![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0643.jpg)
Central put out a display of fried chicken. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0704.jpg)
Freddy Romero from BLT Steak putting together tuna crudo with cucumber citrus and burnt-olive jam. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0712.jpg)
BLT Steak’s tuna crudo with cucumber citrus and burnt-olive jam. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0728.jpg)
Kamikaze roll from Passionfish with spicy Ahi tuna, prawns, and avocado. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0804.jpg)
Ben Schnable mixing a basil-cucumber Collins. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0808.jpg)
Basil-cucumber Collins with Hendrick’s gin. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0835.jpg)
Kushi chef/owner Darren Lee Norris prepares his “drunken” chicken with yuzu gel and soy pudding. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0860.jpg)
Adour’s chocolate, mint, pistachio, and strawberry macarons. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0870.jpg)
Adour had macarons in such flavors as apricot, chocolate, mint, and pistachio. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0912.jpg)
Cupcakes from Red Velvet Cupcakery. The flavors were red-velvet, vanilla, and devil’s-food. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0942.jpg)
Rory Kraus from Ris hands out a sample of Key-lime mousse cheesecake. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_0954.jpg)
Villa Mozart’s prosciutto-wrapped breadsticks. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1012.jpg)
Anna Marin, left, and Tamar Marino from Bibiana prepare a milk-chocolate mousse with hazelnut powder. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1068.jpg)
Marina Reusche, left, and Leah Muise from BGR the Burger Joint gets their mini lamb burgers ready. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1094.jpg)
Michel by Michel Richard’s almond-cherry shooter. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1121.jpg)
Chris Clime, chef at Passionfish, prepares sushi rolls. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1122.jpg)
Ozzie Bravard from Citronelle preparing tomato tartare made with local tomatoes. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1134.jpg)
Perrys scallop crudo with green-tea-and-yuzu foam and tobiko. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1157.jpg)
J.P. Caceres from Sidebar with Aviation punch. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1171.jpg)
House-cured bacon with sugar, butter, and barbecue sauce from Restaurant 3. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1174.jpg)
The Source put out a chili-pork dumpling with Chinese black vinegar. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1229.jpg)
Estadio’s eggs with pickled red peppers. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1237.jpg)
Cava put out its roasted-garlic hummus, Kalamata hummus, and other dips. Photograph by Scott Suchman
![Best of Washington 2011: Great Food](https://www.washingtonian.com/wp-content/uploads/2012/03/standard__MG_1262.jpg)
Adrienne Terry reaching for one of Georgetown Cupcake’s treats. Photograph by Scott Suchman