Restaurants

From a press release:

“It takes two! Shake Shack is proud to announce a limited edition collaboration with celebrated chef Erik Bruner-Yang for the D.C., Maryland and Virginia area. Crispy Peking Chicken ($6.49) consists of a crispy chicken breast with Maketto hoisin sauce, pickle, cucumber and scallion. This DMV-exclusive sandwich is an updated comfort classic from Chef Erik Bruner-Yang and Shake Shack culinary director Mark Rosati.

Crispy Peking Chicken is available from Friday, April 15th—24th at the Dupont Circle, F Street, Union Station, Inner Harbor and Tysons Corner Shacks.

“The flavors of Peking duck are almost as American as Shake Shack in this day and age,” said Chef Erik Bruner-Yang, founder of Toki Underground and Maketto. This joint effort furthers Shake Shack’s mission to work with best-in-class culinary partners.

Served on a pillowy potato roll, Crispy Peking Chicken is cage-free chicken breast—no hormones or antibiotics ever—slow-cooked in a creamy buttermilk marinade, hand-dipped into Shack-made batter and dredged through seasoned flour.

“We couldn’t be more thrilled to be collaborating with Chef Erik Yang for this special one-time chicken sandwich,” said Mark Rosati. “Crispy Peking Chicken harnesses and highlights all that’s great about our fine casual chicken through Chef Yang’s cooking style and flavors.”

From a press release:

“Cava Mezze, the modern-Greek restaurant by local childhood friends Dimitri Moshovitis, Ike Grigoropoulos, and Ted Xenohristos, will debut a new spring menu this evening.

Executive Chef/Owner Dimitri Moshovitis adds the Lamb Jam Half Smoke, a dish that swept Washington, DC’s Lamb Jam competition, earning him a spot in the Lamb Jam Finals at the James Beard House in New York City. With a sausage created in tandem with Logan Sausage in Alexandria, VA, the half smoke is topped with a greek bolognese, mustard, tzatziki and Cava’s renowned Crazy Feta. (more…)