Reviews, essays, and the occasional obsession.
Twenty-one courses of Edomae omakase from a Jiro Ono apprentice, a tuna flight that builds to something genuinely unrepeatable, and an o-toro that may be the single greatest bite of food I've ever had
The service is cold, the staff is silent, and the spicy beef noodle soup nearly claimed my eye. I've been back three times.
Dinner and a movie just got a serious upgrade if Short Pump gives this one a chance.
A Richmond institution built on a chili recipe that's been earning its keep since before most of us were born.
A decade of elevated food in an unpretentious room. Tail Up Goat earned every bit of what it built — and the closing felt like a celebration rather than a funeral.
A cramped DuPont Circle patisserie where everything in the display case is worth your attention. The coffee remains a personal mystery.
A Michelin star restaurant in a Georgetown alley, guarded by a cat named Poppy. It deserved a better ending.
Arby's steak nuggets are a fast food cosplay of burnt ends. The real thing has nothing to worry about.
The red chimichurri is potent, funky, and a little oily. My hand kept reaching for more anyway.
Cash only, new carpets, fifty years deep, and still going.
Chef O'Connell has spent forty years hiding the suffering. Sitting in his dining room, you'd never know it.
A charming café and bakery doing solid work in the very long shadow of its famous neighbor.
Chef Taddesse's Ethiopian-Southern fried chicken is texturally magnificent and entirely worth the trip to Shaw.
Jimmy John's added a toaster. The national chain sub shop power ranking may never be the same.
Chef Michael Rafidi's food is extraordinary. The restaurant just hasn't learned how to tell you why yet.