(Deb Lindsey / For The Washington Post)
At star chef Bryan Voltaggio’s newest casual place, the answer so far is an unfortunate no.
(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.
(Astrid Riecken / For The Washington Post)
Curry Kitchen showcases the singular flavors of chef Anil Sustarwar’s native Hyderabad, India.
At Urban Butcher, chef shows talent with curing and smoking meats, but needs to trim the fat.
At Republic, the oysters are briny, the cocktails fun and the burger juicy, but some dishes miss the mark.
Spike Gjerde’s new diner offers few reasons to make the drive.
Tom Sietsema spotlights three restaurants that didn’t make the cut for the annual fall compilation.
(Jim Lo Scalzo / European Pressphoto Agency)
Their numbers are dwindling, but a new tourism program hopes to keep their traditions and memory alive.
(Marge Ely / For The Washington Post)
A long-closed Baltimore favorite is revived, but there’s not much to connect present with past.
(Sarah L. Voisin / The Washington Post)
Attman’s new location gives a taste of the original, with some disappointing exceptions.