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!