Smoke & Brisket in Pentagon City

Smoke & Brisket in Pentagon City

The mystery of the perfect brisket was solved in smoke. The secret, says Benjamin Hall, GM of Epic Smokehouse in Arlington, VA is an overnight smoking technique which renders brisket and other proteins tender, succulent and full of flavor. “We smoke about 90 percent of our meats overnight for about 12 hours over hickory and applewood,” says Hall, proprietor of a 10-year-old establishment which caters to Pentagon staff, guests of major hotel enterprises, and residents of the rapidly developing Pentagon…

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The Jackson Rooftop energizes revamped city

The Jackson Rooftop energizes revamped city

The River District of Elkhart, Ind., with its growing business, restaurant and housing sectors, is fast becoming a modern urban center replete with the best of city living. And poised above the changing cityscape with views of the St. Joseph River is The Jackson Rooftop, a full-service outdoor bar and patio concept leading the neighborhood revitalization with its vision of city dining and cocktail experiences. “The River District is undergoing a revitalization to bring big city quality architecture, office space,…

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At the top of Seattle

At the top of Seattle

Looking through the floor-to-ceiling windows of the newly renovated rooms on the 29th floor of the Seattle Hilton, a hotel guest can gaze upon the tranquility of Puget Sound or the dizzying Space Needle from the comfort of a newly renovated room. This elevated perch is the result of a yearlong reinvention of top-floor public space into a more profitable executive suite of guest-rooms, says Seattle Hilton GM Heather McCurdy. “Our building has always had this amazing panorama of Seattle…

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Butcher & Bee whirs and hums

Butcher & Bee whirs and hums

Butcher & Bee restaurant of North Carolina and Tennessee is abuzz with creativity and renewal taking it far afield from its origins as a gourmet sandwich restaurant and into full flower as a dining concept hailed by patrons and James Beard judges alike. Founded in 2011 by restauranteur Michel Shemtov, the original Butcher & Bee restaurant in Charleston, N.C. flourished in an off-the-beaten-path location as a wellspring for sandwiches so perfect, so satisfying that he likened them to gourmet meals…

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Florida concept reaps big benefits from influx

Florida concept reaps big benefits from influx

When hotels and restaurants were closing up tight to accommodate pandemic lockdowns throughout the country, Jeanne and Peter Tierney were hosting a flood of new customers. The Naples, Fla. co-owners of Bellasera Hotel and onsite restaurant The Claw Bar, felt a little like the gold rush was on. And headed right there way! “We did not have a terrible time with the pandemic,” says Jeanne Tierney, who co-owns several Florida concepts with her husband and other family members and partners. “Being…

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Meat & potatoes town embraces new bistro

Meat & potatoes town embraces new bistro

The whole idea behind Carpe Vinum 121 germinated in Paul Bardinas’s imagination as a young man traveling with family in France and Italy. The look and flavor of beef tartare and escargot. The warm glow of beautiful light on marble and brass. And the uniformed servers with their easygoing professionalism— it all together provided an intimate, unhurried experience he loved. And so, years after graduating with a computer science degree at Columbia University in New York, and moving to Salisbury,…

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White Horse Tavern rings in 350th

White Horse Tavern rings in 350th

In an industry vexed by constant change, the White Horse Tavern of Newport, RI has weathered it all. Including the American Revolution! Established as a tavern in 1673, the large gambrel-roofed red Colonial has sat on the corner of Farewell and Marlborough streets in Newport for 350 years. And according to historic accounts, once quartered Tories and British troops during their occupation of Newport, around the time of the Battle of Rhode Island. The time-polished wide-beam floors, roaring ample fireplace…

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Princeton fish king casts wider net

Princeton fish king casts wider net

It was at the fish docks, not the classroom, that multi-restaurant owner Jack Morrison learned the skills that would eventually make his concept the toast of Princeton, N.J. In the busy college town where academics, tourists, locals and professionals all mingle within a short distance from the fabled academic institution, Morrison created Princeton concepts: Witherspoon Grill, Blue Point Grill and Nassau Street Seafood. Morrison told blogger Callaway Henderson that in the early going of his first concept, Nassau Street Seafood…

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Grape ideas hold fast in Grapevine

Grape ideas hold fast in Grapevine

Downtown Grapevine, Texas recently sprouted new growth entangling the fruit of the grape gods with great wine knowledge. “At Hotel Vin our niche focus is about wine and wine education,” says Nicole Haarklau, corporate director of food and beverage for Coury Hospitality, the top franchise operator of the Marriott’s niche Autograph collection of hotels. “Our restaurant Bacchus Kitchen and Bar is named for the Roman god of wine. And throughout the hotel the art and objects reflect this inspiration.” The…

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Grape dreams on cool California nights

Grape dreams on cool California nights

Cool nights and lengthy warm days work their magic on the Napa Valley vineyards that are the backbone of the Levendi Winery. The Greek toast “Levendi,” states the winery’s website, “Acknowledges a hard day’s labor and achievement. “It celebrates the fields, the rain and the sun that nurture the special grapes. Essentially, it’s a toast to celebrate life.” And no matter the fickle whims of Mother Nature or the challenges of the past years, Levendi Winery has sprouted new business…

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