The 40 most essential D.C. restaurant dishes of 2016 - most popular mexican restaurant dishes

What's the most memorable dish you 've ever had in the past year?
This is the question we raised when conducting extensive investigations into chefs, restaurant owners, bartenders in the Washington area, food writers and other culinary experts have compiled our fifth annual list of the most basic foods in and around the capital.
Because the food community is closely linked, only once. and-
Previous collaborators are eager to get a return among industry friends, and all submissions will be submitted anonymously.
The resulting nominations span our rapidly maturing catering space, and over time
Join the amazing newcomer and invite the curiosity test deep-head-
Horse mackerel fish is not the most common menu item
From menus and around the world.
The Washington Post conducted an independent review of each dish to confirm its presence on the list, with no special order on the list.
Dear Michelin inspector (
Recently, the first time I started to sort out restaurants in Washington)
You might want to start here.
Maketto's fried chicken and bread has never been there before. C.
There are so many juicy, crispy fried chicken to choose from, but depending on the size of this Taiwanese fried chicken platter, you might think Eric Bruna-
Yang is serving the ostrich. The large-
Format disk can easily feed three.
Take a bite and your first impression may be the sweetness of the dish, but grab it tightly: it won't take long for you to feel the obvious numbness of Sichuan pepper.
Serve the sauce on top of the French bread piece, which gives it a chicken --and-waffles vibe.
Maketto, 1351 StreetNE. 202-838-9972. www. maketto1351. com. $26. [
Maketto comments: hanging out on H Street looks, behaves and tastes like a party]
Old grace of Garrison
The size cheese puffs make up a bread basket, in the Barracks Row restaurant of chef Rob Weilan, which is worth both cash and calories. The baked-to-
Gougères order tender, well lit, well ventilated, creaking from dust with a little bit of poppy seeds and flaky salt decorating them.
Restrain yourself from eating a dozen at a time, as they are the ideal tool for scooping up the last little sauce and vegetables from the rest of your meal.
Garrison, 524 Cannon StreetSE. 202-506-2445. garrisondc. com. $8.
We're pretty sure this will be the most expensive bowl of wonsoup soup you 've ever had, but it could also be the best.
SOURCE Executive Chef Scott Drewno is determined to upgrade the water broth of the Chinese-American staple food he has created a 20-
"Triple stock" for an hour, made in layers of chicken, pork and beef.
Rich in color and taste, it is poured on the table in a series of sumptuous egg noodles, coriander, scallions, roasted pork, shrimp and pork dumplings and teaand-soy-sauce-poached egg.
Yes, it is enough for two people to share considering the price.
Source, 575 Pennsylvania Avenue. NW. 202-637-6100. wolfgangpuck. com. $16.
White mushroom Torchon in kinship asked chef Eric Ziebold to replace foie gras in classic French cuisine with mushrooms, and we didn't even miss the fat liver.
His torchon feels as decadent as the taste, thanks to the addition of a large amount of butter in the mixture, which also includes caramel garlic and onions.
Serve in a round with house
Made from burriochi, celery root and mushroom salad and cranberries gastrique, this dish has become a best sellerterm, status.
Kinship, 1015NW. 202-737-7700. kinshipdc. com. $14.
Cedric mopley, a happy native of France who became an American citizen, fried chicken "coq au vin" combines the best fried chicken of both countries.
"This is one of his stars on Shaw's Buxton Convivial menu, the first restaurant the chef can call himself the majority owner.
Based on the long tradition
Inspired by the Korean fried chicken, the poultry here is double
Fried a supercrispy crust.
With mushrooms, scallions, garlic, potatoes, and bacon, it is restored by
Keep the chicken in its signature creaking wine glaze.
Joy, Saint 801NW. 202-525-2870. convivialdc. com. $18.
If this is your first time in the Yemeni restaurant Marib, don't miss Shafout, a frozen appetizer with a layer of buttermilk, chopped almonds and walnuts, onion greens, mint leaves and lahoh, A sponge flat bread with a texture similar to that of Ethiopia India.
