Washington DC Metro Restaurant Reviews and Food Talk

Project #WholeHeart2012

2012-02-03T08:50:00.000-08:00

My students at Georgetown are doing a class project called #wholeheart2012.

How to participate?
Excited about all things Valentine's Day? Tell us your love stories with #WholeHeart2012. Lovelorn, or just over it? Share with #HalfHeart2012.

**SPECIAL TREAT FOR #WHOLEHEART2012 PARTICIPANTS**

Share your #WholeHeart2012 or #HalfHeart2012 stories with us and we will wine & dine you! Join us @WFMFoggyBottom from 5-7pm on 2/12/12 for the Wine & Dine event.

Tweet @WholeHeart2012 when you arrive @WFMFoggyBottom for Wine & Dine, show our #wholeheart2012 reps & get a specialized wine glass for FREE

A Sweet Affair : 11th Annual Sugar & Champagne Affair

2012-02-02T08:00:00.000-08:00

It was very welcome invitation from Google DC to go as their guest to the 11th Annual Sugar & Champagne Affair. Over 600 people accompanied by several well behaved guests ( Human's best friends) attended this event held at the Ronald Reagan Building and
International Trade Center. I can safely say that I did not see the first dog "buddy".

The event started with a VIP Chefs' Tasting Room and followed by a general reception. The event was hosted by Chef Todd and Ellen Gray of Equinox & Watershed Restaurants andMuse at the Corcoran Gallery of Art.

The Washington Humane Society honored the Washington Humane Society’s Humane Law Enforcement Officers, Animal Control Officers, and Humane Educators. If you would like to to make a donation to the Washington Humane Society, please click here.

In the VIP tasting room several chefs displayed great talent in food and small bites. Andrew Markert Chef De Cuisine of PS 7's Restaurant shows off his beet tartare. I had 2 helpings of this. The dish was trendy and I love imitation food that is vegetarian.

and Harper MCClure of the Federalist Restaurant was dishing out great consomme. It was very tasty with a Chicken meatball in it and very clear and well bodied. it is difficult to maintain a clear consomme and from my days as a chef I was always terrified of the consomme clouding and was so happy to taste this here.

So happy to meet Trisha Barba @soooDC one of my students at Georgetown University (http://bit.ly/xcpd732). She has been busy with Chef Art Smith's acclaimed Capitol Hill restaurant, featuring modern regional cuisine and also blogs for http://welovedc.com/
I also ran into my friend Kathleen Smith of ClearedJobs.net
This is one my good pics taken at the event.For others please see my Flickr feed

Saveur.com Features An Easy to Make Indian Dinner ( Includes Gin)

2012-02-01T11:14:00.000-08:00

Source: saveur.com via Shashi on Pinterest

Sushi Oishii in Rockville

2012-01-23T10:00:00.000-08:00

Sushi Oishii
9706 Traville Gateway Drive Rockville, MD 20850

(301) 251-1177

The lunch special at $8.95 which includes a soup, salad and two Sushi rolls , see above is a great bargain. If you are going to Fallsgrove for lunch you should consider changing and going to Sushi Oiishi instead

Bageltowne Deli Rockville

2012-01-08T18:33:00.001-08:00

If there is a reason that small business do extremely well in customer service then Bageltowne Deli is an excellent example.

Located at 9749 Traville Gateway Dr, Rockville 20850 the y have great coffee and excellent NY style deli sandwiches.

They have been successful in this Traville Gateway Mall where other eateries have not fared well. Of Cava us another example of success a well.

I am giving this place a ranking of must visit for coffee

Dreaming of Pork Belly Appetizer at Indique

2011-12-26T06:36:00.001-08:00

I never thought I would wake up with the thought of the Spiced Pork Belly appetizer I ate last night at Indique. We had gone on a sightseeing visit to Washington DC with family visiting us and decided to go to Indique for an early dinner ( Even at 5.30 p.m they were open)

I think you can have a whole meal with the appetizer menu. Along with the other appetizers - belpuri, papadi chat and Samosa chat that we usually order I wanted to try the Spiced Pork ever since I read about on Monica Bhide's Blog.

Kudos to Chef Vinod for yet another innovative dish, the flavor of the spices with the softness of the Pork Belly made the dish memorable especially to me as I do not eat pork frequently. My foodie friend from Coorg, Deviah would have enjoyed it a lot as I did.

