Chef Russell Smith spent more than a decade working for Wolfgang Puck, eventually taking over the kitchen at the Source. That Penn...

When new restaurants open, we check them out. This means that we subject our stomachs and social lives to the good, the bad, and more...

In the era of remote work, DC’s happy hour culture isn’t quite what it used to be. But with restaurant and bar prices reaching new highs,...

Eater writers and editors always get the same question. Friends, family, acquaintances, and randos all want to know, “Where should I eat...