Serving the GW Community since 1904

The GW Hatchet
AN INDEPENDENT STUDENT NEWSPAPER SERVING THE GW COMMUNITY SINCE 1904

The GW Hatchet
Serving the GW Community since 1904

The GW Hatchet
All content by Max McCrory
Taco Bamba's grilled Mexican street corn ($4) impresses with its crisp freshness and intense seasonings.

Dish of the Week: Taco Bamba’s grilled Mexican street corn

By Max McCrory
May 3, 2018
The lobster roll ($17) at Luke's Lobster offers a quarter pound of chilled seafood served on a buttered, griddled New England split-top bun with mayo, lemon butter and Luke’s secret seasoning.

Dish of the week: Luke’s Lobster’s lobster roll

By Max McCrory
April 5, 2018
A wine tasting and appetizers at ENO Wine Bar, located at 2810 Pennsylvania Ave. NW, makes for an upscale first date.

Best first date spot (if they’re paying): Wine tasting at ENO Wine Bar

By Max McCrory
April 2, 2018
Try the Sedgewick – a sinfully cheesy white pizza with whipped ricotta, taleggio, mozzarella and parmesan cheese – at All-Purpose Pizzeria.

Dish of the week: All-Purpose Pizzeria’s sedgewick

By Max McCrory
March 21, 2018
At Cucina Al Volo inside Union Market, try pairing the tomato and burrata sauce ($15) with pappardelle – a very broad, flat pasta noodle.

Dish of the Week: Cucina Al Volo’s pappardelle with tomato and burrata sauce

By Max McCrory
February 15, 2018
Ted’s Bulletin is a D.C. favorite with five locations around the DMV area, and the homemade brown sugar and cinnamon tarts are baked fresh daily.

Dish of the week: Ted’s Bulletin’s brown sugar and cinnamon Ted’s tart

By Max McCrory
January 18, 2018
Jeni's Splendid Ice Cream, located at 1925 14th St. NW., is serving the perfect pre-holiday treat with their gooey butter cake flavor.

Dish of the week: Jeni’s gooey butter cake ice cream

By Max McCrory
December 20, 2017
The classic Spanish churros ($10) at Del Mar, located at 791 Wharf St. SW, should be served at every table.

Dish of the week: Del Mar’s classic Spanish churros

By Max McCrory
November 30, 2017
The chorizo casero con puré de patatas al aceite de oliva ($9.50) at Jaleo, located in Penn Quarter, is a must try.

Dish of the week: Jaleo’s chorizo casero

By Max McCrory
November 16, 2017
The Impossible Burger, made of just plants and genetically engineered to taste like beef, is being served at all of the Founding Farmers restaurants.

Dish of the week: Farmers Fishers Bakers’ impossible burger

By Max McCrory
November 1, 2017
Hen Quarter, located at 750 E St. NW, exudes Southern charm with classic fried dishes, warm wood accents and bright white lights. Order the chicken and waffles ($18) for a traditional Southern meal.

Dish of the week: Hen Quarter’s chicken and waffles

By Max McCrory
October 19, 2017
This rendition of Bold Bite Market’s beast breakfast sandwich had a juicy hamburger, spicy half-smoke, a gooey fried egg over easy, crisp tomatoes and luscious aioli served on a chewy potato bun.

Dish of the week: Rendition of Bold Bite Market’s beast breakfast sandwich

By Max McCrory
October 4, 2017
Laoban Dumplings will replace the former Bertucci’s grab-and-go counter in The Shops at 2000 Pennsylvania Ave.

Dumpling pop-up to open in The Shops at 2000 Penn

By Max McCrory
September 22, 2017
Every bite of the num pang chicken sandwich ($11) at Maketto is a combination of strong and savory flavors.

Dish of the week: Maketto’s num pang chicken sandwich

By Max McCrory
September 21, 2017
ChurchKey's tot sundae ($15) starts with your basic tots, but these fried potato bites are rolled in cinnamon and served with nutella ice cream, giving a sweet twist to this normally savory food.

Dish of the week: ChurchKey’s tot sundae

By Max McCrory
September 6, 2017
If your goal for the semester is to lower your stress, download the application Headspace for meditation and relaxation.

Download your way to a successful semester with these apps

By Max McCrory
August 28, 2017
Max McCrory | Staff Photographer

Dish of the week: Astro Doughnuts & Fried Chicken’s crème brûlée doughnut

By Max McCrory
August 24, 2017
The Smithsonian National Air and Space Museum will be hosting events throughout the day to celebrate the solar eclipse.

Where to watch the solar eclipse in and around the District

By Max McCrory
August 17, 2017
Many of the menu options at Neopol Savory Smokery offer a savory twist on classic dishes, just like avocado BLT ($7.95).

Dish of the week: Neopol Savory Smokery’s avocado BLT

By Max McCrory
August 9, 2017
If you're looking for a refreshing and fruity freeze, then go for the strawberry ginger lemonade popsicle ($3) on a scorching hot day.

Dish of the week: Pleasant Pops’ strawberry ginger lemonade popsicle

By Max McCrory
July 25, 2017
Central Michel Richard offers a yellow tomato gazpacho ($16.50) on their menu. The dish is topped with burrata, a creamy mozzarella cheese, instead of the typical sour cream.

Dish of the week: Central’s yellow tomato gazpacho

By Max McCrory
July 13, 2017
The tarte aux pommes at Bistro Bis, located at 15 E St., uses fresh apples, which they caramelize by baking in the oven for 15 minutes in a light pastry dough.

