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Bars Are Finally Back. Here Are 10 New Places To Drink.

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Las Gemelas, from the team behind Espita Mezcaleria, serves mezcal cocktails and plenty of margaritas. Photograph by Leah Judson.
Been a while since you’ve been to an actual bar? Fair! But even with all the pandemic restrictions, plenty of new watering holes have opened over recent months. Here are some new places to check out now that a bartender can actually hand you a drink across a bar.
2622 P St., NW
The cozy Georgetown spot from veteran somm Elli Benchimol transitions from a cafe serving espresso and pastries by morning into a wine and cocktail bar specializing in Champagne, caviar, and French fare come afternoon. While there are plenty of ways to splurge, the place also offers several more approachable options, including bubbles with a trio of deviled eggs for $20, or a glass of Champagne and full caviar service (served with a box of savory waffles) for $50. ....

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What to expect at D.C. restaurants, bars and music venues as the city reopens

Restaurants can open to full capacity this weekend, but that doesn’t mean that they all will. ....

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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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Restaurants Deny They Spread COVID. State Reports Say They Are a Factor.

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Restaurants Deny They Spread COVID. State Reports Say They Are a Factor. In a statement released May 3, they made a puzzling rhetorical decision: Chefs blamed schools for COVID-19 spikes.
GOTTA GO: Portland restaurants are again restricted to outdoor dining and takeout. Owners are livid.
Updated 5:43 AM
The Oregon restaurant industry erupted in fury over Gov. Kate Brown’s April 26 decision to shut down bars and restaurants in 15 counties across the state in a last-ditch effort to stem a rise in COVID-19 cases. ....

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An Ambitious Tex-Mex Spot Brings Frito Pies and Frozen Palomas to Glover Park

Fajitas, a special at Mijita s. Photographs by Evy Mages
Naomi Gallego has long been one of DC’s top pastry chefs. In the last two decades, she’s created desserts at Blue Duck Tavern, Le Diplomate, the late PS7’s and Vidalia, and the entire Neighborhood Restaurant Group. Now, she is turning her attention from Valrhona chocolate and panna cotta to queso and tacos. Tomorrow, May 5th, she’s opening Mijita’s Tex Mex inside Glover Park’s Social Beast , the mini-food-hall formerly known as Ghostline.
Mijita’s chef Naomi Gallego.
It’s not as left-field as it sounds. Gallego grew up in San Antonio, and once led the pastry team at the Four Seasons in Austin. Besides, she says, “this isn’t a far stretch from any educated cook’s background. I’m not doing French fine dining.” She’s spent the last year roaming Tex Mex spots around the country, seeking out brisket at Valentina’s in Austin, or sampling the award-winning flour tortillas at HomeState in ....

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