The Wheel Still Turns
In the kitchen at Neutral Ground in McLean, chef David Guas stands over a container of freshly milled cornmeal from George Washington’s Mount Vernon gristmill. Before it becomes tangy-sweet corn bread or creamy grits served alongside his 12-hour brisket, he rinses the meal repeatedly, washing away the husks and bitterness that would have been familiar to 18th-century diners but can feel too coarse for modern palates.
Carla Hall Serves Up Joy, Biscuits, and Hard-Won Wisdom at Olney Theatre
Carla Hall has spent decades inviting audiences into her kitchen. At Olney Theatre Center, she invites us somewhere even more personal: into her life.
In her new one-woman show, Hall blends storytelling, comedy, cooking demonstration, and candid reflection into a theatrical experience that feels like being welcomed into Auntie Carla’s living room—if that living room also happened to be a television studio.
The Invisible Work
At The Dabney, blistered peppers arrive smoky and sweet, their softened skins collapsing against grains of farro. The dish feels simple, almost effortless. For chef Jeremiah Langhorne, that apparent ease is the product of years of trial and error…
Learning the Line
Marigold petals, all pointing in the same direction, tweezered atop tuna crudo… Cara Cara oranges supreme-style cut, the juice from the discarded pith squeezed on top of them for moisture… the bouquet garni trimmed to look like scrolls at the bottom of the consommé.
Fish Shop DC
The lobster roll is perfectly composed: sweet, lush meat tossed with caramelized onions, celery, and a bit of dill and parsley, with just enough mayo to hold it together, all tucked into a glossy brioche roll.
The surprise isn’t the execution—it’s the sourcing. This sandwich is served at one of the mid-Atlantic’s most sustainable seafood res- taurants, Fish Shop at the DC Wharf, where the lobster is genu- inely local, trapped along a steep, frigid undersea shelf 60 miles off Ocean City.
Sitting Down With Legends: Patrick O’Connell
Long before the Michelin stars, before senators and dignitaries made pilgrimages to his dining room, Patrick O’Connell was cooking onion soup at a farmhouse near the base of Virginia’s Old Rag Mountain. Friends, neighbors, and lost hikers found a welcome meal made from local ingredients—apples in the cellar, jars of the season’s tomatoes, preserves in the pantry…
To Ukraine & Back
To Ukraine and Back Preserving Identity Through Food BY: Joanne Levine Over centuries, Russia has tried to suffocate Ukrainian culture—its food, art, and language. But since the Maidan Revolution of […]
Does Michelin Matter
Stepping into Causa feels a bit like traveling—one moment you’re in Blagden Alley, the next, deep in a story of Peru told through flavor, precision, and heart. Chef Carlos Delgado along with partners Glendon Hartley and Chad Spangler have built a restaurant that hums with purpose. Their care and craft earned them a Michelin star in 2023, and they’ve kept it since—a nod to a team that knows exactly what it wants to say on the plate…
Tomatoes Tell the Story
The journey starts with a tomato—split open and rubbed across bread. No sauce, no tricks. Just pulp, olive oil, and salt on a slice of crunchy bread in the style of classic Catalan pa amb tomàquet…
A Culinary Kinship
A Culinary Kinship: The Power of The Family Reunion At Salamander Middleburg, Chef Kwame Onwuachi turns food into a celebration of ancestry, excellence, and belonging. BY: Kelechi Anyaugo | PHOTOS […]
Sitting Down With Legends: Marcus Samuelsson
Inside The Morrow Hotel in NoMa, Marcus Samuelson’s newest project, Marcus DC, offers guests a full-sensory experience even before they taste the food: bold artwork by Derrick Adams and vibrant uniforms designed by fashion duo BruceGlen, the dynamic sounds of a globally influenced chef’s playlist, and fragrant ingredients wafting from the open kitchen…
To Italy & Back: Dining at Restaurant Ama
Beckoned by the bright-orange awning, patrons arrive at Ama and are transported to the Ligurian coast of Italy. At the open bancone window they discover an array of sweet and savory delights and pause to enjoy an espresso from the gleaming Elektra machine standing sentry…
Sitting Down with Legends: Wolfgang Puck
For more than four decades, Wolfgang Puck has defined what it means to be a celebrity chef. Long before TV shows like Hell’s Kitchen and Top Chef turned chefs into household names, Puck was drawing Hollywood stars into his restaurants and sending them home raving—not just about the food, but the old-fashioned hospitality that has been at the center of his success.