Chef Danny Lee of Mandu and Jonah Kim of Pabu team up for Mandu's inaugural Anju, a late-night menu of Korean bar snacks.
There’s something vaguely familiar about chef James Barton’s clam dish ($12) at the Fainting Goat. But that could just be because so many ingredients make their way onto the plate (13 total, not including the clams).
Baker Meredith Tomason plans to open RareSweets bakery at CityCenterDC in October. There, she’ll offer pour-over coffees, ice cream and cakes like rhubarb orange blossom (963 Palmer Alley NW; raresweets.com).
Hits and B-Sides, Nourish, Dinner Lab and Rose's Luxury are all new ways to enjoy a meal as a group. Consult our flow-chart to determine which one is best for you.
Don't have two to three hours to wait for a table at Rose's Luxury or Room 11? Here's how to recreate their most popular dishes at home.
Restaurants like Room 11, Rose's Luxury, Etto, Toki Undergroud and Little Serow don't accept reservations. But here's why they're worth waiting for, along with insider tricks on how to get seated faster.
Simple fried chicken skins are tossed in a blend of lime, sugar, salt and paprika. The crispy bits are thin and juicy and practically arrive crackling to the table.
We talked Mick Jagger and Jimmy page with the author of "There Goes Gravity" ahead of her W Washington D.C. appearance.
You’ll most often find this new food truck throughout Arlington, where it dishes out Venezuelan flatbread stuffed with meats and veggies. In June, it will start making stops at Union Station, the State Department and L'Enfant Plaza.
The best part of Bob's Shanghai 66's spicy pork wontons isn’t visible: a puree of garlic and ginger at the bottom that cools off the drizzle of house-made jalapeno pepper oil.