We Love DC chats with Cork Wine Bar's chef of three months Takashi Ohseki about his transition to cooking from a career as a scientist, the energy of working in the 14th Street corridor and hockey. The chef also shared his thoughts on the DC dining scene, which he would like to see amp up the creativity: "People here like a certain type of restaurant at a certain time. The quality is there, but people shouldn’t be afraid of experimenting." [We Love DC]
Filed under:
