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      • Over-Easy Weekend Brunch Series at EatsPlace 4/20 – 4/28

        posted on April 2nd, 2019,
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      • Littles Jamaican Pop-Up at EatsPlace 4/21/18

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Homonyms in Food + Business
July 28, 2015 by EatsPlace in Business of Food News Video

Homonyms in Food + Business

As a food incubator, EatsPlace know quite a bit about scaling businesses. That’s what we do in our Washington DC food lab and pop-uppery. So when we found ourselves with a surplus of scallions, we also knew exactly what to do. It’s very easy to make a lovely green arrangement with your leftover, scraggly scallions. And it smells…oniony, which can make a savory centerpiece for a dinner table. Add clean river rocks to a vase, fill with water and carefully put trimmed scallions inside. Place the vase on a sunny windowsill, and those scallions will regrow. Just snip off as much as you need. Pretty and practical, I love it. Watch our little film:

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April 1, 2015 by EatsPlace in Business of Food Capital Taste Presents Delilah Chef Residency Dining News Video

Some Serious Shucking

No joke, Bruce Wood knows his oysters. And you can learn how to shuck them in our latest EatsPlace TV video: Bruce’s Dragon Creek oysters were a big hit for It’s Monday Mothershucker happy hour. And they will be featured on Delilah’s final menu at EatsPlace (menu coming soon). So come check out our latest pop-up by April 4th, before Chef Kitburi goes to the Capitol Skyline Hotel.

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December 15, 2014 by Katy Chang in Chef Residency DC Born & Raised Dining Events News Video

Christmas with DC Born & Raised @EatsPlace

We’re very excited to announce that we’re open for Christmas eve and day for dinner and serving a special DC Born & Raised Christmas Menu. Reservations are encouraged. To set the festive food mood, may I present my new favorite video of Shaq teaching us holiday easy bake oven recipes. I love most anything Shaq does that isn’t basketball, and this one is on point. Shaq, you didn’t miss it like a free throw. He’s doing this to help Toys for Tots because all kids deserve holiday joy.

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Construction The End Is Near (That's A Good Thing)
July 8, 2014 by Katy Chang in Chef Residency Construction Dining News Video

Construction The End Is Near (That’s A Good Thing)

Do neat rows of white aspargus remind you of siding? ^^ Must be just me. ^^ Maybe pork bricks? ^^ I dunno, stack some in my mouth and I’ll tell you. ^^ Even though I can never truly get away (nor do I want to) it’s so nice go out to eat and leave the construction site behind sometimes. We’re getting into the final drywall phase and this filthy mirror sums it up. ^^ It’s hot and and the amazing team is working double time!! ^^ At the end of the day, building and opening a food incubator and pop-uppery is the best job in the world. It’s fun just saying pop-uppery! We have a great line up of chefs-in-residence to share with you…soon.

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April 24, 2014 by Katy Chang in Business of Food Construction News Video

Diamond As Metaphor For Small Business

I’ve alluded to diamonds for the sense of wonder and discovery while building a culinary incubator. We found a diamond at EatsPlace during construction — a very nice sign for our mission of turning passion into profits. Maybe it’s a bauble Henry Hite dropped from the sky. At any rate, diamonds are brilliant gems that form under great pressure. That’s inspiration for start up food businesses. And like diamonds, we should be conflict free too! ^^ We find the most interesting things during construction of EatsPlace^^

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Recent Posts

  • Over-Easy Weekend Brunch Series at EatsPlace 4/20 – 4/28
  • Littles Jamaican Pop-Up at EatsPlace 4/21/18
  • Kristin Marie Steinke Art Show
  • EatsPlace Cafe Delivery Now Available
  • KalyeDC Kamayan Filipino Pop-up at EatsPlace DC
  • March 150 & Art Party Catered by EatsPlace at the Torpedo Factory
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