he DMV area is known for its vast variety of T restaurants, from lavish brunch getups to cafes
and fast casual eateries. Zena Polin is the coowner of Maryland restaurants The Daily Dish, in Silver Spring, and Kensington’s Dish & Dram, with Jerry Hollinger. She is also a renowned name among restaurateurs and food experts in the area. Her eateries are known for bringing farm fresh food, straight from Lancaster County’s produce auctions, to the table. The meals that they make are based off what produce is available and in season, making their dishes all the most vibrant and flavorful! This combination of comfort food and fresh ingredients is what truly sets them apart. On top of her two restaurants and catering ventures, Polin is also a writer and editor, specializing in all things food and wine. She is also well-traveled in Latin American and Caribbean culture and cuisine, adding a kick of flavor from the region, whenever possible. Polin spoke to Swizzle Chill TV at the RAMMYS and after the event. Here is an interview that will be published in Swizzle Chill Magazine.
DAILY DISH CO-OWNERS ZENA POLIN AND JERRY HOLLINGER AT THE RAMMYS.
Eatery Pulse News: First of all, how do you feel about winning the RAMMY Award for Favorite Gathering Place, selected by fans in the Metro-D.C. community, and what was it like to be recognized in front of your peers? Zena Polin: This is one of the most important and exciting wins for us! When we created The Daily Dish, we wanted it to be a place where the neighborhood would come together to eat, drink and gather. The guests in our restaurants have become friends and even family. This category is also publicly voted, which we think is important because it means the community decided we were their favorite gathering place.
PHOTO CREDIT: M.T. ROBINSON
EPN: What are three ingredients in your business recipe that made The Daily Dish the place it is? ZP: Our staff is the number one reason that we have been so successful. They have developed friendships with many of our customers. Some of our customers come five or six days a week! We