Salmon Corn Chowder a summer favorite to savor
Certain foods just need to be made and eaten at least once a summer. Corn chowder is one.
T&T bans importation of crab meat, live crabs from Venezuela
The Trinidad Fisheries Division has been ordered to discontinue issuing permits for the importation of processed crab meat and live crab from Venezuela. Agriculture Minister Clarence Rambharat made the announcement following reports that the US Food and Drug Administration has found a bacteria in fresh crab meat from the South American country that can cause cholera.
Sushi chef elevates summertime seafood offerings at Ancora Waterfront Dining and Patio
Now that the sun is sparkling off the waters of False Creek, Ancora Waterfront Dining and Patio has launched a new summertime menu to suit its seawall-side patio. Executive chef Ricardo Valverde continues to blend Peruvian and Japanese cuisine with West Coast ingredients.
Dennis Patillo: Fresh snapper any way you fix it is good
Dennis Patillo is a committed foodie and chef. He has spent a lifetime studying foods from around the world as well as regional cuisines.
King Tide Fish & Shell's Elevated Seafood Has Flaws, But You Can't Beat the View
Seafood restaurant openings have surged in downtown this year. Vitaly Paley's Headwaters fired up inside the Heathman Hotel, Southpark did a fancy revamp, and Trent Pierce's Roe brought prix fixe menus and true fine dining service.
Flesh-eating bacteria in raw oysters kill Florida man, health officials say
A man who ate raw oysters at a Florida restaurant has died after contracting an infection from the Vibrio vulnificus bacteria, health officials say. The 71-year-old man ate the oysters on July 8 at a Sarasota restaurant, which health officials did not identify, and died two days later.
J. Paul's is a classic saloon with all the pertinent hallmarks (dark wood, reproduction gaslights, tin ceiling, checkered tablecloths, etc.). The bar itself is a bona fide antique that came out of a real Chicago saloon. Crab cakes and baby-back ribs are the standouts here; but don't overlook the salads, which are long on taste and innovation but not so low in calories. J. Paul's was the first restaurant opened by Capital Restaurant Concepts, a local company with a proven track record, so expect things to run pretty smoothly here. The raw bar, with four different types of oysters as well as clams and spiced shrimp, is a bit of a sleeper here. The desserts, which are all made inhouse and change frequently, are downright deadly. Come before 6:30 p.m. if you want to be seated without delay. On weekends the wait can be up to 45 minutes for a table. Also, while there's a nice children's menu available, come early if you're with the family. Things can get pretty lively here as the night wears on (and the brews keep pouring)."
3219 M Street NW