An egg cooked for one hour in 63-degree water is known as a 63-degree egg. The Source and Stanton & Greene offer two ways to enjoy the creamy treat.
Last week celebrity chef Jose Andres debuted his new fast-casual restaurant, Beefsteak, in Foggy Bottom. Here are five things we learned during our recent visit.
Sometimes a subtle decorative flair can keep you coming back for more at a restaurant. Take our quiz to see how many local establishments you can name based on photographs of decor details.
Cullen Gilchrist and Jonas Singer of Union Kitchen are readying to open Union Kitchen Grocery, a corner market-meets-grocery store in Capitol Hill that will sell Union Kitchen products and more.
The proprietor of Pitmasters Back Alley BBQ is so protective of what goes on in his kitchen, he made his staff members sign nondisclosure agreements. The hidden barbecue joint, which serves a rotation of regional BBQ styles, opened this month.
Chef Anthony Chittum doesn’t hold back on this softball-sized ball of chopped bucatini mixed with bechamel sauce and stuffed with cinnamon-spiced beef ragu. Inspired by a Greek pasta dish, it’s deep-fried and topped with Parmesan.
Local restaurateurs Fritz Brogan and Reed Landry signed a lease on the building that formerly housed Tabaq earlier this month. They plan to bring it back to life as an American bistro.
Kandis Smith, the assistant baker at Little Red Fox in Chevy Chase, has been free-hand drawing shapes for elaborate pie crusts for more than two years. They're elaborate, and delicious.
Jeff Tomik, our sports editor, can tell you where every player on the Wizards went to college. But ask him to tag along for a trip to Sweetgreen and he's likely to ask, "What's Sweetgreen?" (True story.)
There are macarons, and then there are Nae Pham’s macarons.The 25-year-old spends her days working at a doctor’s office, but in her spare time she bakes the French confection into edible art pieces.