Healthy Eats for All
Along Leesburg Pike, Ummah Market stands out as a beacon of global abundance. This Falls Church market and eatery is rooted in halal tradition, but its heart—and pantry—are open to all. Step inside, and the air fills with the scent of warm bread, grilled meats, and spices that tell stories from far beyond the Beltway…
Bright Refreshment
Oluwatobi “Tobi” Osobukola-Abubu, founder of Fritters & Roast, is introducing DC to the bold, sun-soaked flavors of Nigerian street food and drinks. Her new hibiscus-pineapple and hibiscus-watermelon juices draw on zobo, the vibrant hibiscus drink beloved across Nigeria, reimagined with a fresh, health-conscious twist…
A Standout Flavor
While Middleburg’s Mt. Defiance is best known for whiskey and cider, their cassis liqueur is a true standout…
Southern Nostalgia
In Bowie, Maryland, Chef Chanel “Lotus” Horn is baking memory into every bite of her tasty desserts. At The Baked Lotus Cake House, her from-scratch Southern confections, like Lotus Luxe deep-dish cookies stuffed with cookie butter, red velvet cheesecake “Cake in a Can,” and chocolate and sea salt honeycomb candy made with local honey from Château Coco, have attracted an ardent following…
Bold Taste
Bold Taste A New Arrival at Union Market BY: Anna El-Eini Arriving via Atlanta and Asheville, the James Beard Award–winning team from Chai Pani has brought their unique take on […]
Museum Cafés Offering Culinary Excellence
Washington, DC, is blessed with an extraordinary wealth of cultural treasures: seventeen Smithsonian museums plus a constellation of world-class private institutions that draw millions of visitors annually. Outside of the busy school vacation and holiday periods, these grand spaces are sitting available to all of us as sanctuaries—places to take a breath, step out of routine, let the mind wander and eat a high-quality meal…
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…
It’s Academic
It’s Academic (and Agrarian): An Innovative Pilot Cultivating an Equitable and Resilient Food System BY: Annette Nielsen When national supply chains faltered during the pandemic, it revealed our dependence on […]
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 […]
Bringing Farms Back To The Neighborhood
Behind a brightly painted garage door at an industrial warehouse off Glebe Road in Arlington, a lush ecosystem of greens, herbs, and vegetables bound for local tables is thriving. Area 2 Farms founder Oren Falkowitz has a singular vision: to bring farming back into neighborhoods, creating food systems that are closer, fresher, and fairer…
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…
How Bout Them Apples
Standing on a breezy hilltop on the edge of the Antietam Battlefield, rows of heavily laden apple trees are ripe for picking. But these blush-pink, golden, and bright-red apples are no ordinary fruit. While some were successfully bred for taste, disease resistance, and yield, others are essentially rejects from a 30-year program to produce the perfect mid-Atlantic apple variety.