"... most of the lineup changes with the temperature, making this a place where regulars feel like home and guests feel like they've never eaten better."
"You think about things here in the countryside, in an Inn with poor cellphone reception. It's gentle flavors, and tiny touches--in a touchscreen-free zone.
"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."
"Part-wine shop, part-retail store (cheese counter, coffee bar... and gourmet condiments) and part-restaurant, this Shirlington concept delivers food far superior that its casual, shop-here decor."
"Cajun and Korean-influenced Mokomandy combines soy and sesame oil to dress pink-hued shaved wagyu for a "kobe" carpaccio salad that is both clean and pungent with a snap of sliced pears."
Chef Benjamin Lambert... removed the French-influenced food of the past to bring in America's current taste for farm-to-table dining and artisinal craft."
"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."
"Peter Chang is a bit of a myth... It's almost not fair how this man tuns fish into something creamy without losing itself."
"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."
"Seek advice from sommelier Matt Carroll; he's sweeter than the formality of the dining room precludes."
"Yes, eating oysters will replenish the dwindling bivalve population, clean the bay waters, and basically save the world, but that doesn't mean you should ignore the rest of Hank's brief menu."
"Bessy plays the role of greeter. She is a large bronze pig and just one of many swines... If you tag a photo with you and Bessy on Jackson 20's Facebook page, you win an order of BBQ pork sliders."
"Harissa brings spunk to a pork belly rillette, curled into the shape of a football, sitting on a fried sweet potato disk. Pork belly never tasted more like butter."
"'It's kind of like a Mercedes Benz,' says the bartender... 'It sells itself.' The 'it' being a pile of fries, sausage gravy, cheese curds and a fried egg. It screams hangover cure."
"Society Fair is both an old-world concept and something very modern. It's where to find fresh breads, cheeses, desserts, butchered meats, stocks, cocktail mixers... but also where to find dinner."
It was a game-changer salad. Like the 2013-rockstar version of Jared Leto wearing leather pants and long hair, it can take years to grow into the personae you want to be. For me, it was liking frisee.
"Tacos are an easy start, especially at $7-for-two with beef brisket, suadero, inviting onions, jalapeno, and a barbecue tang... French toast turns into dessert with cajeta and ice cream."
"With no bread service, cream cheese and smoked salmon-filled pretzel rolls bring brunch carbs to dinner."
"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."
"One of the best parts of living in this current iteration of food obsession is moving past the 'dash-American'...With Mala Tang we learn more Chinese, beyond the Chinese-American beef and broccoli."
"It is a restaurant of our time. It is for the sequestered, the furloughed, the 99-percent who want to eat like the top tier. At Ray's a steak dinner--a good steak, a steak with integrity... $20.99."
