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City Cast DC

Kaela Cote-Stemmermann

Moon Rabbit pastry chef Susan Bae took home the award for Outstanding Pastry Chef or Baker at the annual James Beard Awards in Chicago Monday night, securing D.C.’s only medal of the evening.

Culinary stars from around the country descended on the city’s Lyric Opera House to witness what many call the “Oscars of the food world” — largely considered the industry's top acknowledgements. 

 lost the Best New Restaurant award — one of the evening’s top prizes — to New York’s Lei. 

 chef Suresh Sundas, who makes the best Indian street food in town, was outdone in the Best Chef: Mid-Atlantic by Jesse Ito of Royal Sushi & Izakaya in Philadelphia. And, Brent Kroll of the cozy wine bar 

 lost in Outstanding Professional in Beverage Service to Lee Campbell from New York.

Bae is a founding partner of D.C.’s Moon Rabbit, a high-end Vietnamese restaurant where she leads an all-female pastry team. She is particularly known for inventive desserts featuring ingredients typically reserved for savory cooking like curry, fish sauce, and seaweed.

I’ve long been a fan of Bae’s unusual but genius creations. Last year, I named her seaweed dessert (rong biển) at Moon Rabbit 

 in our annual City Cast DC roundup. The pandan panna cotta anchors coconut granite and salty seaweed — a refreshing palate cleanser that’s truly original.

Bae was tearful accepting her award. "As a Korean-American chef this recognition means something bigger than myself, it reflects the communities that shaped me,” said Bae. “Representation matters, being invited into the room matters. But what matters even more is knowing you'll be supported once you're there…I hope we continue moving towards a future where underrepresented chefs are not only welcomed and celebrated but supported."

Prior to this year’s victory, Bae was a finalist for the same award in both 2024 and 2025. She was also named North America's Best Pastry Chef by the 

James Beard also has a set of media awards

, which were announced last Saturday ahead of the main event. Local cookbook author and "Pati's Mexican Table" star 

 took home two wins in Instructional Visual Media and Broadcast Media Hall of Fame.

Winners are decided by a James Beard committee made up of industry professionals, food writers, and culinary experts. Nominees are chosen in March then narrowed down via a process of visits, discussions, and voting.

This is the second year in a row that D.C. has gotten only one of the coveted James Beard medals. Last year, Chef Carlos Delgado of Shaw's lauded Peruvian joint 

Find a complete list of 2026 James Beard award winners 

Susan Bae wins the Outstanding Pastry Chef category at the 2026 James Beard Awards, D.C.’s only win. 

Moon Rabbit’s Susan Bae Wins Washington, DC’s Only 2026 James Beard Award

Moon Rabbit’s Susan Bae Wins DC’s Only 2026 James Beard Award

Food and Drink

D.C. food, culture, and everything worth your time. 

DC Food and Drink

 in Adams Morgan feels as if you’re walking into a dinner party at somebody’s home. The Parisian-inspired wine bar’s worn herringbone floors, candle-lit fireplaces, and comforting late-night menu create a sense of belonging that has made it an instant classic for residents and industry folk since it opened in September.

Now, the neo-bistro is up for the 2026 James Beard Award for Best New Restaurant — one of the nation's most coveted culinary awards. If Maison Bar à Vins wins, it will be the second time a D.C. restaurant has ever won that category

and the first since 2008, solidifying D.C.’s place at the forefront of the national culinary scene. Mita, plant-based Latin American restaurant in Shaw, was nominated last year but lost out to Bûcheron in Minneapolis.

 include Susan Bae of Moon Rabbit for Outstanding Pastry Chef or Baker, Suresh Sundas of ⁠Tapori for Best Chef: Mid-Atlantic, and Brent Kroll of Maxwell Park for Outstanding Professional in Beverage Service. 

 first through an open call for recommendations then judged by a James Beard committee made up of industry professionals, food writers, and culinary experts. The winners will be announced at a ceremony in Chicago on June 15.

Matt Conroy, Maison’s chef, is no stranger to awards. One of his other establishments, Pascual on Capitol Hill, was just featured on the 

 list. But he doesn’t seek them out either.

“We didn’t open the restaurant to win awards. I don't like to think that way,” said Conroy. “We just come in, we're gonna cook good food and open good bottles of wine.”

Conroy calls Maison “an Adams Morgan bar for grown-ups.”

“Many people started their early 20s in Adams Morgan and have grown up a little bit,” he said, sipping a protein shake at Maison’s bar. “This is a little bit more of their space now.”

Conroy and co-owner Omar Popal started working on Maison Bar à Vins more than two years before it opened. But it was not their first D.C. hit. Conroy and the Popal Group are responsible for some of D.C.'s most acclaimed restaurants, including the French bistro Lutèce and Pascual, which Conroy leads with his wife Isabel Coss. They attribute their James Beard nomination to a more local approach.

“It's about doing something that's genuine,” said Conroy. “There's restaurants that open and it's just a cookie cutter from Pinterest and Instagram.”

