Washington D.C.

Dish By Dish

How St. James Reimagines the Cuisine of Trinidad and Tobago

Here are seven dishes that reinterpret the Caribbean islands’ bounty.

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Dish By Dish

Seven Dishes to Try at Ceibo, D.C.’s Love Letter to Uruguayan Cuisine

When Uruguayan brothers Juan and Manuel Olivera opened Ceibo in Adams Morgan, they knew they were taking a risk by…

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Dish By Dish

How Padaek Celebrates Lao Cuisine in 8 Dishes

Fish sauce is the lifeblood of many Lao dishes. Among them, none are more distinct than padaek — a thick,…

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The chicken tikka masala at Daru

Dish By Dish

How Daru Devises Its ‘Indian-ish’ Tastes, in 10 Dishes and Drinks

Daru, the restaurant and cocktail bar just south of H Street Corridor, will serve you exceptional versions of classical Indian…

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Dish By Dish

How Kayu Makes Its Modern Filipino Magic, In Eight Dishes

At his restaurant Kayu, chef Paolo Dungca wants you to feel right at home. Against a canopy of plants, colorful…

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Johnny Spero, at his eponymous bar.

Dish By Dish

How Johnny Spero Is Rebuilding With D.C.’s Bar Spero, in Five Dishes

The life of Michelin-starred chef Johnny Spero can probably be best described in one word: resilient. Last August, he was…

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Dish By Dish

How Jiwa Singapura Spotlights Singapore’s Best, in Five Dishes

Singapore is a small country with a larger-than-life food culture. And the cuisine hits both the heart and soul of…

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The kitchen at Bronze in Washington, D.C.

Dish By Dish

How D.C.’s Bronze Reimagines Ancestral Foods Through Afrofuturism

One of D.C.’s most highly anticipated restaurant openings is finally here. That’s right, Bronze, an 150-seat Afrofuturistic restaurant concept, is…

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A spread of dishes at Maydān in D.C.

Dish By Dish

How Maydān Tells Stories In Every Dish (And Its Condiments, Too)

“There’s not a thing on here that doesn’t have a story.” Rose Previte isn’t lying: Ask her about any of…

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