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March Madness Restaurant Edition #WIAW

In many ways, I am sad to see March go. How will April measure up? I’m just going to have to think of April as the second child: special in its own way. Right, Mom? April is (hopefully) going to be the month when spring FINALLY decides to show its face. Also, my birthday week starts next week. JUST SAYING. Funnily enough, I felt far more culinary inspiration last week, before the onset of the sunshine, than I have this weekend! Consequently, I think that I need to look back at March, in all of its edible prowess, and garner some new verve so that I can properly take advantage of the oncoming season.

Thank you, of course, to our hostess Jenn, without whom we would be lost. And hungry.



How can I possibly forget the first most decadent WIAW of the month (also my 100th post!): my trip to Pittsburgh, where Caitlin and I nibbled our way through the neighborhoods


sq cafe collage

toast Collage

I have issues with sugar.

I have issues with sugar.

and got spoiled by Chef Joe.


When I came back from Pittsburgh, Alex and I went to Seasons 52 (don’t worry, I will recap this, but we are planning on going there for our birthdays, so I thought I might just wait!). It was fantastic–thus why we will be returning!

seasons spread


I created March Madness Pasta. Delicious!.

blueberry pastaedited

We ate at the Gage with Natalie of Ramblen,

Venison Carpaccio

Venison Carpaccio

And I double Bretzel’ed with Danielle!

BRETZELS-- A recent review (that I am finishing) for Ramblen

BRETZELS– A recent review (that I am finishing) for Ramblen

danielle and iAlex and I indulged (next to Gina Neely) at Sable, and enjoyed some amazing food and cocktails.

Sable Collage


I made Olympic Nach]os.

olympic nachos editedIn Atlanta, I refueled after the half marathon with my mom, brother, and his roommate at Richard Blais’ FlipBurger in the Virginia Highlands.

flip Collage

This weekend, Alex and I hit up Dao for our favorites–Naem Sod for me 😀

dao2editedAnd then went to Hub 51, where I got a fantastic salad with crab, shrimp, jicama, and also sorts of other goodness, as well as a hummus platter to start.


And to close out the month, I made Alex a scumptious stuffed French toast for his birthday. Recipe to come on Friday!

stuffed french toasteditedAn exceptional month, and an exceptional year of food thus far. Let’s keep it rolling!

Happy April, Fools!

What was the best dish you enjoyed this month? This week? What are you excited to make next?

I need some lunchtime inspiration! Help me out!



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