That genuineness is apparent before you even open the door. The restaurant is in a converted D.C. rowhouse, and walking in feels like you’re entering a classy neighbor’s home. The space is filled with personal and artful touches without trying too hard. The food is picturesque, but there is flavor to back it up.

The front is dominated by a walk-in only bar space while the back has small marble tables for dining and reservations. In total the restaurant serves 160 guests a night, over half of which are walk-ins. They often get neighbors and industry folk coming in multiple nights a week.

”If you wanna be part of the neighborhood, you want people to be able to walk in,” said Conroy. “You're not gonna survive off one-time guests that don't come back. You want them to have an experience and then leave and tell five of their friends about it.”

The menu at Maison Bar à Vins is made for the snackers — small plates made for sharing or having alongside a glass of wine, or two. Think escargot with hazelnut, olives and octopus, and oysters with green apple. Prices range from $8 for small bites to $30+ for full plates.

The brioche-stuffed chicken and the Basque cheesecake battle it out nightly for the top selling item on the menu. The cheesecake, a barely solid, funky delight, has D.C. foodies in a chokehold. (“I’ll drop to my knees if the Basque cheesecake ever retires,” 

 Washington Post food critic Elazar Sontag.)

For this dish alone, the restaurant went through more than 65 pounds of cream cheese last week. Conroy told me he “might buy stock in Philadelphia Cream Cheese at this rate.” But his personal favorite is a seasonal dish of smoked trout with grilled strawberries, crème fraîche, and fresh dill.

”It’s of the moment and really speaks to the way we cook here,” said Conroy. Maison’s menu changes often, following what Conroy calls “micro-seasons,” or minute changes in local agriculture.

Suzanne Critchlow, who leads the Popal Restaurant Group’s bar program, keeps Maison’s basement wine cellar stocked with more than 1,000 bottles. The mostly natural wine menu is French-centered but includes bottles from around the world, from $60 “weeknight” rieslings to a $500 brut nature pinot noir from famed French winemaker Charles Dufour.

Paving the Way for a New Generation of DC Chefs

a notoriously brutal few years for D.C. restaurants

, with government-wide layoffs and the new tipped minimum wage law squeezing profits. Still, Conroy says he is excited about where the local restaurant scene is headed.

Conroy is part of a newer generation of D.C. chefs that includes Rob Rubba at Oyster Oyster, Michael Rafidi at Albi, 

 at Perry’s and many others that are pushing the boundaries of the D.C. food scene. Rafidi and Morishita each won their own national James Beard awards in 2024 in the outstanding chef and emerging chef categories respectively.

“We're all in the same mindset right now,” said Conroy. “We care about where we're sourcing ingredients from, care about our staff, about our guests… not just a paycheck at the end of the week.” 

He also admitted to being part of a secret D.C. chef group chat that works collaboratively with local farmers. My inquiry to join was immediately shot down. “We don’t talk about fight club,” he said.

The team plans to open the row home’s second floor with more sit-down tables later this year. Popal says this will give them more space for larger format dishes and snacks.

The restaurant group also plans to open a reincarnation of The Berliner, their German beer garden that closed in 2022, in Adams Morgan but have not announced an opening date yet.

James Beard nominee Maison Bar à Vins is an “Adams Morgan bar for grown-ups”

Adams Morgan’s Favorite Wine Bar Has a Shot at a James Beard Award

“This was a huge mistake,” I said to myself as I pulled into an empty residential lot in Beltsville, Maryland. It was the first of three stops where I planned to try food from Facebook Marketplace — an adventure I thrust upon myself despite my editors' warnings.

My first order, a Dominican stewed pork dish, was waiting for me but my trepidation about buying food from a stranger on the internet was hard to shake. I unearthed a stray bottle of Tums from my back seat. If I was going to do this, the least I could do was be prepared.

Facebook Marketplace is known as a platform where you can get anything, including food. Since the pandemic, it’s become a sort of 

. A quick local search shows dozens of postings for everything from Dominican breakfast plates and homemade Libyan food to bowls of sago sago and tamales sold by the dozen. The prices are surprisingly cheap (I’m talking $2 a tamale) and the sellers range from weekend hobbyists to full-time home chefs trying to break into the restaurant industry.

Recently, videos of people trying food from Facebook have gone viral. I first saw the trend when Florida-based food influencer Gabriel Rivera came across my feed. I watched in disbelief (along with 33 million other people) as he picked up a $160 

Rivera said he’s gained more than 700,000 followers across Instagram and TikTok since starting his Facebook food haul videos. And he’s not the only one: food reviewers like 

 are getting in on it. Personally, it’s been blowing up my feed for months.

Rivera thinks people love his videos because they like seeing him support small businesses. But personally, I watch them to satisfy a sense of sick curiosity. So, I decided to spend a whole weekend buying and trying food on Facebook Marketplace to answer what had become a burning question: Was the best food in D.C. coming out of home kitchens rather than restaurants?

This was my dream now. I couldn’t be talked out of it.

I exit my car and stand on Eva’s patio, shifting awkwardly as I wait for her to fry my guava empanadas. Her eight-year-old daughter circles around me in a pair of bright pink roller skates. I only just met her but now we’re best friends.

