News & Politics

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

Don’t Miss Another Big Story—Get Our Weekend Newsletter

Our most popular stories of the week, sent every Saturday.

Or, see all of our newsletters. By signing up, you agree to our terms.
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
Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.