Restaurants

These seven spots are changing the way we eat in the Washington region.

Especially at his chef’s counter, Masaaki Uchino entertains and delights with omakase to remember.

Alfredo Solis celebrates — and elevates — the cooking of Cuba.

In a former factory, Matt Baker makes his food taste as good as it has always looked.

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

CB Chinese Grill serves chun bing, which existed long before the burrito — or any Tex-Mex cooking.

FIRST BITE | The Indian arrival, from a New Delhi native, brims with good taste.

Location has always been in its favor, but one of the country’s busiest restaurants has become part of the fabric of the city.

Yunnan by Potomac specializes in bowls of mixian — rice noodle soup — that balance heat, acid and savoriness.

FIRST BITE | Wife — and chef — Lisa and daughter Lydia are inspiration and more at Mama Chang.

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.

The offshoot has an advantage over its sibling: a rotisserie it puts to delicious use

The Rockville destination brings diners together over such mash-ups as mochi doughnuts and Korean-style corn dogs.

FIRST BITE | Otherwise, the Japanese newcomer on Ninth Street NW is a mixed bag.

Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.