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 .
Camarones a la diabla was inspiration for the Camaron diabla taco, with corn-spiked rice made green with cilantro, and a daisy chain of saffron-hued shrimp drizzled with jalapeno crema. 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 .
Try the roasted cauliflower sandwich, with topped with salty, fried shishito peppers, blackened whole scallion stalks, mouth-puckering pickled shallots and of fresh herbs. En savoir plus .
The bisque-like peanut soup is a nod to Southern cuisine. Sour cream, a bit of sherry vinegar and an artful sprinkle of greens finish the vegetarian soup. En savoir plus .
The Doissant, pronounced DWA-sant, is less doughnut than dessert-worthy pastry. Try it. En savoir plus .
The Luther: Fried chicken, bacon and a doughnut. Try it with fries if you're feeling daring. En savoir plus .
A pupusa (the Salvadoran stuffed corn cake) at this spot come with a broad array of fillings. En savoir plus .
Could we do a roundup of must-eat dishes without a kale salad? Try Range's, which comes with pecorino and olive oil slow-cooked with egg yolk. En savoir plus .
The Fire & Smoke is one of the city's spiciest. Roasted red peppers and chewy smoked gouda are nice, but the chipotle-spiked sauce is the essence of this pizza. En savoir plus .
Fried artichokes arrive at your table as a mountain of crisp, flower-like buds, brightened with fresh sprigs of dill and a tart lemon aioli with capers and anchovy. En savoir plus .
The crunchy chicken liver pieces go through a bath of buttermilk and a re tossed in flour for a thick coat of crunch. Built for the adventurous, they're served with house-made mumbo sauce. En savoir plus .
For the mac and cheese, Woodlands chef Chef Mickiyah Woodland emulsifies fresh soy milk with olive oil, garlic and nutritional yeast, which turns it into a heavenly cream with a cheesy flavor. En savoir plus .
Try yum watercress is a salad that's fried and woven through with shrimp, squid, cashews, lime and a generous sprinkle of fried shallots. En savoir plus .
The brick Lane salt-beef sarnie has beef brined for two weeks in a bath of brown sugar and 20 spices; simmered for hours and stacked on rye with house-made pickles and mustard. En savoir plus .