The last chance to see Bon Appétit! Julia Child’s Kitchen at the Smithsonian

2011-12-12T13:10:00.001-08:00

Exhibition Closing

Bon Appétit! Julia Child’s Kitchen at the Smithsonian

National Museum of American History

Last Day to See: Jan. 8, 2012

The last chance to see Bon Appétit! Julia Child’s Kitchen at the Smithsonian, the exhibition that allows a peek into Julia Child’s legendary Cambridge, Mass., kitchen, is Sunday, Jan. 8, 2012.

When Child moved back to her home state of California in 2001, she donated the contents of her 14-foot by 20-foot home kitchen, including small utensils, personal cookbooks, the stainless steel kitchen sink and her six-burner Garland commercial range. The kitchen, which Child used as the set of three television shows and as the testing ground for many recipes featured in her cookbooks, is composed of more than 1,200 individual pieces. The museum staff packed and catalogued the entire kitchen, then reassembled it in the museum exactly as it was in Child’s home.

The museum will reopen the kitchen within a new exhibition focusing on food and wine in America. This exhibition is scheduled to open late summer 2012. The museum must move the kitchen to prepare for upcoming renovations to its west exhibition wing. Visit the online exhibition at http://americanhistory.si.edu/juliachild.

About the Museum

The National Museum of American History collects, preserves and displays American heritage in the areas of social, political, cultural, scientific and military history. To learn more about the museum, check http://americanhistory.si.edu. For Smithsonian information, the public may call (202) 633-1000, (202) 633-5285 (TTY).

Going To The Market

2011-11-23T17:07:00.000-08:00

With the Holiday season upon us, traveling and food are an ever present theme. For some reason today reminded me of my travels to Barcelona walking along La Rambla, my wife and I past this market that was packed with people. The market is called Mercat de Sant Josep de la Boqueria which dates back to 1217. Though this place has become a tourist destination this market has a diverse aray of goods, exotic fruits, vegetables, juice/smoothy drinks, butchers, and small bar style places to grab a quick meal.

Here are a few pictures

Thanksgiving "Turkey" Day Leftover Tips from Whole Foods

2011-11-23T11:55:00.001-08:00

Thanksgiving Day 2011 is almost here. For my international audience Thanksgiving is a holiday celebrated in the US on the 4th Thursday of November every year. It is a major holiday and many folks return home or join friends and relatives in one place to enjoy a feast of turkey. In my family and me being a former chef ( I think former is incorrect here as once a chef always a chef) I try new ways of cooking the turkey with Indian spices and sometimes we will use a large chicken as we may not have enough people over to warrant a Turkey and we still will have leftovers.

Leftovers from Thanksgiving are always a subject of creativity and innovation and creativity in many households. A search on Google brings op 18 million results for the words 'Thanksgiving leftovers" . I was happy my mailbox today got a few tips from Whole Foods Market that I included in this post.

Turkey

· Dice leftover turkey (dark meat is particularly firm and flavorful) and toss with mayo, a little mustard, and some chopped apple and celery for a fabulous sandwich filling. Try it on toasted raisin bread!

· For a turkey Cobb salad, spread chopped lettuce over a platter and top with rows of diced turkey breast, crumbled blue cheese, chopped tomato, chopped red onion, and diced avocado; serve with oil and vinegar or your favorite vinaigrette.

· Boil up your favorite pasta shape, then toss with shredded turkey, prepared pesto sauce, lots of freshly grated black pepper and Parmesan.

Mashed Potatoes

· Mix with some cooked chopped cabbage, kale or other hearty winter green for a quick version of colcannon, an Irish staple.

· Combine with a little chopped onion and beaten egg, form into patties and pan-fry for delicious potato cakes. Adding a little cooked grain to the mix will make them even more wonderful — try wild rice or barley.

· Sauté sliced leeks in butter until soft, then puree with chicken stock and mashed potatoes for a delicious winter soup.

Cranberry Sauce

· Mix with plain yogurt for breakfast or a satisfying snack.

· Stir some chopped pecans or walnuts into your sauce and serve as a chutney with crackers and cheeses — particularly delicious with Stilton or farmhouse Cheddar!

· Mix into applesauce and serve hot with pork chops or as a topping for pancakes or waffles.

Stuffing or Dressing

· Reheat in the microwave and top with fried or poached eggs for breakfastóparticularly delicious with sausage or sage stuffing!