The combination of flavors is very rich and refreshing at the same time, which is exactly what we desire in the sultry summer.
6981 Hechinger Dr Marib restaurant, Springfield. 703-376-3388.
Maribrestaurant. com. $8. 95.
The perfect sandwich barbecue between the sweet pepper and the Cheesetique pressed ooey sticky yeast, the sweet pepper signature owner, Jill Eber's riff's classic Southern pepper cheese sauce (
Can also go to the store)
Complete with the same name chili, mayonnaise and a coarse ground cheese mixture, including an extra heated spicy habanello.
Jazz with chicken or bacon if you have to, but why mess up perfection?
Pimiento has been on the menu since the opening of Cheesetique 12 years ago, and its large number of fans should rest well because Erber has no plans to remove it, call the sandwich "one of the classics we can never take away.
"Cheese, 2411 tons. Vernon Ave. , Alexandria. 703-706-5300.
4056 Campbell Avenue, Arlington. 703-933-8787. 800 N. Glebe Rd. , Arlington. 703-566-9189. cheesetique. com. $11.
Lamb chops on the tail, let your internal fl stones come out when you attack the lamb chops on the tail.
Chef Jon Sybert used lesswell-
Denver is known to cut ribs, very slow-cooked to fat-
Before adding the spice mixture, baking and eating with the saukmark onion and seasonal decorations such as fresh fav beans and lemons, keep the tenderness for about four hours.
There are two or more of these dishes, Sybert says, and it turns out to be "much more popular than we thought ".
It is a goalkeeper.
1827 Adams Mill Road, pull the goat up to the tail. NW. 202-986-9600. tailupgoat. com. $44.
You can enjoy a performance before eating Beijing roast duck in a Chinese frying pan.
Wang Wenfang, elegant 85-year-
The old chef behind the double
The cooked Long Island duck will roll his trolley to the right position and put on a universal knife --
Skill class, in an orderly manner to divide the bird into legs, thighs, breast meat and skin.
Once his performance is over, you'll be lucky enough to roll up the skin and meat in a steaming homemade pancake full of wine
Add seafood sauce with scallions.
You will marvel at the man, his duck and the good luck you experience both.
Chinese wok, 8395 Fort Pike, Vienna. 703-893-4488. $34.
A whole duck 95; $17. 95 for half.
When you order Sofie in Buredo, there are inevitably two things happening in the Sofie in Buredo: One is that the seaweed packaging of the sushi burrito will not be saved, and the filling packed will be more likely for you yourself.
Second, you will find every one of them.
Apply tempura shrimp, avocado, sauerkraut and carrots together to make sure nothing is left behind.
This sushi may have structural weaknesses, but its taste is professionally designed to balance the crunchy taste, sweetness and spices.
Think of it as five versions of futomaki.
Burger napkins and hugs chaos.
Buredo, 14 Street 825NW. 202-670-6770. eatburedo. com. $11. 75.
Ayote cheese pupusa Pupuseria El Comalito parted ways when you were in Comalito pupusa, witnessing the miracle of kitchen science: an incredible thin powder paste shell, somehow, containing a thick, the melted layers of mozzarella cheese and El Salvador cheese are dotted with a little ayote, a mild green pumpkin.
The kitchen prepares every puppet by hand, the woman here (always women)
Hone their skills into an art form.
Dirty Things on eggshells
The thin masa shell allows the pumpkin and cheese to have their own say, while seasoning the air around the filling with sweet corn fragrance.
Decorate the puppets with some fermented cabbage called curtido and a little water salsa and you will eat like Salvadoran, right in WashingtonC. suburbs.
Pupuseria El Comalito 1167 University Avenue. E.
, Takoma Park, 301-445-2225. $1. 95 per pupusa. Pan-
The fried dumplings in Shanghai are only served on Saturdays and Sundays.
