Local Scene

Washington D.C.: Chef Features


The Road Back

Pandemic Pop-Ups Are Changing How We Dine —
For the Better

Like many of us, chef Amy Yi had big plans this year. She’d just left her job of the past…

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"If they’re going to take the risk on their side, we want to make sure they feel as comfortable and confident in the process and the experience as possible,” says Gravitas' Matt Baker about his guests. // Credit: Farrah Skeiky

Chef Features

Gravitas’ Matt Baker Has Been Weathering the Pandemic. His Preparation Started Years Ago.

The first time I met Matt Baker at his new American cuisine restaurant Gravitas, he said he was sorry. This…

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Chef Features

Kwame Onwuachi on Redefining What Success Looks Like

Kwame Onwuachi may have recently left his position as the executive chef of D.C.’s acclaimed Afro-Caribbean restaurant, Kith/Kin, but his…

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Chef Features

Chefs Seng Luangrath and Patrice Cleary in Conversation: Celebrating Two Southeast Asian Cuisines

A celebratory buzz whizzes through Thip Khao, as guests mingle over traditional street snacks in honor of the Laotian New Year.

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Chef Features

Off Menu with Erik Bruner-Yang

You would’ve been lucky to find a decent bowl of ramen in D.C. ten years ago. But today, the city’s…

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Chef Features

At All Purpose, New-School Flavors Meet Old World Practicality

Born in 2016 to the owners of D.C. favorite The Red Hen, All Purpose is a bona fide Cult Favorite.…

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Chef Features

15 Questions with Gravitas’ Matt Baker

We caught up with chef-owner Matt Baker to talk about the secrets of the chef’s counter, how it feels to be a pioneer in an up-and-coming area, and what’s still to come.

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Chef Features

Jeremiah Langhorne: The Ingredient-first Chef Whose Approach Has Led to a Runaway Success

Disruptor, purist, forager – one could use any of these words to describe Chef Jeremiah Langhorne of Washington, D.C.’s The Dabney,…

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