Calabash, Compass Coffee and Slipstream all take the extra time and effort to blend their own masala chai mixes. Find them latte-style or steeped in milk throughout the course of a day.
Though relatively new to the game, Japanese whisky finds strong roots in D.C. at places like Diakaya, The Source and Sushi Taro.
Charcuterie is the French method of cooking, curing and dry-aging meats. Simple enough, right? Wrong. Luckily, D.C. is home to an increasing number of artisans who are getting the craft right.
There’s an unlikely alternative to the drugs lurking in your medicine cabinet: the bar. Sipping on water is obviously the healthier choice, but if you’re not willing to give up the booze, try these modern takes on classic curative cocktails.
Made with seasonal ingredients like cloves, cinnamon and nutmeg and heated to a comforting temperature, the following concoctions stand out for their festive takes on cocktail classics.
Transplants who miss Mom’s meals can find plenty of familiar flavors in D.C., all made by chefs who hail from their specialties' hometowns.
There’s a lot that has to go into a cup of coffee before a barista can scrawl your misspelled name on it and send you on your caffeinated way. The path from berry (yes, coffee beans come from a berry) to mug is an intricate one, and includes — among other steps — a stage […]
If you sent back every meal you ordered that arrived burned, your dinner at Del Campo would turn into a sleepover. Chef Victor Albisu regularly chars the ingredients at his new South American grill, doing his part to highlight the distinction between burned and burnt. “One is an elevation of simple cooking and one is […]
Spicy food is just as diverse as individuals’ ability to tolerate it. Some love the burning, numbing and tingling that comes from foods containing capsaicin and other compounds that create hot sensations; others find it unbearable. For many local chefs who prepare these types of heat-packed dishes, it’s not about overwhelming the taste buds. “Spicy […]
By now, most people have come to understand the profound distinction that exists between freeze-dried ramen sold at supermarkets and fresh ramen served in noodle shops. For the uninitiated: It’s like the difference in quality between a frozen pizza and an expertly crafted Neapolitan pie. As with pizza, ramen has its own spectrum of styles […]