• Review

THE $20 DINER | The Egyptian restaurant serves stellar dips, falafel and kofta. Just wait till it starts baking its own bread.

  • Perspective

La Cuisine in Alexandria, called itself “The Cook's Resource.” It was more than that to me.

  • Perspective

A pizza with a chicken Parmesan crust sounds like stoner food — but there's a catch.

FIRST BITE | The new hot spot near Chinatown is a welcome addition to an Indian scene on the rise.

It's clearly trying to become the new La Croix.

Chopping Sunions was like standing in a room with a slightly onion-scented breeze.

The chefs behind Philadelphia's acclaimed vegan restaurant Vedge are expecting to debut a new concept called Fancy Radish in D.C. in February.

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

  • Review

1.5 stars | It’s nice to have the 14th Street market and restaurant under one roof. Now it’s (past) time to mix up the menu.

  • Review

THE $20 DINER | Chef Alex McCoy surveys some of the world’s greatest burgers

“Mishmish spiced octopus” and “deviled hen eggs”? Those in charge of writing menus want to sound interesting. But the results are often unnecessarily complex.

It left journalists wondering: Is Minibar open for lunch?

Germaphobes: You are not going to like this weird food video.

  • Review

FIRST BITE | Chef David Deshaies brings mentor Michel Richard’s creativity next to the convention center.

Where to find cheap beer, hot chocolate and free chicken soup on this frigid day.

The chef may or may not have unwittingly served cheese to a vegan.

The year ended with several anticipated openings, including Isabella Eatery and the first phase of spots in the Line Hotel.

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

  • Perspective

From a food critic, suggested resolutions for places that want to take hospitality seriously.

Seylou Bakery and Mill bakes loaves with such grains as buckwheat, millet and sorghum, all of which are milled on site.

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