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Food

Types of Cuisines That Should Definitely Exist in DC

Written by Ann Limpert
, Anna Spiegel
, Todd Kliman
and Cynthia Hacinli
| Published on February 3, 2016
Tweet Share

Descriptions like “Italian” or “Chinese” don’t really cut it in 2016. Here are some labels we’d prefer.

Dowager French

Illustration by Claire McCracken.
Illustration by Claire McCracken.

See: Chez Billy Sud, Bistro Bis

Hipster Asian

Illustration by Claire McCracken.
Illustration by Claire McCracken.

See: Bad Saint, Momofuku CCDC

Virginia Piedmontese

Illustration by Claire McCracken.
Illustration by Claire McCracken.

See: The Inn at Little Washington

Key-Party Retro

Illustration by Claire McCracken.
Illustration by Claire McCracken.

See: The Riggsby

Designer Italian

Illustration by Claire McCracken.
Illustration by Claire McCracken.

See: Masseria, Centrolina

This article appears in our February 2016 issue of Washingtonian.

More: 100 Very Best RestaurantsFood Trends
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Ann Limpert
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.

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.

Todd Kliman
Todd Kliman
Cynthia Hacinli
Cynthia Hacinli

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