Here’s another feature where WeLoveDC authors Donna (greenie) and Katie (foodie) have paired up to tell you about local area restaurants that take on the challenge of being green. Donna explains the restaurant’s environmentally friendly efforts and Katie tells you if the food tastes any good. It’s a rough life, but someone has to do it, right?

Donna: I don’t want to go overboard about how much I liked AGAINN, but let’s just say that three days after my first visit, I dragged a friend from out of town over there to try AGAINN again. The restaurant’s said to be a modern twist on traditional British Isles pub cuisine, but that makes me think of greasy fish ‘n’ chips, not the savory ham and apple cider pie steaming under a delicate puff pastry crust that I had for dinner.

Katie: I haven’t exactly been subtle about my enthusiasm for DC’s newest gastropub, either. I love the space, the details are impeccable, the drinks, the food, everything. So when I visited and found out that Chef Wesley Morton had constructed a VERY local menu and put a ton of thought into his sourcing, it made me love AGAINN that much more.

Donna: Executive Chef Wesley Morton is from Louisiana, and he grew up on a farm surrounded by cows, figs, oranges, and all sorts of goodness. His family didn’t buy meat at the store; they raised their own food. He’s now continuing that tradition, using food that’s grown and processed locally and animals that are treated humanely. An example is the smoked country ham, cured in Allan Benton’s small family shop in Tennessee. You can order it as a charcuterie, or get a taste of its salty deliciousness atop the soft russet potato dumplings as they melt in your mouth. Continue reading →