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Recent Posts
Shad Roe Bottarga
I just picked up my first shad roe of the season. It's currently being served on my menu, but I wanted to reserve some for something special: making bottarga. This is my first go at it. I followed instructions from Hank Shaw, with some great advice on Twitter &...
Semi-Smoked Brisket with Hybrid Sauce
A recipe for a semi-smoked beef brisket and hybrid BBQ sauce from Frederick, Maryland chef Chris Spear
Smoked Tofu
I've wanted to work on this for a while. I had a dish from Jordan Kahn that I think had this in it. I made note of it two years ago and then never tried it. I took some extra firm tofu that we had on hand and drained it. It was sliced in four pieces lengthwise and put...
Cochon 555 2014- DC Edition
Another year of Cochon 555 has come and gone. Here are a select few pictures from the event. I can't really tell you what all of these are, so try to enjoy anyway. If you want a really great set of pictures from the event, check out these by Huge Galdones. Here are...
The Postal Service
I see this drink as a bit of a Martini/Manhattan hybrid. The genever is like a malty gin, and the barrel aged version brings it even closer to the realm of whiskey. The Vya vermouth has a lot going on in the way of botanicals. I love both their sweet and extra dry...
Ginger Beer
I've been working on my first Ginger Bug. It's entry level fermentation, but I had never actually tried it. I'm four days in and there are signs of life, so I'm optimistic.