Fried soup dumplings (sheng jian bao)
The taste in Shanghai is more like a genetic mutation of traditional XLB (xiao long bao)
Dumplings are more than one kind.
The skin on these pots
Fried behemoth is thicker and easier than its steamed cousin: this is a tangyuan crossed with fluffy Chinese pork bread, when topped with ginger
The black vinegar condiment of shengjian bao provides a rare combination of sensations: hard shell, fleshy and sour.
No wonder these disciples of Pan
Fried beauties are willing to make a pilgrimage to Rockville every weekend.
1121 seafood on Nelson Street, Rockville. 301-279-0806. $6. 95 for six. [
Shanghai taste review: the best hand of tangyuan
At Lechon asado in Mi Cuba Cafe, the roast pork doesn't look very much like it.
In fact, this meat looks less appetizing than any side of your order, especially if you order the catch congri rice with the black beans used to cook the accompanying
But don't be fooled by the country plating of lechon asado.
Pork shoulder marinated with mojo-the bitter-orange-and-
The heart of Cuban cooking is garlic sauce.
Before you bake it, chop it up and add a bunch of grilled onions.
This lechon asado is rich in rendered fat and crispy fragments, and is the highest level of pig baking.
Cafe Cuba, Mi, 1424 Park Rd. NW. 202-813-3489. micubacafe. com. $10.
Pork and both sides 95. [
Enjoy wonderful island cooking at Mi Cuba Cafe]
Bantai Khao soi gai is the northern Thai noodle soup in the bantai section, the edible art in the bantai section, and bantai khao soi gai is a large bowl of endless cuisine.
Chef Jeeraporn poksupong, known as P'Boom, began with her own curry sauce, which blends shrimp paste, yellow ginger,
Her curries and coconut milk are combined, and the vibrant fear spreads to every corner of the dish, fish sauce and palm sugar, in order to increase the fun of the chicken thighs and egg noodles, there are two ways, including a pile of fritters that burst out from the bowl, as memorable as the Alberto Giacometti sculpture.
1326 Street bantaiNW. 202-588-5889. baanthaidc. com. $14 per bowl. [
Tsunami Sushi on 14 th Street, exquisite Baan Thailand hidden in front of you]
Gordita carnitas of El Sol santante & Tequileria needs a large portion of delicious stew to penetrate gordita's crunchy chewy masa armor with the perfect El Sol
Cooked in a copper pan with lard, garlic, bay leaves, oranges and condensed milk.
Some cactus paddles were added to the kitchen to make the filling look slippery.
Carnitas mixture is decorated with coriander and fresh cheese and will not only poke through its shell, but also for your long time
Term memory, long after you finish the last bit of crumbs, gorditas will always provide the idea of happiness.
The hotel of the Sun newspaper restaurant and Tequileria, the implementation of Article 1,227th of Italian semiconductor. NW. 202-815-4789. elsol-dc. com. $5. [
El Sol reviews: best hotels in taqueria, Washington
Fried mushrooms in Espita Mezcaleria the Mezcaleria motogo tortillas turned into almost-
A light, chewy vegetarian filling was prepared for Espita's house --
Make tortillas.
However, the strong aroma of the tortillas comes mainly from a few simple ingredients: sour chips of pickled onions, one or two green coriander leaves, and lemon sauce and mezcal-
Dancing salsa.
You are ready for the three harmony.
Espita Mezcaleria, 1250 Ninth StreetNW. 202-621-9695. www. espitadc. com. $10 for two; $14 for three. [
Espita Mezcaleria comments: new competitors for DC.
Best Mexican restaurant? ]
Peter Zhang's onion bubble pancake. Staple food in many Chinese restaurants, dense, flat scallions pancakes are served with a more glittery food: scallions-pushed away
The spotted puffs arriving on your desk are roughly the size of football.
On Peter Chang's bubble pancakes, no diner can resist a little.
