Tabard's simple yeast doughnuts are a must. Before the designer doughnut obsession took off, these guys held the title of best fried dough in the District. They're still amazing and freshly-fried. Read more.
Get the lambs & clams. Chef Dylan Fultineer pairs Olde Salt Middleneck clams with sauteed, grass-fed lamb for this stick-to-your-ribs stew. Read more.
Toki's kimchi ramen is a standout. It's a pork-laden, vinegary soup that's a perfect follow-up to a pile of dumplings. Read more.
