Eat By Numbers: YO! Sushi

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 roll over to YO! Sushi inside Union Station. Its open sushi counter at the center is ringed by a conveyor belt, which takes six minutes to make a full loop around. Guests pluck off color-coded dishware to their hearts content, which stacks up to a lot of interesting numbers. We find out just how many pounds of rice, sheets of seaweed, and gallons of soy sauce this colorful UK import goes through every month.

 

YO! Sushi

Seats: 72

Locations worldwide: 69

Kinds of fish currently on the menu: 16

Pounds of fish used every month: 1,500

Kinds of sashimi available: Seven

Kinds of nigiri available: 13

Kinds of hand rolls available: Six

Kinds of rolls available: 16

How many of the best selling California Roll sold every month: 1,500

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

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Eat By Numbers: The Inn at Little Washington

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 set the GPS for a little lap of luxury in the rolling hills of the Virginia countryside known as the Inn at Little Washington. For more than three decades, chef-owner Patrick O’Connell has been masterfully crafting world-class New American cuisine flourished with a French accent. In between entertaining the Hollywood elite, he was kind enough to tell us just how much foie gras and caviar he goes through, the astonishing number of bottles in the Inn’s wine cellar, and how many eggs his brood of hens lays.

 

The Inn at Little Washington

Years in business: 34

Seats: 85

Guest rooms: 18

Wines on the wine list: 2,500

Virginia wines on the wine list: 55

French wines on the wine list: Approximately 1,100

Bottles in the wine cellar: Currently 12,000

Single malt scotches available: 26

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

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Eat By Numbers: Wildfire

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 out to surf and turf loving Chicago import Wildfire, which makes its home in Tysons Galleria. The supersized restaurant serves equally prodigious portions, so we found out just how many pounds of beef and potatoes they use every week. And since we were in the mood to decompress, we also asked how many beers, wines, and martinis they have on hand for liquid therapy sessions.

 

Wildfire

Seats: 400

Locations: Seven, one at Tysons Galleria, five in Chicago and one in Minneapolis

Years the chain has been in business: 17

Martinis: Over 15, including Stormy Night, Mango Tini, and Blood Orange Cosmo

Wines: Approximately 100

Wine events hosted in the last year: Seven, including Bay Haven Pork and Pinot and the France vs. Italy Wine Dinner

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

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Eat By Numbers: Granville Moore’s

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 jaunt over to H Street to grab some moules, frites and brews at of Belgian accented gastropub Granville Moore’s. While we’re dipping, sipping and slurping, we find out how many dishes are an homage to the Muscles From Brussels, the astounding poundage of potatoes they use every week, and how many former collegiate cheerleaders work in the kitchen.

 

Granville Moore’s

Seats in the restaurant: 58, 26 bar stools, 18 chairs and 14 benches

Beers on draft: 19

Bottled beers: 60 small bottles, up to another 12 off-menu small bottles, more than 40 750 ml bottles, and several larger format bottles.

Trappist beers: Usually 12

Belgian beers: Around 100

American breweries Matt LeBarron has toured in the past two years: More than 40

Bloody Marys offered at brunch: Six, including the Mary Shon made with house-infused pepper vodka, horseradish, Worcestershire Sauce, and pickled asparagus

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

Photo courtesy of Elizabeth Parker Photographie.

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Eat By Numbers: EPIC Smokehouse

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 fire up the engines and head over to the recently opened EPIC Smokehouse in Arlington. A partnership between longtime pals Joon Yang and Wayne Halleran – who used to work together at The Palm in Tysons Corner – the hazy hangout is a carnivore’s delight. We find out just how many of their cocktails use meat as an ingredient, how many times bacon pops up in dishes, and the number of proteins they’ve chosen to showcase.

EPIC Smokehouse

Seats in the restaurant: 100, 84 inside and 16 outside

Months it took to build: Nine

Wines available: Over 60

Beers available: 14, plus a cider on tap

Varieties of wood used to smoke dishes: Three, maple, hickory and applewood

Smoked dishes: Seven, including Horseradish-Crusted Prime Rib and Cold Smoked Salmon

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

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Eat By Numbers: Lincoln

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 stately walk over to the seasonal small plates eatery Lincoln. In between doing our best presidential impressions, we find out the number of eggs they crack open every week, just how many house-made rolls they bake, and the shocking number of copper cups have been pilfered by patrons.

 

Lincoln

Seats in restaurant: 180

Small plates offered on the dinner menu: 35

Copper cups that have been stolen since opening: Roughly 500

Copper cups remaining that now sit on display: One

House-made rolls baked every week: 1,020

Build-a-biscuits sold every Sunday brunch: Approximately 48

Eggs used every week: 1,500

Deviled eggs sold every week: 650

Click over to CityEats’ Plate blog now to get the rest of the numbers.

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Eat By Numbers: Protein Bar

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 energetically sprint down to the just-opened Protein Bar in Penn Quarter. The healthful fast casual eatery specializes in low carb, high protein bar-ritos, bowls, salads, and shakes. In between doing one-armed pushups, we find out how many pounds of quinoa founder Matt Matros chows down on every week and the number of bar-ritos the store sold on its first day of business.

Protein Bar

Seats: 35

Tickets rung up on its first full day of business: 800

Bar-ritos sold on the first day: 350

Repeat visits by a single customer that day: Four

Menu items with DC-referencing names: All nine signature protein shakes, including the Monumental Perk, the Red Line, and the Politics Acai’d

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

Photo courtesy of Dan Swartz/Revamp.

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Eat By Numbers: The Source

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 jaunt down to The Source in Penn Quarter, where executive chef Scott Drewno brings a modern flair to China’s age-old culinary tradition. We find out the astonishing number of handmade dumplings his kitchen produces daily, just how much pork the Cochon 555 champ cooks every week, and which Beatle has graced his dining room.

The Source

Seats in the dining room: 120

Seats in the lounge: 70

Seats in the private dining room: 45

Times owner Wolfgang Puck visited the Source in the last year: Four

Dumplings made every day: At least 1500

Bao buns handmade daily: At least 60

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

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