| In | Out |
|---|---|
| Micro-cilantro | Micro-basil |
| Chicken-fried anything | Schnitzel |
| Huckleberries | Cherries |
| Greek yogurt | Burrata |
| Fizzes | Martinis |
| Lobster mushrooms | Poached lobster |
| Wasabi caviar | Trout roe |
| Dates | Figs |
| Pieds de cochon | Crocs as kitchen shoes |
| Hungarian wines | Australian wines |
| Celery root | Carrots |
| Cheese plates | Cheese carts |
| Pork jowl | Lardo |
| Half portions | Servings for two |
| Gratins | Mac and cheese |
| Marshmallows | Chocolate truffles |
| Green Goddess dressing | Aïoli |
| Kale | Broccoli rabe |
| Pickling | Smoking |
| Whole fish | Filets |
| Liver and onions | Chicken livers |
| Buttermilk desserts | Brown-butter cake |
| Half bottles | Flights |
| “Have you dined with us before?” | “Some black pepper with that?” |
| Chefs as consultants | Chefs in the kitchen |
| Stark menu descriptions | Listing every purveyor |
| Sommeliers | Maître d’s |
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
