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10 Food Industry Experts Weigh in on What the Future Looks Like

Emerging from a long period of turmoil, chefs, food writers, and restaurant industry insiders talk to Eater about their hopes for the future ....

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You Can Now Find Ex–Bad Saint Chef Tom Cunanan in a Food Hall. Here's How He's Adjusting to Fast-Food Life.

You Can Now Find Ex–Bad Saint Chef Tom Cunanan in a Food Hall. Here's How He's Adjusting to Fast-Food Life.
washingtonian.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from washingtonian.com Daily Mail and Mail on Sunday newspapers.

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A DC Artist Alleges the Line Hotel Stole His Work to Brand a New Restaurant

A DC Artist Alleges the Line Hotel Stole His Work to Brand a New Restaurant
washingtonian.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from washingtonian.com Daily Mail and Mail on Sunday newspapers.

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The Best Dishes, Drinks, and Snacks at 3 New-Wave Food Halls Around DC

The Best Dishes, Drinks, and Snacks at 3 New-Wave Food Halls Around DC
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Italian-American Red Sauce Restaurant Caruso's Grocery Opens Capitol Hill

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Caruso s Grocery, an Italian-American restaurant, opens at the Roost (pictured: homemade pasta alfredo with mushrooms). Photography by Stacey Windsor
Some chefs reference family recipes from time to time. At Caruso’s Grocery, an Italian-American red sauce joint opening Wednesday, May 12 on Capitol Hill, partner Matt Adler says his menu is almost entirely drawn from Scoozi a restaurant his father, Larry Adler, ran for a decade in their upstate New York town, and where the younger Adler worked for a year before heading off to the Culinary Institute of America.
“I really try and look back at my father’s food because that’s an honest interpretation [of Italian-American cooking], not a chef’s interpretation,” says Adler, who spent recent years helming cheffy Italian kitchens at Osteria Morini and Alta Strada. “What’s the best way to make these dishes without micro-greens or deconstructing anything? I just want every dish to the best possible versio ....

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