amanda mcclements

After a few false starts (oh, the Twitter teasing !), the Red Hook Lobster truck started serving its first lobster rolls today. And from this photo sent to Metrocurean by a reader, people are A LITTLE EXCITED!! Looks like that line could give Georgetown Cupcake 's a run for its snack money.

The Washington Post 's J. Freedom du Lac takes a look at the phenomenon that is Georgetown Cupcake , with a line reaching up the block, a few unhappy neighbors and a cupcake bouncer. One Canadian tourist lists the trendy shop — the star of TLC's DC Cupcakes — among her must-sees in the nation's capital, right there with the White House and the Washington Monument. A banner I spotted last week a few doors up from Georgetown Cupcake proclaiming "Proud fans of Baked and Wired Cupcakes" makes an appearance in the Post video . The stories of faint people agitated with anticipation remind me of waiting in the ill-fated silver line to try to get into Obama's inauguration. Though a Marie Antoinette metaphor seems more appropriate. Let them eat cupcakes.

Peregrine cappuccino. Photo: flickr user Kevin H. Let's kick off Monday with some caffeinated news, shall we? Capitol Hill coffee shop Peregrine Espresso will open a second location at 1718 14th St. NW, the owners announced Friday on their blog . "It’s going to be many months before we open but we are very excited to be joining that vibrant retail and dining corridor and couldn’t keep it in any longer," they write. The address was home to Flowers on 14th, which recently moved into the old Cafe Salsa space a few doors down. The original Peregrine opened on Capitol Hill in August 2008 and has since become a neighborhood favorite. The shop serves Counter Culture coffee and espresso, baked goods and such. Peregrine's iced coffee got a shout-out in the August issue of Food & Wine .

Hey food lovers! I'm thrilled to announce that my lil' old blog is relaunching with a fresh look and even more great food and dining content. I've partnered with the talented team at Interface Media Group to help take Metrocurean to a whole new level. On the all-new Metrocurean.com, you'll find the same great features you've come to know and love — 5 Bites, deals and news on the hottest DC restaurant happenings — as well as new features that will make it even easier to decide what and where to eat. We've been working hard for months and can't wait to show you the new site. I can't thank you enough for your support in Metrocurean's first five years, and I hope you'll love the next chapter. Hope you're hungry...

Shack Shack burgers ... they look excited to visit DC. Photo: shakeshacknyc.com While I was standing in one of DC's longest lines (love ya, DMV!), news broke that the cause of one of Manhattan's longest lines is heading our way: Danny Meyer's Shake Shack . Yay, lines! The juicy rumor of Shake Shack's DC expansion has been floating around food lover circles all summer. Serious Eats reported today that the burger and shake restaurant announced its official plans to open at 1216 18th St. NW, formerly a Fuddrucker's , sometime in the first half of 2011. Will you queue up for griddled burgers and frozen custard?

A former furniture restoration shop will become a Mexican taqueria from the Masa 14 team next spring. Chefs Kaz Okochi and Richard Sandoval are planning to open a Mexican taqueria next spring at 1819 14th St. NW, just a few doors down from their first collaboration, the Latin-Asian Masa 14 . Okochi, who also runs Kaz Sushi Bistro , tells Metrocurean that the yet-to-be-named taqueria will have three levels, including a basement with a "surprise concept." (My money's on a speakeasy.) The main floor will offer carry-out tacos with some eat-in seating and an open kitchen. Early plans also include a rooftop level, possibly with a bar and seating for dining. Mexico-native Sandoval, whose restaurant empire stretches from Dubai to Las Vegas to DC's Zengo , will take the lead on developing the menu, says Okochi. They considered incorporating the Latin-Asian flavors of Masa 14, but decided to do a more straightforward, authentic Mexican concept. Okochi says the new restaura...

I'm being tortured by this picture because it's almost time for dinner and I can practically taste that buttery bun and tender lobster. My torturer is Red Hook Lobster Pound DC 's Facebook page , the source of the drool-inducing photo. And if all goes according to plan, their "rolling lobster shack" (that phrase is music to my ears) will be serving rolls on DC's streets at the end of next week. Check them out on Twitter @LobstertruckDC to catch their maiden voyage.

The new Carmine's in Penn Quarter. Photo courtesy Carmine's Touted as the largest restaurant in the District, New York-export Carmine's opens its doors today in Penn Quarter. The Italian spot is dishing out eggplant parmigiana, housemade meatballs, saltimbocca and more family-style dishes to a whopping 700 seats. That's about the population of Berkeley Springs, West Virginia, to give you some perspective. Which got me thinking about DC's biggest and smallest restaurants. In addition to Carmine's, we have quite a few eating establishments that seat more people than live in some small towns. Clyde's of Gallery Place weighs in at 23,000-square-feet and just more than 500 seats, and their Ashburn outpost has about 800 seats. The restaurant group is planning another behemoth: a 35,000-square-foot location in the former Border's space at 14th and F streets NW. On the other end of the scale, there are places like José Andrés' minibar (a six seat restau...

