The smoked salmon is the heart of the Salmon BLT, flaked generously over earthy flaxseed bread and layered with salty bacon, tart mustard-dill aioli, tomato and bitter greens. www.wapo.st/40eats
The pork sausage, habanero and litchi salad delivers nirvana in a mix of mint, cilantro and Thai basil, a broth scented with biting habanero and a jumble of textures. Read more.
The wings from this Korean fried chicken chain are double-fried and have the right amount of sauce. Read more.
The Gaeng par hed, or wild mushroom curry, is a vegan dish with tender chunks of lemongrass and fresh green peppercorns. Read more.
Taramosalata, with steamed cauliflower, raw onion, kicky chives and an artful dab of caviar is great served with perfectly chewy flatbread. Read more.
The duck confit is made with a contemporary twist on the classic French preparation. The bird is cured for a day with floral juniper berries. Read more.
The Burger Americain is made with two slim, seared patties tucked into a golden bun baked in-house, draped with American cheese and topped with a few tart pickles, plus its own mystery sauce. Read more.
The anchovies in green sauce are cured rather than cooked, are set off by a generous helping of a tart green sauce redolent of parsely, lemon and capers and half of a soft-cooked egg. Read more.
Nguyen’s Reuben sandwich swaps duck (“my favorite protein,” says the chef) and kimchi for corned beef and sauerkraut. Sweetly seasoned duck + the fiery slaw mixes pleasure with pain. Hotheads rejoice. Read more.
The creme brulee doughnut gets a blast from a kitchen torch, a fiery moment that yields a crackled, sugary, just-shy-of-burned glaze. Read more.
The lamb with cumin is dry-fried and served under a forest of cilantro, chilis, fat slices of garlic and bell pepper. Read more.
The New England-inspired grinder is a monster among sandwiches, a foot-long stacked so high with salami, coppa, mortadella and soppressata that it clocks in at more than two pounds. Read more.
The balanced, sweet, salty and briny quality of the oysters are a big draw to this mainstay D.C. restaurant. Read more.
Ramen purists might blanch at the thought of a noodle bowl without pork, but they've probably never had chef Katsuya Fukushima's vegan ramen Read more.
The platter of Thai-style pork ribs marinated in a sugarcane-based Mekhong whiskey, caramelized and stacked with crisp shallots and dill is a highlight at the restaurant. Read more.
Bells are ringing for this classy Passyunk Avenue American restaurant, newly moved into intimate quarters. Everything on the menu is worth a try. Don't forget to get dessert. Read more.
“Top Chef” Kevin Sbraga's modern showcase is a bargain ($45 prix-fixe). First timers should try the foie gras soup or black truffle risotto. Wife Jesmary's desserts are the talk of the town. Read more.
Chef Joey Baldino channels his inner Sicilian at his jampacked BYOB in Collingswood. Enjoy the delicious gnocchi, tagliatelli al limone, and the desserts. The family-like service is charming. Read more.
The traditional crepe, made from coconut milk and curry and wrapped around shredded pork and shrimp, has a perfect outer crisp and creamy interior softness. Read more.
Everybody seems to order the chili-glazed octopus (with Granny Smith apple and endive) at Greg Vernick's Rittenhouse bistro. Read more.
Очень красивый и вкусный салат с рукколой и креветками, шашлык, хачапури. Порции современные, огромные))) Правильный чищкейк. Если не осилили, просите бокс. Обслуживание на уровне.
