“Hello and welcome to Modern Market. We want to change what people eat.
Did you ever notice that when you eat great food, you feel good? We did.
We also noticed how hard it is to find places that serve great tasting, healthy food made from ingredients you can trust for a reasonable price. Eating out seems to be a lot like voting – choose the least worst option and get on with it. We wanted to change that.
So in 2009, we quit our jobs and opened a restaurant in Boulder, Colo. We built a neighborhood spot where we could eat every day and doing so would make us happier and healthier.
We serve artisan fare without all the pomp – simple counter service with amazing, scratch-made food that nourishes your mind and body. Priced low enough that you can afford (around $10), but high enough that true high quality sources can be used and our team members can be fairly compensated.
We cook our food using simple, whole ingredients purchased from farmers, ranchers and suppliers we know and trust; who love and respect the planet as much as we do. (more…)
There was a long-standing Korean food cart on K St NW between 14th and Vermont. Six weeks ago it vanished and has not been seen since. I’m hopeful the owners went on a long vacation but I’m concerned they moved or closed.”
“James Beard Award-winning bistro Central Michel Richard will host forthcoming Washington restaurant The Shaw Bijou for a preview pop-up bar at Central in downtown D.C. on Thursday, October 6 and Friday, October 7 from 7 to 9:30 p.m. each night.
The pop-up bar will be a homecoming of sorts for The Shaw Bijou’s head bartender Ben Long, who was part of the Central opening team along with current Central Wine Director Brian Zipin back in February 2007.
“The Poire Sour cocktail will be featured during The Shaw Bijou bar pop-up at Central Michel Richard”
Long’s two-day return to Central will feature seven cocktails ($14) highlighting the late Chef Michel Richard’s love of pears, including the Pear Twenty and Pear Pan-Americano, as well as cocktails from The Shaw Bijou’s upcoming menu such as the Tritter Rickey made with pink gin and absinthe.
“When Central opened, Chef Michel, Brian Zipin, and his management staff took a chance on a young, green bartender that was eager to learn,” says Long. “Because of their generosity I get to work with the great people of The Shaw Bijou and teach the principles I learned at Central to a whole new generation of bartenders. I was honored to be asked to come back behind the Central bar in Michel’s memory and work again.”
Long has graciously pledged to donate all tip proceeds from the two-day pop-up towards St. Jude’s Children’s Research Hospital, a charity close to Michel Richard’s heart.”
“eatsa, an unprecedented, fully-automated faster food experience, will open the doors to its first Washington location in D.C.’s bustling business district on K Street (1627 K Street NW) this fall. D.C.’s new eatsa is just steps away from the White House, bringing Washingtonians the brand’s signature, customizable and flavorful bowls — with quinoa at the core — at an unbeatable price point.
“eatsa’s glass cubbies display personalized messages about your order.”
All eatsa bowls start at $6.95 and come in a wide variety of globally-inspired, customizable options, such as the teriyaki Bento Bowl, with edamame, stir-fry quinoa and apple-cabbage slaw and the Burrito Bowl, with guacamole, asada portobello mushrooms and tortilla chips. eatsa also serves coffee, tea and small sides, including fresh fruit and yogurt parfaits. (more…)