The restaurant makes a statement with its aesthetic, but smart diners will head to entrees.
Tom Sietsema finds some lively tastes and some puzzlements at José Andrés’s revived tavern in Tysons.
The new pan-Latin restaurant from Richard Sandoval is intended to be a celebration of meat. But you should probably skip the steak.
Fabio Trabocchi's newest restaurant delivers sparkling fish and a room with a view.
The Partisan covers all the bases.
Sugar glazes the attitude, and the cooking, on Rhode Island Row.
Frederik De Pue carves up four floors into a market, bistro and chef's table.
Aggio refrains from competing with Range by offering a singular experience.
Urban Butcher makes a compelling case for a trend that shows little sign of fading.
The newest outpost of a Miami stalwart draws power players — and those who want to be near them.