places I've dined

Northern Virginia Magazine: "Liberty Tavern fits into the buzzy Arlington scene well. It puts out gorgeous pies, like on topped with strands of duck confit, bundles of frisee and the requisite fried egg."

Northern Virginia Magazine: "Try the sausages. Sample from the meat platter (wild boar rillette), fish plate (smoked trout) and cheese spread (chevre). Most of it is made in-house at Lyon Hall."

Northern Virginia Magazine: "It's a constant science lab as Artley plays with gluten-free options, sourdough starters, whole wheat sourdough starters, and a dough made with local beer instead of water."

Northern Virginia Magazine: "At 2941, dishes are beautiful in a way that are apparent, but understated. The food is fancy, but not prissy. It's special but not ostentatious. I know 2941 when I see it."

Northern Virginia Magazine: Pho-p2: "Their broth is lighter than most, but still plenty flavorful. No stuffed feeling." --Clinton Yates (NVM's January 2013 Eat This Now! issue)

Northern Virginia Magazine: Firecracker shrimp: "It activates the taste buds and is a great way to start a meal." --Gerry Connolly (NVM's January 2013 Eat This Now! issue)

Northern Virginia Magazine: "Sea Pearl continues to amaze with its star dish of fish ribs. What is normally delicate fish meat amps up with a lacquer of thick, salty, sweet, smoky and soulful sauce." - November 2012 Issue

Washingtonian Magazine: Accompany all the meat on the menu with a generous plate of the sweet, fragrant rice-and-carrot pilaf called shirin polo and a dish of warm eggplant dip.

Washingtonian Magazine: The menu might seem all over the map, but the common denominator is LaCivita’s emphasis on the rustic. Even his most artful plates bear hefty portions.

Washingtonian Magazine: The bustling cafe and bar is a place you can bring the family or come for a casually sophisticated couple’s night out. Plates are huge—you’ll likely take home a doggy bag.

Washingtonian Magazine: No matter where you sit, you’ll find well-executed pâtés and terrines, exquisite salads and soups, and main courses that are models of elegant simplicity. If only the service had the same polish.

Washingtonian Magazine: A mezzanine dining area puts you above the crowds, but sometimes it’s more fun to mix it up below, particularly at the long communal table.

Crown Social Media Agency: Get marshmallows, graham crackers and chocolate from the front desk and make s'mores around the campfire next to the water!

Lhot Sarno: Love Pike Place Market. I can come here everyday and still enjoy it. Make sure to try the greek yoghurt, piroshky, original starbucks and a lot more!