Marcel's snagged the top food spot in the 2011 Zagat survey. The annual Zagat ratings were released Wednesday, and chef Robert Wiedmaier's elegant Marcel's took top honors in the food rankings. Absent from the top five is the previous survey's first place holder, Makoto . (Did Tim Carman have anything to do with it ?; ) ) The top-rated restaurants for food are: 1. Marcel's 2. Inn at Little Washington 3. Komi 4. CityZen 5. Rasika The most popular restaurants according to the survey's raters are: 1. Zaytinya 2. 2 Amy's 3. Central Michel Richard 4. Citronelle 5. Inn at Little Washington

It wasn't a very well-kept secret, but the cat's outta the bag: City Paper 's Tim Carman breaks the news that Top Chef alum Mike Isabella is leaving his post as Zaytinya 's top toque to open his own place. So what kind of restaurant will Isabella be cooking up and where might it be? Read the details over at Young and Hungry .

Just in time for summer's full swing, Pleasant Pops will start selling all natural frozen ice pops from a bike cart this Saturday at the Mount Pleasant Farmers Market . Started by two Columbia Heights residents who were inspired by Mexican-style paletas , Pleasant Pops is creating its frozen treats from locally sourced fruits, vegetables, herbs and dairy. Following the lead of gourmet pop shops like Durham's Locopops and Nashville's Las Paletas , Pleasant Pops is creating an inventive mix of popsicle flavors. Cucumber chile, strawberry rhubarb, avocado cream, and blackberries and cream are just a few of the combos listed on the site. Having downed my fair share of Locopops, I can tell you the odder combinations are often way better than they sound. Which makes me want to try Pleasant Pops guac flavor. Oh, and the Carolina sweet tea, of course. Check them out on Twitter @pleasantpops .

A strawberries and cream "Whoop." As whoopie pies seize the West Coast in their quest for nationwide dominance, one enterprising baker here in DC hopes to bring the city its first bakery dedicated to the sweet, cream-filled treats. Last week, I sat down with McKee Floyd, who left her job on Capitol Hill in March to pursue her dream of opening a whoopie pie bakery. She's hoping Whoops! will open sometime next spring in a location to be determined. In preparation, she's been trained by two of the city's best local brands, working at Sweetgreen and cutting her baking chops at CakeLove . The New England native says she's drawn to whoopie pies — or "whoops" as she's taken to calling them — for a number of reasons, like a great frosting-to-cake ratio in every bite and endless flavor combinations. And, "it has that great nostalgic quality that people love," she says. She's been working on recipes, and the classic chocolate version I go...

The winner: a Chinatown-inspired lo mein cupcake. Over the weekend, I had the pleasure of judging Hello Cupcake 's Design Your DC cupcake challenge. Hello Cupcake asked local bakers to create a cupcake that reflects their city inspiration, and lo and behold, there wasn't a single monument in sight. Instead, contestants pulled out the creative stops with a DC sex scandal cupcake (which illustrated Larry Craig's wide stance quite effectively), Bo Obama digging in Michelle Obama's vegetable garden and several Ben's Chili Bowl designs. The grand prize winner, inspired by Chinatown, was a clever cupcake loaded with frosting noodles to represent a bowl of lo mein. Vote for your favorite on Facebook. The fan fave gets a KitchenAid mixer. A few of my favorites: The wide-stance, sex scandal cupcake. The zoo-meets-Metro lines (plus purple!)-meets gay pride elephant, wearing cherry blossoms on its ear. A fondant feat: a very mini Ben's Chili Bowl scene. The winner in the b...

DC's annual Rammy awards were announced last night during a 1940s themed shindig packed with more than 1,500 people at the Marriott Wardman Park. The Restaurant Association Metropolitan Washington awards went to: • Best New Restaurant: Birch & Barley • Chef of the Year: Scott Drewno of The Source by Wolfgang Puck • Rising Culinary Star: Nicholas Stefanelli of Bibiana • Fine Dining Restaurant: 2941 • Upscale Casual Restaurant : Vermilion • Power Spot: BLT Steak • Neighborhood Gathering Place: Cork Wine Bar • Hottest Restaurant Bar Scene: Birch & Barley/ChurchKey • Pastry Chef: Anthony Chavez of 2941 • Beverage/Mixology Program: PS 7’s • Wine Program: Proof • Restaurant Employee: Adolfo Cajchon of Seasons • Restaurant Manager: Mark Politzer of Bourbon Steak • Your Favorite Restaurant (voted by online/newspaper ballot): CoCo. Sala

Me showing off some fab Red Apron "Del Marva" prosciutto and beef jerky from my fridge. Photo: Aineki Traverso for brightestyoungthings.com This month, the fine folks over at BrightestYoungThings.com have been poking around in the refrigerators of chefs, food writers and other assorted food people, and last week they raided mine. See what's in my fridge over on BYT.

