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Posted at 05:31 PM ET, 10/18/2011

Food in Focus: The Fall Dining Guide


Inside the Atlas Room. (By Sean McCormick/For The Washington Post)

Tom Sietsema’s 2011 Fall Dining Guide launched last week, and with it came another full gallery of glorious food photography. This edition of Food in focus borrows from that collection, and adds a few extra shots into the mix. If you haven’t yet read through all of Tom’s guide, let these images be an appetizer before you wade into the reviews.


Beef ravioli from The Atlas Room. (By Sean McCormick/The Washington Post)


Rodrigo Albarran Torres outside of his Elkridge restaurant, the Rand R Taqueria, which is located at a Shell gas station. (By Sean McCormick/For The Washington Post)


Tacos al Pastor are a favorite at R and R Taqueria. (By Sean McCormick/For The Washington Post)


Diners enjoy bowls of miso ramen with pork and vegetables at Ren's Ramen in Wheaton. (By Sean McCormic/For The Washington Post)


A close up of the delectable miso with pork and vegetables at Ren's Ramen. (By Sean McCormick/For The Washington Post)


The Standard is the best of the recent beer garden-style restaurants that have opened recently in the city. (By Sean McCormick/For The Washington Post)


A foot-long hot dog with slaw and onion rings goes down well with a mug of cold beer at the Standard. (By Sean McCormick/For The Washington Post)


Swift service and family-friendly seating makes Pete’s Apizza a great kid-friendly option. Some of the region’s best pies don’t hurt either. (By Sean McCormick/For The Washington Post)


A white clam pizza recalls Pete's APizza’s New Haven influence. (By Sean McCormick/For The Washington Post)


The cozy dining room at Et Voila. (By Sean McCormick/For The Washington Post)


Et Voila's Rabbit and fresh pasta makes for a memorable dish. (By Sean McCormick/For The Washington Post)


The big menu board at the Fast Gourmet. (By Sean McCormick/For The Washington Post)


Fast Gourmet's Cubano sandwich is one of the menu highlights. (By Sean McCormick/For The Washington Post)


Bibiana Osteria Chef Nicholas Stefanelli. (By Sean McCormick/For The Washington Post)


Sardines with roasted pepper and bread crumbs are a briny bite at Bibiana. (By Sean McCormick/For The Washington Post)

By  |  05:31 PM ET, 10/18/2011

Categories:  Restaurants

 
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