Chef

Frederik de Pue

"Chef Cederic does a great job of cooking with ingredients that the average diner might not gravitate towards, and this is a delicious warm salad that's filling."

"Every once in a while you just need a burger, so you might as well make it a great one. When I’m feeling especially decadent, I’ll throw in a shake or concrete."

"There is no lack of places in DC to get a pot of mussels. Normally I’m partial to the ones we serve at Menu in the BistroBar, but sometimes I’m looking for something a bit more rustic and pub-like, and I can find that at Granville Moore’s."

"It’s his attention to detail and reverence for the classics that make Sebastien Archambault a chef’s chef, and I don’t know that he has a better dish than this traditional roast chicken."

"I was so excited when I heard that La Colombe was opening a branch in Shaw right near my restaurant Table. Its coffee has gotten the Table team through a lot of long mornings."

"Scott Drewno does a lot of really great things at The Source, but his dim sum brunch might be the greatest. He makes perfect bao buns and wonderful chive dumplings. I always try to sample as much as I can; it’s all good."