Processing…
“It was supposed to be 14 days to flatten the curve,”
Stable co-owner
Silvan Kraemer says, reflecting on March 2020. “We were hopeful that after two weeks, we could go back to normal.” Two weeks became two months, then two months became 12. It’s been nearly a year since Mayor