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Washington Post Dining Guide

By Phyllis Richman
Washington Post Food Critic


Restaurants change. Their chefs move around, and even if they stay in one place, they mature or become tired, feel inspired or grow bored. Some chefs are better in particular seasons, some shine at lunch more than dinner, and every restaurant has its peak years and its valleys.

The fluid nature of restaurants should be kept in mind as you use this book, too. The most I, as a critic, can hope to do is predict what a restaurant might be like at some unknown future date, and what it might offer for an unknown group of diners. Take it not as a promise but as a suggestion.

Much of your dining satisfaction is in your own hands. If you pick an uncrowded time, reserve ahead, specify your preferences, arrive on time and order according to the season and the chef's capabilities, you enhance your chances of dining well. And when you find a restaurant you like, reward it with your loyalty. You're likely to be treated all the better as a familiar face.

This guide, then, is a place to start. It's an outline for you to color in with your experiences.

Phyllis C. Richman

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