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Jeremiah Langhorne Cooks at Clifton Inn Garden This Fall

Jeremiah Langhorne Cooks at Clifton Inn Garden This Fall

McCrady's chef takes his modern Southern cooking from Charleston to Charlottesville

Charleston chef wunderkind Jeremiah Langhorne will take a trip to his hometown of historic Charlottesville, Va. this fall — to hang out in a garden.

It’s the garden of Clifton Inn, which is hosting a fall showcase series of sorts for exceptionally talented chefs. Langhorne, chef du cuisine at Charleston’s acclaimed McCrady’s restaurant, is first up in the series, and it’s clear why his good friend and Clifton Inn’s executive chef Tucker Yoder invited him to cook. At age 26, Langhorne has already honed his skills at OXO and Noma, and been named one of the “2012 Top Five Rising Chefs in America” by Gayot.

He will return to Charlottesville a much different man than he was when he graduated from high school there and started his career as a pizza delivery boy. After working with James Beard Award-winning chef and fellow Virginian Sean Brock at McCrady’s, Langhorne has developed a unique cooking style focusing on “modern Southern cuisine with indigenous ingredients.”

That translates to seasonal offerings like Dry Aged Duck Breast with Foie Gras Consomé; Rye Gnocchi and Cabbage; and Bloomsbury Cheese with Smoked Raisins, Wheat Crackers and Sherry Honey. 80 people will get to taste this cuisine for themselves at Clifton Inn’s seven course prix-fixe garden dinner. $75 a person or $125 with wine pairings will get you a spot at the long, elegant, communal table on the croquet lawn this fall.

If a trip to Charlottesville sounds good, clear your calendars for September 12, 2012 at 7pm. Check out the website for more details and reservations.


Slow Food California explored Nordic food traditions

Last month, three members of Slow Food California explored Nordic food traditions at the inaugural @terramadrenordic. From tastings of charcuterie and cheese to reindeer and whale, the California delegates participated in a wide range of talks, from tourism to climate change, while experiencing the unique tastes of the vast Nordic region.

Slow Food USA’s take on Terra Madre in Torino, Italy will be held in Denver, CO this July 13–15. Come experience a festival of flavor, culture and exploration at Slow Food Nations 2018!

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Some of Our Favorite DC-Area Restaurants Are Offering Takeout and Delivery (Updated)

About Coronavirus 2020

Washingtonian is keeping you up to date on the coronavirus around DC.

More and more restaurants are offering takeout and no-contact delivery—from casual neighborhood spots to Michelin-starred dining rooms. Here are a few of our favorites in DC, Maryland, and Virginia. We’ll update this post as more options become available.

DC Restaurants

ABC Pony
2 I St., SE
The Asian-meets-Italian Navy Yard cafe offers its daytime menu—egg-drop soup, fusilli with white bolognese, spaghetti with XO sauce—for pickup or delivery via Caviar.

Albi
1346 Fourth St., SE
Michael Rafidi’s long-awaited Levantine restaurant in Navy Yard was only open for a short time, but I fell hard for dishes like pear fattoush, barbecue lamb ribs, and carrots with dates and labne. They’re doing both $40 three-course dinners and lunchtime shawarmas (chicken thigh and harissa pork belly) Wednesday through Sunday. Call 202-921-9592 or order here. They’ll also deliver to nearby apartments.

Fried chicken with gochujang and Alabama white barbecue sauce at Anju. Photograph by Scott Suchman

Anju
1805 18th St., NW
One of the best things I ate last year was Anju’s gochujang-glazed fried chicken, drizzled in Alabama-style white barbecue sauce—in fact, it was one of the (many) reasons we named it DC’s #1 restaurant. That super-crunchy bird, along with the equally excellent ssam board and dumplings, is available for pick-up and delivery via Caviar.

Annabelle
2132 Florida Ave., NW
Burgers, bolognese, and Frank Ruta’s famed roast chicken is being packaged for carryout and curbside pickup at this elegant Dupont newcomer. Available between noon and 8 PM. Call 202-916-5675 for pick-up, order via Caviar for delivery.

Bantam King
501 G St., NW
Chicken comes in a few forms at this Japanese fast-casual in Penn Quarter. There’s the very comforting ramen, the very crisp fried chicken, and the punchy gyoza. You definitely want a side of the decadent rice, topped with—you guessed it—chicken drippings. Order directly from the restaurant for pickup and via Caviar and UberEats for delivery.

Bistro Aracosia
5100 MacArthur Blvd., NW
This Afghan gem in the Palisades draws from a trove of heirloom recipes to create creamy stews, refreshing salads and dips, and some of the best manti around. The entire menu is available for lunch and dinner carryout, and they also offer family-style meals with vegetarian and vegan options available, and raw, marinated meats to cook at home. Call the restaurant directly at 202-363-0400 to order pickup or delivery (only within a one mile radius, with two hours advance notice).

Everything bagels at Call Your Mother in Park View. Photograph by Scott Suchman

Call Your Mother
3301 Georgia Ave., NW (Park View) 701 Eighth St., SE (Capitol Hill)
A short roster of bagels and cream cheese are on the menu at this Park View deli and its new Capitol Hill sibling. Go for the rounds coated in everything spice or zaatar. Order online by 2 PM for next-day pickup.

Cane
403 H St., NE
Peter Prime’s Trinidadian destination on H Street, Northeast is offering both regular and family-style lunches and dinners. His snapper escoveitch, a centerpiece of one of the sharable meals, was one of our best dishes of 2019. Jerk wings, doubles, pepperpot, and the regular and vegetarian tiffin boxes are also on our must-order list. Available for pickup and delivery via Caviar.

Chez Billy Sud
1039 31st St., NW
Feeling a trip to Paris? This snug Georgetown bistro is doing takeout versions of cheese plates, duck confit, and raclette-topped burgers. Call 202-965-2606 Wednesday through Sunday from noon to 8 PM.

Chloe
1331 Fourth St., SE
Haidar Karoum’s tahini-covered fried cauliflower is one of my top five vegetable dishes in the entire city. It, along with his spice roasted chicken, freshly made ricotta, and other eclectic American dishes are now available for pickup and delivery via Caviar. You can also call the restaurant directly for pickup orders: 202-313-7007.

Spam fried rice at Coconut Club. Photograph by Scott Suchman

Coconut Club
540 Penn St., NE
Adam Greenberg isn’t just doing Spam fried rice, coconut chicken, and giant pina coladas at his Union Market hangout. Along with those usuals, you’ll also find DIY lobster roll kits, themed menus (like one devoted to Italian American hits), pints of chicken and tuna salad, and even plants from Logan Circle’s Little Leaf shop. A new menu comes out each Monday at noon order 24 hours in advance for pickup and delivery.

Compass Rose
1346 T St., NW
The carryout offerings at Rose Previte’s dining room, devoted to international street snacks, are as eclectic as the place’s regular menu. Choose from banh mi, khachapuri, curried lamb, and more. Order here between noon and 8 PM.

Convivial
801 O St., NW
Cedric Maupillier has gone full-throttle French at his Shaw bistro. Miraculously, a steak frites, a fried-fish sandwich, and even a floating island from this kitchen travelled beautifully on a recent evening. Order via Caviar and Tock (curbside pickup). Or call 202-525-2870.

The catfish slider at the Dabney in Shaw. Photograph by Scott Suchman

The Dabney
122 Blagden Alley, NW
Have you tried the catfish slider at Jeremiah Langhorne’s mid-Atlantic-accented dining room in Shaw? It’s reason enough to order the $45 three-course menu here. The dinner is available for pickup between 4 and 8 PM phone orders are taken starting at 11 AM at 202-450-1015, or order via Tock. Wines and bottled cocktails are available also.

El Sol
1227 11th St., NW
Jessica and Alfredo Solis’s excellent tacos and massive tortas are available for pickup at both the original DC restaurant and the new Vienna location.

Emilie’s
1101 Pennsylvania Ave., NW
Kevin Tien’s Hill hotspot as turned into a carryout with a Vietnamese menu, freshly baked bread, and discounted wine. I can vouch for the deliciousness of the pork banh mi, cherry pepper pimiento cheese, and campfire marshmallow ice cream. Available daily from 10:30 to 8 PM for pickup and delivery via Doordash.

Emmy Squared
1924 Eighth St., NW
The Detroit-by-way-of-Brooklyn pizza shop in Shaw specializes in thick, pillowy pies with toppings like vodka sauce (get it) and pepperoni with pickled jalapeños (also get it). I like to pre-game with the Brussels sprouts salad. Available for pickup and delivery via Caviar and UberEats Wednesday through Sunday

Estadio
1520 14th St., NW
The Logan Circle Spanish mainstay is offering whole and half paellas, small plates, and sangria for dinner pickup Tuesday through Saturday. Order here.

Barbecue at Federalist Pig in Adams Morgan. Photograph by Scott Suchman

Federalist Pig/Fedwich
1654 Columbia Rd., NW (Federalist Pig) 1517 Connecticut Ave., NW (Fedwich)
The Adams Morgan barbecue carryout is open for scheduled, contact-free pickups and delivery via Postmates. Go for the weekly special sandwiches, ribs, and dry-rubbed wings. The team just opened Fedwich, a sandwich pop-up with burgers, cheesesteaks, and half-smokes, out of the Kramerbooks space in Dupont Circle.

Fiola Mare
3100 K St., NW
Fabio Trabocchi’s glitzy Georgetown waterfront restaurant now offers curbside pickup. There are $75 four-course menus for two, cheeses and salumi, bottles of wine and spirits, and batched negronis and Manhattans. You can also order market baskets of ingredients from the restaurant’s vendors and farmers. Pickup is Wednesday through Sunday between 4 and 7 PM (order by 3 PM for same day pickup).

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Garden District
1801 14th St., NW
Barbecue sandwiches, fried pickles, and one of the city’s top burgers are all on the pick-up menu at this 14th Street beer garden. Grab some beer, cider, and/or wine, too. Order here, or call 202-695-2626.

Ivy and Coney
1537 Seventh St., NW
Jonesing for a Chicago dog? This Shaw bar is offering those, plus wings, Italian beef sandwiches, and smash burgers for takeout and delivery via Grubhub.

Izakaya Seki
1117 V St., NW
This beloved izakaya is serving up bento boxes, plus beer and sake for pickup at either the restaurant or delivery in collaboration with wine shop Domestique. It’s open Tuesday through Saturday (the pickup window is between 3 and 6 PM). Order online or call 202-538-0321.

Jaleo
480 Seventh St., NW
José Andrés’s tapas mainstay just reopened for delivery and pickup. There are cheese plates, jamon-and-manchego sandwiches, and an array of classic Spanish small plates (excellent gambas al ajillo). You can also get sangria, a gin and tonic, a couple wines, and beer. Delivery is available through Doordash and UberEats.

Stone crabs at Joe’s Seafood, Prime Steak, and Stone Crab in downtown DC. Photograph by Scott Suchman

Joe’s Prime Steak, Seafood, and Stone Crab
750 15th St., NW
The Miami-born steak-and-seafood house gets an A+ for its delivery packaging—they even include the excellent bread basket (which makes a great breakfast). My favorites: stone crab claws delivered on ice, the bacon-heavy wedge salad, the extra-tangy slaw, and the apple and Boston cream pies (view the full menu here). Daily 11:30 AM to 9 PM. Call 202-489-0140 or order via UberEats.

Kaliwa
751 Wharf St., SW
Chef Cathal Armstrong has changed up his Thai/Korean/Filipino menu and is now offering an array of hearty, feel-good food: Southern fried chicken, penang chicken, and pulled-pork sandwiches. A couple things I’m glad he kept around: the lush, spicy crab curry and the Korean-style chicken sandwich. Order directly for pickup and delivery from the Wharf restaurant (call 202-516-4739 or email togo@kaliwadc.com), or go through UberEats.

Kinship
1015 Seventh St., NW
Wednesday through Sunday, Eric Ziebold and his team offer to-go dinners at his Shaw French/American spot. There’s an emphasis on simple comfort food: Think more cassoulet and roast chicken, less chips and caviar or foie gras lobes. You can also add on ready-to-bake cookies. Pickup between 5 and 6 PM. Order via Tock.

Komi/Happy Gyro
1509 17th St., NW
Johnny Monis is temporarily closing Komi and, in its place, bringing back his wildly successful all-vegetarian Happy Gyro. On the menu: gyros, carrot half-smokes, and celery-root reubens. Plus, bottles of wine are 4o percent off. Order carryout online Tuesday through Saturday between 5 and 9 PM.

Lapis
1847 Columbia Rd., NW
The Adams Morgan Afghan dining room is offering freezer-friendly meals along with lunch, brunch, and dinner menus—and beer and wine—for delivery or curbside pickup. Go for the dips, the dumplings, and veggie-forward stews. Call 202-299-9630.

The buttery warm shrimp salad at Le Diplomate in Logan Circle. Photograph by Scott Suchman

Le Diplomate
1601 14th St., NW
Stephen Starr’s French bistro is making a comeback Wednesday, April 22 with an abbreviated menu, delivery, and a takeout window. The famed burger is in the opening lineup, as is roast chicken, the lemony trout amandine, warm shrimp salad, and a selection of cheeses.

