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Pillowy, golden-brown, and soaked with olive oil, focaccia offers a shiny, substantial meal all by itself. The dimpled Italian flatbread, rich enough to be eaten plain but often found in a pizza-adjacent form with tomatoes and cheese or whatever produce is in season, has been proliferating at a number of D.C. restaurants, markets, and bakeries since before the pandemic began. Exceptional squares have appeared at rustic Italian all-day cafe Piccolina and beloved Mediterranean lunch counter Green Almond Pantry (currently on hiatus pending a move). High-end full-service kitchens like Tail Up Goat,Lutèce, and Modena have workshopped their own versions. Focaccia works well as a takeout item, and it’s also gained popularity with home bakers during lockdown, second only to sourdough. Here’s everything you need to know about finding focaccia around the District. ....
Not everyone’s palate is the same. That may sound obvious, but a hospitality world that was built to serve a white, primarily male audience often ignores the simple truth. Zoom all the way in, and the statement is one way to understand Empowering the Diner, a virtual event series that two Black, female bar professionals recently announced in D.C. Sommelier Erica Christian and bartender Kapri Robinson want to equip BIPOC (Black, Indigenous, and People of Color) customers with eating and drinking expertise that will boost their confidence and give them to the tools to maximize their enjoyment in bars and restaurants. ....