Category: The Dish

The Dish: Tradition Rules

Napoli Pasta Bar balances authentic Neapolitan fare with a neighborhood vibe. Chatting with Antonio Ferraro about his mom and grandmother waking up early on Saturday mornings to whip up paccheri ragu and Genovese pasta back...

The Dish: Nowhere to Hide

St. Anselm chef Marjorie Meek-Bradley lets quality ingredients and straightforward cooking speak for itself. When Marjorie Meek-Bradley began to think about her next move after long-running stints at now-shuttered Ripple and sandwich shop Smoked...

Dining & Dishing with Bethenny Frankel

 MetroCooking DC hosts a weekend of learning, tasting and shopping with artisan food purveyors and acclaimed chefs.  Crowds from near and far descended on the Walter E. Washington Convention Center for two days in...

The Dish: Move Over Restaurant Week

Resy and Capital One’s pilot program ‘Off Menu Week’ begins in D.C. April 8 – 14. In partnership with Capital One, the popular restaurant reservations app Resy is launching a special initiative in select...

The Dish: Burgers That Stack Up

Meaty masterpieces that pay homage to the classics. These days you can throw a French fry and hit a fast-casual burger concept in most neighborhoods throughout the city. While some manage to appease carnivorous...

Emeril’s Special Sauce

Ahead of the MetroCooking DC show on December 1 and 2, celebrity chef and philanthropist Emeril Lagasse discusses his secret to success. Having multiple restaurants, cooking shows, product lines, cookbooks and a successful philanthropic foundation are just a...

The Dish: Culinary Theater

Sushi Nakazawa is an omakase experience for the senses. Anyone who has seen the documentary “Jiro Dreams of Sushi” remembers the famous Japanese chef’s apprentice, Daisuke Nakazawa, talking about how mastering the challenging technique...

Magnolia Bakery Opens in Union Station

Chief Baking Officer Bobbie Lloyd tells us what to expect. Magnolia Bakery’s Chief Baking Officer (yes, it’s her official title) Bobbie Lloyd is a foodie to her core. “I’ve been a food person for...