clock menu more-arrow no yes

Eater Interviews

The Dubliner Lives On as the Patriarch of D.C.’s Irish Pub Community

Chef Tae Strain Isn’t Done Shaking Things Up at Momofuku CCDC

The Secrets Behind Penn Quarter’s Design Masterpiece Succotash

Chef of the Year Michael Rafidi Says D.C. Restaurants Need More Vegetable Plates

The Beauty of Dabney Cellar Is Its Simplicity

Award-Winning Philly Restaurateurs Share the ‘Secret Sauce’ of Their Success

How Himitsu’s Founders Keep Challenging the Status Quo

How a Nightcap at Rose’s Luxury Forever Changed Kristen Hamilton

Why Grillworks’ Fire-Breathing Creations Are Popping Up All Over D.C.

Bryan Voltaggio Envisions Bringing New West Coast Sandwich Shop to D.C.

H Street Gets Spaghetti Sandwiches Next Week

Seasoned Ocean Prime Chef Works to Shed the ‘Chain’ Stereotype

Christina Tosi Unlikely to Stop at 3 D.C. Milk Bars

New York Chef Goes Mid-Atlantic at Rye Street Tavern

Comfort is Key at the Newly Refurbished Charlie Palmer Steak

Ease Into Complex Indian Flavors with Rasika’s New Cookbook

New Shaw Cocktail Den Focuses on Drink Flights and Boozy Doughnuts

China-Obsessed Bresca Is Opening September 22

D.C.’s Debut Nobu Touts Classic Dishes, Promises More to Come

Raw Fish, Whole Animal Tastings, and Tons of Pasta Are in the Works at Bresca

Weeks After Closing Ripple, Chef Ryan Ratino Is Opening His First Restaurant

Give the New Trump Hotel Restaurant a Chance, Says Nakazawa Co-Founder

The Bird Alum Michael Bonk Shelves Plans to Fly Solo, Joins BLT Steak Instead

‘Top Chef’ Alum Brian Hill Folds Boozy Brunch Into His Comfort Kitchen Agenda

Cooking at The Wharf Won’t Deter Kwame Onwuachi From Pursuing Other Plans

New Food Delivery Startup Brings Refugee Stories Into Your Home

Seasons Experimenting With a Dedicated Chinese Menu

Marc Vetri’s Cacio E Pepe Pizza Is the Spice of Life

East Beats West at Taco Ssam

At This Immigrant-Owned Restaurant in D.C, the Homeless Eat For Free

Max Kuller Talks Family, Food, and the Future of Fat Baby, Inc.

Occidental Grill & Seafood Still Keeps It Fresh After 110 Years in Business