Here is a list of Dames and their restaurants and shops that are continuing to serve our communities and keep our industry alive. Please avail yourself of their services and encourage your friends to do the same. Also, please check the restaurants' websites for the most updated information about pickup and delivery.
Gladys Abi-Najm: Lebanese Taverna is offering Home cooked meals to go for delivery or carry out. A meal for four is $39 (traditional hummus, salad, rice, chicken or beef shawarma) ; the salmon dinner is $14 (grilled salmon filet, baba ghannoush) and its Mezza Madness is $39.
Stacey Adams: Tastings Gourmet Market.
This specialty foods shop is open daily from 11:00 a.m. to 7:00 p.m. "We feel we have a responsibility to you, our amazing customers, to provide a safe and clean environment to purchase much needed food right now," says Stacey. "We have enhanced our product lines to offer more basic staples of perishable and non-perishable food items in addition to our always delicious specialties including imported cheeses, olives, pastas and condiments as well as homemade prepared dishes. As restaurants close, you can look to us to purchase ingredients and prepared foods from a place that you know and trust. Our daily cleaning has been enhanced by hourly sanitation measures and even more frequent wipe-downs of critical areas." firstname.lastname@example.org
Barbara Black: Black Salt Fish Market is open and offering carryout and delivery.
Amy Brandwein's Centrolina and Piccolina are closed for dining but both restaurants are offering takeout and delivery. Amy's Centrolina Mercato remains open offering her full line of fresh produce, meats and fish as well as and staples and wine. All grocery items can be delivered as well.
Ellen Gray: Equinox is offering Nox Boxes (as in Equi-NOX) with contactless pick-up and delivery. Enjoy three courses for $45.00 or four courses for $50.00 with bread service. Or order a la carte! Tax, gratuity and delivery fees not included. Equinox is also offering Passover in a Box! Enjoy a special five-course menu at home, created to honor the traditions of the holiday, as well as a complimentary "old family-favorite" bottle of Manischewitz Concord Grape to accompany your feast.
Ruth Gresser: Pizza Paradiso carry out daily Dupont, Spring Valley and Georgetown locations and Friday to Sunday at her Hyattsville restaurant. DC Pizza Paradiso also offering carry out beer and wine.
Maria Kopsidas of Cookology, has created at her Ballston location "ReHeat and Serve Meal Kits" for pick up. These catered meals have been created by Cookology's Chef Javier Loayza and Cookology21 student and Chef Tech, Andrew Garcia. As the only two chefs in the kitchen, sanitation standards are kept high while the chefs prep and cook. Once the dishes are made, they are cooled and packed and kept refrigerated until picked up. Each kit serves four to six people, generously and is $16.25 per person, plus wine or beer (optional) and 6% tax.
Ris Lacoste's eponymous restaurant RIS offers takeout and curbside pickup between 12:00 and 2:00 p.m. and 4:00 and 6:00 p.m. and free delivery to its West End and adjacent neighborhoods between 2:00 and 4:00 p.m. through her Ris' Soup Kitchen, Monday through Friday. Order her carry-out soup, romaine wedge salad and bread for $15. Her daily offerings including crispy Thai Brussels sprouts, Chicken Milanese and Ris Meatloaf, plus dessert and a wine basket offering. Info at email@example.com
Katharine Mardirosian 100 Bowls of Soup, in Herndon VA is open for take-out and curbside pick-up only on Monday, Wednesday and Friday from 11:00 a.m. to 4:00 p.m. Please call ahead to place your order (703) 466-5130. Katherine is posting soup recipes to encourage home cooking.
Michelene Mendelsohn and her family's Sunnyside Restaurant Group
which includes We The Pizza, Santa Rosa Taqueria and Good Stuff Eatery, are open for delivery and takeout. As a special service, it is generously offering Kids Eat Free during the COVID-19 pandemic at all of its restaurants.
Central Farm Markets. The Bethesda Central Farm Market is scheduled to be open as usual at Bethesda Elementary School on Sunday, April 4 from 9:00 a.m. to 1:30 p.m. The NOVA Central Farm Market is open at a temporary location, Church of the Holy Comforter in Vienna from 8:30 a.m. to 1:00 p.m.
Nona Nielsen-Parker: Atwaters Restaurant (Baltimore) has carryout and curbside pickup at all five locations. Atwaters is taking orders for quick pick up at all farmers markets prepaid on its website.
