-Boston Butt, the Virgil’s Way - This rendition of pulled pork was even more tender and juicier than expected. While most pulled porks dry out quickly, this one was moist and packed with flavor, each shred of meat seeming to melt away as we ate.
-True Texas Brisket - Smoked for 13-15 hours and complete with a thick crust of aromatic spice rub, layers upon layers of flavor run throughout this perfectly delicate meat. It was suggested that we pair the brisket with Virgil’s Mild BBQ Sauce, which was a great suggestion indeed. The sauce clearly features a medley of pungent, spicy, and smoky ingredients, and when combined with the flavors of the rub, each and every one of those elements steps out to be enjoyed.
While “cleaning up” the corporate image is a major part of this movement, Chick-fil-A menus will be “cleaned up,” as well. The alternative markets that have risen up in New York City over the last few years are comprised mostly of millennials who are taking the food they eat very seriously. In order to appeal to this younger demographic, a shift in the chicken-fried delicacies which are so popular in the south was deemed necessary by the executives of this company. Over the past 12 years, over 1,000 grilled chicken recipes were developed and tested in order to bring nutrition into the picture, and strides have even been taken to ensure that all chicken which is sold is antibiotic-free. Development even stretched so far as to removing artificial ingredients from sandwich buns and high fructose corn syrup from all dressings and sauces. Cathy states that creating food for the millennial market is different from the older boomer market because for the boomers, the food was just a product. He states that for millennials, it’s about local sourcing, worker rights, and product quality. “It’s not just a product story anymore — but the whole story.” Playing into this, the company’s official website currently features a nutrition calculator, health information, and links to the Facebook and Twitter pages of the Chick-fil-A Cows (#EatMorChikin #ProtektCowz).
This Sunday, from 11am to 4pm, special guest Chef Ron Eyester, of Atlanta's Rosebud, will be joining forces with Lowcountry's new chef Oliver Gift. They will be offering up an a la carte menu of classic dishes from Rosebud, as well as some special plates developed by both chefs. The guest brunch special will be celebrating the spirit of the lowcountry region with the West Village restaurant, known for its SoCo food and high-quality bourbons.
DC’s Restaurant Week is here. During the week of August 16 – August 22, 2010 experience more than 200 of Washington D.C.’s finest restaurants. This is a great opportunity to try 3-course lunches priced at $20.10 and 3-course dinners priced at $35.10. Choose from an range of food including Contemporary American, Mexican, French, Mediterranean, Italian, Southern, Seafood, Spanish, California, Pan-Asian and more!
Tables can fill up fast so make reservations early and especially for the most poplar restaurants. Prices are per person and do not include beverage, tax or gratuity. For a list of all participating restaurants go to OpenTable.com. Remember it's better to drink on a full stomach.