The Chipotlification of Washington

(Illustration by MUTI — FOLIO ART / Illustration by MUTI — FOLIO ART)

  • The Chipotlification of Washington

    The Chipotlification of Washington

    Fast-casual DIY eateries find eager customers in a city that values control.

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  • Don't cook over the fire. Cook in it.

    Don't cook over the fire. Cook in it.

    Once you try putting a steak, sweet potato or corn directly on the coals, you might not need your grates again.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/09/11/Food/Images/food0181410442878.jpg 296 197
  • Book Report: ‘Apples of Uncommon Character’

    Book Report: ‘Apples of Uncommon Character’

    Rowan Jacobsen’s guide to 123 heirloom varieties is a literary and visual treat, with recipes.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2014/09/11/Food/Images/food0191410442879.jpg 296 197

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VIENNA, VA, JANUARY 9, 2013: Winter salad of shaved cucumber, radish and endive with lemon vinaigrette. Dishware courtesy of Crate & Barrel. (Photo by ASTRID RIECKEN For The Washington Post)

Free Range on Food is a forum for discussion of all things culinary. Join us every Wednesday at noon.

Column

South Africa’s poised to raise a glass

South Africa’s poised to raise a glass

Modern technique mixes with viticultural tradition to propel the nation’s vintners.

Column

5 South African wines to try

5 South African wines to try

There’s an up-and-comer story in each of this week’s 5 selections.

Column

Plate Lab: Gluten-free and easy

Plate Lab: Gluten-free and easy

From the chefs at Willow Restaurant in Ballston, quinoa cakes that defy stereotypes in special cuisine.

Americans are tired of long restaurant menus

Americans are tired of long restaurant menus

For years, long windy menus were the fad, Americans are finally growing tired of all the clunky, and often confusing, food lists, and restaurants seem to be taking note.

Americans are tired of long restaurant menus

Americans are tired of long restaurant menus

For years, long windy menus were the fad, Americans are finally growing tired of all the clunky, and often confusing, food lists, and restaurants seem to be taking note.

Review

DC Harvest brings more wholesome to H Street NE

DC Harvest brings more wholesome to H Street NE

First Bite: Arthur and Jared Ringel feature a menu of mindful eating and a variety of daily specials.

Review

A reason to put air in the tires

A reason to put air in the tires

John Shields draws roadtrippers to Riverstead for his small monthly dinners in Chilhowie, Va.

Apples and honey, a match you can make even sweeter

Apples and honey, a match you can make even sweeter

It’s a Jewish New Year tradition, and here are ways to fine-tune the pairings.

Chat Leftovers: Saving scraps

Chat Leftovers: Saving scraps

A cook wants guidance on which trimmings can be frozen and turned into vegetable broth.

Food calendar: Grape stomping at Zaytinya

Food calendar: Grape stomping at Zaytinya

The restaurant’s annual Grape Festival features a harvest patio party.

Video

If you can Chipotlify it, they will come

If you can Chipotlify it, they will come

The Washington area has seen a boom in fast casual dining restaurants using a Chipotle-like model of building your own meal starting with a base, adding a protein and vegetables, and topping it with garnishes and sauces. The Chipotle-owned ShopHouse and D.C.-based Cava Grill are two newer outlets where customers can build a bowl.

Review

At London Curry House, follow the ‘must try!’

At London Curry House, follow the ‘must try!’

First Bite: Northern Virginia’s Curry Mantra empire expands with a nod to Britain.

Post wins five awards in food journalism competition

Staffers, contributors earn nods for profiles, essays and columns.

Column

Nourish: Cool farro that’s easy to warm up to

Nourish: Cool farro that’s easy to warm up to

Ellie Krieger’s whole-grain salad is graced with a classic Greek combination of flavors.

Column

Wrapped in tortillas, vegetables are at home

Wrapped in tortillas, vegetables are at home

The Weeknight Vegetarian finds inspiration in a cookbook aimed at vegan taco aficionados.