Christianne Ricchi: i Ricchi has announced the i Ricchi Food Club. "I have been feeding you in "my house" for over 30 years," says Christianne, "and starting today I am here to help you feed your soul and family in YOUR home as we all adapt to this new social-distancing reality." The i Ricchi Food Club is a pre-paid pickup food service that curates authentic Italian cuisine with a pre-set four-course menu for two to eight people. Each week, Christianne hand-crafts a different dining experience that will transport her clients through Italy with paired wines and spirits. All you have to decide is how many times a week you want to join in her virtual culinary travels . She does everything else. For more information call 202-835-0459 or click here.
Suzanne Simon's and Bettina Stern's Chaia Tacos are closed but continue to offer takeout. Innovatively, they have created a Chaia Enchilada Supper Club with a changing lineup of tacos offerings each day to order on Mondays and Wednesdays for pickup on Tuesdays and Thursdays between 5:30 and 6:30 p.m. at their Georgetown and Chinatown locations.
Janet Yu's Hollywood East Cafe is open for takeout, curbside pickup and delivery services. Dim Sum is available! Order online at hollywoodeastcafe.com or download the app.
Dames are creating ways to expand markets for their specialty products
Jodi Lehr: Santa Lucia Estate Coffee Santa Lucia Estate Coffee is reaching out to the community to build an online market beyond its hotel and restaurant clients. It offers free shipping and is a great way to try a new coffee without leaving the house.
Dames are offering cooking demos to help the home-bound eat more interesting and healthful foods...and learn along the way.
Mary Beth Albright created "The Quarantine Cooking Show" for WashingtonPost.com. Mary Beth shows you the items to stock up on when you are quarantined and offers recipe demonstrations from coconut rice to Quarantinis!
Pati Jinich is creating cooking demo videos and posting them on her social media sites. Follow here on Instagram.
Alba Johnson is conducting free virtual video cooking class for children and young teens while they are at home with closed schools. Chef Alba offers a video call with a group or one-on-one to conduct a demo for a simple recipe from start to finish. The recipes and demos are arranged and scheduled in advance with the chef and parent or organizer. For large groups, such as Girl Scout troop earning badges, Chef Alba schedules a zoom or other platform to conduct the demo from various locations. Contact her at firstname.lastname@example.org
Dames are retooling their businesses to meet the needs of clients in the COVID19 age.
Katherine Tallmadge has created a "Silver Lining" approach for her nutrition clients and those who subscribe to her newsletter. She assembled a pantry list, offers recipes and other ideas to make the best and healthiest choices during this challenging time...or any time.
Dames are using their talents and connections and working with their clients to help during this crisis.
Jill Collins is assisting her client, Hook Hall, the event space on Georgia Avenue, with the Hospitality Workers Relief Program, Hook Hall Helps. This effort was created to provide food and necessary supplies to our colleagues in restaurants, hotels, clubs, bars and entertainment venues who have lost their jobs. Initially organized by Hook Hall owner, Anna Valero, the project has seen leaders in the industry join as partners. The Restaurant Association of Metropolitan Washington was the first to step up. Occasions Catering followed to provide a large refrigerated truck for food donations and send its smaller trucks to pick up and deliver donations. Sysco and PFG/Performance Food Group have donated hundreds of pounds of supplies and produce. Queen Vic owner and chef Ryan Gordon volunteers to turn the daily deliveries into hot meals for the displaced workers. Hook Hall employees and volunteers are assembling care kits for pick up at Hook Hall. The kits include shelf-stable foods and paper goods and will be distributed from 6:00 until 8:00 p.m. daily through the duration of the COVID19 pandemic, as long as supplies last. Also, Industry Family Meals are provided from 6:00 to 8:00 p.m. daily as well. For details, click here. Media from all over the world has covered Hook Hall Helps. In its first two weeks Hook Hall Helps distributed over 5000 supply bags and dinners.
Sheila Crye: moderated a video conference of the IACP Cooking Schools and Teachers group, attended by 25 members. Sheila says: "The independent cooking schools are really suffering during this "pause" in the economy. Most of us are interested in developing paid online classes. We exchanged information comparing the various platforms and shared experiences. We also started a couple Google Docs. One is for sharing links to pertinent articles and online resources and the other is a spreadsheet with our contact information. I feel that my clients might pay a reduced price for online participation classes. That is, I send them the shopping list and recipes and we cook simultaneously. Will let you know when I have more to report."
Lori Gardner is aggregating information on her Been There Eaten That blog about the DC area restaurant industry "DC Area Restaurants and COVID-19: How Can We Help?"