Little Serow
1511 17th St., NW
The fiery flavors—and the famed (and mild!) Mekong whiskey ribs—at this Northern/Northeastern Thai dining room are available for pickup Tuesday through Saturday from 5 to 9 PM. Order here.

Makan
3400 11th St., NW
James Wozniak had just debuted this much anticipated Malaysian restaurant in Columbia Heights when the shutdown happened. It’s since reopened for takeout and delivery.

Masseria
1340 Fourth St., NE
Nick Stefanelli is launching a home-delivery operation out of his chic Italian dining room near Union Market. Starting Tuesday, March 17, the restaurant will deliver dinners for two ($85) between 4 and 6 PM. He’ll offer a different entree each night, with an optional wine pairing. Tuesday’s menu features roasted whole chicken with roasted potatoes and spring panzanella. Call 202-608-1330 or order through the restaurant’s site.

Whole roast chicken at Maydan. Photograph by Scott Suchman

Maydan
1346 Florida Ave., NW
The full menu of fire-licked kebabs and decadent dips at this attention-grabbing spot is available for carryout. Place orders between 4 and 9 PM.

Medium Rare
3500 Connecticut Ave., NW
Mark Bucher’s steakhouse offers just one dinner: a $23.95 set menu of bread, green salad, and culotte steak and fries. What really makes it though, is the glorious sauce it comes with, which he is now selling by the quart. At brunch, there’s steak and eggs and French toast. Booze ranges from tequila shots to beer to chateauneuf du cape. Order for pickup or delivery via Doordash, Grubhub, and Postmates.

Tagliatelle bolognese at Mintwood Place in Adams Morgan. Photograph by Scott Suchman

Mintwood Place
1813 Columbia Rd., NW
Good news: One of the best burgers in town is back—you’ll find it at this just-reopened Adams Morgan bistro. The menu changes, but expect comfort-minded fare like orzo mac’ and cheese, roast chicken, and tagliatelle Bolognese. The heavily French wine list is also available, as are beer and cocktails. Order for pickup or delivery .

Muchas Gracias
5029 Connecticut Ave., NW
Christian Irabien, a rising star in the DC food scene, just opened this Mexican comfort-food carryout/market in Forest Hills—a collaboration with neighbors Buck’s and Comet Ping Pong. Look for masa ball soup, inspired by Jewish cooking expert Joan Nathan, plus hatch-chili-laced chicken tinga, queso, and birria—melty short ribs marinated in mole. There are family-style taco boxes, too. Check out the menu here, then order by calling 202-244-5000 or heading here.

Nina May
1337 11th St., NW
The locally-minded Shaw newcomer is offering lunch and dinner for curbside pickup or delivery. We’re big fans of the kitchen’s lemony roast chicken (in fact, the recipe is in our latest issue). Pick up between 7 AM and 3 PM and 5 and 9 PM. Call 202-518-3609 to order. They’ve also introduced Feast, a delivery service offering two days worth of brunches or dinners for two order here.

NRG Provisions
The newly created grocery/takeout/delivery arm of the Neighborhood Restaurant Group (Vermilion, Evening Star Cafe, Iron Gate, Hazel, and more) features meats, burgers, and sandwiches from Red Apron Butcher, prepared foods, brunch and date-night options, and hits from its restaurants’ menus. Order here for pickup or delivery in DC and Virginia.

Officina
1120 Maine St., SW
Salumi boards, pastas, pizzas, and gelato by the pint are available from the Wharf Italian restaurant for delivery or pickup via Caviar.

Pizzeria Paradiso
3282 M St., NW (Georgetown) 2003 P St., NW (Dupont Circle) 4850 Massachusetts Ave., NW (Spring Valley—temporarily closed)
The Dupont Circle, Georgetown, and Hyattsville locations are serving Neapolitan-style pizza seven days a week (Old Town and Spring Valley are temporarily closed). Bottles of wine are 50 percent off restaurant prices, and beer is 30 percent off. Available for pickup and delivery.

Breads and curries at Punjab Grill in Penn Quarter. Photograph by Scott Suchman

Punjab Grill
427 11th St., NW
Have you tried the jackfruit dumplings at this lavishly decorated creative-Indian spot in Penn Quarter? Those, along with curries, tandoori meats, and vegetarian stews are available for carryout and delivery. Place your orders over the phone (202-813-3004) or here.

Queen’s English
3410 11th St., NW
This jade-green-painted, Hong Kong-style restaurant in Columbia Heights is back in business after a six week hiatus. Wednesday through Sunday, Henji Cheung and Sarah Thompson are offering a $40 set menu (a recent lineup included ma po tofu, pork collar with pickled vegetables and hot mustard, celtuce-and-cucumber salad, Chinese broccoli with salted duck yolk, and jasmine rice). Order between 11 AM and 3 PM for pickup between 5 and 8 PM. Only eight orders are allowed per pickup time slot to allow for social distancing.

The Red Hen
1822 First St., NW
All the Bloomingdale Italian restaurant’s best known hits—the burrata, the fried cauliflower, the rigatoni with fennel sausage, and the roasted-maple pan cotta—are on the carryout dinner menu. Order here.

Reverie
3201 Cherry Hill Ln., NW
Johnny Spero’s luxe take on a Big Mac, decked out with miso-cured cucumbers, buttery onions, and smoked cheddar, was one of our favorite dishes of 2019. Now, you can get it for takeout, along with his roasted duck, which he wraps up into a foil swan. Check out the menu on the restaurant’s Instagram, and order via Tock or by calling 202-808-2952.

Ris
2275 L St., NW
This West End dining room is putting together daily “care packages,” centered around soup. For $15, you get a choice of soups, plus salad and focaccia. Available Monday through Friday from noon to 7 PM. Call in orders to 202-730-2500 and keep up with the menu here.

Rooster & Owl
2436 14th St., NW
The newly reopened tasting menu restaurant is serving four-course dinners with pre-scheduled pickup times—and the kitchen’s famous pineapple buns (they come with dinner, but you can also order them by the half dozen). Order via Tock.

Rose’s Luxury
717 Eighth St., SE
Jonesing for this Hill spot’s lychee salad? You can now get that, along with Aaron Silverman’s satisfying pastas and homey entrees, as part of a four-course takeout dinner (order via Tock). Rose’s at Home, Silverman’s catering service, is also doing two-night ($150) and three-night ($225) dinner packages (appetizer, main course, dessert for two), for which you can also set up a weekly subscription.

Sfoglina
4445 Connecticut Ave., NW
The Van Ness location of Fabio Trabocchi’s pasta house is offering make-at-home cocktail and pasta kits, plus ready-to-eat dishes, wine, and staples like béchamel sauce and grated pecorino/parmesan. Curbside pickup between 4 and 7 PM Wednesday through Sunday order by 3 PM for same day pickup.

Silver
3404 Wisconsin Ave., NW
The upscale diner (the sister to chain Silver Diner) in Cathedral Heights balances comfort food indulgences (pickle-brined fried chicken sandwiches) with healthier options (salmon with asparagus). There are family-style dishes and lots of choices for brunch, including DIY mimosa kits. Curbside pickup and delivery.

St. Anselm
1250 Fifth St., NE
The Union Market area cool-kid steakhouse is back open, serving an abbreviated menu that includes hits like its butcher’s steak, salmon collar, and fantastic buttermilk biscuits, plus new additions like a chocolate/pretzel/caramel cookie and a 1000-island-topped burger. There’s beer, wine, cocktails-for-two, and bloody Mary mix, too. For pickup, call 202-864-2199 for delivery, order via Caviar or DoorDash.

Supra
1205 11th St., NW
There may be no better culinary antidote to these unsettling times than buttery, cheesy khachapuri, which this Georgian restaurant offers in takeout and delivery form, along with sandwiches, grilled meat platters, and a myriad of small plates. Call 202-789-1205 or email your order and desired pickup time to info@supradc.com. Delivery is via Grubhub and Doordash.

Yellowtail belly sashimi at Sushi Taro in Dupont Circle.

Sushi Taro
1503 17th St., NW
Beautiful chirashi bowls, esoteric fish for sashimi and nigiri, perfectly light tempura, and a lineup of bento boxes draw plenty of fans to this pick-up-only Dupont spot.

Timber Pizza Co.
809 Upshur St., NW
The Petworth favorite has reopened with a shortlist of wood-fired, sorta Neapolitan pies. All the pizzas on offer are tasty, but it’s tough to beat the Bentley, with chorizo, soppressata, sweet peppers, and spicy honey. Order online or over the phone (202-853-9746) for pickup Tuesday through Sunday.

2Amys
3715 Macomb St., NW
There’s no pizza (yet), but this freshly reopened Cathedral Heights institution is offering loaves of bread, pasta kits, three course meals-for-two, and pints of their excellent ice cream. Order between 9 AM and 3 PM for pickup between 4 and 8 PM.

Mac’ and cheese at Unconventional Diner. Photograph by Scott Suchman

Unconventional Diner
1207 Ninth St., NW
David DeShaies has converted much of his menu into full dinners for two. You can get them centered around fried chicken, meatloaf, miso salmon, jambalaya, and more, and they come with sides. Order via Caviar for pickup and delivery.

Maryland Restaurants:

A&J Restaurant
1319 Rockville Pike, Rockville 4316 Markham Rd., Annandale
These Northern Chinese-style dim sum shops are still turning out superlative noodles and dumplings, garlicky cold cucumbers, flaky egg-and-scallion wraps, and more. Order over the phone (301-251-7878), then pay via Venmo.

Alatri Bros.
4926 Cordell Ave., Bethesda
The wood-fired pizza place has a 20 percent off promotion going on Mediterranean small plates and pies like the Alsace (a pizza version of a tarte flambee) and Jorge’s Inferno, a mix of pepperoni, olives, and Fresno peppers. Pickup or delivery via Doordash.

Velvety crab malabar with lemon rice at Amber Spice. Photograph by Scott Suchman

Amber Spice
13524 Baltimore Ave., Laurel
The basics—chicken tikka masala, papri chaat—are all expertly done here (the lunchtime buffet, in normal times, is extremely popular). Even better: Southern Indian specialties such as dosa, fiery goat sukka, and the chef’s signature, egg curry. Available for pickup and delivery through DoorDash.

Bangkok Garden
4906 St. Elmo Ave., Bethesda
The snug Thai institution is still offering its tangy soups, noodle dishes, spicy salads, and curries. Pickup or delivery via Postmates.

Chicken on the Run
4933 St. Elmo Ave., Bethesda
You can get family-style spreads—for up to eight people— of Peruvian chicken, plantains, and yucca here. Pickup or delivery via Doordash.

The guacamole-topped gordita at Cielo Rojo. Photograph by Scott Suchman

Cielo Rojo
7056 Carroll Ave., Takoma Park
Nopales tacos, gorditas with cashew crema, and bright guacamole make this Takoma Park joint a favorite stop for plant-based eaters. They do a damn good carnitas though, too. Order for delivery and pickup via Chownow.

Empanadas at El Sapo in Silver Spring. Photograph by Scott Suchman

El Sapo Cuban Social Club
8455 Fenton St., Silver Spring
Raynold Mendizabal has set up a carryout window for mojitos, margaritas, and “Cuban rice box” meals centered around his festive Cuban restaurant’s highlights: the Cuban sandwich, the ropa vieja, and the very delicious vaca frita. Open daily for pickup 4 to 8:30 PM.

Inferno Pizzeria Napoletana
12207 Darnestown Rd., Darnestown
Tony Conte’s Neapolitan pies are worth braving 270 traffic for—whether the margherita or a mushroom bolognese pie. Don’t miss any of the vegetable starters, whose flavors serve as reminders of Conte’s fine-dining past. Open Wednesday through Sunday for pickup after 4:30 PM. Orders are taken over the phone (301-963-0115) starting at 2, and when the dough runs out, it’s out.

Jaleo
7271 Woodmont Ave., Bethesda
José Andrés’s tapas mainstay just reopened for delivery and pickup. There are cheese plates, jamon-and-manchego sandwiches, and an array of classic Spanish small plates (excellent gambas al ajillo). You can also get sangria, a gin and tonic, a couple wines, and beer.

Chicken kara age at Kenaki Sushi Counter in Gaithersburg. Photograph by Scott Suchman

Kenaki Sushi Counter
706 Center Point Way, Gaithersburg
This brother/sister-run spot in the Kentlands specializes in dolled-up rolls like the Black Magic—spicy tuna with pickled jalapeños, crispy leeks, tobiko, and truffle oil (it works). There are good fusion plates, too. Order for pickup and delivery via Grubhub.

Medium Rare
4904 Fairmont Ave., Bethesda
Mark Bucher’s steakhouse offers just one dinner: a $23.95 set menu of bread, green salad, and culotte steak and fries. What really makes it though, is the glorious sauce it comes with, which he is now selling by the quart. At brunch, there’s steak and eggs and French toast. Booze ranges from tequila shots to beer to chateauneuf du cape. Order for pickup or delivery via Doordash, Grubhub, and Postmates.

Olazzo
7921 Norfolk Ave., Bethesda
If you’re in the mood for meatballs, big red-saucy plates of pasta, and lots of other things from the Italian American playbook, this is your place. The chicken cardinale, with penne draped in creamy tomato sauce, is our usual order. Pickup or delivery via Doordash.

