One woman alleges groping and another harassment at a Vanity Fair party in Los Angeles in 2010.

Tom Sietsema ate three times each at the top 10 full-service chains, and tells you what’s good — and what’s not

The 25,000-square-foot space called Quarter Market will debut September 2018 at Ballston Quarter.

  • Review

THE $20 DINER | The chef at this Mount Pleasant spot has earned the right to cook both Thai and Lao dishes.

Three out of six food and drink establishments will be ready for the Adams Morgan hotel's first day.

"Our commitment to our viewers remains the same," says Carla Hall.

After report of groping and lewd comments, the famed chef says “much of the behavior described does, in fact, match up with ways I have acted.”

  • Perspective

Nothing says "Merry Christmas!" like a stunt drink the color of '70s bathrooms and Oscar the Grouch.

The owner of the restaurant, Alessandro Borgognone, is embroiled in controversy once again.

The new Capitol Hill spot, from the same team behind Rose's Luxury and Pineapple and Pearls, opens Dec. 16.

You're probably thinking: Cheese and tea are two things that do not go together.

Rasa, opening Wednesday in Navy Yard, offers noodle and grain bowls with such playful names as Tikka Chance on Me and Aloo Need is Love.

  • Review

Our food critic responds to readers’ queries.

  • Review

THE $20 DINER | Akira makes its own noodles, setting it apart from the raft of other shops.

The East London-inspired bar and restaurant will open in late 2018.

A second location of Bindaas opened, as did Maydan, a buzz-worthy restaurant where everything is cooked over an open hearth.

Celebrity chef Mike Isabella’s sprawling food emporium, including one section that is the length of a football field, is on the third floor of Tysons Galleria.

  • Review

FIRST BITE | Rare Steak and Seafood’s classic dining room is a welcoming time capsule.

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

  • Review

2.5 stars | Chef Michael Rafidi dials up the French-Mediterranean quotient in the dramatic restaurant.

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