Washingtonian.com’s Top 100 DC Restaurants
December 15, 2007
Washingtonian Magazine set out to identify the DC area’s top restaurants and they’ve done a pretty good job. The review can be found here: 100 Very Best Restaurants in Washington by cuisine. Our version below simply brings more attention to our favorites and includes a direct link to the restaurant’s website and reservation service, if available.
Afghan
American/Modern American
- 2941
- Butterfield 9
- Corduroy
- DC Coast
- Farrah Olivia
- Grapeseed
- Jackie’s Restaurant
- Mendocino Grille
- Palena Cafe
- Acadiana
- Black’s Bar and Kitchen
- Buck’s Fishing and Camping
- Cashion’s Eat Place
- CityZen
- The Inn at Easton
- The Oval Room
- Poste
- Restaurant Eve
- 1789 Restaurant
- Willow
- Black Market Bistro
- Blue Duck Tavern
- Circle Bistro
- Colorado Kitchen
- David Craig Bethesda
- Equinox
- Foti’s
- Indigo Landing
- The Inn at Little Washington
- Ray’s the Classics
- Restaurant Kolumbia
- Tabard Inn
- Vidalia
Belgian/Eastern European
Chinese
Ethiopian
French
- Bistro Bis
- Citronelle
- Gerard’s Place
- L’Auberge Chez Francois
- Les Folies Brasserie
- Montmartre
- Cafe 15
- Le Paradou
Greek/Mediterranean
Indian
Italian
Japanese/Sushi
Korean
Pan-Asian
Seafood
South American/Nuevo Latino
Spanish
Steaks
Thai/Malaysian
Vietnamese
Iron Chef’s Culinary Art Served on Fortessa
December 15, 2007
Eight of the world’s top chefs displayed their culinary art on Fortessa tableware when they competed to become one of the Iron Chef America contestants for worldwide honors. The winner will join some serious culinary superstars including; Mario Batali, Cat Cora, Bobby Flay and Masaharu Morimoto to compete in the new Food Network series Iron Chef America. If you haven’t watched the show you should. It’s amazing what these chefs are able to create in an hour.
Amy Sedaris Cooking with Martha Stewart
December 8, 2007
Video clip of Amy Sedaris and Martha Stewart making cheese balls. Amy is a comedian and chef so be prepared for some laughs. (9:35)
Learn to Read German Wine Labels
December 8, 2007
As in Burgundy, Germany’s vineyards were identified by Cistercian monks. The results: precisely defined vineyards and layers of classifications. Alison Napjus, Tasting Coordinator for Wine Spectator, offers some instruction to help you decode the labels and enjoy the noteworthy wines of Germany. (Tasting Coordinator!? I want that job!) (3:51)
Takoyaki
December 8, 2007
Executive Chef Paul Rinehart shows us how to make takoyaki (aka octopus balls) for something besides a burger next time you have some friends over for a ball game. (2:16)
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Lamb Sliders
December 8, 2007
Better Beer Food shows us how to make lamb sliders. The video is less than 2 minutes and contains no talking. Grab yourself a good beer and give it a watch.
How To Make Lamb Sliders That Go With Your Beer - video powered by Metacafe
Everyday Gourmet - Mediterranean Pasta
December 6, 2007
Chef Stuart, from Mobile Alabama, whips up a healthy Mediterranean pasta dish in this video (9:47). This recipe looks like a perfect dish for either a large family or for those who like to cook for 6 and have leftovers for days… : ).
Chef Stuart’s ‘Everyday Gourmet’ internet TV show is becoming the Sophisticated Soul show. We’ll keep you posted on it’s launch. Enjoy the video!
Jack Cooks a Pepper Crusted Steak
December 5, 2007
An 8 minute video from a tipsy Jack shows us how to cook a nothing-fancy pepper steak (use: porterhouse, ribeye, or new york strip). A lot of pepper, dijon mustard, and a few other ingredients. Prep should start a couple of hours prior to dine time.
DadLabs - Holiday Wines
December 5, 2007
DadLabs produced this short video (3:44) to share some of their opinions on some wines for the holidays. They may have borrowed a few ideas from Wine Library TV, but they gave appropriate credits where due. We’ll have to send them some wine glasses to replace their plastic cups with, but otherwise fairly civilized snapshot into the world of dad’s wine tasting methodology.
Grab a wine glass and a bottle of wine (beer works if you don’t keep wine around) and enjoy the show!
Food too hot for your worst enemy
December 5, 2007
Several people have suggested that “Bold Food” should stand for “spicy food” so to satisfy those of you who may have wandered onto Bold Food looking for some food so spicy that it might burn a hole in the top 
of your head here’s an article for you. It’s on the AskMen.com website and entitled ‘Hellishly Hot Meals‘.
Forgive me for even noticing, but do you think AskMen.com placed the Hellishly Hot Meals article just after their ‘4 Seduction Meals‘ article designed to seduce a woman, as a sort of Plan B (Hellishly Hot) if Plan A (seduction) doesn’t work?
