Roberto Abraham Scaruffi

Wednesday, November 16, 2011

Sichuan spice Candy Sagon Liu Chaosheng’s 6-month old Arlington restaurant serves individual sized hot pots, so diners can control their own heat level. [ Read more ] Wednesday's Going Out Guide newsletter focuses on food and drinks. For more news from the Gurus, follow us on Twitter and Facebook.

Other Reviews A four-star chef goes underground Tom Sietsema Johnny Monis serves the Issan food he likes in a new spot downstairs from Komi. [ Read more ] Going Out Guide Lunch Break: Kebabs Justin Rude The cuisine of Pakistan reveals the country’s heritage as a central point on the ancient Silk Road, blending Indian, Middle Eastern and Mediterranean flavors. These three kebab stops are exemplars of the cooking style. [ Read more ] News and Features Where vegetarians can dine out on Thanksgiving Barbara J. Saffir Many restaurants will serve the traditional turkey. Here’s where vegetarians can dine well. [ Read more ] Beaujolais nouveau arrives at midnight Fritz Hahn Want to get your hands on cheap (or free) young French wine? Here who’s pouring it this week. [ Read more ] Five questions for sommelier Andy Meyers Fritz Hahn Andy Meyers, the rock-star sommelier from CityZen, takes your questions during this week’s Got Plans? discussion. First, though, we ask him five of our own. [Read more ] Volt chef to open lunch spot in Frederick Tom Sietsema Volt chef Bryan Voltaggio is preparing to open a soup-and-sandwich concept in Frederick within a matter of weeks.[Read more ] Go whole hog for bacon and beer Alex Baldinger If you’re unfamiliar with this annual pork and hops bacchanalia, hosted by National Harbor and sponsored by the Heavy Seas brewery, then gird your arteries. [ Read more ] BLT Steak’s burger caucus Justin Rude Over the last couple weeks, self-proclaimed politics junkie and Chef de Cuisine Victor Albisu has been rolling out a playful and politically-inspired menu of gourmet burgers atBLT Steak [ Read more ]