Dish of the Week: Bistro Bis’s tarte aux pommes

By Max McCrory
June 29, 2017
The pop-up shop, located at 2409 18th St., originally opened on June 8 and will remain at that location indefinitely.

The Cookie Jar DC offers specials for National Cookie Dough Day

By Max McCrory
June 21, 2017
Dolcezza has locations across the DMV region but the closest shop to campus is located in Dupont Circle. The roasted strawberry gelato tastes like a fresh, juicy strawberry that's just been picked from the field.

Dish of the week: Dolcezza’s roasted strawberry gelato

By Max McCrory
June 15, 2017
The Class of 2021 will be moving to the District this fall. If you are missing home once you get here, these local neighborhoods will remind you of home.

Travel to these local neighborhoods when feeling homesick

By Max McCrory
June 11, 2017

Commencement brings influx of business for Airbnb and D.C.

By Max McCrory
May 25, 2017
Ashleigh DeLuca, who graduated with a bachelor’s degree in communication in 2013, is raising money to send three students that she worked with in Gambia to college in the U.S.

Alumna fundraises to bring three Gambian students to U.S. colleges

By Max McCrory
May 22, 2017
Lisa Blitstein | Contributing Photo Editor

Elliott School graduates urged to be open, live up to their potential

By Max McCrory
May 19, 2017
Olivia Anderson | Photo Editor

Business school graduates reminded to listen, treat others with respect

By Max McCrory
May 18, 2017
International student Clementine André traveled across the globe to attend GW.

International students spread out again as they leave GW

By Max McCrory and Ava Gondeck
May 15, 2017
The cheesy cappellacci is a delicate, ravioli-like pasta filled with chewy mozzarella, sweet candied tomatoes, fresh basil and creamy ricotta.

Dish of the week: Lupo Verde’s cappellacci

By Max McCrory
April 26, 2017
Max Wang | Hatchet Photographer

Culinary incubator opens in Union Market to sell only D.C.-made products

By Max McCrory
April 22, 2017
Taqueria del Barrio, a new Mexican restaurant in Petworth, takes tacos to the next level with 14 different types of savory and authentic tacos.

Dish of the week: Taqueria del Barrio’s Al Pastor taco

By Max McCrory
April 12, 2017
Best 'trust me, I’m a local' restaurant: The Red Hen

Best ‘trust me, I’m a local’ restaurant: The Red Hen

By Max McCrory
April 2, 2017
Madeleine Cook | Hatchet Staff Photographer

Dish of the Week: El Tamarindo’s pupusas

By Max McCrory
March 30, 2017
Dish of the Week: Ice Cream Jubilee's caramel popcorn ice cream

Dish of the Week: Ice Cream Jubilee’s caramel popcorn ice cream

By Max McCrory
March 2, 2017

Internationally inspired coffee shops, tea houses around D.C.

By Max McCrory and Wanxing Niu
February 20, 2017
Osteria Morini's burrata is cheese topped with broccoli rabe and tart grapefruit.

Dish of the Week: Osteria Morini’s burrata

By Max McCrory
February 15, 2017
Hatchet File Photo

D.C. ranked fourth-best metro area in U.S.

By Max McCrory
February 9, 2017
Graffiato's fetuccine alfredo is intensely cheesy.

Dish of the Week: Graffiato’s Fettuccine Alfredo

By Max McCrory
February 1, 2017
Tonkitsu spicy miso ramen (top left), pork goyza (top right) and black snake roll (bottom center) are included in Rakuya's Restaurant Week menu.

Restaurant Week: Try upscale versions of near-campus favorites

By Max McCrory and Catherine Moran
January 30, 2017
Isabella Brodt | Hatchet Photographer

Nearby getaways to avoid inauguration

By Max McCrory
January 17, 2017
Julia Abriola | Hatchet Photographer

Gifts for your art school friend gift guide

By Max McCrory
December 5, 2016
Kiana Robertson | Senior Staff Photographer

HalfSmoke serves up fast, casual take on breakfast classic

By Max McCrory
November 2, 2016
Photo Courtsey of Le Diplomate

Alternative eateries to popular restaurants near campus

By Max McCrory
October 9, 2016
Anne McBride | Hatchet Staff Photographer

Top dishes to try when District House vendors open

By Crystel Sylvester and Max McCrory
September 11, 2016
Camille Ramasastry | Hatchet Photographer

Politics & Prose cafe reopens with comfort food, modern vibe

By Max McCrory
April 24, 2016
Leena Khayat | Hatchet Photographer

Kyirisan serves French-Asian fusion in a chic setting

By Max McCrory
April 10, 2016
Photo Courtesy of Gabriele Sabile

Best food for your Instagram: Momofuku

By Max McCrory
April 3, 2016
Paige James | Hatchet Photographer

‘Suspended Animation,’ or Hirshhorn’s wackiest exhibit

By Max McCrory
February 15, 2016
Camille Ramasastry | Hatchet Photographer

Crisp serves up affordable Southern fare

By Max McCrory
February 3, 2016
Jillian DiPersio | Hatchet Photographer

D.C. student group to discuss race on local campuses

By Max McCrory
January 18, 2016

Grab something for the friend who’s caught up on everything at the NPR giftshop

By Max McCrory
December 6, 2015
Jillian DiPersio | Hatchet Photographer

South Hall elevator outages are an ‘annoyance’ for residents

By Max McCrory
November 22, 2015
Anne McBride | Hatchet Photographer

Ten01 serves up small plates and big flavors

By Max McCrory
November 2, 2015
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