Food Videos

Summer’s favorite food, made easy

Summer’s favorite food, made easy

The Post’s food editor Joe Yonan has three tricks to prepare and store tomatoes.
 How to make the lightest gnocchi

How to make the lightest gnocchi

Marjorie Meek-Bradley, Executive Chef at Ripple in D.C., explains how to make gnocchi, a classic wintertime dish, lighter for the summer.
Backstory: The Washington Post Cookbook

Backstory: The Washington Post Cookbook

A compilation of readers’ favorite recipes has finally arrived.
The Post’s mumbo sauce taste test

The Post’s mumbo sauce taste test

Mumbo sauce pairs best with fried chicken from Chinese takeout spots, according to many D.C. natives. But high-end restaurants are now trying their own recipes. The Washington Post newsroom does a blind taste test to see which mumbo sauces takes the top prize.

Editor's Choice

Farmers market listings

The Washington Post Food section’s 2014 listing and map of farmers markets in the area.

Interactive map of CSAs in the Washington area

More than 60 farms around the region that offer community-supported agriculture, or CSA, programs, are highlighted on this map.

Introducing Recipe Finder 2.0

We’ve upgraded how it looks — but more importantly, how it works. Planning your meals just got easier.

Tom Sietsema’s 40 favorites

The Washington Post restaurant critic reviews the dining rooms you should know.

Cooking class list, 2013-2014

There are more than 180 cooking classes in the Washington area to tempt you into the kitchen.

A Washington Post cookbook, at last

Out in stores and online, it features recipes that span more than 50 years of Food section coverage.

The big chill: A freezer guide

Use this guide to learn the best ways to take your food from freezer to table.

The whole scoop on ice cream

This might be the help you’ve been waiting for: base recipes, current standards for various frozen desserts and tips for serving and storing.

Nourish recipes

Search more than 100 healthful entrees, all clocking in at less than 500 calories, from Stephanie Witt Sedgwick.

Tom Sietsema

DC Harvest brings more wholesome to H Street NE

WASHINGTON, DC - SEPTEMBER 15: For Tom Sietsma's First Bite preview, the Walnut Torte at DC Harvest, on September, 15, 2014 in Washington, DC. (Photo by Bill O'Leary/The Washington Post)

First Bite: Arthur and Jared Ringel feature a menu of mindful eating and a variety of daily specials.

At London Curry House, follow the ‘must try!’

ALEXANDRIA, VA - SEPTEMBER 9:
Biryani Chicken is photographed at London Curry House September 9, 2014 in Alexandria, VA.
(Photo by Katherine Frey/The Washington Post)

First Bite: Northern Virginia’s Curry Mantra empire expands with a nod to Britain.

Al Crostino takes its charms eastward

WASHINGTON, DC - JULY 22: Al Crostino dish Orata,  simply grilled Mediterranean sea bream served with arugula salad in house-made lemon vinaigrette on Tuesday, July 15, 2014 in Washington, DC. Al Crostino is a family owned Italian restaurant, which is located at 1926 9th Street, NW, Washington, DC. (Photo by Yue Wu/The Washington Post)

Chef Juliana Nicolai and her family upgrade their Italian vibe in a move to Ninth Street NW.

First Bite: Lunchbox looks good, but does it taste good?

WASHINGTON, DC - AUGUST 25, 2014: Customers eat lunch at  Bryan Voltaggio's new sandwich shop, Lunchbox in Washington, DC.  (Photo by Deb Lindsey for The Washington Post).

At star chef Bryan Voltaggio’s newest casual place, the answer so far is an unfortunate no.

The tastes of Peru, from a chef who knows

WASHINGTON, DC - AUGUST 19:  Glendon Hartley, beverage manager, prepares a Pisco Sour drink at the new Peruvian restaurant Ocopa on H Street NE in Washington, DC Tuesday, August 19, 2014. (Photo by Melina Mara/The Washington Post)

Ocopa features freshly made seviche and pisco drinks in a space that’s about to double in size.