We know D.C. Get our free newsletter to stay in the know.
Chefs have been slow to roll out their fall menus this year for one obvious reason—-until recently, it’s been too fucking warm for squashes and heavy meats. If it weren’t such an environmental no-no, I’d argue for restaurants to start cranking up the AC in late September so that we can start slurping down soups.
Still, as I noted recently, some chefs are adamantly following the calendar, if not the weather, and have already introduced some fall dishes. Tomorrow on WAMU’s Metro Connection, host David Furst and I discuss some of the better options for autumn eating.
You can listen in at 1 p.m. at 88.5 FM on your digital tuner.