Foodie Newz: Coffee, Impossible Meat and More!

Old Town has been busy lately! With new restaurants, coffee shops and a centrally located hotel, there is so much to discover this month.

The interior of the newest coffee roasters, For Five (Picture courtesy of For Five Coffee Roasters)

What’s Goin’ On

Alexandria, VA – Old Town has been busy lately. As mentioned in the June 2019 Zebra, Hinata Sushi Bar & Grill will be opening in late March in Old Town North in the Gables at 909 N. St. Asaph. with Chef Hyun Su Kim. The menu is shaping up and will emphasize freshly sourced ingredients, especially seafood. The 2,200 square-foot restaurant is an open space with custom murals. For Five Coffee Roasters is now open at 1800 C Diagonal Rd. The new café is open at 7 am every day to ensure you have your morning jump start. According to their website, “For Five believes that good coffee starts from the bean. Not the brown coffee bean that we all know, but the green bean picked fresh off the coffee trees—that is where you can actually see the quality of the coffee…The results of our relentless searching, tasting, and cupping, can be experienced in every cup of For Five Coffee.”

Welcome French & Southern in the Hyatt Centric at 1625 King St. Located on the ground floor of the hotel, the restaurant features breakfast (starting at 6:30 am), lunch, and dinner. Helmed by a familiar face from Whiskey & Oyster, Steve Greksouk, the restaurant features both French and American regional southern influences. Award winning Chef Eric Reid, another familiar face from the Reserve, Augie’s Mussels, and Catch on the Avenue, is at the helm of a well-equipped kitchen pumping out his spin on menu items. For example, Chef Reid takes French duck confit, covers it in an impossibly delicious coating with ingredients including hot sauce, crisps it all like fried chicken, and serves it over a charred cauliflower puree and quick collards, all in a pepper jelly demi-glace.

It’s Not Possible, It’s Impossible

It’s vegetarian pork. Burger King has announced it will be adding an Impossible Pork sandwich on limited Burger King menus across the U.S. in late January. The pork substitute debuted at the International Consumer Electronics Show (CES) in Las Vegas. Another new product, Impossible Sausage is appearing at a select Burger Kings in test regions including Savannah, GA; Lansing, MI; Springfield, Illinois; Albuquerque, New Mexico; and Montgomery, Alabama. According to Impossible Foods, “Impossible Sausage is characterized by its mild savory flavor, adding delicate depth and umami richness without being gamey or overpowering.” District Taco has added the vegan Beyond Meat to the menu as of January 1. The protein source is soy and gluten free. Named “Itza – Beyond Carne,” is made from Beyond Meat’s pea protein product mixed with vegetables and spices to approximate the ground meat in District Taco’s tacos and burritos according to a press release. “District Taco is proud to be a restaurant chain that caters to absolutely everyone,” said District Taco co-founder Osiris Hoil. “Our goal is to have healthy options for anyone craving an authentic Mexican meal.”

Bigger isn’t Always Better

Krispy Kreme debuts mini doughnuts. (Picture courtesy of Krispy Kreme)

Krispy Kreme rolled out minis in four classic flavors – original glazed, chocolate iced glazed, chocolate iced with sprinkles, and strawberry iced with sprinkles on January 6, just in time to help you keep your New Year’s resolution. “Too many people bail on their New Year’s resolutions before they are even halfway through January. That’s no good. Sometimes a mini-indulgence, or cheat, is all you need to help you stick with it. So, we miniaturized our most popular doughnuts. A little Krispy Kreme goes a long way,” said Dave Skena, the company’s chief marketing officer, in a press release. Select stores will be giving them away every Monday in January between 4 pm and 7 pm. Sandwiches include the Fricken

The Rub’s Krispy Chicken Collab is one big bite!

Hen Quarter, 801 King St. is offering some smaller bites in their new pop-up, Rub Chicken & Beer, on the first floor of this location. Hen Quarter is on the second floor. You’ll find chicken and beer from the team from Big Buns Damn Good Burger Co. in Ballston and Shirlington. Good with pickle chips, and a choice of lettuce, tomato, and buttermilk herb ranch; Albert Egg’stein made with fried egg, bacon, pimento cheese, lettuce, pickle chips, tomato, and apple butter; Krispy Chicken Collab on a custom doughnut bun, carolina reaper hot honey, mustard coleslaw, and pickle chips; and the Barbecue Bird dipped in Memphis barbeque sauce, fried onions, mustard coleslaw, and pickle chips. You can also have one quarter or half of chicken, jumbo wings, or chicken tenders. Get a side of waffle fries or jalapeno cheddar hush puppies.

Where’s the Steak or Seafood for that Matter!

The Cowboy Ribeye at Oak Steakhouse

There has been a serious lack of steakhouses in Alexandria and Arlington. Eater DC noted that since Ray’s the steaks closed, finding a chunk of steak has not been easy. They took a look around the area and decided that Oak Steakhouse Alexandria, 901 N. St. Asaph St. fills the gap. Menu choices range from domestic Wagyu to a 22-ounce cowboy ribeye to a 36-ounce prime porterhouse for two that has been dry aged for 60 days. Bring along your seafood eating friends so they can enjoy pan seared halibut. Don’t leave the vegetarian at home either, there are plenty of salads and a vegetarian chili and mushroom burger.

Hank’s Seafood Plateau

Eater also notes that the DC area abounds in seafood towers. Our local entry is Hank’s Oyster Bar, 1026 King St. The seafood plateaus include raw oysters, clams, shrimp cocktail, ceviche, mussel in escabeche, and chilled lobster. They are offered in two sizes, small (1-2 people) and large (3-4 people).

In Breaking News

Nasime’s Sepia & Garlic Scapes Tempura with Ink Haccyou Miso

Washingtonian just published its list of the 100 Best Restaurants in the DC Metro area. Local Japanese dining room Nasime, 1209 King St., was #13 of the list. The menu consists of a chef chosen five-course menu in this small restaurant. Chef/Owner Yuh Shimomura trained in Ginza, Tokyo and with over 15 years of experience in Japanese cuisine. According to their website, “Our goal is to introduce both authentic and modern Japanese cuisine to Old Town in a friendly atmosphere.”

Until next time, eat well and enjoy!

Do you have the scoop for the Foody Newz? Contact debbyc@thezebrapress.com

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