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| Pork Schnitzel | Chicken Parmesan |
| Alsatian Tarts | Flatbreads |
| Lining up for Red Hook Lobster Pound | Lining up for Ray's Hell Burger |
| Baby octopus | Baby bok choy |
| Scotch cocktails | Punch |
| Riffs on bagels and lox | Riffs on BLTs |
| Popsicles | Fro-yo |
| Haute half-smokes | Asking, "What's a half-smoke?" |
| Crab dip | Taramasalata |
| Hay smoking | Smoked salt |
| "Dirt" | Powders |
| Veal crudo | Carpaccio |
| Popcorn | House-made potato chips |
| Velouté | Bisque |
| Tarragon | Micro-basil |
| Dessert French toast | Dessert PB&Js |
| Forbidden Rice | Quinoa |
| Pie | Deconstructed pie |
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Food In 2011: What's Hot and Cold on Washington Plates
18 things you'll see in Washington restaurants next year, and 18 food trends that are on their way out By Todd Kliman, Kate Nerenberg, Ann Limpert, Rina Rapuano
Comments () | Published December 30, 2010
Posted at 09:38 AM/ET, 12/30/2010 RSS | Print | Permalink | Comments () | Washingtonian.com Articles







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