by FN Dish Editor in Restaurants, October 23rd, 2015
by Guest Blogger in Restaurants, August 21st, 2015
By Sara Levine and Erin Hartigan
Pay no attention to outsiders’ snickers about steakhouses and lobbyist lunches: Washington, D.C., is a dining destination. The city’s international scene, expansive growth and proximity to the Chesapeake and Mid-Atlantic farmlands and watersheds have made it an irresistible place for chefs to set up shop. Both homegrown talent and national names have contributed to D.C.’s restaurant boom, which shows no sign of slowing as new neighborhoods become food hot spots every year. We cut through the red tape and show you where to start.
Check out the full gallery for more top D.C. dishes. Read more
by Food Network Magazine in Events, Food Network Magazine, March 20th, 2012
By Laura Hayes
There’s never been a better time to be thirsty in Washington, D.C., where craft brewing and distilling are booming simultaneously. The city has an undeniably strong bar scene — not only do hardworking locals like to kick back with a cocktail, but District denizens also consume the most wine per capita in the country. Here are 12 locales that should be a part of any imbibing itinerary, from breweries and a distillery to the trendiest places to order drinks. Cheers!
Check out the full gallery for more places to quench your thirst.
Cherry blossom season is in full swing in Washington, D.C., and this year the city is celebrating 100 years of its cherry blossom trees. National Cherry Blossom Festival coordinators have been recruiting dozens of local bars and restaurants to serve dishes inspired by D.C.’s famous buds. You can sample all of them — including this cherry blossom milkshake from Good Stuff Eatery ($3.75 to $5.25; goodstuffeatery.com) and cherry macaroons from Adour ($20 per dozen; adour-washingtondc.com) — throughout the centennial celebration, March 20 to April 27.
For a full list of cherry blossom specials at D.C.-area restaurants, visit Nationalcherryblossomfestival.org/cherrypicks.
(Photograph by Charles Masters)