Food

Win Tickets to the AT&T Best of Washington Party

Free passes to sample more than 60 of the city’s top restaurants, all in one place.
Sample bites from some of the area’s best restaurants at our Best of Washington party. Photograph by Len & Jacqui Depas.

Washingtonian’s AT&T Best of Washington party returns to the National Building Museum on Wednesday, July 16, and promises to be one of the most fun culinary events of the summer. Last year, more than 2,000 guests, celebrities, and restaurant insiders gathered to mingle, eat, and drink the night away. The 2014 bash is bigger than ever, with more than 60 of our 100 Very Best Restaurants spread across two floors. Want to score free tickets before they sell out? We at Best Bites can help.

One lucky winner of our online contest will receive two free general admission passes, normally $125 each. The tickets allow entry at 7, and you’ll spend the evening sipping free-flowing drinks and sampling some the city’s top eateries including the Red Hen, Blue Duck Tavern, Toki Underground, Rasika, Restaurant Eve, and many more.

To enter, tell us the best drink, dish, or dessert you’ve tried from one of our 2014 100 Best Restaurants. It could be a recent find or a tried-and-true favorite. Leave your detailed answer in the comments below, and we’ll pick our favorite. The winner will be announced by noon on Friday, July 11. Good luck! We hope you’ve enjoyed dining your way through the city as much as we have.

Contest question: Which drink, dish, or dessert from one of the 2014 100 Best Restaurants is your favorite? Leave detailed answers in the comments below. Make sure to sign in with your Facebook, Twitter, Google, or Disqus account so we can contact you if you win!

Don’t miss a new restaurant again. Subscribe to our weekly newsletters.

Questions or comments? You can reach us on Twitter, via e-mail, or by contacting the author directly:
Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.