Served with a mild curry sauce, the equivalent of a tortillas in a Mexican restaurant
Crispy and delicious, perfect for starting meals. 2503-E N. Harrison St. , Arlington;
20 Maryland Avenue, Rockville. www.
Arlington Peter Changcom. $6. [
Peter Zhang comments: Cooking master of second time
Bialy from Bullfrog Bagels, which is almost only popular in New York, is from Poland and tastes like English muffins, and bagels have a child.
It is soft, a little sour, it is very good to bake with cream cheese, but not as good as carbs
Bomb as its more powerful and comprehensive cousin.
Some people worry that it is going extinct.
This should be enough reason to replace your morning bagels with Bullfrog's bialy at least once, it's very close to New York
Its style.
Bullfrog Bagels, 1341 StreetNE. 202-494-2609. www. bullfrogbagels. com. $1. 50. [
Where can I find good bagels in the Washington area]
Chef Andrei's hometown, Villa Andrei, steps in Mozart, master
The owner of Villa Mozart in ferfax is a master of pasta.
There's nothing more than his new moon.
Rye dumplings made of fresh spinach and mountain cheese remind people that the master is from German-speaking Italy.
Mozart Villa 4009 link Bridge Road. , Fairfax. 703-691-4747.
Amozartrestaurant. com$19. [
Villa Mozart review: impeccable food is better than indifferent service
The quinoa avocado salad ancient cereal from nascarmochka appears on more menus, chef Roberto Castel of nascarmochka made a spectacular salad with quinoa to bake macaroons, mozzarella cheese, fresh mint, etc.
A dressing adds a welcome soup, and while you can eat the salad as it is, it is more fun when it is tied to the lettuce leaves and eaten like a taco.
Nazca Mochica, page 1633NW. 202-733-3170. nazcamochica. com. $14. [
Nazca Mochica comments: Evidence that Peruvian food is more important than seviche]
Orstria Molini Alex Levin's hazelnut milk chocolate tortino likes to patch the filling in this warm, light but sweet dessert.
The latest iteration of the executive pastry chef uses hazelnut milk chocolate, leaving a certain discord of hazelnut chocolate in the dust, setting up a high bar.
The cake was served on a large slice of dulce de Lecce and vanilla ice cream.
Roadside Inn Molini, 301 St. SE. 202-484-0660. osteriamorini. com. $12. [
Osterria Molini comments: The height of eating on the water]The Mr.
The French fries in the Dirty South Deli are good to pull meat and don't need much on the mix: maybe some vinegar BBQ sauce or a little coleslaw.
But if you want to firmly expose the theory that less is more,Chips sandwich.
The dirty Southern Deli avoided minimalism and piled up juicy pork, pickled jalapeno, a piece of nut manchego cheese and coriander on the butter bread, connect the whole thing with citrus mayonnaise.
Spicy, sweet, sour, and most importantly, sloppy.
No wonder it has some cult followers.
1250 New York Avenue National Museum of Women's Art Dirty South Deli. NW.
The location of dirtysouthdeli, a food truck, is held. com. $11-$13.
Breaking the curse of the roof Workers League "Top Chef" fans may remember cheftestant Marjorie mee-
Bradley's "breaking the curse"
The reason for this is because desserts are usually the bad luck sign of the show's competitors --
This allowed the chef to win early in the show. It’s a sweet-and-
Salty pistachio sponge cake with saffron
Boiled orange with Greek yogurt mousse.
In episode 2, Judge Tom colicio, the "Top Chef", said it all: "I love everything about Marjory's dessert.
There is a bit of sweet, delicious, and a lot of creaking.
Very well balanced. ” We agree.
Roof workers union No. 2446 on the 18 th. NW. 202-232-7663. roofersuniondc. com. $6. [
Rooftop workers union review: "Top Chef" focuses on Marjory MickBradley]
When the burger is eager to hit, the burger in the grill room can easily be buried with any old pie layered with sauce and bacon. Heck, why not even eat a whole pile of fried pork?
This is not the burger.
This is a connoisseur's hamburger. beef is a star with few ingredients.