Pizzeria Paradiso
4800 Rhode Island Ave., Hyattsville
The Dupont Circle, Georgetown, and Hyattsville locations are serving Neapolitan-style pizza seven days a week (Old Town and Spring Valley are temporarily closed). Bottles of wine are 50 percent off restaurant prices, and beer is 30 percent off. Available for pickup and delivery.

Peking duck at Q by Peter Chang. Photograph by Scott Suchman

Q by Peter Chang
4500 East-West Hwy., Bethesda
One of the top Peking ducks in town comes out of chef and Hubei native Peter Chang’s Bethesda flagship. Don’t miss the dumplings, dry-fried eggplant, and Szechuan-style kung pao chicken, either. Order for pickup or delivery via Caviar.

Raku
7240 Woodmont Ave., Bethesda
We’re big fans of the chirashi and the elaborately dressed sushi rolls at this pan-Asian spot. There are noodle soups, bigger fusion plates, and bottles of wine and sake, too. It’s offering both curbside pickup and delivery.

Silver
7150 Woodmont Ave., Bethesda
The upscale diner (the sister to chain Silver Diner) balances comfort food indulgences (pickle-brined fried chicken sandwiches) with healthier options (salmon with asparagus). There are family-style dishes and lots of choices for brunch, including DIY mimosa kits. Curbside pickup and delivery.

Vace
4705 Miller Ave., Bethesda
This tiny deli (and its Cleveland Park twin) are a favorite for frozen pastas and sauces, Italian pantry staples, hefty subs, and sturdy, sauce-on-top pizza. It’s open for regular carryout and is also on Postmates.

Woodmont Grill
7715 Woodmont Ave., Bethesda
The offshoot of the Hillstone chain is great for burgers (veggie and regular), nicely embellished salads, and sushi rolls. Curbside pickup only.

Virginia Restaurants:

A&J Restaurant
1319 Rockville Pike, Rockville 4316 Markham Rd., Annandale
These Northern Chinese-style dim sum shops are still turning out superlative noodles and dumplings, garlicky cold cucumbers, flaky egg-and-scallion wraps, and more. Order over the phone (703-813-8181), then pay via Venmo.

Afghan Bistro/Aracosia McLean
8081 Alban Rd., Springfield (Afghan Bistro) 1381 Beverly Rd., McLean (Aracosia)
These Afghan gems draw from a trove of heirloom recipes to create creamy stews, refreshing salads and dips, and some of the best manti around. The entire menu is available for lunch and dinner carryout, and they’ll also offer family-style meals for larger groups, with vegetarian and vegan options available. Call each restaurant directly—Afghan Bistro at 703-337-4722 and Aracosia at 703-269-3820.

Kebabs at Amoo’s Restaurant in McLean. Photograph by Scott Suchman

Amoo’s Restaurant
6271 Old Dominion Dr., McLean
This family-run Persian institution in McLean is open for pick-up and delivery via Postmates. Go for eggplant-and-yogurt dip, the lamb kebabs with chimichurri, and the fesenjoon, a pomegranate-based chicken stew. And don’t forget the rice—whether the crackly tahdig or the fragrant shirin polo.

Clarity
442 Maple Ave. E., Vienna
Chef Jonathan Krinn’s Vienna dining room is serving three-course takeout menus. There are fish, meat, and surf-and-turf options ($35 each), and all come with an appetizer and dessert. Krinn’s father, Mal, who is an excellent bread baker, is making the focaccia pizza that’s beloved by the restaurant staff. You can also buy ingredients from Krinn’s distributor: fresh crabmeat, whole Amish chickens, grass-fed beef, and more. Whiskey and cocktails, too. Order lunch and dinner here.

El Sol
262 Cedar Ln., Vienna
Jessica and Alfredo Solis’s excellent tacos and massive tortas are available for pickup at the new Vienna location (and at the original DC restaurant).

Jaleo
2250 Crystal Dr., Arlington
José Andrés’s tapas mainstay in Crystal City just reopened for delivery and pickup. There are cheese plates, jamon-and-manchego sandwiches, and an array of classic Spanish small plates (excellent gambas al ajillo). You can also get sangria, a gin and tonic, a couple wines, and beer.

Mama Chang
3251 Old Lee Hwy., Fairfax
Peter and Lisa Chang’s homestyle, Hubei-inspired restaurant is still going strong, offering takeout and delivery versions of hits like dry-fried eggplant, peppery cauliflower, roasted lamb leg, and the superlative farmer’s stirfry with tofu skin, Chinese leek, and green pepper. Call 703-268-5556 or order via UberEats.

Marib
6981 Hechinger Dr., Springfield
The area’s top Yemeni restaurant is still serving family-style feasts for breakfast, lunch, and dinner (the French-toast-like susi works anytime). Don’t miss the haneeth, hunks of lamb atop basmati rice or the shafout, a cool layering of injera-like bread, cucumber yogurt, and pomegranate seeds. Available for pickup or delivery.

Medium Rare
3601 N. Fairfax Dr., Arlington
Mark Bucher’s steakhouse offers just one dinner: a $23.95 set menu of bread, green salad, and culotte steak and fries. What really makes it though, is the glorious sauce it comes with, which he is now selling by the quart. At brunch, there’s steak and eggs and French toast. Booze ranges from tequila shots to beer to chateauneuf du pape. Order for pickup or delivery via Doordash, Grubhub, and Postmates.

Korean barbecue at Meokja Meokja. Photograph by Scott Suchman

Meokja Meokja
9619 Fairfax Blvd., Fairfax
This Korean tabletop barbecue place has shifted to daily carryout (from noon to 7 PM). Go for bulgogi, galbi, brisket, and the thick-cut pork belly. Order for pickup and delivery via DoorDash, Grubhub, and UberEats.

A noodle soup on the ever-changing menu at Nasime in Old Town. Photograph by Scott Suchman

Nasime
1209 King St., Alexandria
This sliver of a Japanese restaurant in Old Town has been on fire this past year. For takeout, they’ve shifted from their five-course set menu format and are offering a la carte plates of sashimi, soba, and more (check the restaurant’s Facebook page for the menu—it changes everyday). Call 703-548-1848 to order for pickup or limited delivery.

NRG Provisions
The newly created grocery/takeout/delivery arm of the Neighborhood Restaurant Group (Vermilion, Evening Star Cafe, Iron Gate, Hazel, and more) features meats, burgers, and sandwiches from Red Apron Butcher, prepared foods, brunch and date-night options, and hits from its restaurants’ menus. Order here for pickup or delivery in DC and Virginia.

Padaek
6395 Seven Corners Ctr., Falls Church
Seng Luangrath’s Lao destination just reopened for pick-up orders, with delivery coming soon. The shortlist of items includes hits like fiery laab salad, sun-dried beef with sticky rice, and lemongrass stew. Phone orders (703-533-9480) are taken Tuesday through Sunday from noon to 7 PM.

Peking Gourmet Inn
6029 Leesburg Pike, Falls Church
The 40-plus year-old Falls Church institution is offering its famed whole ducks—among many other things—for delivery, carryout, and curbside pickup. Ask for the carcass—you can use it to make soup later in the week. Call 703-671-8088 to order.

A selection of Katherine Thompson’s stunning desserts at Thompson Italian in Falls Church. Photograph by Scott Suchman

Thompson Italian
124 N. Washington St., Falls Church
After closing for a few weeks, this Falls Church newcomer is serving takeout dinners Wednesday through Sunday. There are fresh pastas, either ready-to-eat or for cooking at home, plus kids meals and the opportunity to buy dinner for a first responder.

Trummer’s
7134 Main St., Clifton
The recently revamped Clifton restaurant offers a three-course dinner for two for $70 (or $35 a person). Kid-friendly items like buttered ricotta gnocchi or roast chicken with honey-glazed carrots go for $12. The wine list is 40 percent off. Available for curbside pickup or delivery within a five mile range. Call 703-266-1623 to order.

Yume Sushi
2121 N. Westmoreland St., Arlington
The East Falls Church sushi spot is offering its elaborate maki (we like the Yu-Me roll with spicy tuna, avocado, mango, and jalapeño) for delivery and carryout.


The Most Exciting Fall Restaurant Openings

After a bit of a summer slump, fall will bring a robust freshman class of restaurants, from a few set to open in October at the District Wharf to new neighborhood hangs. Since openings are moving targets, note that these restaurants could open anytime from September through November. These are the spots we’re tracking:

100 District Square SW, requinbymic.com

The District is getting its own location of Requin from Chefs Jennifer Carroll and Mike Isabella. The restaurant had a successful start in Virginia’s Mosaic District, and will soon open its D.C. version in the mammoth District Wharf development. Requin will sit squarely on the boardwalk, where it will have extensive patio seating for warm weather. Carroll’s cooking showcases flavors from the South of France, Morocco, Spain, and Greece, and diners can expect a more refined menu compared to the brasserie-style offerings in Virginia.

79 Potomac Ave. SE, allpurposedc.com

The second location of All-Purpose, located across from Nats Park, could be open in time for playoff season, which will be a double win if the home team finds itself a contender. Chef Mike Friedman says the menu will include the greatest hits from the Shaw location, plus some twists. “I want our Capitol Riverfront location to reflect a meeting of the minds between the New York/New Jersey coast and the Sicilian/Amalfi coast,” he says. Think chickpea panelle (Sicilian fritters), tuna carpaccio, and “fun new pizza combos.” Also unlike the Shaw location, there will be several outdoor spaces including a rooftop bar overlooking the river.

1346-B Florida Ave. NW, maydandc.com

Compass Rose owner Rose Previte and the chefs behind the forthcoming restaurantMaydan just got back from an intense research and development trip to Lebanon, Georgia, and other countries that will inform the new menu. Maydan is coming to the Manhattan Laundry Building, and Previte hopes the high ceilings and open floor plan will create the feeling of being in a public square overseas. Chefs Gerald Addison and Chris Morgan, who will man the kitchens at both Compass Rose and Maydan, will focus on food cooked over an open hearth at the new project.

1906 14th St. NW, brescadc.com

Chef Ryan Ratino, who impressed local critics, albeit briefly, with his cooking at Ripple, is gearing up to open his first solo restaurant at the age of 27. Look for dry-aged meat and ingredient combinations you’ve never seen before, like foie gras brined in dashi with smoked eel, green apple, and chestnut. The menu will be divided between appetizers and a handful of large, sharable entrees. Bresca is going into the former Policy space on 14th Street NW, and Juan Coronado is drawing up a menu of cocktails.

915 F St. NW, succotashrestaurant.com

There will be one more restaurant to consider for before and after events at the Verizon Center when Succotash opens in Penn Quarter. Chef Edward Lee’s cuisine fuses his Korean heritage with his favorite recipes from the South. He already operates a Succotash in National Harbor, where he serves dirty fried chicken with dark meat dripping in spicy gochujang honey, blue cheese, and pickles, as well as a pimento cheeseburger. The 310-seat downtown D.C. location is going into the historic Equitable Bank Building, erected in 1911.

3000 12th St. NE, facebook.com/primrosewinebar

Sebastian Zutant is one of several top D.C. sommeliers branching out to open wine bars. He’s even making some of the wine he’ll pour at his Brookland bar-meets-bistro. His wife and partner, Lauren Winter of Edit Lab, is tasked with making the 66-seat space with floor-to-ceiling windows feel feminine and French enough to be worthy of the name Primrose. Chef Nathan Beauchamp of Fainting Goat and Tiger Fork is creating a small menu with classics like bœuf à la Bourguignonne served in big pots with crusty bread to pair with the roughly 14 wines by the glass and 75 bottles.

1401 Okie St. NE, gravitasdc.com

Chef Matt Baker is eager to start serving his two modern American menus at his long-delayed Ivy City restaurant Gravitas, which is going into the Tomato Factory building. The vegetarian tasting menu features dishes like roasted beets with pickled white peaches, dehydrated black quinoa, Vidalia onion marmalade, and cauliflower veloute. The other menu incorporates meat and fish but pays equal attention to nature’s candy, as Baker is obsessed with the versatility of vegetables. Diners can also look forward to getting drinks in the rooftop greenhouse bar.

2000 18th St. NW, luckybunsdc.com

Adams Morgan will gain a new restaurant dedicated to burgers when Chef Alex McCoy opens Lucky Buns in the former L’Enfant Café space. He hopes to create a casual hang featuring burgers inspired by the countries he’s visited, easy-drinking punches, and live music. The kitchen could potentially crank out patties until 3 a.m. on weekends. Spring for a side of fries because they’re thick-cut, British-style chips.

1222 9th St. NW, thedabney.com

Michelin-starred Shaw restaurant The Dabney is growing into its basement with a wine bar big enough to fit about 30 people. The cozy space, lined with stacks of firewood for the restaurant upstairs, will have about 30 wines by the glass. Keeping with the theme of pumping up Mid-Atlantic cuisine, Chef Jeremiah Langhorne has put together a trim food menu with locally-sourced charcuterie and cheese and a raw bar.

751 Wharf St. SW, wharfdc.com/restaurants/kaliwa

Find Filipino, Thai, and Korean food in one place when Kaliwa opens, also at the District Wharf. The restaurant is Chef Cathal Armstrong‘s major D.C. debut. He’s long led restaurants in Old Town, Alexandria including Restaurant Eve. The best night to visit Kaliwa will be when they’re offering a special-occasion Filipino feast called “Kamayan,” most likely at one table on Thursday nights. The team has also been testing recipes for crispy pata—a pork leg that’s boiled until it’s tender and then deep-fried.

