The Washington Post

Today in Food: Going Rogue

A dish of green tiger tomato, olive oil, ricotta, apple and basil blossoms is part of the tasting menu at Rogue 24. (By Dayna Smith/For The Washington Post)

Tom Sietsema takes an early look at 901 Restaurant and Bar, a new Chinatown restaurant that exudes glitz, but tastes glum.

Timothy Smith tries the baguette sandwiches at the Ficelle Food Truck.

Local choreographer Daniel Phoenix Singh is profiled by Bonnie Benwick, as he puts on a dinner for 75.

In Smoke Signals, Jim Shahin stops by the home of D.C. chef and cookbook author Barton Seaver (who has cooked locally in kitchens as varied as Jaleo, St.-Ex, Bar Pilar and the temporarily closed Hook) for a lesson on grilling fish.

Dave McIntyre dispells the myth of crummy Greek wine.

And Greg Kitsock looks at the Birreria brew pub, an operation located on the roof of Eataly, Manhattan’s glitzy Italian food emporium, which may be in D.C. by the end of 2012.


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