Shrimp bisque + hot pocket = pure crispy joy

In a strip mall in Aberdeen, New Jersey lives an unassuming James Beard-recognized restaurant. Inspired by his mother and grandmother's recipes, executive chef and "Top Chef" alum David Viana opened Lita, a modern Iberian restaurant serving Portuguese-leaning dishes, like rissóis de camarão, paella, and braised chicken with saffron spaghetti. On the charcoal grill, chefs fire up pork shoulder, whole fish, chicken, and more. Thanks to the rest...

These James Beard-nominated chefs make 600 pounds of rice a week at their D.C. restaurant

Some of the best Persian food in the U.S. can be found at Joon, just outside Washington, D.C. Chef-owner Chris Morgan teamed up with legendary chef and cookbook author Najmieh Batmanglij to open the upscale restaurant, which quickly gained national acclaim when the duo was recognized as a James Beard Best Chef: Mid-Atlantic in 2024. Watch as the team breaks down a 75-pound Shenandoah lamb into dizi (...

You’ll feel like family at New Asha in Staten Island.

Hop aboard the ferry and head to this underrated Sri Lankan spot with design director Nat Belkov, producer Sergio Scardigno, and travel editor Nick Mancall-Bitel for a comforting and flavor-packed lunch. This under-the-radar kitchen serves up traditional Sri Lankan cuisine like kottu roti, fish buns, mutton curry, and more. Owners Viji Devadas and Subhas Ramakrishan will make you feel at home every time — they even invited us into ...

Guests were frustrated when this popular dish was removed from the menu at this D.C. restaurant

At Queen’s English, Beard-nominated chef Henji Cheung draws on his background in the former British territory of Hong Kong to fuse Asian ingredients with European techniques — and vice versa. The restaurant’s “prep heavy, service fast” approach means that Henji and his team can turn 150 covers out of a tiny 38-seat space each night, serving diners a combination of traditional dishes, ...

You’ve never had fried chicken quite like this before.

Why Everyone Loves This Ethiopian Fried Chicken in D.C. — The Experts

Doro Soul Food in D.C. is frying up some of the crunchiest fried chicken infused with Ethiopian spices. Chef Elias Taddesse blends Ethiopian classics like doro wat in the creamy mac and cheese, and uses berbere and mitmita spices in the fried chicken hot oil glaze. Watch his meticulous process of breaking down each chicken, seasoning it with a dry and wet rub, and double-frying it to achieve a perfectly crispy crust a...

This is one of the best Persian restaurants in the U.S. ⭐

At Joon outside of Washington D.C., lamb is a cornerstone of the menu. It stars in everything from the kebabs and meatballs to dizi — a rich lamb neck stew that’s braised in chile, tumeric, black pepper, tomato, and saffron. Despite featuring one of the cheapest cuts of meat, dizi has risen to become one of the chicest and most popular dishes on the menu. Tap the link in bio to follow James Beard-recognized chefs Chris Morga...

This might be the most luxurious first course we've seen at a restaurant

Fresh scallops with a waterfront view? Yes, please.

Stormy Blue took us to one of the best waterfront restaurants in Virginia Beach, complete with gorgeous oceanfront views. The Porch on Long Creek serves some of the freshest seafood on the coast, like their wildly popular dish of seared scallops on top of creamy saffron risotto with applewood bacon and spinach. Presented by Visit Virginia Beach — Video description: Various waterfront and interior shots of the Porch on Long Creek, alo...

How a Michelin-Starred Chef Became the #1 Pick to Run This Persian Restaurant — Mise En Place

Some of the best Persian food in the U.S. can be found at Joon, just outside Washington, D.C. Chef-owner Chris Morgan teamed up with legendary chef and cookbook author Najmieh Batmanglij to open the upscale restaurant, which quickly gained national acclaim when the duo was recognized as a James Beard Best Chef: Mid-Atlantic in 2024. Watch as the team breaks down a 75-pound Shenandoah lamb into ...

This crispy whole fried fish is a favorite at one of DC's best Chinese restaurants

At Queen’s English, Beard-nominated chef Henji Cheung draws on his background in the former British territory of Hong Kong to fuse Asian ingredients with European techniques — and vice versa. The restaurant’s “prep heavy, service fast” approach means that Henji and his team can turn 150 covers out of a tiny 38-seat space each night, serving diners a combination of traditional dishes, techniques in...

This Michelin-starred restaurant uses a ruler when slicing its A5 wagyu

Executive chef-owner Brian Kim is the visionary behind the modern Korean restaurant Oiji Mi and its tasting menu counter Bom. The 12-course fine dining menu at Bom highlights traditional Korean cuisine with luxurious ingredients like king crab, Hokkaido uni, bluefin tuna, A5 wagyu, caviar, and dry-aged rib-eye. Chef Kim and his team taste each dish every night before service to ensure they're delivering on exceptional...

“Top Chef” alum David Viana wants a do over!

“Top Chef” alum David Viana (@chefdaveviana) wants a do over! In the 2018 season of “Top Chef,” New Jersey-based chef David Viana was devastated to be eliminated on a pork and clam dish reminiscent of the Iberian food he enjoyed as a kid. Today at his James Beard-recognized restaurant Lita (@the.lovely.lita), the executive chef recreated the dish he wished he had served the judges. The Porco “Alentejana” is the restaurant’s ...

This dinner is

It’s true: truffle makes everything better.

How One of the Best Chinese Restaurants in D.C. Is Redefining Hong Kong Cuisine — The Experts

At Queen’s English, Beard-nominated chef Henji Cheung draws on his background in the former British territory of Hong Kong to fuse Asian ingredients with European techniques — and vice versa. The restaurant’s “prep heavy, service fast” approach means that Henji and his team can turn 150 covers out of a tiny 38-seat space each night, serving diners a combination of traditional dishes, ...

This upstate NY diner sells 250 Reuben sandwiches every week

Phoenicia Diner, located in Upstate New York's Hudson Valley, is proud to call itself “a diner in the middle of nowhere,” providing guests an escape from the hustle and bustle of the New York metropolitan area. But don’t underestimate this small-town spot — it serves 160,000 people per year, goes through 12,000 pounds of brisket during that time to make its popular Reubens and corned beef hash — cured in-house — and ...

We delivered compliments to chefs from other chefs, and here’s what happened.

Inside Lita, a Portuguese Fine Dining Spot Changing the Restaurant Industry — Mise En Place

In a strip mall in Aberdeen, New Jersey lives an unassuming James Beard-recognized restaurant. Inspired by his mother and grandmother's recipes, executive chef and "Top Chef" alum David Viana opened Lita, a modern Iberian restaurant serving Portuguese-leaning dishes, like rissóis de camarão, paella, and braised chicken with saffron spaghetti. On the charcoal grill, chefs fire up pork shoulder, ...