· Make "stuffing muffins" by pressing dressing or stuffing into the cups of a butter muffin tin and baking at 350°F until hot and crisp on top; sprinkle with chopped fresh herbs just before serving.

· Mix with nuts or dried fruit and use as a filling for halved, roasted winter squash like acorn or delicata.

In general, refrigerated leftovers should be used within three to four days. Frozen leftovers will have the best quality if used within two to four months.
After the meal or during there is so much to see on TV Jackie Kass writes in her Examiner article

Thanksgiving Day usually involves some down time on the couch before or after the big feast. The TV schedule for Thanksgiving Day 2011 is strong and features the Macy’s Thanksgiving Day Parade, a slew of football games, including three NFL match-ups and one college game, and a Lady Gaga primetime special. There’s literally something for everyone, including the kiddies

Do you have some tips about good use of leftover food?

Worldwatch Institute offers 10 simple steps Reducing Food Waste During the Holiday Season

2011-11-21T07:19:00.001-08:00

Reducing Food Waste During the Holiday Season

10 simple steps we all can take to help make this season

less wasteful and more plentiful

Washington, D.C.----The holiday season is a time for gifts, decorations, and lots and lots of food. As a result, it's also a time of spectacular amounts of waste. In the United States, we generate an extra 5 million tons of household waste each year between Thanksgiving and New Year's, including three times as much food waste as at other times of the year. When our total food waste adds up to 34 million tons each year, that equals a lot of food. With the holidays now upon us, the Worldwatch Institute offers 10 simple steps we all can take to help make this season less wasteful and more plentiful.

"Family, community, love and gratitude are all unlimited resources," says Worldwatch President Robert Engelman. "Unfortunately, food and the energy, water and other natural resources that go into producing food are not. The logical strategy is to let ourselves go in enjoying the unlimited conviviality and communion of the holidays, but to avoid wasting the limited resources. Even simple shifts toward sustainability----and reducing food waste is an easy one----can have major impacts when multiplied by millions of people."

According to the United Nations Food and Agriculture Organization, roughly one-third of all food produced for human consumption----approximately 1.3 billion tons----is lost or wasted each year. Consumers in developed countries such as the United States are responsible for 222 million tons of this waste, or nearly the same quantity of food as is produced in all of sub-Saharan Africa.

"With nearly a billion people going hungry in the world, including 17.2 million households within the United States, reducing the amount of food being wasted is incredibly important," says Danielle Nierenberg, director of Worldwatch's Nourishing the Planet project. "We need to start focusing on diverting food from going into our trashcans and landfills and instead getting it into the hands of those who need it most."

The Nourishing the Planet (www.NourishingthePlanet.org) team recently traveled to 25 countries across sub-Saharan Africa, and soon will be traveling to Latin America, shining a spotlight on communities that serve as models for a more sustainable future. The project is unearthing innovations in agriculture that can help alleviate hunger and poverty while also protecting the environment. These innovations are elaborated in Worldwatch's annual flagship report, State of the World 2011: Innovations that Nourish the Planet.

As Americans prepare for the upcoming Thanksgiving holiday, here are 10 tips to help reduce the amount of food we waste:

Before the meal: Plan your menu and exactly how much food you'll need.

1. Be realistic: The fear of not providing enough to eat often causes hosts to cook too much. Instead, plan out how much food you and your guests will realistically need, and stock up accordingly. The Love Food Hate Waste organization, which focuses on sharing convenient tips for reducing food waste, provides a handy "Perfect portions" planner to calculate meal sizes for parties as well as everyday meals.

2. Plan ahead: Create a shopping list before heading to the farmers' market or grocery store. Sticking to this list will reduce the risk of impulse buys or buying unnecessary quantities, particularly since stores typically use holiday sales to entice buyers into spending more.

During the meal: Control the amount on your plate to reduce the amount in the garbage.

3. Go small: The season of indulgence often promotes plates piled high with more food than can be eaten. Simple tricks of using smaller serving utensils or plates can encourage smaller portions, reducing the amount left on plates. Guests can always take second (or third!) servings if still hungry, and it is much easier (and hygienic) to use leftovers from serving platters for future meals.

4. Encourage self-serve: Allow guests to serve themselves, choosing what, and how much, they would like to eat. This helps to make meals feel more familiar and also reduces the amount of unwanted food left on guests' plates.

