Restaurants

Trying a new restaurant can often feel like a first date: There’s the excitement and anticipation, the novelty of experiencing something new, the hope of shared interests and the earnest desire that you’ll want to meet again.

When esteemed local chef Ris Lacoste left the Georgetown restaurant 1789, she told The Hill that her new restaurant’s opening would be “six to 12 months away. It could be up to two years away.”

Birch and Barley and ChurchKey team expansive beer menu with sumptuous meals.

The best part of 701 restaurant’s $800,000 renovation isn’t the robin’s-egg-blue-and-brown color scheme, or the deep circular booths, or the busy patterns covering the walls and floor. 

According to hard-living, globetrotting chef Anthony Bourdain, the best time to visit a seafood restaurant is Tuesday evening. It ensures a fresh product — not just leftovers from the weekend rush — and the chef is on his best behavior, hoping to turn weekday diners into regular customers

Charlie Palmer’s recent “Top Chef” appearance seems to have quickly pulled his classy Capitol Hill steakhouse back into the D.C. spotlight — on one recent weeknight, the sleek establishment is bustling like a brand-new hotspot.

Bobby Van’s Steakhouse chain invited 150 Marine Corps veterans to lunch at one of its two D.C. restaurants on Tuesday.

As New York Times columnist Tom Friedman famously opined, the world is flat — and that goes double for the D.C. culinary world, where restaurants are rarely if ever content to identify with just one nation.

In today’s Washington food landscape, where the organic-dining concept has become so popular that it can support even a fast-casual chain, Restaurant Nora is almost a throwback to the past.

In transforming his old Café MoZu into the new restaurant Sou’Wester, Washington celebrity chef Eric Ziebold has replaced dishes of the Far East with food from down South or back home.