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What’s the best dish you’ve had in the past month?
Chef, Pizzeria Orso
“Hands down the duck burger at 2941: olive oil bun, duck burger topped with cured foie and pickled shallots… I’d drive 100 miles to eat it.”
Chef/owner, Toki Underground
“Johnny Spero’s charred apple ice cream, cilantro stems and oil, malted milk crumble, and sorghum at S˜una.”
“The crispy basil duck from Rice and Spice. There is this combination of heat, crunch, and a touch of sweetness that makes me think about it every time we discuss getting Thai.”
Chef, Matchbox on 14th Street
“With the opening of [the Matchbox on] 14th Street, my favorite dish right now is Redbreast [whiskey] on the rocks. Cafe Saint-Ex makes a great one.”
Chef, Blue Duck Tavern
Bourbon Steak chef Adam Sobel specially prepared Japanese wagyu beef tartare for Archambault and his team. “It was very elegant. The taste was perfect. Very creative and the game of texture was nice.”
Graphic by Carey Jordan