After the meal: Make the most out of leftovers.

5. Store leftovers safely: Properly storing our leftovers will preserve them safely for future meals. The U.S. Department of Agriculture recommends that hot foods be left out for no more than two hours. Store leftovers in smaller, individually sized containers, making them more convenient to grab for a quick meal rather than being passed over and eventually wasted.

6. Compost food scraps: Instead of throwing out the vegetable peels, eggshells, and other food scraps from making your meal, consider composting them. Individual composting systems can be relatively easy and inexpensive, and provide quality inputs for garden soils. In 2010, San Francisco became the first U.S. city to pass legislation encouraging city-wide composting, and similar broader-scale food composting approaches have been spreading since.

7. Create new meals: If composting is not an option for you, check out Love Food Hate Waste's creative recipes to see if your food scraps can be used for new meals. Vegetable scraps and turkey carcasses can be easily boiled down for stock and soups, and bread crusts and ends can be used to make tasty homemade croutons.

8. Donate excess: Food banks and shelters gladly welcome donations of canned and dried foods, especially during the holiday season and colder months. The charity group Feeding America partners with over 200 local food banks across the United States, supplying food to more than 37 million people each year. To find a food bank near you, visit the organization's Food Bank Locator.

9. Support food-recovery programs: In some cases, food-recovery systems will come to you to collect your excess. In New York City, City Harvest, the world's first food-rescue organization, collects approximately 28 million pounds of food each year that would otherwise go to waste, providing groceries and meals for over 300,000 people.

Throughout the holiday season: Consider what you're giving.

10. Give gifts with thought: When giving food as a gift, avoid highly perishable items and make an effort to select foods that you know the recipient will enjoy rather than waste. The Rainforest Alliance, an international nonprofit, works with farmers and producers in tropical areas to ensure they are practicing environmentally sustainable and socially just methods. The group's certifiedchocolates, coffee, and teas are great gifts that have with long shelf-lives, and buying them helps support businesses and individuals across the world.

As we sit down this week to give thanks for the people and things around us, we must also recognize those who may not be so fortunate. The food wasted in the United States each year is enough to satisfy the hunger of the approximately 1 billion malnourished people worldwide, according to Tristram Stuart, a food waste expert and contributing author to State of the World 2011. As we prepare for upcoming holiday celebrations, the simple changes we make, such as using food responsibly and donating excess to the hungry, can help make the holiday season more plentiful and hunger-free for all.

About the Worldwatch Institute:

Worldwatch is an independent research organization based in Washington, D.C. that works on energy, resource, and environmental issues. The Institute's State of the World report is published annually in more than 20 languages. For more information, visit www.worldwatch.org

Wine, Learn & Eat at Al Tiramisu Piedmont cooking class on November 19

2011-11-15T06:30:00.000-08:00

When you watch a master like Chef Luigi of Al Tiramisu during his periodic Cookery classes you are sure to take home enough knowledge to try cooking Italian on your own. His lesson to all is keep it simple and yet tasty. Along with the class you get to have a great meal and taste some great wine all for $85/person.. Here is Chef Luigi's message on this next class.

Buongiorno a tutti !!
I cannot think of a better time of the year to go to Piedmont!
And so, that's where we are going next! White truffles, Barolo, Are you in?
We will discover the region through its culture, food and amazing wines.
Just a reminder, the location is Al Tiramisu 2014 P St NW From 11 am to 2.30 PM
The cost for this session is $ 85.00 and includes a cooking demonstration with hands on participation, then sit down lunch with three courses and three wines, please be on TIME
Space is very limited so call soon for reservations at (202) 467 4466

Vi aspettiamo

See Mary Bird's articles in The Georgetowner
http://www.georgetowner.com/articles/2011/apr/20/al-tiramisu-promotes-italian-cuisine/ and
http://www.georgetowner.com/articles/2011/jun/28/al-tiramisu-celebrates-puglia/

Zocalo : Atlanta Mid-town

2011-11-12T15:18:00.001-08:00

Website: http://www.zocalocreativemex.com/loc.html
187 10th Street Northeast Atlanta, GA 30309-4050
(404) 249-7576
The food was good, I was a bit disappointed by the smell of the oil in the nachos that seemed home made. I ordered the Lunch Combo with Tortilla Soup and Chicken Taquitos. The soup tasted very good with the fresh avocado in it. I was puzzled by the stale oil smell in the taquitos that came from the flour shell. Maybe I visited on abad day becuase my friends tell me this is a superb place and I will definitely visit again.

