Baba’s Dumplings and Soup Noodles, now at EatsPlace! Photos by the talented Jai Williams, menu below…
(choose steamed or pan fried +1)
meat dumplings 6 – hormone-free range pork and napa cabbage blend
vegan dumplings 6 housemade seitan and nappa cabbage blend
KNIFE CUT NOODLE SOUP
meat soup noodles 10
bone broth base, house smoked char siu chinese BBQ, seasonal vegetables, 88CS hot sauce
vegan soup noodles 10
vegetable broth base, seitan char siu, seasonal vegetables, 88CS hot sauce
krispy ice cream sandwich (vegetarian) 5
housemade, brown butter marshmallows and rice cereal sandwiching creamy vanilla ice cream, with very serious sprinkles
Sponsored post: EWB-DC Cameroon Dinner Fundraiser.
GET TICKETS HERE
On February 16th, the DC Chapter of Engineers Without Borders will host a special dinner at EatsPlace benefiting the Mbokop, Cameroon Water and Health Project.
Enjoy a three-course meal (vegetarian option available) while experiencing the uniqueness and excitement of a pop-up dinner. The chef for the evening will be Edgar Steele. While working under Jose Andres and Katsuya Fukushima, Edgar helped develop the creative culinary destination, the Minibar. Edgar currently works with Cuisine Solutions, the industry leader in sous-vide cooking. In addition Edgar teaches courses at L’Academie de Cuisine in Gaithersburg, MD.
Tickets are $70 and include the price of the meal plus a glass of wine. The proceeds of the event go toward building clean water infrastructure in the remote mountain community of Mbokop in northwest Cameroon. There are two dinner seatings being offerred on February 16, 6:00 and 8:30 PM. Please plan to arrive for prompt seating at your time choice.
For more information about the Washington, DC Chapter of Engineers Without Borders, please visit www.ewb-dc.org. If you have questions about the event, please contact Cameroon@EWB-DC.org.
EWB-DC Cameroon Dinner Fundraiser at EatsPlace
3607 Georgia Ave NW, Washington DC 20010
February 16, 2015
GET TICKETS HERE
Kale, Apple & Manchego Salad
Lamb Shank with Portobello and White Beans
Grilled Mushroom with Port Reduction
Black Forest Cake
I’m very happy to get into my kitchen and cook for you.
knife cut noodles with nitamago egg, char siu, and sichuan peppercorn
It’s so interesting to build a kitchen from scratch and then make food from scratch. At times I feel like we made some great design choices. The kitchen space is bright, clean, efficient and outlets are everywhere, even the ceiling). The dining room and bar is a cozy and thoughtful use of the space. Other times I wish the building was 10x bigger so it can accommodate all of you. What a great experience and thank you for following us from dump to dumplings! I need to take a break from pinching dough to pinch myself. It happened. Not an easy path at all, but so so worth it because of you and this great community we built.
As the first successful alum of the EatsPlace chef in residence program, we’re so proud and a bit sad that DC Born & Raised’s final dinner at EatsPlace is today, Thursday.
We’ve grown to be like family, which is one the best things about the food world. We’re so happy they’re moving on to a permanent space (TBA!) so catch them while you can at EatsPlace. Check out their menu here.
And get ready for Baba’s Dumplings and soup noodles at EatsPlace next!
Larry Allen, co-owner of DC Born & Raised
A note for chefs and new year’s resolutions: the only bad pop-up is the one that you don’t do. Whether you chicken out, get cold feet, can’t do it, have to cancel, reschedule, timing doesn’t work out, schedule is booked and so on. The only truly bad pop-up is the one that you don’t do, which means there is always hope for all pop-ups.
I’ve written about the uncertainty of pop-ups before, but magic happens with the unknown. Pop-ups are organic. They’re a conversation with the staff and guests and chefs get better with practice. Every time you have the opportunity to pop-up – it’s an opportunity to perfect your restaurant. Don’t be afraid of potentially bad pop-ups. Tighten your toque, roll up your sleeves, get in there, do your homework, be prepped and then go in excited and ready. Show your passion, because passion is contagious. You want to engage guests; you want them to travel a culinary journey with you. You want them to hover over their plates and inhale their food, while chattering excitedly about it because they discovered you, Chef. That’s building your restaurant one dish, one guest at a time.