Chef

Spike Mendelsohn

"These dumplings are made with pork belly, black vinegar, chili oil, ginger and cilantro leaves. When a seven-foot-tall white boy chef [Scott Drewno] can make dumplings this good, you know something is up!"

"Steak. Frites. I feel like I am back in France every time I visit this restaurant. Classic, simple and unpretentious."

"It’s near impossible to go wrong at this Logan Circle spot, but I always get a flatbread. Ask Greg Engert, the crazy knowledgeable beer director, what to drink. He can find you the perfect beer for every dish."

"Sometimes I just get the craving for Korean barbecue. Luckily, Honey Pig is open 24 hours. The spicy pork belly is killer."

"This tiny restaurant packs in a ton of flavor! The soup is hearty and bold. I love that Erik Bruner-Yang tastes every single bowl that leaves his kitchen, explaining why this ramen doesn't disappoint."

"You don’t need to travel all the way to Spain for killer tapas. I lived in Spain for several years as a kid, so I really appreciate the authenticity of a place like this. Order the chorizo, manchego, and pistachio-crusted quince skewer. It is bite-sized, but packed full of flavor."