In the former Aroma space at 3417 Connecticut Ave., a new restaurant featuring "wines from around the world, food from our backyard" opens this weekend. Ripple is the result of former TLC head Roger Marmet's longtime dream to open a restaurant. He's assembled a great team, including chef Teddy Diggs, formerly of Blue Ridge , manager Danny Fisher who comes from Cork and Cork Market , and GM Brian Cook, a talented sommelier most recently of Sonoma . Pastry pro David Guas will provide sweets for the restaurant. Open for dinner seven days a week, Ripple will serve a menu of locally sourced, seasonal dishes, along with a wine list offering 50 choices by the glass from smaller producers around the world. A sample menu includes dishes like blood sausage with egg raviolo and horseradish; crispy soft shell crab with Anson Mills grits, wild ramps and preserved tomato; and braised greens lasagna with roasted mushrooms and béchamel. The chef is working with lots of great local...

Inside the new Ted's Bulletin on Capitol Hill. Photo: tedsbulletin.com • Ted's Bulletin from the owners of Matchbox has opened on Barracks Row, and I'm totally digging their vintage-inspired web site . I also think I need a Heath almond milkshake, stat. • To the dismay of many noodle lovers, Wagamama doesn't sound like it will open anytime soon in DC. Or ever. Washington Business Journal • The patio at the Chesapeake Room (opening later this month) is looking lovely. Urban Daddy has photos . • Rumor has it chef Fabio Trabocchi ( Fiamma , Maestro ) may be taking over the former Le Paradou space near Sixth and Pennsylvania. • Prince of Petworth has a very early look inside Meridian Pint , opening soon in Columbia Heights.

Chef Rodney Scruggs hits the grill on Occidental's patio. I'm a firm believer that food somehow tastes better outdoors, preferably in close proximity to a smoky grill. If you're with me, you'll want to check out the Occidental ’s new Wednesday Grill Nights, when chef Rodney Scruggs leaves the restaurant stove for a roomy grill on the patio. Starting at 5 p.m., Scruggs is serving a special menu of dishes off the grill to diners on the patio and patio lounge. Each Wednesday alternates between standard grill fare — bison burgers, strip steak and yellowfin tuna — and the chef's take on a New England clambake with Maine lobsters, clams and mussels. For more info, call the restaurant at 202.783.1475.

Farmers market season is in full swing, and the next two days mark the return of two markets right in the heart of downtown DC. First up, the FreshFarm Market by the White House opens today at 810 Vermont Ave. from 3 to 7 p.m. José Andrés and the team from Jaleo will be cooking a massive paella starting around 4:30 p.m. And this Friday, one of the area's newest markets kicks off its season. The Capital Harvest on the Plaza Farmers Market, located at 1300 Pennsylvania Ave. NW at the Ronald Reagan Building on Woodrow Wilson Plaza, starts May 7 with live music and chef cooking demonstrations. Vendors will include MeatCrafters , Santa Lucia Estate Coffee, Hawks Hill Creamery , Lois' Produce, Gun Powder Bison and lots more. The market will be open Fridays from noon to 5 p.m. To find a farmers market near you, check the Washington Post's farmers market map .

The curvy Cookpot, loaded with spring vegetables. My introduction to Alain Ducasse's new signature dish, the "Cookpot," came over dinner while I was seated next to the famed chef himself. It really goes without saying, that sure beat the hell out of learning about it from a press release. During a media dinner last week at Adour , Ducasse's restaurant in the St. Regis, I had the pleasure of dusting off my rusty French (and probably butchering more sentences than I care to admit) and chatting with the world-renowned chef about the Cookpot, his new signature cooking vessel. Also a pleasure? Digging into the tender spring morels, ramps, asparagus and peas cradled by the curved white porcelain creation. That dish is the local DC version of the spring vegetable Cookpot that each of Ducasse's restaurants around the world are featuring. "When I was a child, we ate vegetables because they grew there, in a corner of my grandparents’ farm, on a bit of land that I some...