(Wow!) Cocktail Floats
Emily Bell Aliza Elizarov and Will Blunt
The phrase "cocktail float" might seem like something to run from—ideally right through the window of the T.G.I. Friday’s you half-ironically...
The Mother of All Sauces: Ponzu
Katherine Sacks Antoinette Bruno
For Chef Michael Turner, Japanese cooking didn’t come naturally. (He was trained in classic French and Italian kitchens). But when he hooked up with...
Peking Duck Takes a Bao
Korakot Suriya-arporn Dan Catinella
Sexy, bronzed Peking duck—with its crisp skin and succulent meat—is the result of millennia of Chinese tradition. It’s also the culmination of Chef...
Artistry and Dogged Work Ethic in the Pastry Kitchen
Rebecca Cohen Antoinette Bruno
If you’ve been to Washington D.C.’s Rogue 24 in the last three years, you’ve been lucky enough to get a taste of Chef RJ Cooper’s secret weapon. In...
Somm City, U.S.A.
Mary Choi and Korakot Suriya-arporn Antoinette Bruno
A new kind of wine scene is cultivating in D.C., all thanks to somms who dare to expand the tastes of Washingtonians, bursting their...
Top Five D.C. Cocktails
Joe Sevier Will Blunt
The D.C. bar scene can't be neatly defined. The nation's capital loves a classic cocktail, but there's also a strong contigent of culinary-focused...
Something New with Cold Brew
Dan Catinella Dan Catinella
As the final days of the iced coffee season filtered right through joe drinkers’ fingers, and the caffeinated masses found themselves gingerly...
Proud to Serve American
Sean Kenniff with Chris Struck Antoinette Bruno
What are the major challenges of selling from an all American wine list? Well, there are none, according to Sommelier Nadine Brown of Washington, D.C...
Sip the Season
From office parties and family-style feasts to bar-side gatherings, holiday drinkers are a needy bunch. These cocktail, beer, and coffee recipes will...

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