1331 4th St. SE, restaurantchloe.com

Named for his niece and the ancient Greek goddess of agriculture, Chloe is Chef Haidar Karoum‘s first solo project. He recently served as the executive chef at Proof, Estadio, and Doi Moi. At the Navy Yard restaurant, he’ll focus on cuisine inspired by his Lebanese roots, his love of cooking Southeast Asian cuisine, and his travels around the Mediterranean. Equally important to the chef is showcasing seasonal products from Mid-Atlantic farms. Dishes could include crispy whole fish, goat cheese cavatelli with heirloom tomatoes, and a Chesapeake blue crab salad tartine.

Note: Reverie is looking more like a winter opening and The LINE DC Hotel continues to experience delays. A representative from the hotel couldn’t definitively say Brothers & Sisters, Spoken English, and A Rake’s Progress will open in the fall.


Jeremiah Langhorne Cooks at Clifton Inn Garden This Fall - Recipes

(Photo credit: Nicole DuBois)

2019 James Beard Foundation's Best Chef South and Southern Living Southerner of the Year, Vishwesh Bhatt joined City Grocery in 1997. Under the tutelage of Chef John Currence, Bhatt began working as a line cook. After a brief hiatus to earn his Culinary Degree from Johnson & Wales University, Vishwesh returned to the City Grocery Restaurant Group as Catering Chef in 2002. In 2009 Chef Bhatt opened SNACKBAR, where using his years of culinary experience and exposure to worldwide cultures, has created a menu that intertwines Southern and subcontinental Foodways. His work earned him a People's Best New Chef nomination from Food & Wine in 2011. SNACKBAR has been recognized by local and national media as one of the finest restaurants in the South. Vishwesh resides in Oxford with his wife Teresa and their pets Tula and Bitbit.

Bio to come. Photo by Sera Petras.

An agent of alternatives, Erik Bruner-Yang creates space. Through his Washington, D.C.-based concept development company, Foreign National, he offers an alternative: food and space as commons. There exists a constant dialogue of community, culture and progress.

Bruner-Yang’s restaurants are instinctual contemporary yet habitual, including Maketto, a three-level Asian market with a retail store, coffee shop, and restaurant and at the LINE DC hotel – Brothers and Sisters, serving American classics from Taiwanese and Japanese points of view and Spoken English, a standing-room-only space modeled after Japanese tachinomiyas. His restaurants have received numerous accolades, from Bon Appetit magazine’s 50 Best New Restaurants 2018 to Thrillist’s Best New Restaurants 2018 and RAMMY’s Best New Restaurant 2019 for Spoken English.

Born in Taiwan and raised in the States, Bruner-Yang has been credited for introducing D.C. to ramen in 2011 with Toki Underground. He is a multi-James Beard finalist, and was named Starchefs’ Rising Star D.C. Restaurateur 2018. His latest collaboration is as Executive Chef with &pizza.

David Burtka is a chef, caterer and award-winning actor who released his first cookbook, Life is a Party, on April 16, 2019. The book is a spinoff from his 2016 Food Network special, Life’s a Party with David Burtka, which won a Telly Award and 1stPrize at the New York Film and TV Awards. The cookbook will showcase his expertise in preparing delicious recipes and celebrating a variety of occasions with guests.

Burtka earned a BFA from the University of Michigan and studied at the William Esper Studios in New York. This talented Le Cordon Bleu chef is a firm believer in sustainable food fresh from the farmer’s market, butcher, or garden to the table. David Burtka gained valuable experience training under Mario Batali at the award-winning Babbo ristorante in NY, award-winning pastry chef and author Gina De Palma, as well as Iron Chef Cat Cora and the French Laundry’s Thomas Keller. David and his catering company Gourmet M.D. had the pleasure of preparing meals for some of Hollywood’s elite like “Mad Men’s” John Hamm and Christina Hendricks, Zac Efron, Vanessa Hudgens, “Glee’s” Jane Lynch, “How I Met Your Mother’s” Cobie Smulders, Sarah Silverman, Elton John, Katy Perry, Elon Musk, and has even made pizza for Oprah. He has been seen in cooking segments on “Barefoot Contessa,” “E! News,” “Home Made Simple,” “Rachael Ray,” “The Kitchen,” “Celebrity Dish,” “The Fablife,” and “The Chew.” He has been a guest judge on shows such as “Beat Bobby Flay,” “Top Chef Masters” “Rupaul’s Drag Race” and “Iron Chef.” His recipes have been featured in People Magazine, Us Weekly, Food Network Magazine,andFood and Wine Magazine.

Burtka was most recently seen starring as Brian Howard in David Hyde Pierce’s musical comedy It Shoulda Been Youat the Brooks Atkinson Theatre. He has also been seen in the Broadway production of Edward Albee’s The Goat or Who is Sylvia and Sam Mendes’ production of Gypsy, for which he garnered a Fred Astaire Award nomination for his portrayal of Tulsa. Previously, he earned the Clarence Derwent Award for his role as The Boy in the American premiere of Edward Albee’s The Play About the Baby. Burtka starred in the World Premiere of the musical The Opposite of Sex in San Francisco, later reprising his role at The Williamstown Theatre Festival. He has appeared regionally at The Hollywood Bowl, Alley Theatre, Paper Mill Playhouse, North Shore Music Theatre, and the Weston Playhouse. Additionally, David’s one man show Burtka, David played a sold out engagement in November 2014 at 54 Below.

His film credits include Dance-Off, Annie and the Gypsy, Regrets Only, A Very Harold & Kumar 3D Christmas, and Hollywood Ending, under the direction of Woody Allen. Perhaps best known to television audiences for his recurring role on “How I Met Your Mother,” Burtka appeared on Ryan Murphy’s award-winning FX horror anthology, “American Horror Story: Freak Show.” Most recently, he was seen on Netflix’s “A Series of Unfortunate Events.”

Burtka recently produced the relaunch of Wigstock, the outdoor drag festival and legendary annual event that dominated drag culture from 1985 until 2003. His producing credits also include CBS’s “The Night Shift” pilot.

David grew up outside of Detroit, Michigan, and earned a BFA from the University of Michigan before studying at the William Esper Studios in New York. David lives in New York with his husband, Neil Patrick Harris, and their twin children, Gideon and Harper.

Chef Maneet Chauhan is the founding partner and president of Morph

Hospitality Group in Nashville, Tennessee. She is a recipient of the 2012

James Beard Foundation Broadcast Media Award for her role as a

permanent judge on Food Network’s “Chopped,” and sits on thepanel of judges for Food Network’s “Wedding Cake Championship”.

She has also written her own cookbook, Flavors of My World.

A graduate of the Culinary Institute of America, Chef Chauhan worked in

some of the finest hotels in India before the start of her professional

Heavily lauded by print and broadcast media in the United States

and abroad, Chef Chauhan has been featured in publications such as

Bon Appétit, Food & Wine, The Local Palate, Wine Enthusiast, USA Today,m Wall Street Journal, New York Times, New York Post, Times of India, The Telegraph and more.

Her television appearances include “The View,” “CBS This Morning’s The Dish, “Iron Chef” and “Next Iron Chef” (Food Network).

She has worked as executive chef in successful ventures such as

Vermilion in Chicago, which received accolades from Chicago

magazine, Esquire, Time Out and Wine Enthusiast under her leadership.

Chauhan is the founding partner of Morph Hospitality Group

in Nashville, Tennessee, which includes restaurants

Chauhan Ale & Masala House, Tànsu ǒ, The Mockingbird

She is also the co-owner of Mantra Artisan Ales in Franklin, Tennessee.

A native of India, Chef Chauhan chose Nashville for her first namesake

restaurant after being contacted by developer Moni Advani to come

down to Music City for a visit. It was during her first trip that

she fell in love with the city and its people and decided to stay.

The Music City chef is a passionate advocate for the March of

Dimes, and now lives in Franklin, Tenn., with her husband, Vivek and

their daughter, Shagun and son, Karma.

I spent my childhood days watching and learning to bake from my Mother and Grandmother, who had worked in her father’s bakery after school making rolls and bread. Hunting and fishing with my Dad and brother taught me to respect the product. I am a history geek in every way, since my family became involved with living history in 1989.

After an injury in College football, my dreams switched from the field to the kitchen. I had brief stints cooking in Pennsylvania followed by 2 years in coastal Maine.

After a stage at McCrady’s in Charleston I was intrigued by charcuterie and went to do an apprenticeship under world renowned butcher Dario Cecchini at Panzano in Chianti, Italy. Working for Dario changed my life. It made me realize that getting up and loving what you do everyday is rare, do whatever you have to do to achieve this!

I went back to the states after my apprenticeship was over and got a job as the butcher at Husk Restaurant under Chef Sean Brock and Chef De Cuisine Travis Grimes. The next 7 years I worked for the Neighborhood Dining Group at various positions and developed the charcuterie and bread program at Husk.

Half Crown Bakehouse was born from my love of history and food. All of the people in my life have inspired me in some way to make this vision real.

EXECUTIVE CHEF, A RAKE’S PROGRESS

Opie Crooks knew he belonged in the kitchen ever since he started washing dishes and bussing tables at age 14. He watched the chef and loved the intensity, energy, and urgency involved in the role. In 2006, he graduated from Le Cordon Bleu’s Atlanta campus and immediately jumped into a position with legendary Chef Roy Yamaguchi at the Atlanta location of Roy’s Hawaiian Fusion Cuisine. Crooks spent nearly a decade working for Yamaguchi, becoming a chef-partner and moving between Atlanta, Jacksonville, and finally Baltimore with a brief stint at Anne Quatranno’s Abattoir in Atlanta in between.

In 2013, he left the Roy’s to join forces with Spike Gjerde, first as chef of Shoo-Fly and then as chef de cuisine of Gjerde’s landmark Baltimore restaurant, Woodberry Kitchen, known for an intense focus on the ingredients and traditions of the mid-Atlantic region, serving hyper-local comfort and technically precise food that helped earn Gjerde a James Beard Award for “Best Chef, Mid-Atlantic” in 2015. Admired by his peers for his creativity, energy, and leadership skills, Crooks was named “Best Chef ” by Baltimore’s City Paper in 2015. In 2017, Gjerde and Crooks opened A Rake’s Progress inside The LINE DC hotel in Washington, D.C.’s Adams Morgan neighborhood. Crooks leads the team, applying the strict sourcing ethos to all aspects of the operation, including fine dining, banquets, the coffee shop, and even the hotel’s staff meals.

A graduate of the nationally accredited Art Institute of Atlanta in the field of Culinary Arts, Joy specialIzes in researching and preparing locally grown, and organic foods. A long-time proponent of farm-to-table cooking, Joy’s philosophy centers around using natural ingredients wherever possible, with a keen eye toward foods grown, farmed, butchered and purveyed in the Southeast and Mid-Atlantic regions. Her food is nestled in the Southern, home-cooked style, but highlights healthy ingredients and a refined presentation while celebrating the seasons’ best offerings.

Her culinary career began in Los Angeles working as the caterer and event planner for the President of Capitol Records. There, she hosted countless functions for musicians and executives, sharpening her skills in presentation and large-scale planning. At the same time, she worked on private events for Warner Bros. Television. She was a go-to private chef for actors and executives on Warner’s television series and feature films. In 2005, Joy relocated to Atlanta Georgia, where she attended the Art Institute of Atlanta. While working on her degree, she studied under Chef Bradley Rouse, head chef for the NBA team The Atlanta Hawks. There, Joy worked closely with Chef Rouse planning menus and preparing meals for the private dining facility for both the NBA players and their families. There was a particular focus on the specialized athlete’s diet.

Upon graduation from the Art Institute, Joy began cooking at Woodfire Grill as an apprentice to Chef Micahel Tuohy. Chef Tuohy has been credited with shifting the local / organics / farm-to-table practices from Northern California to the Atlanta restaurant scene. At Woodfire Grill Joy cultivated her skills in several methods of cooking, including meat curing, butchery, fruit preservation, sauce-making and wine-pairing. She worked closely with local Atlanta farmers and purveyors, and learned the art of fine seasonal cooking in an upscale atmosphere. In 2008, Tuohy turned the ownership of Woodfire Grill over to Chef Kevin Gillespie (“Top Chef” Contestant, Season 6). Chef Gillespie remains there currently, and Joy proudly worked on his team for nearly two years.

Additionally, Joy has had the honor of cooking directly with some of the South’s finest chefs, including Virginia Willis, author of the nationally-acclaimed cookbook, “Bon Appetit, Y’all Chef Ford Fry, Chef/owner, JCT Kitchen & Bar Chef Hilary White, Chef/owner, The Hil at Serenbe Farms Chef Scott Peacock, former Executive Chef at the award-winning restaurant Watershed in Decatur, and Chef Kevin Rathbun of Rathbun’s, Krog Bar and Kevin Rathbun Steak.

In 2008, Joy founded FOODĒ as a home-based private event and catering company in Atlanta. In 2010, FOODĒ grew to a physical location on Caroline Street in Historic Downtown Fredericksburg. There, Joy and her team pride themselves in putting their key philosophy into practice for their guests and clients. Namely, they provide a large variety of seasonal, market-fresh, natural and organic meals prepared in a comfortably refined style. FOODĒ Fredericksburg opened in January, 2011. Joy appeared on Season 12 of Top Chef last fall and her signature Chicken & Waffles won the Virginia is for Lovers Culinary Madness Challenge in April. In spring 2015, she opened her second restaurant, Mercantile, in Fredericksburg.

