Issue Articles — The Dish
The Dish: Chef Kelly Fields on Willa Jean’s BBQ Shrimp Toast
Which dish on your Willa Jean menu says the most about you? Our BBQ Shrimp Toast. Why is that? We all come from fine dining here, so we’re used to […]
Chef R.J. Tsarov’s Thai Moules et Frites at the Delachaise
So glad these are still on the menu, even after you left! How did you come up with the recipe? “About 4-5 years ago, I wanted to do a Thai […]
Chef Levi Raines on Bywater American Bistro’s Brisket Sandwich
Chef Levi Raines on Bywater American Bistro’s Brisket Sandwich Which of your dishes says the most about you? “I just love sandwiches. I know it might be a stigma […]
Chef Frank Brigtsen on Brigtsen’s Blackened Yellowfin Tuna
Which of your dishes says the most about you? Although we’re known for many things, the dish I have to choose is our blackened tuna with smoked corn sauce, […]
Chef Nina Compton on Compère Lapin’s Curried Goat
Which of the dishes on your menu says the most about you? The curried goat really encompasses me as a chef. Because goat is something I grew up with, it’s […]
The Dish: Chef Susan Spicer on Bayona’s Crispy Smoked Quail Salad
Which of the dishes on your menu says the most about you? I would probably say the smoked quail salad. Because I love birds. I like to eat birds, I […]
The Dish: Chef Steve Himelfarb on Cake Café’s Lox & Eggs
Which of the dishes on your menu says the most about you? The whole menu is really a cross section of my life—what I grew up with in Washington DC, […]