DC Wine Week kicks off October 15-22, 2011.

2011-10-15T16:09:00.000-07:00

According to the organizers of DC Wine Week DCeventjunkie & Pivot Point Communications "The week long celebration will be dedicated to enjoying wine, wine education and an opportunity to help support the area's growing local wineries, wine shops, wine bars, restaurants and merchants"

Full listing of events and the participating restaurants at http://www.dcwineweek.com/fall-2011-schedule/

DC WINE FACTS --

DC leads the nation almost every year in per capita sales and consumption of wine.
There are 27 wine trails and over 245 wineries in Maryland and Virginia that contribute to the wine culture of the city.
The Washington Wine Academy was voted one of the top five places to study wine by Food and Wine Magazine

Al Tiramisu : Cooking Tour of Italy : October 22 Limited seats

2011-10-14T08:38:00.000-07:00

Message from my friends at Al Tiramisu about the next class in Italian cooking

Buongiorno a tutti !! Hope you are all having a wonderful fall day! Our next leg of our tour of Italy is taking us to Tuscany. Care to join us? We will discover the region through its culture, food and amazing wines. Just a reminder, the location is Al Tiramisu 2014 P St NW

From 11 am to 2.30 PM

The cost is $ 75.00 and includes a cooking demonstration with hands on participation, then sit down lunch with three courses and three wines, please be on TIME

Space is limited so call soon for reservations at (202) 467 4466

See my pictures from previous Cooking Tours of Italy at Al Tiramisu

Stella Restaurant Rockville

2011-10-07T20:52:00.001-07:00

This is a very nice gem hidden in the Traville Gateway with excellent and very friendly service http://www.thestellarestaurant.com/

Battle of the Flavors: How to pair Indian food and wine without overdoing it

2011-10-04T19:31:00.000-07:00

In advance of the DC Wine Week from October 15th to the 23rd hope this post will make your meal at a participating restaurant even more enjoyable. Details of the DC Wine Week http://www.dcwineweek.com/fall-2011-schedule/

When it comes to Indian food, there are lots of options. So, let’s take this one step at a time. Before you start pairing your food with wine, you have to decide what kind of meal you want to have. There are many different flavors and spices associated

with Indian food and deciding what taste you are going for should be priority number one. While we are always game for sipping some wine, we couldn’t have put together these suggestions without a little help in our research. We turned to previous postings by Fun and Food Café and Fiona Beckett’s Matching Food & Wine.

Generally speaking, white wines went best with the spicy dishes. In particular, Riesling was a good match. Because it is generally light and fruity, it works well with really heavy and flavorful dishes. Gewurztraminer is a German wine that also works really well. Translated, it literally means “spicy grapes” and it is also mildly sweet so it won’t overpower the rich taste of your food. If you feel like going a little dryer,champagne also works very well.

Red wines are a little harder to navigate. Because reds have more tannins than whites, they tend to be a little bit more overpowering. You want to avoid any wine that is too boldly flavored to make sure that you don’t drown out the flavor of your food. Basically, you want to try to keep thing as simple as possible to avoid messing with the focus of your meal. The consensus was that Pinot Noir is the best because it tends to be lighter and fruitier than other reds.

We hope that this brief overview will be helpful to you the next time you sit down to a nice Indian meal. Good luck and cheers!

National Coffee Day September 29th

2011-09-26T18:59:00.000-07:00

Coming in a few days. Accoring to the website of the event -

There are 111 million of coffee drinkers around the world consuming more than
440 billion cups of joe every year. And the numbers keep rising.

Check out the deals and coupons for this day. http://www.nationalcoffeeday.net/national-coffee-day-free-drinks-deal/

Following her wine tastes - Erica Swallow to be founder blogger at City Winery

2011-09-23T10:54:00.000-07:00

Mashable 's Erica Swallow is following her taste buds and passion by becoming the founder blogger for the City Winery blog ) at http://citywineryblog.com.

"City Winery is the brainchild of Michael Dorf, founder of the iconic Knitting Factory, who wanted to create a space in Manhattan where he could combine his shared passions for wine and music." says their website http://www.citywinery.com/

Who would not like to follow their passions and we congratulate Erica on this move and for following her passion. Mashable fans who follow her column will continue to see her post as a freelancer for Mashable. In a way I followed my passion too - from being a chef to a geek and of course still love cooking.