A self-taught baker, Caitlin Freeman was the resident pastry chef for Blue Bottle Coffee, and former owner of the San Francisco cake and sweets shop Miette. At both Blue Bottle and Miette, Caitlin made a name for herself creating simple and lovely cakes, cupcakes, and coffee-time treats using local and organic ingredients. Inspired to bake by the confectionary paintings of California painter Wayne Thiebaud, she saw her chance to re-create those very cakes when Blue Bottle opened a café in San Francisco Museum of Modern Art. Four years and many art-inspired desserts later, she wrote the book Modern Art Desserts to chronicle the desserts, inspiration, and adventures that happened when combining art and cake.

Jeff Gordinier is the food & drinks editor of Esquire magazine and the author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World. His work has appeared in publications such as Real Simple, Details, Entertainment Weekly, Elle, Outside, Travel + Leisure, the Los Angeles Times, and the New York Times. He lives north of New York City, close to the Hudson River, with his wife, Lauren Fonda, and his four children.

Kevin Jamison is the owner of Commune restaurants in Virginia Beach and Norfolk as well as the 21 acre sustainable farm, New Earth Farm. Kevin studied in Rome, Italy where he received his MA in International Law and Development focusing on food security from St. John's University. He is a co-founder of the non-profit organization Community Development International (CDI) which focuses its efforts on sustainable food and environmental protection projects in the US and in Haiti. Kevin has served as Director of the European Affairs Committee at the United Nations Association, Director of the Center for Global Development at St. John's University and currently as the President of Virginia Beach's Vibe Creative District Business Association. He is passionate about education and sustainable food systems and is an avid art collector. Presently Kevin is working on the buildout of a new 2,600 square ft bakery in Virginia Beach slated to open this fall. Photo by Jessica Shea.

Ashbell McElveen was born into a South Carolina family that thought good food was a birthright. With his father, mother, and aunts as teachers, McElveen learned classic low country and other southern cooking styles, traditional smoking and curing of meats, barbecue, and even the making of bourbon and moonshine. Uncovering the roots of southern American foodways and the preservation of his and other families’ treasured recipes is both his mission and his passion.

At age 19, Chef Ashbell went to France for a year of academic study. Hungry for hands-on experience in the kitchens of Paris, he stayed an extra year working in restaurants, learning French regional cookery. After completing his undergraduate study in the U.S.A., Chef Ashbell promptly returned to France. He attended La Sorbonne during the academic year and spent summers working in more restaurants, including Haynes, Paris’ famous soul food restaurant started by Leroy Haynes.

In the 1990’s “Chef Ashbell,” the TV personality was born. Chef Ashbell became a regular on WNBC’s Weekend Today Show with Matt Lauer, where he cooked the foods of New York City’s melting pot. McElveen was seen as a local champion of ethnic cuisine by a population that had been previously ignored by mainstream network television.

In 2003 Chef Ashbell became the only American chef invited to open a cafe in a British Royal Park. The Toyo Ito-designed pavilion for the Serpintine Gallery opened in Hyde Park in summer 2003. Ashbell’s at the Serpentine Gallery provided a southern-style American nosh -- the likes of which had never been experienced before in London town!

Later that year Chef Ashbell opened the eponymous Ashbell’s restaurant in Notting Hill, serving American southern regional cuisine. Ashbell’s received four stars from A.A. Gil in his review for the Sunday Times of London.

Chef Ashbell became a regular contributor on BBC’s Good Food Live, amassing more fans across the pond. His frequent television appearances and online catalogue of recipes for the top-rated show drew raves and downloads.

Later, Chef Ashbell moved to Bristol, spending several years researching the British roots of Southern U.S. cooking. He penned a monthly column for Clifton Life Magazine, showcasing the creative ethnic dishes cooked by expats living in the area. A highlight of his time in Bristol was creating an installation of an American jazz and southern food experience for the historic Ashton Court Manor.

Following the Hurricane Katrina disaster of 2005, Chef Ashbell spent over one year in New Orleans. He worked to restore fresh food markets in the Lower Ninth Ward, and helped to launch the Renaissance Project.

After 12 years living in London and Bristol, Chef Ashbell returned to the U.S.A. in 2012. He started the Real Soul Food Company to topple the narrow and negative depiction of “soul food” by producing innovative, high-quality and healthy products.

In 2014, The Real Soul Food Company launched its first line of smoked meats. Branded as Ashbell’s Smokehouse Deli, the all-natural turkey meat line features cured turkey pastrami and turkey bacon. The secret recipe is inspired by the traditional southern curing process.

The Ashbell’s Smokehoue Deli line is currently available in selected restaurants and delicatessens in Philadelphia, as well as through select New York area CSA’s.

Chef Ashbell created the James Hemings Foundation in 2014 to study, document, educate, and preserve African Americans’ contributions to American iconic food and drink. He is currently writing a book and screenplay on the life of James Hemings.

Chef Ashbell is proud to call Philadelphia, the birthplace of American Independence, his home.


Jeremiah Langhorne Cooks at Clifton Inn Garden This Fall - Recipes

They don’t cook Southern food in the Carolinas. They cook their food. Ever heard of Tom Thumb? This Christmas season treat is a celebration sausage. Just stuff a hog appendix with spicy ground pork and fat at Thanksgiving and hang it in the smokehouse. Then poach, slice, and pan-fry. Don’t forget to save the cooking liquid for the peas and collard greens. It's a tradition that could have been lost had North Carolina Chef Vivian Howard not come home to cook down east in Kinston. Recognizing the huge responsibility of a Southern chef, she revived the heirloom sausage by talking to an old country butcher and by probing her father’s memories.

Out west, in the Appalachian highlands, they scramble eggs with hog brains and sometimes smother them in red-eye gravy, which Justin Burdett has transformed into a fine-dining worthy dish of red-eye gravy consommé and hog brain ravioli. "Farm-to-table is such a cliché," he says, "but I feel like the South has been doing it forever—out of necessity, not because it was a cool thing to do.”

This deep seated respect for the culinary heritage of the Carolinas has seeped into every part of the industry. Down in Charleston, South Carolina, Mixologist Brooks Reitz of The Ordinary is serving a nearly forgotten rum cocktail called the Royal Bermuda Yacht Club that celebrates the relationship and shared nautical culture of Charleston and Bermuda.

Inland, in Durham, North Carolina, Charcutier Justin Meddis of Rose's Meat Market & Sweet Shop is re-popularizing sausage and other prepared meats that have fallen out of fashion. North Carolina Potato Sausage and Carolina Red Hots are becoming staples once again. Pastry Chef Katie Meddis, who puts the sweet in Rose's Shop, is bringing the entrenched Carolina farm-centric cooking into the bakery, a combination that's new for the area.

Escazú Artisan Chocolates in Raleigh is using a recipe for one of their bean-to-bar chocolates that predates the Carolina's. Escazu's 1631 Chocolate Bar is an awakening, and it’s part of the new American Chocolate movement that is gaining momentum in the Carolinas and the rest of the country. Escazú uses modern flavor combinations, too, such as hibiscus-green peppercorn, and the unexpected and superlatively North Carolina flavor: tobacco-ribbon cane syrup.

The chocolate makers are collaborating with the forerunners of the other boom in the Carolinas: beer. Videri Chocolate has collaborated with Deep River Brewing over in Clayton. It exemplifies the spirit of collaboration that defines the Carolina craft brewers.

The Carolinas are also an emerging place for wine. Especially if you work with Chef Travis Grimes of Husk in Charleston. The whole hog is often the mascot for Carolina cuisine, and Grimes's pig-glorifying charcuterie program has been the perfect back drop for Sommelier Matt Tunstall to showcase his pairing skills and idiosyncratic knowledge of varietals.

The unhinged creativity of Carolina cooking brought us dishes like Two Textures Trout "Marrow" from Nathan Allen of Knife & Fork in Spruce Pine and potato skin brodo from Brian Canipelli of Cucina24 in Asheville. We also saw tried and true techniques brought back and reinvigorated. Again in Asheville, Jacob Sessoms of Table is poaching delicate and decadent halibut in a vat of spiced whole butter, not a sous vide bag. Aaron Siegel of Fiery Ron’s Home Team BBQ in Charleston, is reaching further south, adding technique and his populist touch to the humble chicken wing. He smokes the wings and douses them in Alabama white sauce—creating more than a hankering for Home Team wings, but a hysteria.

Beer, chocolate, wings . even Tom Thumb, they're all proof of the pride and excitement taking hold in kitchens throughout the Carolinas. New regional Carolina cuisine is being forged every day, by this year's Rising Stars and chefs across the region, making these stately sisters of the North and South, one of the most creative, forward-thinking, culinary scenes in the country.


Tag: bartenders

The 2019 James Beard Foundation Restaurant and Chef Awards took place May 6 at Lyric Opera of Chicago. The 2019 James Beard Media Awards, which honor those in the media who cover the culinary industry, took place April 26 at Pier Sixty at Chelsea Piers in New York City. The awards were streamed live on Twitter.

Here is the complete list of winners and nominations for the James Beard Foundation Restaurant and Chef Awards.

2019 James Beard Foundation Restaurant and Chef Awards

Best New Restaurant
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

Frenchette*
NYC

Outstanding Baker
A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.

Zachary Golper
Bien Cuit
NYC

Maura Kilpatrick
Sofra Bakery and Café
Cambridge, MA

Lisa Ludwinski
Sister Pie
Detroit

Avery Ruzicka
Manresa Bread
Los Gatos, CA

Greg Wade*
Publican Quality Bread
Chicago

Outstanding Bar Program
A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.

Bar Agricole*
San Francisco

Outstanding Chef (Presented by All-Clad Metalcrafters)
A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.

Ashley Christensen*
Poole’s Diner
Raleigh, NC

David Kinch
Manresa
Los Gatos, CA

Corey Lee
Benu
San Francisco

Donald Link
Herbsaint
New Orleans

Marc Vetri
Vetri Cucina
Philadelphia

Outstanding Pastry Chef (Presented by Lavazza)
A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.

Juan Contreras
Atelier Crenn
San Francisco

Kelly Fields*
Willa Jean
New Orleans

Margarita Manzke
République
Los Angeles

Pichet Ong
Brothers and Sisters
Washington, D.C.

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.

Zahav*
Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation)
A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

Hugh Acheson
Empire State South, Five & Ten, The National, and others
Atlanta

Kevin Boehm and Rob Katz*
Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others)
Chicago

JoAnn Clevenger
Upperline
New Orleans

Ken Oringer
Little Donkey, Toro, Uni, and others
Boston

Alex Raij and Eder Montero
La Vara, Txikito, Saint Julivert Fisherie, and others
NYC

Ellen Yin
High Street Hospitality Group (Fork, High Street on Market, High Street on Hudson)
Philadelphia

Outstanding Service
A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.

Frasca Food and Wine*
Boulder, CO

Swan Oyster Depot
San Francisco

Zingerman’s Roadhouse
Ann Arbor, MI

Outstanding Wine Program (Presented by Robert Mondavi Winery)
A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine.

Benu*
San Francisco

Night + Market
Los Angeles

Outstanding Wine, Spirits, or Beer Producer
A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.

Cathy Corison
Corison Winery
St. Helena, CA

Ann Marshall and Scott Blackwell
High Wire Distilling Co.
Charleston, SC

Steve Matthiasson
Matthiasson Wines
Napa, CA

Rob Tod*
Allagash Brewing Company
Portland, ME

Lance Winters
St. George Spirits
Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.

Ana Castro
Coquette
New Orleans

Alexander Hong
Sorrel
San Francisco

Jesse Ito
Royal Izakaya
Philadelphia

Kwame Onwuachi*
Kith and Kin
Washington, D.C.

Jonathan Yao
Kato
Los Angeles

Best Chefs in America
Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH)

Diana Dávila
Mi Tocaya Antojería
Chicago

Jason Hammel
Lula Café
Chicago

Beverly Kim and Johnny Clark*
Parachute
Chicago

David Posey and Anna Posey
Elske
Chicago

Noah Sandoval
Oriole
Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Amy Brandwein
Centrolina
Washington, D.C.

Tom Cunanan*
Bad Saint
Washington, D.C.

