FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
A Sustainable Shrimp Tail
The lifecycle and upcycle of upstate New York shrimp at Mayanoki.
How to Make a Southern-Style Thai Curry Paste to Make White People Cry
For the masochist in all of us, get thee to Fish Cheeks.
Tennessee Two-Step Game Hen
Cozy Corner cornish game hen meets Nashville hot at Blue Smoke.
2018 D.C.-Chesapeake Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in the Chesapeake Bay.
Virginia Bordeaux at Momofuku
At Momofuku CCDC, supple fruit and acid tension from RdV’s Cabernet-Merlot-Petit Verdot meets grilled lamb leg.
Respect the Soba
For Chef Masaya Kitayama of DC's Sushi Taro, the craft of soba making is a lifelong pursuit.
Bread in Hand, Take a Dip
Dive into the flatbread and the flame-kissed spread at D.C. hotspot Maydan.
Defining Middle Eastern Cocktail Culture in D.C.
Green Zone Bartender Chris Hassaan is building a repertoire of Middle Eastern drinks.
Move Over, Mambo
The Capital has all the house sauces—from gochujang and banana ketchup to fish sauce and chile crisp.
When Life Gives You Lemons, Char the Hell Out of Them
Chef Ryan Moore has upcycled more than 5,000 pounds of lemon rind at Sababa in D.C.. What are you doing with your scraps?
Monday Morning Espresso Martini
With leftover wine on her mind, Bartender Liz Pearce builds an espresso martini.
Smoked Salmon Head Spectacle
At industry-favorite Café Marie-Jeanne, no “little fishies” platter is complete without a staring-back-at-you salmon head from Chef Mike Simmons.
The New Snickerdoodle in Town
Elaine Townsend's snickerdoodle at The Bakery at Fat Rice is a salty, egg-yolk-filled masterwork.
Intuitive Creativity at Smyth
For Chef John Shields of Chicago's Smyth, every dish must have purpose.
He’s Bringing Pasta Back
Forget bread. You want pasta to mop the sauce from Chef Danny Grant’s charcoal-roasted seafood tower.