Swahili Village’s “samaki fillet sauteed in onions” is a tilapia dish that comes with onions and cilantro.
The takeout-only taqueria is relatively new, launched in October by chef Teresa Padilla, who spent the last 16 years with José Andres’ ThinkFoodGroup.
Menya Hosaki is one of D.C.’s newest ramen restaurants, offering a list of eight bowls packed with scallions, seaweed, bamboo shoots, pickled ginger and egg.
The restaurant is right across the street from Metro’s Woodley Park station on the Red Line and is just a few blocks away from the National Zoo.
Just a few Metro stops away from campus, the trip to Hi/Fi Taco was well worth it for its unconventional take on tacos.
For a grab-and-go treat to satisfy your sweet tooth, try an Azerbaijani pastries or cakes at Adams Morgan’s Sharbat.
The dish is a refreshing, chilled meal consisting of rice noodles, pickled carrots and peppers, cilantro, mint and juicy shrimp in a hoisin sauce.
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.
Commemorate Hispanic Heritage Month with “fast-fine” cafe eats at Southeast D.C.’s La Famosa.