A little cheese and a thin layer of Housemade mayo —
Designed to enhance rather than steal the display of major attractions.
From his time in Palena, Burger Chef Frank Ruta has been making the same Burger, a better icon that has never been.
Grill Room 1050 street 31. NW. 202-617-2424. rosewoodhotels.
Com/en/Washington-dc/dining/the-grill-room. $22. [
Grill Room review: thanks to Frank Ruta, this is a new reason to go]
Momofuku CCDC's shrimp bread comparing Momofuku CCDC's shrimp bread with fast food is a compliment, not an insult.
After all, the restaurant's founder, David Zhang, has a whimsy about White Castle and chicken feet, opening a chain of fried chicken in New York.
Bite the shrimp buns, your first impression is their fast-food-
Like simple: soft bread, hot mayonnaise, Pan
Fried shrimp cake and roll heart lettuce, the ultimate finger for drivingthrough fare.
From its basic elements, it immediately became familiar as a more expensive McChicken sandwich, while being fun and comforting.
Order and have a good meal.
Momofuku CCDC, 1090 northwest. 202-602-1832. ccdc. momofuku. com. $13. [
Momofuku CCDC comments: waiting is worth it for shrimp buns and servers]
Fish and chips from fishwfe are tucked behind the bustling Union Market, where fishwfe cooks fresh seafood for the midday market, including classic fish and chipsgoers.
Beer of fresh Pacific cod and chips fried to crisp, flaky and perfectly tied with the same gold --
Brown wedge chip
For those of us who are on the side of the pond, this is the so-called French fries.
The resulting basket and a tangy, house-
Tatar sauce for dipping sauce and for crunching
District fish wife at 1309 Fifth Street Union MarketNE.
Their wife. com. $13.
Sashimi is provided at dozens of sushi counters in the entire aji sashimi area of Izakaya Seki, but there are few seasonal aji tataki (horse mackerel)
In the izakaya.
Chef seshi Seki served the fish head and tail completely, and the meat in the abdomen was exposed to eat.
But once the sashimi is consumed, the meal is not over: the server takes the rest of the bones to the kitchen where they are coated with a thick layer
Fried before being brought back to the table.
For the sake of Japanese authenticity, you should finish the crispy bones.
Izakaya Seki, 1117 v StNW. 202-588-5841. sekidc. com. $27. [
Izakaya Seki comments: This is a real deal for Japanese cuisine]
Cacio e pepe from Rose luxury is so smooth that this classic Italian pasta from Rose luxury has less butter than you think.
"Pasta starch thicken the sauce, not butter," chef/boss Aaron Silverman said . ". (
That's not to say it's low. cal. )
This dish is a delicate dance between fat and salt, just like the smooth negroni, which requires precision.
"There are only two ingredients"
Cheese and pepper
"So the ratio has to be perfect," Silverman said . ".
Since it doesn't have any seasonal ingredients, chances are you'll find cacio e pepe on the menuround.
But don't be afraid to ask for it if you don't see it: the kitchen may pull down some fancy footwork to help.
Luxury of rose, 717 Eighth AvenueSE. www. rosesluxury. com. $13. [
Ross's luxury review: Yes, you have to queue up.
Yes, it's worth it. ]
The roast chicken thigh of Nido is on this hidden gem on Rhode Island Avenue, and the chicken thigh is not the most popular dish.
But it did not provoke chef Alan Wright.
"We cut our thighs off the whole chicken, so if it becomes very popular, we will be frantically looking for the use of other parts.
This dish starts with two skins.
Slightly seasoned and scorched on the thigh.
They then stew in the oven while making a jus with chicken soup, wine, aromatic substances, coriander, pepper, Baili and lemon.
Add lemon and olives.
"The taste bounces back to each other and the sauce gives it sweetness and depth.
