The Big Story

Restaurants in Maryland

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Article

Kangnam in College Park mutes the communal experience of Korean barbecue

(Astrid Riecken / For The Washington Post)

The $20 Diner wishes it could better handle its two missions — Korean barbecue, sports — or focus on one.

Review

At City Perch, enjoy the bread and desserts — if you can get a moment’s peace

(Scott Suchman / For The Washington Post)

At City Perch in North Bethesda, the wait staff wants to bond. A diner wants to eat. Thankfully, there’s the bread.

Review

Pop’s SeaBar and Walrus & Oyster Ale House: 2 joints where seafood rules

(Stacy Zarin Goldberg / For The Washington Post)

Pop’s SeaBar nails its casual plates, while Walrus & Oyster Ale House looks spiffy but tastes sloppy.

Review

Lunchbox: It looks good and sounds good, but it sure could taste better

(Deb Lindsey / For The Washington Post)

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

Review

Tom Sietsema reviews Parts & Labor in Baltimore

(Scott Suchman / For The Washington Post)

At Parts & Labor, Spike Gjerde’s team uses butchery, smoke and wood to glorify meat in all its permutations.

Article

Bethesda Curry Kitchen: The singular flavors of Hyderabad come to life

(Astrid Riecken / For The Washington Post)

Curry Kitchen showcases the singular flavors of chef Anil Sustarwar’s native Hyderabad, India.

Review

Urban Butcher, a carnivore’s ‘playground’ in Silver Spring

(Scott Suchman / For The Washington Post)

At Urban Butcher, chef shows talent with curing and smoking meats, but needs to trim the fat.

Review

With Republic, Jeff Black makes a splash in Takoma Park

(Scott Suchman)

At Republic, the oysters are briny, the cocktails fun and the burger juicy, but some dishes miss the mark.

Review

Shoo-Fly, Spike Gjerde’s new Baltimore diner, falls flat

(Scott Suchman)

Spike Gjerde’s new diner offers few reasons to make the drive.

Review

Jackie’s, Montmartre and the Source: Good, but not always great dining

(Scott Suchman)

Tom Sietsema spotlights three restaurants that didn’t make the cut for the annual fall compilation.