Chicken-fried sweetbreads with waffles, butternut squash, and lemon-caper veal jus at Vidalia in downtown DC. Photograph by Erik Uecke
Chef Eric Ziebold in his kitchen at CityZen in DC’s Capitol Hill. Photograph by Scott Suchman
Degustation of apples at CityZen in DC’s Capitol Hill. Photograph by Scott Suchman
Mignardises at Fiola in DC’s Penn Quarter. Photograph by Scott Suchman
Chef Fabio Trabocchi accents a dish at Fiola in DC’s Penn Quarter. Photograph by Scott Suchman
Pita bread and a variety of condiments are served with platters of roasted goat and suckling pig at Komi. Photograph by Scott Suchman
“Shipwrecked” lobster with clementine sorbet and watermelon radish at the Inn at Little Washington. Photograph by Scott Suchman
Inn at Little Washington cheese expert Cameron Smith with “Faira,” the cow-shaped cheese cart. Photograph by Scott Suchman
Boudin blanc, a pheasant-and-foie-gras sausage that is one of the most popular dishes at Marcel’s in DC’s West End. Photograph by Scott Suchman
Spoonfuls of salmon tartare with yuzu and black sesame alongside smoked-salmon napoleons with creme fraiche and trout roe at Marcel’s. Photograph by Scott Suchman
A cook finishes off a dish at Minibar in DC’s Penn Quarter. Photograph by Scott Suchman
Wood-roasted chicken at Palena in DC’s Cleveland Park. Photograph by Scott Suchman
Ultra-light gnocchi at Palena in DC’s Cleveland Park. Photograph by Scott Suchman
Diners share Indian stews and breads at Rasika in DC’s Penn Quarter. Photograph by Scott Suchman