Please comment here or congratulate Erica Swallow On Twitter

Do you need an excuse to visit a pub : Arthur's Day

2011-09-22T06:58:00.000-07:00

Guinness Ireland has a good social campaign today - Arthur's Day

"You Check In, We Donate! For every Facebook check in to a pub in Ireland on 22nd September, Guinness will donate €5 to the Arthur Guinness Fund up to a max €500k. "

Who needs an excuse to visit your local watering hole especially on a Thursday

This blog traveled ......

2011-09-12T08:42:00.001-07:00

View my profile
Create your own travel map or travel blog
Vacation rentals at TripAdvisor

Rockville MD Restaurant week September 10-18, 2011

2011-09-10T11:39:00.000-07:00

It is great to see that the Rockville Restaurant Week returns Sept. 10-18, offering two weekends’ worth of opportunities to sample from what city chefs have to offer. Twenty restaurants will participate in this third annual edition of Restaurant Week, sponsored by the
Rockville Chamber of Commerce and Buy Rockville

The festival spans two weekends this year from Sept.10th to 18th with 20 restaurants offering cuisines from around the globe with prix-fixe menus. Fixed price menu rates are $8 lunch/$15 dinner or $15 lunch/$30 dinner( include a two-course lunch and three-course dinner.)

List of restaurants participating in the Rockville Restaurant Week

My picks based on the restaurants I have been to :

Spice Xing http://www.spicexing.com/
Thai Pavilion http://www.thaipavilionrestaurant.com/
The Bean Bag http://www.thebeanbag.com

Even though Bombay Bistro is not participating you should consider going there as well . Don';t forget September 16th Sunday is the Taste ot Gaithersburg Noon to 5.

Are you planning to go ? Which restaurants are you planning to visit.

Image credit : Shashi Bellamkonda on Flickr

[POLL] What curry do you like ?

2011-08-29T19:45:00.001-07:00

You can cook Indian ! Sept.5th Rangoli Va

2011-08-29T12:15:00.000-07:00

Hey folks, Rangoli's the next Indian Cooking Class is on Monday, September 5th 2011 at 3.15pm
The two and a half hour class teaches you to cook a complete meal from an appetizer to a meat and two vegetable entrees with the staples of rice and a bread. $75.00 per person includes the recipes, course materials, hands-on cooking with Chef Kannan Pad having over 30 years experience cooking in many hotel and restaurant kitchens.Here's an opportunity to cook along side the 'well-seasoned toque'.
Limited seats, to reserve your spot,
Call: 703-957-4900 or 571-278-5477
email info@rangolirestaurant.com
If you can't make it to the cooking class, enjoy a smorgasbord of Indian dishes during the special Labor Day Buffet 12Noon to 3.00pm.

Sanjeev Kapoor's Reality show with Madhuri Dixit, starting from 9th September, 8:00 PM

2011-08-25T12:45:00.000-07:00

If you are one of the lucky ones that get the FoodFood Channel then starting from September 9th you can watch this 'Culinary war" between the teams of Sanjeev Kapoor of the Khana Khazana fame and the team of wonderful Bollywood Actress Madhuri Dixit. Not getting the channel call your cable operator now !

Mix 107.3 Date Auction of Jimmy Alexander or Bilingual Aly August 25th at Caddies on Cordell

2011-08-23T07:48:00.000-07:00

My favorite morning station Mix 107.3 with it's great Jack Diamond Show is having a fun event on August 25th. Local celebrities like Aly Jacobs and Jimmy Alexander from the Jack Diamond Morning Show on Mix 107.3...among others will be auctioned off. List of people you can bid on http://www.mix1073fm.com/article.asp?id=2254631. Money raised during the Date Auction will benefit the . Cystic Fibrosis Foundation

When: Thursday, August 25 • 6:00pm - 9:00pm

Where: Caddie's 4922 Cordell Avenue, Bethesda, MD

Specials: A $5 Donation (Every Penny Goes To The Cystic Fibrosis Foundation) will get you Happy Hour Drink Specials, 1/2 Off Appetizers (except seafood), and a smile on your face knowing you donated to a great cause!

Details at the Mix 107.3 Website