Dish City

As bars and restaurants in the Washington region continue to reopen, diners are flocking back looking for a sense of normalcy. For Patrick, the decision to dine out is a lot more complicated than it was pre-pandemic. In his attempt to find a safe way to dine, he learns how others are making that decision and gets advice from local restaurateurs, government regulators and his co-host Ruth.

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When Eighteenth Street Lounge closed permanently in June 2020, Washingtonians mourned the "end of an era." Ruth and Patrick look back on the nightclub's 25-year legacy, its mark on the underground music scene and the ways D.C.'s nightlife scene has changed since it opened.

Listen to music inspired by Eighteenth Street Lounge on Spotify: https://sptfy.com/dzNE

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Rent is due in a week! And restaurants are still struggling to make it through the pandemic. If they don’t renegotiate their leases, restaurants and bars won’t survive. But, landlords are hurting too. Patrick and Ruth continue their exploration of negotiating rent during coronavirus with real estate experts, and the owners of Sloppy Mama’s Barbecue and Pupatella. Plus: An update on Burmese restaurant Thamee and their rent negotiations. Note: This episode is Part 2 of a series on paying the rent. Listen to Part 1 wherever you get your podcasts.

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Even before the pandemic, restaurants struggled to pay rent. And now, whether they're starting to re-open, only doing takeout or remaining closed...they still owe rent! Patrick and Ruth take a look at one restaurant's challenges, and their attempt to negotiate with their landlord. Note: This episode is Part 1 of a series on paying the rent. Listen to Part 2 wherever you get your podcasts!

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Photo Illustration by Ruth Tam, Photo by Patrick Ryan / DCist

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Following the police killing of George Floyd in Minneapolis, D.C. has been gripped in protest for five days straight. As demonstrations intensify, local food businesses downtown have been broken into and burned.

This isn't the first time Washingtonians have protested the loss of black life, and it's not the first time restaurants have witnessed it. Ruth and Patrick revisit a conversation with Virginia Ali, who cofounded Ben's Chili Bowl and witnessed the 1968 protests that destroyed her neighborhood. Virginia Ali shares the origin story of Ben’s, why her business stayed open through the protests and how they survived the years that followed.

Music and archival audio in this episode included "Dancing In The Street" by Martha Reeves & Vandellas and an excerpt from the documentary "King Is Dead."

Read a transcript.

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No surprises to anyone listening: Dish City has had to pivot. But, it's nothing compared to what local restaurant owners and workers are dealing with. On week 11 of working from home, Patrick and Ruth turn to the owners of Compass Coffee and Hank's Oyster Bar to see how they made decisions during some of the most intense weeks of their lives. Then, they talk to two Washingtonians –a bartender and a Muslim community leader– about how they've each changed their approach to food service during the pandemic.

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Before the pandemic, getting takeout or going to the grocery store didn't seem too complicated. Now, the coronavirus is revealing new challenges, as well as old vulnerabilities. With the help of restaurant owners, grocery workers and small farmers, Patrick and Ruth navigate the moral minefield that is getting food during a pandemic.

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of this episode.

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Stopping by the corner store for an extra onion or a last-minute bottle of wine is just not going to cut it anymore. Many of us are quarantined or sheltering-in-place with fewer food options. So, how are Patrick and Ruth making the most with what they have? They talk to Charles Duan and Jenny Gao, two creative home cooks who never let any ingredient go to waste. Also, they chat with Derek Brown about his Twitter mission to write people custom cocktail recipes, and his suggestions for enjoying them mindfully. Read a transcript.

Jenny and Charles' Bolognese, aka "The Godfather Sauce"

This won't be your traditional recipe, but follow your instincts like Jenny and Charles do!

Brown pork shoulder in cast iron skillet and add to pressure cooker. Cook onions, garlic, veggies from freezer like carrots and celery in a pan until soft, and add to pressure cooker. Add optional vodka to pressure cooker. Season with thyme, oregano, rosemary, clove, star anise, all spice, and a bit of beef bouillon. Add canned tomatoes to pressure cooker. Cook on high pressure for 1 hour. Served with regular or edamame pasta with Parmesan on top!

Derek Brown's "The Getaway" Cocktail

Spirited (1 serving)

Spirit-Free (1 serving)

Here's the Bon Appétit recipe for cake doughnuts Patrick tried and the Serious Eats recipe for scallion pancakes Ruth tried.

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Ruth and Patrick are setting aside their original plans for Dish City Season 2. For the foreseeable future, Dish City will cover the coronavirus pandemic's affect on the D.C. area's local food systems. Here's a sneak peek of what you can expect every other Thursday.

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Ruth and Patrick are back with a quick announcement for all you Dish City fans!

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