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With beer, seafood, cocktails, and superfoods, we had it all on this week’s Foodie & the Beast. To get the morning going, Curtis Gray from City Tap served what he calls a beermosa, made with white ale, some orange juice, and a little Champagne. Curtis also told us about their upcoming Thanksgiving Dinner serving all the Thanksgiving classics like turkey and stuffing--and plenty of beer. Chef Jeff Black from Addie’s Restaurant brought in a beautiful seafood tower that included jumbo prawns, clams, shrimp, oysters, and delicious crab stuffed beignets topped with caviar. He told us about the history of Addie’s and the new menu with a build-your-own seafood tower available. He also told us about the exciting new coffee shop Barbra has been working on called Black Coffee, expected to open in March. I-Shi Patterson from RAMW joined us in studio to give us all the info on the upcoming 5th Annual DC Cocktail Week. With her, Danilo Simic from BABA Cocktail Bar showed us one of the cocktails and bite pairings available during Cocktail Week. Greg Rozenboom from Fruitive, the only certified organic restaurant in the District of Columbia, talked about their completely vegan menu. A fan favorite is the avocado toast, served simply with house-made ranch and freshly sliced avocado.