"2214 Rhode Island Avenue. NE. 202-672-285. www. nido-dc. com. $11. [
Nido comments: A bright bass in the hungry community]
An interesting thing happened to the bad Holy Ampalaya, chef Tom kunanan put this dish on the bad Holy opening menu, the main character is the bitter gourd dish: a lot of people
"I'm surprised how popular it is," Kunan said of Filipino cuisine.
In order to make the fruit more delicious, Kunan salt it for 30 minutes and squeeze it with a towel, which can reduce the bitter taste.
Then bake in the pan with garlic, scallions, ginger, red onions and tomatoes.
Stew the fermented black beans with lemon zest, ginger and whole garlic and stir with the melon mixture.
Throw an egg a few seconds before the plate hits your desk.
Bad St. , 3226 11 th Street. NW. www. badsaintdc. com. $9. [
Bad Holy review: A Filipino restaurant packs the big taste into a small package]
Green Monster pizza from wood pizza
If part of New York
The crust of this pizza and a piece of Neapolitan pizza is like a pie made of wood.
Mobile pizza shop-with a brick-and-
Mortar restaurant in central PetworthJune —churns out non-
Traditional flavor combinations on bagels
Like a chewy, crispy crust
"We use a combination of olive oil, sugar and flour in the dough," co-
Founder Andrew Dana
"Adding fat adds a little more crispness.
"The Green Monster added zucchini, kale, feta and mozzarella cheese on top of the garlic sauce.
"We are definitely not traditional Italians," Dana said . "
"We have never, never will.
Pizza timber companies
Will be open at Upshur St. 809. NW in mid-June;
Find the mobile truck on www. timberpizza. com. $12.
Uni waffle of Yona check your etiquette at the door before Yona orders this dish.
"Some people took a fork and a knife and I went in like I did with your hands," chef --
Said owner Kim.
From the first day of the menu, this special is made up of waffles that are smeared with taramsala (
Curing squid seeds)
Served with onions, eggs, leeks, caviar and uni.
"This is a good balance between the flavor of the ocean and the variety of different textures," Kim said . ".
Kim fluctuates between West Coast and East Coast universities, which means that you may notice subtle differences every time you inevitably order it.
Luna, 4000 Wilson Avenue. , Arlington. 703-465-1100. www. yonava. com. $16. [
Yona wins with kitchen art and hospitality]
The roll wagyu skirt steak of Del Campo skirt steak is one of the most delicious beef, which makes it very unfortunate and it is often considered just fajita feed.
Del Campo of chef Victor Albisu sees this cut as due. The 12-
An ounce of filet steak from Wagyu cattle, known for its marble meat, Albisu then layered with Dijon mustard, roasted onion jam, rosemary, parsley and Parma cheese
Then he rolls like umami.
Dip the carpet in a thick mass, and if it is made of a $100 banknote instead of a cow's fall, it will make people rich immediately.
777 Campo Street. NW. 202-289-7377. delcampodc. com. $52. [
Comments: Del Campo]
Merveilleux, a bakery located in the Dupont Circle of Un Je Ne Sais Quoi, co-opened by French Aboriginal people and their spouses Aude and Francois Yann Buisine, specializing in merveilThe snowball-like Franco-Belgian pastry (
"Wonderful" or "wonderful ")
Consisting of whipped cream or ganache sandwiched between crispy layers, all covered in another layer of whipped cream and chocolate chips or other decorations, such as nuts, chopped crust and even cookie crumbs.
Chocolate is included in the taste (dark or white), speculoos (
Belgian spice cookies)
Violet and coffee.
1361 Connecticut state Avenue, USA. NW. 202-721-0099. $2. 50-$5.
Le Ches cake bakery Caramelo Tres Leches Caramelo bread cake is the best seller.
It's no wonder: when it comes to light milk, condensed milk and vanilla sauce, plus a little coconut, its tender cake becomes more delicate.
Pineapple and strawberry jam and whipped cream are sandwiched between two layers, and the whipped cream also provides smooth white toppings.
This dessert will not make you feel too sweet despite the rich ingredients.
