El Sol Restaurante & Tequileria’s tinga taco came topped with shredded lettuce, crema, a sprinkle of cheese and a slice of lime.
The dish begins with a thick slice of homemade rum cake that is split open and then loaded with a huge scoop of the vanilla bean frozen custard.
The dish was made with fennel, herbs and white wine, and I topped it off with caramelized onions and beer cheese sauce.
Levain Bakery’s new café con leche cookie is worth the hype and warrants a trip – or even two – to Georgetown before it leaves the menu next month.
The dish came expertly packed with the four tortillas and salsas on the side to prevent sogginess during the delivery process.
For “sorta” South American eats just minutes from campus, Mercy Me DC has got you covered.
GWorld vendor owners and servers said that despite efforts to keep businesses afloat, some are considering closing if student traffic doesn’t pick up.
All the pizza dough is made with imported flour from Sapparo, Japan before being cooked in a square pan coated in rice oil.
The sandwich is served on warm homemade bread, which is stuffed with eggplant confit and goat feta and drizzled in pesto.
The Detroit-style white pizza ($16) was loaded with blue cheese, red onions, EC Shaw sauce and fried chicken.