A selection of our client’s press mentions are listed below.

 
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DC Refined

12 D.C. restaurants serving up cauliflower in unique ways

"Yes, it’s a chain concept but I think we can all agree that fast casual is on fire right now. Roti is keeping things interesting with new additions to the menu- the cauliflower quinoa tabbouleh is offered as a topping, and is bright and fresh and good enough that it’s tempting to use this as the base instead!"

Client: Roti

 
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The Washington Post

This new restaurant is serving up an unlikely combination: Nordic and Southern cuisine

"Johnson is already pegging his buttered veal sweetbreads, served with bearnaise custard, sweet onions, black truffle and a veal reduction, as a likely contender for his signature dish, along with the rib-eye that's adorned with Maryland crab cooked in cream and butter and also topped with black truffle."

Client: Honeysuckle

 
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Home and Design

Indulgences: Food

"Honeysuckle, a new hot spot, has opened in the space occupied by the now-shuttered Vidalia. At the helm is Hamilton Johnson, Vidalia’s former executive chef—a  South Carolina native who elevates “low country” ingredients into sublime creations such as lamb tartare with pickled porcini (left) and seared sea scallops with squash fondue (right). Ron Saleh designed the interiors, which feature a bar (above) with a communal table crafted of reclaimed South Carolina oak and a mural by DC artist Rick Bach that pays homage to Johnson’s many tattoos."

Client: Honeysuckle

 
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Washington City Paper 

Underserved: Woodward Table's Papal Blessing

"Papal Blessing, with G. Bertagnolli Grappa di Amarone, Tito’s Vodka, blackcurrant and rosemary shrub, lime juice, demerara sugar, and a rosemary sprig."

 Client: Woodward Table

 
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WUSA 9

Planning the perfect picnic with Woodward Table

"Woodward Table Chef Jeffrey Buben shows Meaghan some of his favorite snack and meal ideas for outdoor picnic season."

Client: Woodward Table

 
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Zagat

20 Must-Try Summer Eats & Drinks in DC

"Yes, there’s a six-step ordering process that starts with choosing the size of your bowl and ends with a trip to the crunchy sprinkles station by the soda machine for items like furikake and tempura crunch — but this is Washington, DC, and we wouldn’t have it any other way. Fast-casual Hawaiian poke is right up our alley, and the folks guiding you through the line are also extremely helpful when it comes to choosing the best toppings for your cool cubes of marinated tuna and rice."

Client: Poke Papa

 
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WUSA 9

Garlic Ahi Poke with Poke Papa

"Kristin learns all about poke with Chef Kerry Chow from Poke Papa in Penn Quarter; they specialize in Hawaiian inspired Poke bowls."

Client: Poke Papa

 

DCist

First Look: The Folks Behind Farmbird On H St. Really, Really Love Chicken

“Our goal is to change the way people think about chicken by combining the rare pleasure of thoughtfully sourced and carefully prepared chicken with bold flavors.”

Client: Farmbird

 

The Washington Post

Gourmet chicken at fast-casual prices

"After dining several times at Farmbird — the fast-casual on H Street NE that Koslow launched in June with another college bud and catering partner, Andrew Harris — I feel as if Washingtonians owe a huge debt of gratitude to Matt Isabel. Koslow’s work in that cramped New York apartment has led to the methods now used at Farmbird, which sells some of the finest bird meat this side of chef Frank Ruta’s roast chicken."

Client: Farmbird

 
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Washingtonian

5 Tiki Pop-Up Bars You Need to Try This Summer

"Shaw’s new hotel-inspired bar is going tiki for July and August, with a cooling menu of drinks from barman Brian Nixon (and a little tiki-kitsch decor to offset the vintage lobby bar feel). Drinkers can pick between classics like mai tais or crafty riffs such as the Aloha Shirt with rum, amaro, Cotton & Red allspice dram, and house-made coconut cream."

Client: Truxton Inn

 
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The Wall Street Journal

Fine Dining Without Reservations

“Healthy eating doesn't have to be an exercise in self-denial—really. Inventive chefs are devising ways to make rich-tasting food without the fat, salt and sugar. “

Client: Restaurant Eve

 
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The New York Times

If There’s Smoke, There’s a Bartender

“Mixologists have been using mezcals and peaty Scotches to slip a little smoky flavor into their potions for some years. But today many bartenders will settle for nothing less than actual smoke.”

Client: PX

 
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Entrepreneur Magazine

How One Celeb-centric Startup is Cashing in on the Guided Travel Sector

“Matches parents with experienced nannies already booked on the same flight who can help take care of kids during air travel.”

Client: Nanny in the Clouds

 
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Sydney Morning Herald

No kidding on long-haul flights

“While the kindness of strangers when flying long-haul with babies and toddlers is enough to make any sleep-deprived parent shed a tear of gratitude, one businesswoman wants to connect families and helpers in the air in a more formal fashion.”

Client: Nanny in the Clouds 

 
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New York Times

Keeping the Peace in Coach

“Still the idea seemed a good one to Julie Melnick of California, who said she was unable to get help with her bags while boarding a plane with her baby several years ago. “I asked a gate agent to help me, and he said, ‘Ma’am, that’s your personal belongings.’ ” The experience led Ms. Melnick, a public relations consultant, to create Nanny in the Clouds, an online market that connects traveling parents with people on the same flight who might be interested in making some money baby-sitting for a child at 36,000 feet.”

Client: Nanny in the Clouds