However, if you swear to eat only a little, its appeal will overwhelm your restraint.
Caramelo bread, 11301G Avenue. , Wheaton. 301-942-9330. $2. 95.
The chef of Jaipori cheese chicken woodland is here.
Transform house-vegetarian restaurant in South India
Thanks to the appropriate dose of green pepper, coriander, ginger, mustard and cumin seeds, make paneer cheese into a flavor bomb.
Besides mint-
Coriander chutney, a mixture filled with a fantastic archive of the restaurant --
Rice and lentils crepes cooked on top of the grill until crisp and golden.
You will think it is enough in itself.
Coconut chili sauce and sambar (a tamarind-
Stewed lentils)
Proof otherwise.
Woodlands at 8046 New Hampshire Avenue. , Langley Park. 301-434-4202.
Woodlands restaurantcom. $11. 95.
The name corn bread, the bloody butcher in daboni, is terrible, yes.
Although "bloody butcher" sounds like a nickname for slanderous image villains, it refers to a red-handed heir corn planted in the United States since 1845.
The Virginia tie for corn is perfect for chef Jeremiah Langhorne's Mid-
Atlantic restaurant. The griddle-
Boiled corn bread made of plaster
The iron frying pan is more delicious and dense than many of us are used.
But what makes this special corn bread so special is that this corn is known for its crimson red color: it does not have sweet, yellow, cake-like corn bread, but is inlaid with chestnut colors
Dabney, 122 boarding lane, Prague, Northwest. 202-450-1015. thedabney. com. $10. [
Dabney comments: with Mid
From Atlantic food to life
Riggsby's pork chops are located in the comfort of the hotel lounge, where Riggsby is Michael Schlow's 1960 cocktail party anthem, and ordering a huge piece of meat can enhance the atmosphere of the mouse bag.
Go to the traditional farm pork chops
Cut, enough to feed two, cut into pieces and fans with bonesin ribs.
Potatoes, spicy pork sausage and hot cherry peppers are placed in a shallow pot. And jus. Oh, the jus.
Ask your server about The preempting seconds of bread-
You need it to absorb the sacred pepper gravy.
Riggsby hotel 1731 New Hampshire Avenue. NW. 202-787-1500. theriggsby. com. $28. [
Old Hollywood Meets New Washington]
Da Rae's jajangmyon won the "fresh black bean sauce noodles" on the menu, which tells a novice Da Rae to win almost nothing.
This dish is equivalent to Korean pizza in the United States: very comfortable.
It's a takeaway.
This is food borrowed from another country.
Jajangmyon is adapted from Chinese dishes, but is covered with fermented caramel black noodles --bean sauce.
But in the Darui yard, chef Hyeong Mu Choe prepares fresh noodles for each bowl of noodles.
How do you know?
You can hear him beating the counter with dough with strength and authority.
This dish hits your palate in the same way.
Darley won at 5013 Garrett Avenue. , Beltsville. 301-931-7878. $8. 50. [
Why is Beltsville D? C.
The cheapest place
Eat destination]Pan-
Grilled scallops in Kiev, you don't usually think of matching seafood and ice cream, and this combination sounds like it's meant to make the most open food disgusting --A foodie with ideas
But in Kyiv, Tim Ma, different elements create a delicious twist on familiar flavors.
Grilled scallops of horses risotto and-
This is the key.
A spoonful of basil ice cream melts into the grain to form a sticky, delicious support for the software.
"Strange" to become "wow" only needs a bite.
Kyiv, No. 1934 Nguyen StreetNW. 202-525-2942. kyirisandc. com. $16. [
Kiev offers eye-catching new look and taste at Shaw]--
Alex bardingg, Becky kristar, Emily Cody, Holly Simons, ravania Ramanathan, Mora jades, Fritz Khara Elde and Kaitlyn morevanddo basic food?
Review previous issues: Each Washington must try 40 dishes in 2015, each Washington must try 201440 dishes, and each Washington must try 201340 dishes in 2012