Eat By Numbers: Urbana

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

This week we take a trip over to Dupont Circle’s Urbana. When the culinary and bar teams aren’t cooking and crafting cocktails, they’re growing tomatoes, making an astonishing amount of sausage, and watching old 007 films to get inspiration for Bond-worthy beverages.

Urbana

Seats in the restaurant: 166

Gluten-free menu items: 48

Eggs used per week: 3,600

Pizzas made per month: 1,135

Pounds of handmade pasta made in the past year: 4,000

Number of house-made cheeses and charcuterie: Six, including Manchego, halloumi, fromage blanc, foie dogs, duck prosciutto, and head cheese

Oysters sold every month: 1,750

Length of all the sausages made last year laid end to end: 167.4 feet

Get the rest of the numbers by clicking over to CityEats’ Plate blog now.

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