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...

Welcome to Washingtonian’s Hot List! These are 10 restaurants our food team is particularly excited about right now. Every month, we’ll...

Chef Russell Smith spent much of his career in fine-dining restaurants such as BlackSalt in the Palisades and the Source in Penn Quarter....

For Chef Russell, it’s “all about the dough.” He has worked through countless combinations of ingredients to provide the innovation...

Despite continued labor shortages and economic stressors triggering equipment and food delays, many notable dining destinations are ready...