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NYTimes highlights Taylor and Kushi

The NYTimes Travel edition writes “In the Capital, K Street Steps Out of Its Suit” in an article that highlights Kushi, Taylor Gourmet, Againn and Rasika. The article is accompanied by a brief slideshow with images from these restaurants.

Image Credit: Evelyn Hockstein for The New York Times

Excerpt on Kushi:

Between the two spaces sits a glass cube, where oysters are shucked and rice is steamed in an enormous barrel. In the 30-seat robata area, two custom-built cherry- and oak-fueled grills fire continuously; just behind, a yakitori grill fueled with imported bincho charcoal sears skewers, order after order. The effect is of a smaller, friendlier version of Kitchen Stadium, the arena from “Iron Chef.”

Excerpt on Taylor Gourmet:

Taylor perfected the simple deli equation — salt, pepper, oil, vinegar, shredded lettuce and tomato — each item delicious in its own right. The meat and cheese are still the central players. Turkey is roasted on the premises and married to ultra-sharp imported provolone. Chicken cutlets are breaded and fried on flat-top grills, then presented in eight variations, from the upscale (arugula, pesto and brie) to the straightforward (prosciutto and provolone).

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Comments

  1. 1

    SG says

    Good news re: the old Firestation space!

    License No.: ABRA-084584
    Licensee: Engine 6, LLC
    Trade Name: Sixth Engine
    License Class: Retail Class “C” Tavern
    Address: 400-438 Massachusetts Ave., N.W.
    Contact: Stephen J. O’Brien, Esq. 202-625-7700
    WARD 6 ANC 6C SMD 6C09

    NATURE OF OPERATION
    New Tavern, American Bistro with full entrée menu serving breakfast, lunch and dinner;
    recorded music, no entertainment no dancing. Seating capacity is 270 and total occupancy load is 350. Sidewalk Café with 64 seats.

    This sounds great- thank god that space is finally being put to use. It will make the street more interesting and vibrant.