Article

‘A rising tide’ of craft breweries in Loudoun and beyond

(Paul Miller)

Beer makers get a boost from new Virginia law that makes it easier to open a craft brewery on a farm.

Review

At Mazagan, a glimpse of modern Morocco

(Scott Suchman / For The Washington Post)

Mazagan plays up its looks (and its hookah bar), but if you order well, the food can satisfy, too.

Review

Osteria Marzano: Expert Italian cooking shows up in an Alexandria office park

(Scott Suchman)

Osteria Marzano brings expertly made pastas and pizza to an Alexandria office park.

Review

Water & Wall, where creative meets delicious

(Scott Suchman)

At Water & Wall in Arlington, chef Tim Ma adds sparks of surprise to just about everything he serves.

Review

Candy Sagon: Forlano’s Market brings solid cooking, needs more seats

(Scott Suchman)

Chef offers flavorful dishes without pretense in a 30-seat setting

Review

Ovvio Osteria, an Italian restaurant with good, uncomplicated cooking

(Stacy Zarin Goldberg)

At Ovvio Osteria, the ingredients are high-quality, and the cooking stays out of their way.

Review

Tom Sietsema: Richmond dining is surprising, seasonal, sophisticated

(Norm Shafer)

Three reasons to head to Virginia’s capital: surprising, seasonal and sophisticated cooking.

Review

Tom Sietsema: At Mockingbird Hill and Taco Bamba,

(Scott Suchman / FOR THE WASHINGTON POST)

Mockingbird Hill pairs sherry and ham, while Taco Bamba stuffs tortillas with potent fillings.

Review

First Bite: Le Mediterranean Bistro

(Amanda Voisard / FOR THE WASHINGTON POST)

You’ll find bastilla on Driss Zahidi’s French-focused menu in Fairfax City.

Review

Tom Sietsema: Just say ‘No, grazie’ to La Tagliatella

(Scott Suchman / FOR THE WASHINGTON POST)

The chain has plans for U.S. expansion, but here’s hoping diners are smarter than that.