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

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At Blue Hill at Stone Barns, chef Dan Barber knows what you want before you do.

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Flaky biscuits, stellar seafood and a meat eater’s dreams come true.


At the Conrad hotel, Bryan and Michael Voltaggio take a whimsical approach to seafood.

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

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

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

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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.

  • Review

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

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

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

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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.

  • Review

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

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

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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.

  • Review

2.5 stars | Tim Ma’s restaurant in the Eaton DC hotel shows off his imaginative way with flavors.

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