The smoked salmon is the heart of the Salmon BLT, flaked generously over earthy flaxseed bread and layered with salty bacon, tart mustard-dill aioli, tomato and bitter greens. www.wapo.st/40eats
The pork sausage, habanero and litchi salad delivers nirvana in a mix of mint, cilantro and Thai basil, a broth scented with biting habanero and a jumble of textures. En savoir plus .
The wings from this Korean fried chicken chain are double-fried and have the right amount of sauce. En savoir plus .
The Gaeng par hed, or wild mushroom curry, is a vegan dish with tender chunks of lemongrass and fresh green peppercorns. En savoir plus .
Taramosalata, with steamed cauliflower, raw onion, kicky chives and an artful dab of caviar is great served with perfectly chewy flatbread. En savoir plus .
The duck confit is made with a contemporary twist on the classic French preparation. The bird is cured for a day with floral juniper berries. En savoir plus .
The Burger Americain is made with two slim, seared patties tucked into a golden bun baked in-house, draped with American cheese and topped with a few tart pickles, plus its own mystery sauce. En savoir plus .
The anchovies in green sauce are cured rather than cooked, are set off by a generous helping of a tart green sauce redolent of parsely, lemon and capers and half of a soft-cooked egg. En savoir plus .
Nguyen’s Reuben sandwich swaps duck (“my favorite protein,” says the chef) and kimchi for corned beef and sauerkraut. Sweetly seasoned duck + the fiery slaw mixes pleasure with pain. Hotheads rejoice. En savoir plus .
The creme brulee doughnut gets a blast from a kitchen torch, a fiery moment that yields a crackled, sugary, just-shy-of-burned glaze. En savoir plus .
The lamb with cumin is dry-fried and served under a forest of cilantro, chilis, fat slices of garlic and bell pepper. En savoir plus .
The New England-inspired grinder is a monster among sandwiches, a foot-long stacked so high with salami, coppa, mortadella and soppressata that it clocks in at more than two pounds. En savoir plus .
The balanced, sweet, salty and briny quality of the oysters are a big draw to this mainstay D.C. restaurant. En savoir plus .
Ramen purists might blanch at the thought of a noodle bowl without pork, but they've probably never had chef Katsuya Fukushima's vegan ramen En savoir plus .
The platter of Thai-style pork ribs marinated in a sugarcane-based Mekhong whiskey, caramelized and stacked with crisp shallots and dill is a highlight at the restaurant. En savoir plus .
Bells are ringing for this classy Passyunk Avenue American restaurant, newly moved into intimate quarters. Everything on the menu is worth a try. Don't forget to get dessert. En savoir plus .
“Top Chef” Kevin Sbraga's modern showcase is a bargain ($45 prix-fixe). First timers should try the foie gras soup or black truffle risotto. Wife Jesmary's desserts are the talk of the town. En savoir plus .
Chef Joey Baldino channels his inner Sicilian at his jampacked BYOB in Collingswood. Enjoy the delicious gnocchi, tagliatelli al limone, and the desserts. The family-like service is charming. En savoir plus .
The traditional crepe, made from coconut milk and curry and wrapped around shredded pork and shrimp, has a perfect outer crisp and creamy interior softness. En savoir plus .
Everybody seems to order the chili-glazed octopus (with Granny Smith apple and endive) at Greg Vernick's Rittenhouse bistro. En savoir plus .
Очень красивый и вкусный салат с рукколой и креветками, шашлык, хачапури. Порции современные, огромные))) Правильный чищкейк. Если не осилили, просите бокс. Обслуживание на уровне.
