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| Pork Schnitzel | Chicken Parmesan |
| Alsatian Tarts | Flatbreads |
| Lining up for Red Hook Lobster Pound | Lining up for Ray’s Hell Burger |
| Baby octopus | Baby bok choy |
| Scotch cocktails | Punch |
| Riffs on bagels and lox | Riffs on BLTs |
| Popsicles | Fro-yo |
| Haute half-smokes | Asking, “What’s a half-smoke?” |
| Crab dip | Taramasalata |
| Hay smoking | Smoked salt |
| “Dirt” | Powders |
| Veal crudo | Carpaccio |
| Popcorn | House-made potato chips |
| Velouté | Bisque |
| Tarragon | Micro-basil |
| Dessert French toast | Dessert PB&Js |
| Forbidden Rice | Quinoa |
| Pie | Deconstructed pie |
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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.
