Images courtesy of Washington.org and Scott Suchman
Twenty years ago, DC was hardly known as a culinary city—but a lot has changed. 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—DC is only the fourth American city to receive one. It is now home to three restaurants with two Michelin stars: Pineapple and Pearls, Andrés’ avant-garde Minibar, and Jônt. It is also home to 20 more restaurants with one star, proving that DC is, in fact, a city of culinary delights.
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.
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[...]
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[...]
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[...]
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[...]
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.
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.