On the Road

Washington DC

Get to know the District

Images courtesy of Washington.org and Scott Suchman

Twenty years ago, someone would not refer to DC as a food city, but a lot has changed. It wasn’t so long ago that federal cafeterias and chain restaurants dominated the dining scene, and one had to make a trip to New York to have a good meal. But years of urban revitalization, innovative restaurateurs like José Andrés, and a First Couple (the Obamas) who liked to dine out put DC on the map. Michelin made it official in 2017, with a coveted Michelin guide—only the fourth American city to receive one. DC is home to three restaurants with two Michelin stars that you need to check out, their names are Pineapple and Pearls, Andrés’ avant-garde Minibar, and Jônt. It is also home to twenty more restaurants with one star, proving that DC is, in fact, a food city.

Global cuisine also characterizes the city, as twenty percent of the city’s population is immigrants. Some top pics of their diverse offerings include Rus Uz in Ballston, offering Russian and Uzbek cuisine, and Lucky Danger in Arlington. A final thing to mention is the rich cocktail history of DC. To settle that desire of booze, try Columbia Room, Dram & Grain, or The Dabney.

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Tomato egg and ginger garlic shrimp for the Lunar New Year
At the Table

A Lunar New Year Menu From Lucky Danger

Celebrate the Lunar New Year with Lucky Danger, a Virginia-based American Chinese restaurant, and a Chinese(-American feast from) chef Tim Ma.

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Edward Lee on Southern Bookstores

Edward Lee is a man of stories. Some are his own: like the one about how he went to NYU to study literature. But how did he end up on the food scene?

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In the Field

In the Spirit: Thrasher’s Rum

After many rum-soaked adventures around the globe, Todd Thrasher is channeling the spirit of the Caribbean into the nation's capitol with Thrasher's Rum.


washington DC restaurants

Dining Out

Oyster Oyster

At Oyster Oyster in DC, chef Rob Rubba proves that a vegan ethos is a gateway to achieving maximum flavor and sustainable cooking.

At the Table

Masako Morishita Reinvents Wine Bar Fare

As Maxwell Park's first executive chef, Masako Morishita’s Japanese-inspired comfort food reimagines the way people traditionally pair food with wine.

At the Table

A Garden Grows at ilili DC

With striking effect, the design of ilili DC comes, often hand-crafted, by way of Lebanon, where, in the words of the architect Nasser Nakib, "water is life."

The Local Palate Marketplace Ad: I'm Just Here for the Snacks

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Discover the Local Palate's thoughtfully curated selection of regional food products.


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Chili Blue Catfish

Traditionally on Chinese New Year, a whole fish on the table symbolizes abundance, and leaving the fish intact from the head to the tail represents a good year from beginning to end. For the home cook, though, a whole[...]


Ginger Garlic Shrimp

Tim Ma, the owner of Lucky Danger in Washington DC, takes after his Uncle Paul when it comes to family functions: A former New York chef, Paul brings ginger garlic shrimp to every occasion, and it’s one of the[...]


Crab Rangoons

Andrew Chiou from Lucky Danger in Washington D.C. uses a rice cooker to temper the cream cheese, but a microwave will work too. You want it to be a very soft, spreadable consistency (without melting) to mix easily with[...]


Lucky Danger’s Tomato Egg

This version of tomato egg is a Chinese family recipe from Lucky Danger in Washington DC. An easy, delicious for breakfast or brunch for family and friends.


Congee Recipe

Congee is a stable in many Chinese-American households. “My parents eat it every day,” Ma says of the rice porridge, which is usually served for breakfast, though it often has a place on holiday tables. It’s typically topped with[...]

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Guajillo Tequila Sour

1. Pour all ingredients except lemon smile into cocktail shaker filled with ice. Shake hard for 15 seconds and double strain into a coupe glass.


Czechin’ Out Manhattan

In a mixing glass, combine all ingredients except garnish and fill with ice. Stir continuously for about 20 seconds, then strain into a rocks glass over a large ice cube. Garnish with lemon peel and cherry.


nearby destinations

On the Road


For history lovers, there are few destinations in America as transporting as the city of Williamsburg, a glimpse back into the Colonial era.

On the Road


Not just the backdrop for the University of Virginia and Thomas Jefferson’s Monticello, Charlottesville and its restaurants showcase a rich immigrant community.

On the Road

The Richmond Way

While the media has been obsessing over other Southern cities, Richmond has quietly grown into a standout food town. From a glam candy maker to a heavy metal restaurateur, meet the folks making it happen.

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Seats at the bar inside an Irish Pub
In the Field

9 Irish Pubs to Get Your Green On

Catch a little luck of the Irish any day of the year at one of these iconic Irish pubs from Dallas to Annapolis.

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At the Table

Mardi Gras Means King Cake

Southern bakers share their king cake recipes for three distinct takes on the traditional Mardi Gras dessert, plus a dose of history.

Paola Velez of Bakers Against Racism

Meet Paola Velez, the Pastry Chef Behind Bakers Against Racism | Video

Paola Velez shares her connection to her plantain sticky buns and how its a tasty twist on a classic that pays homage to her heritage.