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. Daha fazlasını oku.
The wings from this Korean fried chicken chain are double-fried and have the right amount of sauce. Daha fazlasını oku.
The Gaeng par hed, or wild mushroom curry, is a vegan dish with tender chunks of lemongrass and fresh green peppercorns. Daha fazlasını oku.
Taramosalata, with steamed cauliflower, raw onion, kicky chives and an artful dab of caviar is great served with perfectly chewy flatbread. Daha fazlasını oku.
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. Daha fazlasını oku.
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. Daha fazlasını oku.
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. Daha fazlasını oku.
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. Daha fazlasını oku.
The creme brulee doughnut gets a blast from a kitchen torch, a fiery moment that yields a crackled, sugary, just-shy-of-burned glaze. Daha fazlasını oku.
The lamb with cumin is dry-fried and served under a forest of cilantro, chilis, fat slices of garlic and bell pepper. Daha fazlasını oku.
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. Daha fazlasını oku.
The balanced, sweet, salty and briny quality of the oysters are a big draw to this mainstay D.C. restaurant. Daha fazlasını oku.
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 Daha fazlasını oku.
Camarones a la diabla was inspiration for the Camaron diabla taco, with corn-spiked rice made green with cilantro, and a daisy chain of saffron-hued shrimp drizzled with jalapeno crema. Daha fazlasını oku.
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. Daha fazlasını oku.
Try the roasted cauliflower sandwich, with topped with salty, fried shishito peppers, blackened whole scallion stalks, mouth-puckering pickled shallots and of fresh herbs. Daha fazlasını oku.
The bisque-like peanut soup is a nod to Southern cuisine. Sour cream, a bit of sherry vinegar and an artful sprinkle of greens finish the vegetarian soup. Daha fazlasını oku.
The Doissant, pronounced DWA-sant, is less doughnut than dessert-worthy pastry. Try it. Daha fazlasını oku.
The Luther: Fried chicken, bacon and a doughnut. Try it with fries if you're feeling daring. Daha fazlasını oku.
A pupusa (the Salvadoran stuffed corn cake) at this spot come with a broad array of fillings. Daha fazlasını oku.
Could we do a roundup of must-eat dishes without a kale salad? Try Range's, which comes with pecorino and olive oil slow-cooked with egg yolk. Daha fazlasını oku.
The Fire & Smoke is one of the city's spiciest. Roasted red peppers and chewy smoked gouda are nice, but the chipotle-spiked sauce is the essence of this pizza. Daha fazlasını oku.
Fried artichokes arrive at your table as a mountain of crisp, flower-like buds, brightened with fresh sprigs of dill and a tart lemon aioli with capers and anchovy. Daha fazlasını oku.
The crunchy chicken liver pieces go through a bath of buttermilk and a re tossed in flour for a thick coat of crunch. Built for the adventurous, they're served with house-made mumbo sauce. Daha fazlasını oku.
For the mac and cheese, Woodlands chef Chef Mickiyah Woodland emulsifies fresh soy milk with olive oil, garlic and nutritional yeast, which turns it into a heavenly cream with a cheesy flavor. Daha fazlasını oku.
Try yum watercress is a salad that's fried and woven through with shrimp, squid, cashews, lime and a generous sprinkle of fried shallots. Daha fazlasını oku.
The brick Lane salt-beef sarnie has beef brined for two weeks in a bath of brown sugar and 20 spices; simmered for hours and stacked on rye with house-made pickles and mustard. Daha fazlasını oku.
