We took a Tex-Mex expert to try the chain's long-awaited queso. The verdict? It needs some work.

The owners say they want to keep children dining with their parents safe on the drive home.

It seems everywhere you look there’s a wacky new food vying for your attention, but these oldies have stood the test of time.

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

  • Review

2 stars | New chefs rewrite much of the menu, adding a stellar, messy burger and a punny take on dessert.

Recent incidents at Golden Corral and Cook Out show Trump supporters and detractors that restaurants have become ground zero for culture clashes.

Though there are countless variations of shakshuka, the usual components include tomato sauce, peppers and eggs, which all get baked together until the egg whites firm up and the yolk remains runny.

  • Review

FIRST BITE | Marcello Minna opens a weeknight, unfussy kind of place in Takoma Park.

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

  • Review

2.5 stars | Outpost of Nantucket spot is drawing crowds for its lobster rolls, ice cream and more

Eating one of these breakfast treats from B. Doughnut’s new Union Market stall is like sinking your teeth into an airy, pillowy bagel.

Meyer, who is opening several new restaurants this year, is the first non-chef to win the award.

A congressional panel just voted against a ban on federal funds for horse slaughter inspectors. Bring on the animal rights activists.

  • Review

FIRST BITE | Yoshihisa Ota eschews the grill and lets his fish take the spotlight.

  • Review

$20 DINER | The Franconia shop looks like a chain but cooks like a street vendor.

This cannabis coffee will help you get … er … rolling in the morning.

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

  • Perspective

ASK TOM | Sometimes a restaurant has to be told how to make things right.

The dessert, served at Bantam King in Chinatown, is like the creamiest cream of chicken soup, but in semisolid form.

Tovala thinks that its steam oven and convenience meals are the key to kitchen-shy consumers.

Load More