Rich Landau
Vedge
Philadelphia

Cristina Martinez
South Philly Barbacoa
Philadelphia

Cindy Wolf
Charleston
Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Michael Corvino
Corvino Supper Club & Tasting Room
Kansas City, MO

Michael Gallina
Vicia
St. Louis

Ann Kim*
Young Joni
Minneapolis

Jamie Malone
Grand Café
Minneapolis

Christina Nguyen
Hai Hai
Minneapolis

Best Chef: New York City (Five Boroughs)

Brooks Headley
Superiority Burger

Alex Stupak
Empellón Midtown

Jody Williams and Rita Sodi*
Via Carota

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)

Tiffani Faison
Tiger Mama
Boston

James Mark
North
Providence

Tony Messina*
Uni
Boston

Cassie Piuma
Sarma
Somerville, MA

Benjamin Sukle
Oberlin
Providence

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Peter Cho
Han Oak
Portland, OR

Katy Millard
Coquine
Portland, OR

Brady Williams*
Canlis
Seattle

Justin Woodward
Castagna
Portland, OR

Rachel Yang and Seif Chirchi
Joule
Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Vishwesh Bhatt*
Snackbar
Oxford, MS

Jose Enrique
Jose Enrique
San Juan, PR

Kristen Essig and Michael Stoltzfus
Coquette
New Orleans

Slade Rushing
Brennan’s
New Orleans

Isaac Toups
Toups’ Meatery
New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Mashama Bailey*
The Grey
Savannah, GA

Katie Button
Cúrate
Asheville, NC

Cassidee Dabney
The Barn at Blackberry Farm
Walland, TN

Ryan Smith
Staplehouse
Atlanta

Andrew Ticer and Michael Hudman
Andrew Michael Italian Kitchen
Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Charleen Badman*
FnB
Scottsdale, AZ

Kevin Fink
Emmer & Rye
Austin

Michael Fojtasek
Olamaie
Austin

Bryce Gilmore
Barley Swine
Austin

Steve McHugh
Cured
San Antonio

Best Chef: West (CA, HI, NV)

Michael Cimarusti*
Providence
Los Angeles

Jeremy Fox
Rustic Canyon
Santa Monica, CA

Jessica Koslow
Sqirl
Los Angeles

Travis Lett
Gjelina
Venice, CA

Joshua Skenes
Saison
San Francisco

2019 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under
Firms: Heliotrope Architects and Price Erickson Interior Design
Project: Willmott’s Ghost, Seattle

Firm: Roman and Williams
Project: La Mercerie, NYC

Firm: Studio Writers*
Project: Atomix, NYC*

76 Seats and Over
Firm: Land and Sea Dept.
Project: Lonesome Rose, Chicago

Firm: studio razavi architecture
Project: Boqueria, NYC

Firm: Parts and Labor Design*
Project: Pacific Standard Time, Chicago*

Other Eating and Drinking Places
Firm: AvroKO
Project: China Live, San Francisco

Firm: Schwartz and Architecture (S^A)*
Project: El Pípila, San Francisco*

Firm: Summer Ops
Project: Island Oyster, NYC

Design Icon
Canlis
Seattle

The following previously announced honorees accepted their awards at the James Beard Awards Gala on May 6 at Lyric Opera of Chicago:

2019 James Beard Foundation America’s Classics

(Presented by American Airlines)

Pho 79
Garden Grove, CA
Owners: Tong Trần and Liễu Trần

Jim’s Steak & Spaghetti House
Huntington, WV
Owners: Jimmie Carder, Larry Tweel and Ron Tweel

A&A Bake & Double Roti Shop
Brooklyn, NY
Owners: Noel and Geeta Brown

Sehnert’s Bakery & Bieroc Café
McCook, NE
Owners: Matt and Shelly Sehnert

Annie’s Paramount Steakhouse
Washington, D.C.
Owner: Paul Katinas

2019 James Beard Foundation Humanitarian of the Year

The Giving Kitchen
Non-profit that provides emergency assistance to food service workers through financial support and a network of community resources.

2019 James Beard Foundation Lifetime Achievement Award

Patrick O’Connell
Multiple James Beard Award-Winning Chef Chef & Owner, The Inn at Little Washington in Washington, VA

2019 James Beard Foundation Book Awards

For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2018. Winners will be announced on April 26, 2019.

A Common Table: 80 Recipes and Stories from My Shared Cultures
Cynthia Chen McTernan
(Rodale)

Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day*
JJ Johnson and Alexander Smalls with Veronica Chambers
(Flatiron Books)

Sweet Home Café Cookbook: A Celebration of African American Cooking
Albert G. Lukas and Jessica B. Harris
(Smithsonian Books)

Baking and Desserts
Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing
Jerrelle Guy
(Page Street Publishing Co.)

Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies
Cathy Barrow
(Grand Central Publishing)

SUQAR: Desserts & Sweets from the Modern Middle East*
Greg Malouf and Lucy Malouf
(Hardie Grant Books)

Beverage
Apéritif: Cocktail Hour the French Way
Rebekah Peppler
(Clarkson Potter)

The Aviary Cocktail Book
Grant Achatz, Nick Kokonas, Micah Melton, Allen Hemberger, and Sarah Hemberger
(The Alinea Group)

Cocktail Codex
Alex Day, Nick Fauchald, and David Kaplan, with Devon Tarby
(Ten Speed Press)

Wine Folly: Magnum Edition*
Madeline Puckette and Justin Hammack
(Avery)

General
Everyday Dorie
Dorie Greenspan
(Rux Martin/Houghton Mifflin Harcourt)

Milk Street: Tuesday Nights*
Christopher Kimball
(Little, Brown and Company)

Ottolenghi Simple
Yotam Ottolenghi
(Ten Speed Press)

Health and Special Diets
The Complete Diabetes Cookbook
Editors at America’s Test Kitchen
(America’s Test Kitchen)

Eat a Little Better*
Sam Kass
(Clarkson Potter)

More with Less
Jodi Moreno
(Roost Books)

International
Feast: Food of the Islamic World*
Anissa Helou
(Ecco)

The Food of Northern Thailand
Austin Bush
(Clarkson Potter)

I Am a Filipino
Nicole Ponseca and Miguel Trinidad
(Artisan Books)

Photography
Season: Big Flavors, Beautiful Food
Nik Sharma
(Chronicle Books)

Tokyo New Wave*
Andrea Fazzari
(Ten Speed Press)

Wild: Adventure Cookbook
Luisa Brimble
(Prestel Publishing)

Reference, History, and Scholarship
Canned: The Rise and Fall of Consumer Confidence in the American Food Industry*
Anna Zeide
(University of California Press)

Catfish Dream: Ed Scott’s Fight for His Family Farm and Racial Justice in the Mississippi Delta
Julian Rankin
(University of Georgia Press)

Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture
Justin Nystrom
(University of Georgia Press)

Restaurant and Professional
Chicken and Charcoal: Yakitori, Yardbird, Hong Kong*
Matt Abergel
(Phaidon Press)

From the Earth: World’s Great, Rare and Almost Forgotten Vegetables
Peter Gilmore
(Hardie Grant Books)

Rich Table
Evan Rich and Sarah Rich
(Chronicle Books)

Single Subject
Bread & Butter: History, Culture, Recipes
Richard Snapes, Grant Harrington, and Eve Hemingway
(Quadrille Publishing)

Goat: Cooking and Eating*
James Whetlor
(Quadrille Publishing)

Korean BBQ: Master Your Grill in Seven Sauces
Bill Kim with Chandra Ram
(Ten Speed Press)

Vegetable-Focused Cooking
Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of
Cal Peternell
(William Morrow Cookbooks)

Saladish*
Ilene Rosen
(Artisan Books)

Vegetarian Viet Nam
Cameron Stauch
(W. W. Norton & Company)

Writing
Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine*
Edward Lee
(Artisan Books)

Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
Jonathan Kauffman
(William Morrow)

Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture
Matt Goulding
(Harper Wave/Anthony Bourdain)

Cookbook Hall of Fame

2019 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2018. Winners will be announced on April 26, 2019.

Documentary
Chef Flynn
Airs on: Hulu, iTunes, and YouTube

Funke
Airs on: LA Film Festival and Tastemade

Modified*
Airs on: Film festivals and Vimeo

Online Video, Fixed Location and/or Instructional
Handcrafted – How to Make Handmade Soba Noodles
Airs on: Bon Appétit

Mad Genius – Crispy Cheese Sticks Waffled Okonomiyaki and Puff Pastry
Airs on: Food & Wine, YouTube, and Facebook

MasterClass – Dominique Ansel Teaches French Pastry Fundamentals*
Airs on: MasterClass

Online Video, on Location
First We Feast’s Food Skills – Mozzarella Kings of New York*
Airs on: YouTube

Kitchen Unnecessary – Fire Morels
Airs on: YouTube, Facebook

NPR Foraging – Eating Wild Sea Creatures You Can Eat Dandelions and The Hunt for Morels
Airs on: NPR

Outstanding Personality
Samin Nosrat
Salt Fat Acid Heat
Airs on: Netflix

Marcus Samuelsson*
No Passport Required
Airs on: PBS

Molly Yeh
Girl Meets Farm
Airs on: Food Network

Outstanding Reporting
Deep Dive and Food for Thought, 2018 PyeongChang Winter Olympics*
Reporter: David Chang
Airs on: NBC, NBCSN

In Real Life – Why You MUST Try Native American Cuisine
Reporter: Yara Elmjouie
Airs on: YouTube, AJ+

The Sporkful – Yewande Finds Her Super Power
Reporter: Dan Pashman
Airs on: Stitcher

Podcast
Copper & Heat – Be a Girl*
Airs on: Copper & Heat, iTunes, Spotify, and Stitcher

The Feed – Paletas and Other Icy Treats
Airs on: PodcastOne

Racist Sandwich – Erasing Black Barbecue
Airs on: iTunes, Racist Sandwich, and Stitcher

Radio Show
California Foodways – Providing a Taste of Oaxaca to Central Valley Can Ag and Wildlife Co-Exist? Rice Farmers Think So and Frozen Burrito Royalty in the Central Valley
Airs on: KQED, California Foodways

The Food Chain – Raw Grief and Widowed*
Airs on: BBC World Service

KCRW’s Good Food – Remembering Jonathan Gold
Airs on: KCRW

Special (on TV or Online)
Anthony Bourdain: Explore Parts Unknown – Little Los Angeles
Airs on: CNN, Explore Parts Unknown, Roads & Kingdoms

Spencer’s BIG Holiday
Airs on: Gusto

Taste Buds – Chefsgiving
Airs on: ABC

Television Program, in Studio or Fixed Location
Barefoot Contessa: Cook Like a Pro – Mary Poppins Show
Airs on: Food Network

Good Eats: Reloaded – Steak Your Claim
Airs on: Cooking Channel

Pati’s Mexican Table – Tijuana: Stories from the Border*
Airs on: WETA Washington Distributed Nationally by American Public Television

Television Program, on Location
The Migrant Kitchen – Man’oushe
Airs on: KCET and Link TV

Salt Fat Acid Heat – Salt*
Airs on: Netflix

Ugly Delicious – Fried Chicken
Airs on: Netflix

Visual and Technical Excellence
Anthony Bourdain: Explore Parts Unknown*
Sarah Hagey, August Thurmer, and Kate Kunath
Airs on: CNN, Explore Parts Unknown, Roads & Kingdoms

Chef’s Table
Will Basanta, Adam Bricker, and Danny O’Malley
Airs on: Netflix

From The Wild – Season 4
Kevin Kossowan
Airs on: Vimeo

2019 James Beard Foundation Journalism Awards

For articles published in English in 2018.

Columns
America’s Best Worst Cook: “Hi, I’m America’s Best Worst Cook” “Dear Chefs, Will Eating This Kill Me?” and “How to Roast a Chicken? The Answers Are Horrifying.”
JJ Goode
Taste

Local Fare: “The Question of Dinner” “Dixie Vodka” and “Folk Witness”
John T. Edge
Oxford American

What We Talk About When We Talk About American Food: “The Pickled Cucumbers That Survived the 1980s AIDS Epidemic” “A Second Look at the Tuna Sandwich’s All-American History” and “Freedom and Borscht for Ukrainian-Jewish Émigrés”*
Mari Uyehara
Taste

Craig Claiborne Distinguished Restaurant Review Award
Counter Intelligence: “The Hearth & Hound, April Bloomfield’s New Los Angeles Restaurant, Is Nothing Like a Gastropub” “There’s Crocodile and Hog Stomach, but Jonathan Gold Is All About the Crusty Rice at Nature Pagoda” and “At Middle Eastern Restaurants, It All Starts with Hummus. Jonathan Gold says Bavel’s Is Magnificent”*
Jonathan Gold
Los Angeles Times

“The Fire Gods of Washington, D.C.” “David Chang’s Majordomo Is No Minor Feat” and “North America’s Best Cantonese Food Is in Canada”
Bill Addison
Eater

“The Four Seasons Returns. But Can It Come Back?” “Why David Chang Matters” and “A Celebration of Black Southern Food, at JuneBaby in Seattle”
Pete Wells
The New York Times

Dining and Travel
Chau Down: “A New Orleans Food Diary” “A Portland Food Diary” and “A Chicago Food Diary”
Danny Chau
The Ringer

“Dim Sum Is Dead, Long Live Dim Sum”
Max Falkowitz
Airbnb Magazine

“Many Chinas, Many Tables”*
Jonathan Kauffman and Team
San Francisco Chronicle

Feature Reporting
“Big in Japan”
Tejal Rao
The New York Times Magazine

“A Kingdom from Dust”*
Mark Arax
The California Sunday Magazine

“Shell Game: Saving Florida’s Oysters Could Mean Killing a Way of Life”
Laura Reiley and Eve Edelheit
Tampa Bay Times

Food Coverage in a General Interest Publication
New York Magazine*
Robin Raisfeld, Rob Patronite, Maggie Bullock, and the Staff of New York Magazine

Roads & Kingdoms
Nathan Thornburgh, Matt Goulding, Anup Kaphle, and the Roads & Kingdoms Team

T: The New York Times Style Magazine
Kurt Soller, Hanya Yanagihara, and the Staff of T Magazine

