Dish of the Week: Taco Bamba's grilled Mexican street corn
You might need to take a break from your spicy snack with a sip from a margarita to cool off your tastebuds.
Max McCrory
Dish of the week: Luke's Lobster's lobster roll
The recently opened Farragut location, which is a quick 10 minutes from campus, serves up delicious lobster-filled dishes.
Best first date spot (if they're paying): Wine tasting at ENO Wine Bar
If you’re the lucky one and your date is paying, suggest ENO Wine Bar in Georgetown so you can drink those first date nerves away.
Dish of the week: All-Purpose Pizzeria's sedgewick
If you’re looking to step away from the limited pizza delivery options D.C. has to offer, the Sedgewick at All-Purpose Pizzeria will elevate your slice.
Dish of the Week: Cucina Al Volo's pappardelle with tomato and burrata sauce
If you’re in search of a rich pasta dish that tastes straight out of Italy, Cucina Al Volo’s six locations around the District will do the trick.
Dish of the week: Ted's Bulletin's brown sugar and cinnamon Ted's tart
If you’re sick of Pop-Tarts from a box and craving some sugar, Ted’s Bulletin bakes homemade Ted’s Tarts fresh daily in a variety of flavors.
Dish of the week: Jeni's gooey butter cake ice cream
Jeni’s gooey butter cake is the perfect pre-holiday treat and stands out on their menu of innovative ice cream.
Dish of the week: Del Mar's classic Spanish churros
One of the District’s newest restaurants, Del Mar, offers a dessert that is for extreme sweet tooths only.
Dish of the week: Jaleo's chorizo casero
If you’re craving something spicy to warm you up, the Chorizo Casero con Puré de Patatas al Aceite de Oliva ($9.50) at Jaleo is a must-try.
Dish of the week: Farmers Fishers Bakers’ impossible burger
The impossible burger, a genetically modified vegetable burger, is being served at all of the Founding Farmers restaurants, as well as their sister restaurants.