TaKorean is excited to return to this year’s ATG Fall Classic! We’re even more excited to be serving a special Nacho creation. Until then we’ll be grooving to our ATG curated TaKo Tapes and so should you!
With a deep love and appreciation for food, founder and CEO Michael Lenard, opened TaKorean in August 2010 out of a 1985 Ford step van that he converted to a food truck. A native of Washington, DC, Lenard was determined to provide healthy, well-balanced meals at a reasonable price to his fellow Washingtonians. Made from scratch with our own recipes we serve a delicious combination of Korean flavors with a Mexican twist.
Erik Bruner-Yang, a James Beard Foundation Award Rising Star Chef of the Year finalist and & Wine finalist for People’s Choice Best New Chef Mid-Atlantic, is the chef and owner of Toki Underground, Maketto, and Honeycomb in Washington, DC. Winner of the 2012 DC “Restaurant of the Year” Eater Award and 2014 RAMMY Award for Everyday Casual Restaurant of the Year, Toki Underground continues to be nationally and locally recognized for its creative menu featuring hybrid Taiwanese style ramen, authentic Taiwanese dumplings, and Asian-themed cocktails. In 2014, Bruner-Yang introduced Honeycomb, a local Asian grocery offering local produce and homemade sauces and ferments located at Union Market. In 2015, Bruner-Yang opened Maketto, a communal marketplace and lifestyle brand combining retail, restaurant and café located at 1351 H Street NE.
Eat & Smile is proud to be the first locally sourced caterer in the Washington, DC area. We support local farmers, bakers, fisher folk and other producers within 175 miles of the city whenever possible. We believe local ingredients – along with tasting fantastic – are more eco-friendly and economically stable. Eat & Smile never has and never will use pre-set menus. We custom create our menus to both maximize the use of local ingredients and reflect the styles of our clients. Eat & Smile caters events from dinner parties to weddings to corporate functions throughout the DC area.
Chef Oliver Friendly, a 4th generation Washingtonian, started his exploration of the kitchen as a child, devouring recipes and cookbooks, and moving on to create original meals and recipes as he grew older. A graduate of the local L’Academie de Cuisine, Chef Oliver completed an externship at PS7s under the tutelage of Chef Peter Smith before then moving on to work at the recently opened Hook restaurant. There, he further honed his cooking expertise, as well as his deep-seated support of sustainability as it connects to the kitchen. Chef Oliver moved on to independent efforts opening a local foods-oriented catering company in 2007 — Eat & Smile Catering.
Kangaroo Boxing Club is DC’s premier BBQ restaurant and bar, specializing in all things smoked and ridiculous arguments. Ivy and Coney is that neighborhood bar from Chicago or Detroit that features cheap food, cheap beer and even cheaper company.
Buredo is bringing a new way of eating sushi to the nation’s capital. Our handheld, burrito-size sushi rolls feature Asian and other globally-inspired ingredients and flavors. Using seasoned rice and traditional nori, we roll our sushi burritos to order – perfect for the health-conscious crowd on the go looking for some good, clean eating with a twist. We use the highest-quality, all-natural ingredients (no artificial dyes or flavors here) which we prepare daily to roll a fresh, hearty and flavor-packed sushi burrito. Veggies play a starring role as well – we are passionate about letting them shine through their natural flavors and textures, and love to pack a punch with pickling too. Buredo is a local DC establishment, owned by two life-long childhood friends and DC natives who were looking for a unique, fresh lunch option. Always remember to eat your veggies, eat more fish and eat Buredo!
The idea for Dolcezza was birthed in Buenos Aires in the year 2000, that first, warm humid night in South America, under the lights at the popular gelato shop, Freddo. Robb & Violeta had just landed in Buenos Aires, after an epic journey, which began in the Brazilian Amazon and finished 3 months and 4,000 miles later in São Paulo. To say that possibility was ripe is an understatement, the idea came from a moment in time when the engines of synchronicity revved loudly. We opened our doors in Georgetown in July 2004 without having ever made one batch of gelato, we just knew we wanted to create something with our own hands, something we would be proud of and something delicious, and we did.