Foodways
“Back to Where It All Began: I Had Never Eaten in Ghana Before. But My Ancestors Had.”
Michael W. Twitty
Bon Appétit

“A Hunger for Tomatoes”*
Shane Mitchell
The Bitter Southerner

“What is Northern Food?”
Steve Hoffman
Artful Living

Health and Wellness
“Clean Label’s Dirty Little Secret”*
Nadia Berenstein
The New Food Economy

“The Last Conversation You’ll Ever Need to Have About Eating Right” and “The Last Conversation You’ll Need to Have on Eating Right: The Follow-ups”
Mark Bittman and David L. Katz
New York Magazine / Grub Street

“‘White People Food’ Is Creating An Unattainable Picture Of Health”
Kristen Aiken
HuffPost

Home Cooking
“Melissa Clark’s Thanksgiving”
Melissa Clark
The New York Times

“The Subtle Thrills of Cold Chicken Salad”*
Cathy Erway
Taste

“Top Secret Ingredients”
Kathleen Purvis
Garden & Gun

Innovative Storytelling
“In Search of Water-Boiled Fish”*
Angie Wang
Eater

“100 Most Jewish Foods”
Alana Newhouse, Gabriella Gershenson, and Stephanie Butnick
Tablet Magazine

“What’s in a Food Truck?”
Bonnie Berkowitz, Seth Blanchard, Aaron Steckelberg, and Monica Ulmanu
The Washington Post

Investigative Reporting
“‘It’s Not Fair, Not Right’: How America Treats Its Black Farmers”
Debbie Weingarten and Audra Mulkern
The Guardian and the Economic Hardship Reporting Project

“A Killing Season”*
Boyce Upholt
The New Republic

“Victims Blame FDA for Food-Recall Failures”
Christine Haughney Dare-Bryan
Politico

Jonathan Gold Local Voice Award

“Storied Ovens” “Food Outside the U.S. Open Gates” and “A New Destination for Chinese Food: Not Flushing, but Forest Hills”
Max Falkowitz
The New York Times Plate Magazine

“My Dinner at the Playboy Club” “Curry and Roti Destination Singh’s Lights Up Queens” and “Where New Yorkers Actually Eat in Times Square”
Robert Sietsema
Eater NY

“Yes Indeed, Lord: Queen’s Cuisine, Where Everything Comes from the Heart” “Top 10 New Orleans Restaurants for 2019” and “Sexual Harassment Allegations Preceded Sucré Co-Founder Tariq Hanna’s Departure”*
Brett Anderson
Nola.com | The Times-Picayune

M.F.K. Fisher Distinguished Writing Award
“A Kingdom from Dust”
Mark Arax
The California Sunday Magazine

“The Poet’s Table”
Mayukh Sen
Poetry Foundation

“What Is Northern Food?”*
Steve Hoffman
Artful Living

Personal Essay, Long Form
“I Made the Pizza Cinnamon Rolls from Mario Batali’s Sexual Misconduct Apology Letter”*
Geraldine DeRuiter
Everywhereist.com

“Need to Find Me? Ask My Ham Man”
Catherine Down
The New York Times

“Writing an Iranian Cookbook in an Age of Anxiety”
Naz Deravian
The Atlantic

Personal Essay, Short Form
“Doritos is Developing Lady-Friendly Chips Because You Should Never Hear a Woman Crunch”
Maura Judkis
The Washington Post

“I’m a Chef with Terminal Cancer. This Is What I’m Doing with the Time I Have Left”*
Fatima Ali
Bon Appétit

“Savoring the School Lunch”
Rebekah Denn
The Seattle Times

Profile
“Heaven Was a Place in Harlem”
Vince Dixon
Eater

“The Short and Brilliant Life of Ernest Matthew Mickler”*
Michael Adno
The Bitter Southerner

“‘You Died’: The Resurrection of a Cook in the Heart of SF’s Demanding Culinary Scene”
Jonathan Kauffman
San Francisco Chronicle

Wine, Spirits, and Other Beverages
“The Gulp War”
Dave Stroup
Eater

“‘Welch’s Grape Jelly with Alcohol’: How Trump’s Horrific Wine Became the Ultimate Metaphor for His Presidency”*
Corby Kummer
Vanity Fair


Momofuku comes roaring back

The Eurythmics are singing in the background, their 1980s-era lyrics in perfect tune with the bing bread I’m inhaling. “Sweet Dreams (Are Made of This)” certainly applies to the Chinese flatbread, crisped on the grill and embellished with options including a spread of garlicky hummus made with fermented sunflower seeds. But the British rockers could just as well be serenading the spicy cucumbers, sunset-colored whole roast chicken and steak ssam (think wraps) that have crossed my lips since super-chef David Chang installed Tae Strain as kitchen honcho in the big corner dining room in CityCenter. Strain did away with his predecessor’s ramen and buns, but he has replaced them with a slew of things to help you forget: a resplendent salad of sweet figs, bitter Treviso (chicory), soft eggplant and pink folds of ham, for instance, and a po boy that tastes like a glorified banh mi, stacked with five-spiced, rotisserie-cooked pork belly, chicken mousse and a garden of herbs. “I really, really like bright food,” says Strain. A packed dining room suggests his audience really, really does, too.

Lunch Monday-Friday, dinner daily, weekend brunch

Small plates $5-$20, large plates and family-style platters $24-$94

81 decibels / Extremely loud

2018 Top 10

Spoken English

Erik Bruner-Yang’s small restaurant at the Line hotel is a model of delicious conviviality.


Gardens Admission Availability

Complimentary Guest Tickets are for one-time general admission and not valid for specially ticketed events and blackout days (all Fridays, Saturdays, and Sundays during A Longwood Christmas and every day December 25 through January 3). Check your tickets for additional restrictions.

Savor the delightful surprise of our Peony Garden, now in bloom.

Explore the connection between people, plants, and culture.

A legacy of innovation continues as we embark on the most ambitious expansion, reimagination, and preservation of our Conservatory and surrounding landscape in Longwood’s history, opening Fall 2024.

We are beyond thrilled to once again offer live music in the Beer Garden, welcoming back these talented local performers to once again treat us to their vibrant sounds of bluegrass, traditional Cuban and Latin jazz, Caribbean steel pan, and much, much more in the unforgettable setting of our Beer Garden.

Visit our mobile map to explore the season before you visit and navigate to highlighted features while in our Gardens. Or download a printable map.

Fireworks & Fountains Shows Return!

Fireworks soar, fountains dance, and wonder fills the night sky during 6 dazzling evenings. Tickets on sale starting June 1, 2021.


Friday

I began in Annapolis, which should be a stop on any trip to eastern Maryland, and quickly realized that there&aposs more to the city than the famous naval academy. History is everywhere you look: colonial-era taverns, 19th-century churches, the statehouse where the Treaty of Paris was ratified. But there&aposs also a lot that is new, like the stylish, recently opened restaurants I passed as I walked down the red-brick Main Street leading to Annapolis Harbor. I dropped in for lunch at Preserve, a restaurant and pickling operation run by Jeremy Hoffman, an alum of New York City&aposs Per Se, and his wife, Michelle, formerly of Union Square Café. The menu reinvents Maryland mainstays: dishes include fish-and-chips, with the cod switched out for tempura catfish, and buffalo-style soft-shell crab. Follow the street down to the waterfront and you&aposll come to the 160-year-old Market House, which has a new food hall and grocery packed with purveyors of local goods such as cider, seasoning mix, and fresh-from-the-bay oysters.

Nearby, the burgeoning Arts District is home to the city&aposs best galleries, as well as the delightful Sailor Oyster Bar. I ordered an afternoon pick-me-up of crudo and smoked sardines with buttered bread. At the center of the neighborhood is the new Graduate Annapolis, the place to stay. It&aposs the perfect distillation of this college town, with navy signal flags lining the lobby walls and a color scheme inspired by the colorful shell of the Chesapeake blue crab.

The Graduate is ideally situated for access to Annapolis&aposs main attractions, the most delicious of which is Flamant, a new restaurant in a clapboard bungalow in a quiet residential neighborhood. There, Belgian-born chef Frederik De Pue, formerly of Washington, D.C.&aposs Table, creates updated versions of Flemish classics. I popped in as it began to rain and warmed up over a glass of Riesling and an ultra-cozy veal stew — served with Belgian pommes frites, of course.


Jeremiah Godwin & Sally Wilkinson


1809 Sally Wilkinson and Jeremiah Godwin Jr
64.34.6 64.34.1
Attributed to Felix Sharples (American ca. 1786-after 1824)
Chalk/Paper 10 x 8 inches
Chrysler Museum of Art, Norfolk, VA
245 West Olney Road, Norfolk, VA 23510

Jeremiah Godwin Jr and Sally Wilkinson were married 30 Sept 1784.
Jeremiah Godwin was born 2 Feb 1766 the son of Jeremiah Sr and wife Mary Holladay
two days later his mother died 4 Feb 1766.

Sally Wilkinson was the daughter of William Wilkinson of “Shackley Hill” and Suffolk.
Family oral history has it that Sally Wilkinson had an uncle that was Commodore of the British Navy.[from Skip Boyd]

Jeremiah Godwin Jr and Sally first lived at “Stockley Plantation” on the Nansemond River
in 1813 they were living at the Castle Inn in Suffolk VA. [Charles Whitlock’s (the former tavern)]
in 1817 on 135 acres named “Athens” NW of Suffolk below the river’s oxbow.

Jeremiah Godwin Jr died in Putnam Co GA in 1820, and his widow returned to VA.

Children of Jeremiah Godwin Jr and wife Sally Wilkinson:
1. George Godwin 3 Dec 1785 at “Stockley Plantation” – 1866 at “Stockley Plantation.”
he Lived on Main Street in a house built on Dr. Robert H. Fisher’s lot.
Married 1804 Frances [Fanny] Green 1785 – aft 1850
daughter of Thomas and Mary Giles Green


1809 George and Frances Green Godwin, Mary Giles Green
64.34.8 64.34.9 64.34.5
Attributed to Felix Sharples (American ca. 1786-after 1824)
Chalk/Paper 10 x 8 inches
Chrysler Museum of Art, Norfolk, VA
245 West Olney Road, Norfolk, VA 23510

  1. Harriet [Harriot] Godwin 17 Sept 1787 Nansemond Co VA – 1825/29 Murfreesboro NC
    married 1805 Thomas Wood Borland M.D. 1770/80 Scotland – 1831/32
  2. William H Godwin Sept 1789 –
  3. Keaton [Rueben] Godwin 5 Dec 1791 – ca 1836
  4. David Godwin 2 Feb 1793 – 1841
    married 1st Best
    a. one child dy
    married 2nd Charity [Cherry] G Kelly
    b. Georgianna Godwin
    married James Robert Maguire of Suffolk
    c. Col. David Jeremiah Godwin 1829 Nansemond Co VA – 18 Jan 1890 DC — CSA
    9th Virginia Infantry, Colonel, a lawyer before the war. Wounded in 1862 resigned and joined the Invalid Corps.
    Obit of David J. Godwin, in the Washington Post 1-20-1890. A judge of the corporation court of Norfolk City, state legislator lost a race for US Congress and the VA Supreme Court postwar. Buried in Cedar Grove Cemetery, Portsmouth VA.
    married 1st ca 1858 Lucrecia P Wilson of Portsmouth
    Dau of W H Wilson and Ellen Keeling
    i. George W Godwin ca 1859 Portsmouth VA –
    Married Clara Tebeault of Norfolk
    ii. Ellen Keeling Godwin 26 Oct 1860 Portsmouth VA –
    iii. Lucrecia Wilson Godwin ca 1864 Portsmouth VA –
    Married Theodore Rogers of New Jersey
    iv. Harriott Godwin ca 1867 Portsmouth VA –
    Married Daly of Washington DC
    v. Mary F Godwin ca 1869 Portsmouth VA –
    vi. Sussie Godwin ca 1871 Portsmouth VA –
    Married 2nd Mary Elizabeth Parker of Charleston SC
    iv. Harold Godwin
  5. Nathan Godwin 23 Jan 1795 –
  6. Eliz Godwin 15 Feb 1797 –
  7. Jeremiah Godwin III Feb 1799 – 1827
    married 2 Jan 1823 Mary Rosser [did she die at childbirth?]
    a. Benjamin Franklin Godwin buried AL
    married Sarah Pleasant Caver
    i. James Cicero Godwin buried Salty TX Milam Co
    married Sarah Elizabeth Williams
    1. Annie Verda Bella Godwin
    married Samuel Albert Smith
    a. Lillian Annie Smith
    married Jack Harris
    parents of Barbara Hensley
  8. child – not named
  9. Albert Godwin Aug 1803 – never married
  10. Elmira Godwin 20 Jan 1807 –
    Married Mr. Murray
  11. Sally Brown Godwin 16 Nov 1808 – 1861 New Kent Co VA
    married Gates Co NC 30 July 1827 John Parker Boyd 1798 – 1861 New Kent Co VA
    a. John Parker Boyd Jr
    22 July 1853 Dallas Co AL – 18 July 1916 Grimstead, Gwynns Island VA
    married K-Q Co 11 May 1876 Ada M Wright
    8 July 1857 King & Queen Co VA – Aug 1885 Matthews Co VA
    Childbirth.
    i . William Arthur Boyd
    19 Mar 1877 Matthews Co VA – 25 Aug 1907 Near Sparrows Point, Baltimore MD
    married Baltimore MD 24 Dec 1899 Lucy Alberta Insley
    20 June 1885 Baltimore – 10 Dec 1972 Baltimore MD
    1. William Earl Boyd 9 Apr 1904 Baltimore MD – 12 Sept 1967 Annapolis MD
    married Alexandria VA 18 Jan 1938 Jane Mildred Boyd 10 Dec 1911 Severn MD – 2 Dec 1997 Annapolis MD
    parents of William E [Skip] Boyd Jr

Sources:
John Bennett Boddie’s “Seventeenth Century Isle of Wight County Virginia.”
chapter XXV on the Godwin Family by Mildred M Holladay
Family History: Virginia Genealogies #1, pre-1600 to 1900s
Genealogies of Virginia Families III, Fl-Ha

E-Mail from Barbara Hensley of Houston TX : I descend from the first Thomas Godwin through Thomas whose son married Martha Bridger, Their son Thomas who married Mary, daughter of Capt. Edmond Godwin, through Jeremiah born l727 who married Mary Holliday, through Jeremiah b. l766
who married Sally Wilkinson,
who had Jeremiah, who married Mary Rosser,
through Benjamin Franklin Godwin who married Sarah Pleasant Caver,
through James Cicero Godwin who married Sarah Elizabeth Williams and
through my grandmother Annie Verda Bella Godwin who married Samuel Albert Smith and
Then my Mother, Lillian Annie Smith, who married my Dad, Jack Harris.
That is a mouthful, isn’t it. We live in Houston and have been to Al. , met a Godwin relative and visited the burial site of Benjamin F. Godwin, his wife, and several of his children. I
saw the stone of My great grandfather buried in Salty, Tx., Milam County, Tx.

