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Union Market

1309 5th Street Northeast, , DC 20002

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Cool Off at D.C.’s 16 Essential Ice Cream Shops

By Tierney Plumb and Eater Staff

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Where to Order Hanukkah Meals Around D.C.

By Evan Caplan

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14 Food Halls Around D.C.

By Kalina Newman and Eater Staff

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Where to Find Sweet Treats for Pickup and Delivery Around D.C.

By Vinciane Ngomsi

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Where to Eat Gluten-Free in D.C.

By Lenore Adkins

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Po'boys Are Hot — Here's Where to Find Them

By Tierney Plumb and Tim Ebner
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The Hottest Barbecue Restaurants Around D.C.

By Eater Staff

10 Must-Order Foods and Drinks at Union Market

By Tierney Plumb

Arepa Zone Builds Breakfast, Late-Night Dining Into Its First Real Restaurant

By Warren Rojas

Capo Deli Unveils the BackRoom Bar, Plus More Intel

By Warren Rojas

Employees Sue Farmers Restaurant Group for Stiffing Staff, Plus More Intel

By Warren Rojas

D.C’s Getting Two Blue Bottle Coffee Shops in the Next Few Months

By Warren Rojas

Hybrid Pancake Burger Kicks Off Red Apron Burger Bar’s New Brunch

By Tierney Plumb

TasteLab Store Packs Homegrown Goods Into Union Market

By Tierney Plumb

Mason Dixie Drive-Thru Aims to Deliver on Fried Chicken

By Warren Rojas

Sloppy Mama’s Sets Up Shop in Union Market

By Tierney Plumb

Where to Eat, Drink, and Be Merry for Mardi Gras

By Tierney Plumb

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Hail to the King Cake

By Tajha Lanier
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Oysters, Crabs, and More Labor Day Weekend Food Events

By Tierney Plumb

Union Market's Must-Try Dishes

By Julekha Dash
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Get Ready for Ceviche, Tacos, and Empanadas at the Food Market by Jose Garces

By Meredith Bethune

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Go Global with These 25 Spots for International Breakfasts and Brunches

By Lani Furbank

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14 Essential D.C. Patios for Outdoor Drinking and Dining

By China Riddle

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Parking's a Breeze at These D.C. Area Restaurants

By Travis Mitchell

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12 New Adult Icy Treats Worth Enjoying this Summer

By Ross Perkins

Mu Ramen Pop-Up, D.C. Beer Week Kickoff and More

By Missy Frederick

The Lox’d & Loaded Bloody Mary; Family Meal Opens in Richmond

By Adele Chapin

JRINK and Erik Bruner-Yang Team Up to Turn Pulp into Vinegar and Seasoning

By Adele Chapin

Cochon 555: Swineface, Pork Blood Cream Puffs and a Win For The Mandu Team

By Adele Chapin

Scenes from D.C.'s 2015 Cochon 555 Competition

By Eater Staff

The Partisan's Ed Witt and Nathan Anda on What Makes a Good Charcuterie Plate

By Ross Perkins

Is Jose Garces Bringing A Latin Market To D.C.?

By Adele Chapin