1. Shishito peppers
2. Dishes that come “as they’re ready”
3. Cacio e pepe
4. Local beer for the sake of local beer
5. Squid ink
6. Themed restaurants
7. Pig ears
8. Even more expensive chain steakhouses
9. Gratuitous tasting menus
10. Referring to leafy greens as “brassicas” (it’s kale, people)
11. Crispy Brussels sprouts
12. Moscow mules
13. Mismatched grandma plates
14. The disappearing bread basket
15. “Hen eggs”
16. Tuna tartare
17. One drink menu for four people
18. Menus that don’t describe the dishes
19. Bao buns
20. Wagyu and caviar for the sake of luxury ingredients
21. Reclaimed church pews for seating
22. Bonito flakes
This article originally appeared in the February 2017 issue of Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind DC’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