I have wills and probate of Jeremiah, who married Sally Wilkinson. He died in Putnam Co., Ga., and she went back to Va. I know the Boddie, Seventeenth Century Isle of Wight book, says -the 3rd- Jeremiah died young but not so.
We have also been to Milledgeville, and it is very pretty, lots of trees but didn’t find any information on the Godwins. I have never been able to find the parents of Mary Rosser.

Jeremiah Godwin 1727 – aft 1787 | his parents
& 1748 Mary Holladay 17xx – 1766 | her parents
& 1767 Mary Pedin 17xx – 1769 | her parents
& 1770 Mary Reade 17xx – 1782 | her parents
& 1787 Ann Gray [Blunt] [Blow] 17xx – 1790 | her parents.
of Nansemond Co VA

This is my working hypothesis – the way I see it as of this moment!!

1727 – 22 May – Jeremiah Godwin was born son of Thomas & Mary Godwin.
1748 – 18 May – Jeremiah Godwin married Mary Holladay dau of Col. Anthony Holladay
1766 – 4 Feb – Mrs . Mary Holladay Godwin died.
1767 -March 1 – Jeremiah Godwin married 2nd Mary Pedin .
1769 – Feb 16 – Mrs . Mary Pedin Godwin dies.
1779 – Feb 7 – Jeremiah Godwin married 3rd Mary Reade.
1782 – April 19 – Mrs. Mary Reade Godwin dies.
1787 – Sept 11 – Jeremiah Godwin married 4th Ann Gray Blunt Blow as her 3rd husband.
1790 – Aug – Mrs . Ann Gray Blunt Blow Godwin died
When did this Jeremiah die.

Children of Jeremiah Godwin and Mary Holladay:
1. Anthony Godwin 14 Sept 1749 – of “Sleepy Hole.”
Married 1770 Ameliora Godwin
a. Thomas Godwin
married Sally Godwin [she later married Major Winn]
b. Edmund Godwin
c. Anthony Godwin
d. Jonathan Godwin
married Emma Hockley
e. Joanna Margaret Godwin
married Dick Wardrop
f. Esther Godwin
married Alfred Hinson of Bermuda
i. Emeline Godwin Hinson
married Gen. Crump as his 2nd wife
g. Charity Godwin
h. Frances [Fannie] Godwin
married 1805 Gen. Francis Marshall Boykin of Isle of Wight
i. Margaret
2. Charity Godwin 3 May 1755 – 1770
3. Lucy Godwin 27 Aug 1757 –
4. Holladay Godwin 4 May 1759 – 1769 a daughter
5. Mary Godwin 17 Oct 1761 – 1763 dy
6. Keaton Godwin Mar 1764 – a daughter
7. Jeremiah Godwin 2 Feb 1766 –
Married 30 Sept 1784 Sally Wilkinson

Children of Jeremiah Godwin and 3rd wife, Mary Reade:
9. William Godwin 31 Dec 1770 –
Married 21 Jan 1790 Ann Blunt
a. Sarah B Godwin 27 Jan 1791 –
b. Joseph B Godwin 18 May 1794 –
c. Anne Godwin d 18 May 1797 –
d. Son.
e. son.
f, three unnamed sons including a set of twins.
10. John Godwin lived at “Poplar Bridge” Isle of Wight VA
married Catherine Dickson
a. Catherine Dickson Godwin
married 1826 Thomas Henry Pitt Godwin as 2nd wife
their children all died young
11. Joseph Godwin
married Amelia Wilkinson
a. Amelia Wilkinson Godwin
married 1819 Thomas H P Godwin
12. Jesse Godwin
married Mary Godwin of Nansemond Co

Sources:
John Bennett Boddie’s “Seventeenth Century Isle of Wight County Virginia.”
chapter XXV on the Godwin Family by Mildred M Holladay
Family History: Virginia Genealogies #1, pre-1600 to 1900s
Genealogies of Virginia Families III, Fl-Ha

Col Thomas Godwin III, ca 1680 – 1734/40 | his parents
& 1703/4 Mary Godwin | her parents.
Of Nansemond Co VA

This is my working hypothesis – the way I see it as of this moment!!

This Thomas Godwin was the son of Col Thomas Godwin II.
His wife Mary was the daughter of Edmund Godwin, brother of Col. Thomas Godwin II.

1714 and 1723 – Member of the House of Burgess
1731, 1732, and 1734 sheriff of Nansemond Co VA

His family Bible is with descendants living in New Orleans LA

Children of Col Thomas Godwin and wife Mary Godwin:
1. Thomas Godwin 10 July 1705 – 1749
Vestryman in St John’s Chuckatuck and sheriff in 1749
Married Margaret Reade? Six children
2. Mary Godwin 19 Sept 1707 –
Married Holladay
3. Edmond Godwin 19 Feb 1712 – 1762
Will 31 Jan 1762 – prob 1 July 1762: Edmund Godwin. Leg.-to my wife, the plantation on which Martha Pitt now lives, with reversion to my son Edmund son Jeremiah, with reversion to my three children, Edmund, Elizabeth, and Millicent daughter Priscilla son Brewer granddaughter Julia Pi
married 1st Ann Brewer
Dau of Thomas Brewer
a. Col. Brewer Godwin d 1799
Married Hannah Wills.
Dau of John Wills

i. Brewer Godwin
1. Alexander H Godwin
ii. Dr. Josiah Godwin
iii. John Godwin
iv. Dolly Godwin
v. Priscilla Godwin
b. Edmund Godwin
married Ann King
daughter of Henry King and Martha Browne
married Holland Wills
Daughter of General Wills 1794 will
c. Jeremiah Godwin d. 1782
Married Martha.
i. Jeremiah Godwin
married 1787 Ann Blow
ii. Mary Godwin
iii. Elizabeth Godwin
Martha married 2nd 1787 Rowland Reynolds
d. Elizabeth Godwin
e. Millicent Godwin
f. Priscilla Godwin
married bef 1746 Ann Applewhaite
daughter of Henry Applewhaite Will 1741
4. Joseph Godwin 8 Sept 1713 – 1749
from his Will dated 12 Oct 1747 “Item, I give to my sisters Mary Holladay, Patience Gregory, and brother Jeremiah each fifty shilling to buy them a mourning ring.”
Married Johanna Margaret Jackson?
a. Mary Godwin
b. Ann Godwin
c. Sophia Godwin
d. Christopher Godwin d ca 8 Sept 1781
Capt in the Rev. Army killed at the Battle of Eutaw Springs.
Married Clotilda Godwin
dau of Jonathan Godwin and wife Charity Holladay

About Clotilda Godwin by Mildred M Holladay [ca 1938]
Clotilda was a great beauty and belle. She visited relatives in Williamsburg and was on friendly terms with the statesmen and prominent men of the period. A brilliant woman, whose family made her marry a wealthy cousin much older than herself. According to family tradition , she led him a dance. During the Revolution she enjoyed herself riding about on her fine horse she wore a blue velvet riding habit that has become historical in the family circle. Thus attired one day she met some American soldiers trying to elude the British, who were pursuing them. Among them were perhaps many of her friends and relatives. Advising them as to the road they should take, for the main road forked at the spot, she hurried them on their way. The dust from the horses hoofs had hardly cleared when the Red Coats appeared. Clotilda knew she could not foil them by giving the wrong path. But she determined to save her friends and what “Madame Clo,” undertook to do, she did. An officer approached her with the expected question. Madame Clo was fascinating. The officer was in a hurry to go, but Madame Clo held him, and he was no longer keen on the trail. Increasing her spell until she was sure that the pursued had had full time to get ahead she then told the courteous gentleman the way the men had gone, but in such a way that they thought she was fooling them. So they did not go that way , thereby losing their prey.
Towards the latter part of the war , Clotilda Godwin raised a great scandal in the county. An English officer fell in love with her, and she encouraged his attentions, and some said she eloped with him. It would be interesting to know if he was the officer who pursued the Americans and was so charmed by her. Family tradition, however, has never said more of Clotilda than was necessary as a rule, and when her uncle, Thomas Holladay, spoke of her in angry scorn, his young son Andrew, one of her devoted followers, reproved him for his strictures. Father and son quarreled —Andrew’s ears were boxed by his irate father and the youth, then about 18, left home swearing that his family should never hear of him again. His fate has always been a mystery and from that day to this, nothing has been heard of him by them.
Many years ago one of the old Godwin Homesteads in Chuckatuck was sold and left in the house was the portrait of Clotilda Godwin. None of the family wanted Madame Clo though a lady living in Chuckatuck told me that it was of a stunning woman.
Clotilda lived to a great age. She and her husband had spent their fortune in their early days. When timeworn she opened a school for girls at Chuckatuck, and many in the country were horrified and declared that Madame Godwin should never teach their children. A rival school ma’am appeared on the scene, but Clotilda Godwin never booked a rival. Her very advanced pedagogy left the other lady, not a leg to stand on. Unfortunately, her ideas, in general, have not come down to us, but some of her spelling methods still linger–among them that dairy delicacy bonny clabber, which she spelled b-a-u-g-h N-a-u-g-h c-l-a-u-g-h b-a-u-g-h. In a short while , she reigned alone, and the doors of the other school were closed. My father remembers having been sent to her school when he was five years old. The school being near the gates of the home, he was carried over each day on the back of a man servant. He could remember nothing of her methods but the woman herself made a great impression on him, he thought her “the oldest thing he had ever seen.”
5. Martha Godwin 1 July 1715 –

Married bef 1749 James Godwin db8p308
6. John Godwin 23 Sept 1716 – dy
7. James Godwin 3 Oct 1717 – untraced
8. Elizabeth Godwin 3 Nov 1720 –
9. Patience Godwin 14 Mar 1723 –
Married James Gregory
10. Jeremiah Godwin 22 Mar 1727 –
Married 18 May 1748 Mary Holladay 17xx – 4 Feb 1766
dau of Col. Anthony Holladay
married 1767 Mary Pedin d . 1769
married 1770 Mary Reade d 1782
married 1786 Ann Gray [Blunt] [Blow] as her third husband

e-mails from Tim Riley –
I live on land originally deeded to Johnathan Brewer and left to his relative Brewer Godwin and Hannah Godwin, who apparently left the land to their son, Dr. Josiah Godwin who supposedly built the home approx. In 1789ish. He, in turn, left it back to his mother and then his nephew Alexander H Godwin.
The tract of land on which this two-story house stands was part of a grant of John Brewer, who died in Va. in 1635. On the south chimney of the house are three dates which appear to be 1716, 1766, and 1789. One has to assume that the house standing now was built or restored at the latest date given. In that case, Dr. Josiah Godwin put his home on land given by his father and mother, Brewer and Hannah Godwin in 1795. Brewer Godwin’s will, probated 1800 “…to my son Josiah – the plantation on which he now lives, the lands which lie on the south side of the road to the Brick Church (St. Lukes).”
Dr. Josiah Godwin died shortly after his father and left “the plantation I now live on called Mount Airdere” to his mother for her life and then to his nephew, Alexander H. Godwin, son of Brewer II.
The home lies on the banks of Brewer’s Creek in Isle of Wight Co., Va.
We have no more information than that above and tidbits found on sites like yours,
If anyone out there has info, please contact me.
Thank you, Tim Riley

Sources:
John Bennett Boddie’s “Seventeenth Century Isle of Wight County Virginia.”
chapter XXV on the Godwin Family by Mildred M Holladay
Family History: Virginia Genealogies #1, pre-1600 to 1900s
Genealogies of Virginia Families III, Fl-Ha


Watch the video: PC130057 (November 2021).