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

Three chefs make art you can eat at Disfrutar, which Andrés calls “the best restaurant in Europe.”

  • Review

With her second place, Rose Previte proves she’s got the magic touch.

  • Review

After years of working for others, Haidar Karoum opens his own place in Navy Yard.

  • Review

THE $20 DINER | Each of chef Victor Albisu’s taquerias includes its own menu of innovative fusion tacos.

  • Analysis

The food planned for the French president’s banquet includes stylish touches, with three courses instead of four.

  • Review

David Deshaies serves killer breakfast sandwiches by day and elevated comfort food by night.

  • Review

The ground-floor bar below the formal steakhouse is the place for moderately priced fun.

FIRST BITE | Tastes of the Philippines, Korea and Thailand highlight chef Cathal Armstrong’s new restaurant at the Wharf.

  • Review

Crab cakes, coddies and ham biscuits that hit the mark make every night homecoming in College Park.

"This is completely false and in no way associated with Starbucks,” a company spokeswoman said.

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

  • Review

THE $20 DINER | Chef and owner Taha Alhuraibi helps support his family back in the war-torn country.

  • Review

FIRST BITE | It’s a bakery. It’s a cafe. It’s D.C.’s newest dining gem.

The USDA's cafeteria, which is open to the public, even offers free nutritional advice from a registered dietitian.

  • Review

THE $20 DINER | Armand’s isn’t what it used to be.

  • Review

FIRST BITE | An import from Philadelphia, the vegetable-focused menu proves both beautiful and rich.

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

  • Perspective

ASK TOM | Plus, the soda refill that ended up costing, and questions about sushi tipping and vegan labeling.

  • Review

THE $20 DINER | The shop, which makes dumplings and more, offers Western-friendly fare that’s still authentic.

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