Late-Night at Birch & Barley

So what kind of shenanigans do the folks at Birch & Barley get up to after work? Oh, just some more work. Executive chef Kyle Bailey talks to HuffPo about the restaurant's occasional evening routine that involves breaking down 300-pound pigs, weekly tomato-canning sessions and "marathon pasta making" for which the staff volunteers to stay late. Needless to say, there is a lot of coffee involved, too. [HuffPo DC]