Eva Peguero has been selling Dominican food on Facebook Marketplace as 

 for eight years. She first became known for her empanadas at her daughter's school where parents and neighbors insisted she start selling them.

Over the last year, Peguero has turned selling food into her full-time job. She takes up to 60 orders a week, waking up at 4:30 a.m. to prep Wednesday through Sunday.

Most of Peguero’s orders come from Facebook, like myself, or through word of mouth. She also often takes on catering gigs around the neighborhood and at her daughter’s school, where she is the head of the Parent Teacher Association. Long term, she hopes to open her own restaurant.

When Peguero brings out my food, she also brings out an extra plate for the geese roaming the patio.

“Everything started because I'm that friend where everybody comes to my house to eat. If you tell me you're having a bad day, I will show up with food.”

Selling food on Facebook Marketplace has also helped Peguero build a relationship with her daughter, Daniella. The menu, which she posts in the morning, is determined by whatever Daniella feels like eating that day. Today, that is Carne de Cerdo Guisada — stewed pork and rice — with a side of freshly fried plantains. Other dishes in the rotation include empanadas, oxtail, and Dominican breakfast plates.

Like many of the Facebook listings I came across, Peguero specializes in ethnic dishes that can be hard to find in the DMV outside of a home kitchen. Many postings are in Spanish, Tagalog, or Amharic, advertising home-made cultural dishes I had never seen on a restaurant menu.

“I try to keep the authentic Dominican flavor,” she said, explaining that she was never satisfied with the nearby Dominican restaurants which she says have a more “Americanized” flavor.

I ask how much I owe and Eva looks to Daniella, who I have quickly come to realize is both her business accountant and social media manager.

“That will be $25,” says Daniella, thinking for a second before adding, “and 4 cents.”

“4 cents?” I inquire. Something tells me she made that last part up.

Of course, tax, how could I be so foolish. I Cash-app her the full $25.04.

The thing I have come to understand about Facebook Marketplace food is that it’s essentially a game of roulette. For every good food posting, there are a dozen old, unappetizing, or straight-up outlandish ones.

I avoided the vendors selling old meat out of their freezer and one hawking an abhorrently red “secret ramen” that I can only assume involved Cheetos. (“Delish

” was the description.) But, even more frustrating was that many of the people I contacted were already sold out for the week. One, offering viral Ilocos empanadas, was sold out until 

So, despite my best intentions, not every purchase I made was a winner. As was the case with my next stop. I had ordered a dozen tamales earlier in the week for pickup, but hadn’t heard from the seller that day. Could the tamale lady be…ghosting me?

My suspicions were confirmed when I showed up to a house in Shaw with blacked-out windows and not a soul in sight. The self-doubt flooded in. I had turned what should have been a fun fact into a multi-day saga without even a tamale to show for it.

I send a rare Sunday Slack message. “Tamales a bust.”

The only thing getting me to my last stop was that it was just blocks away from my bed in Mt. Pleasant. 

 invites me in and I’m immediately in awe of her operation. She is pumping out dozens of empanadas and alfajores in a rowhouse kitchen she shares with four roommates. The day’s orders are neatly organized on a large dining table in the living area. And, judging by the toasty scent, quite fresh.

As someone who barely remembers to run their dishwasher, it’s a feat I can only begin to imagine.

Luz has been selling food on Facebook Marketplace since January. Unlike Eva, she has a full-time job and only prepares orders every other weekend. She can often have up to 20 orders each time.

I ask if she had thought about selling at the farmer’s market around the corner.

“I thought about it, but I would need a bunch of registrations, and I would need to do it 

weekend,” Luz said. “I do this for fun.”

She started partly because she loves cooking, and partly because she saw a gap in the market for good Argentinian food in D.C.

“I'm from Argentina,” Luz said. “Whenever I want to buy something like this, nobody sells it …  I think there is like one Argentinian restaurant, but it’s in Rockville.”

She hands me my order. A mixed dozen alfajores, which come with six traditional and six chocolate and pistachio flavors of her own creation. “Make sure you keep them in the fridge,” she says, an order I quickly forget and then regret.

By the time I'm eating them, the chocolate is but a puddle of mud. It’s still ridiculously good. “Made with love & lots of dulce de leche!” I read on her card. Despite the melting chocolate I think both those things still stand. I feel like I’ve gotten my money’s worth.

These home cooks exist in a regulatory grey area in D.C. The city’s cottage food law allows cooks to sell non-perishable food products, like baked goods, from residential kitchens. However, cooks still can’t sell anything perishable, like meat or cut fruit. Other home kitchen licenses, such as a catering license, can cost up to $5,000 a year, often taking several weeks or months to obtain.

“We don’t have a license that technically fits, there are ways to get around it, but I know you should not be operating,” said Kelechi Ukwuoma, a program manager at D.C.’s Department of Licensing and Consumer Protection, which handles food permits and business activity in D.C. Buying food online, he said, is "at your own risk."

For now, the Facebook Marketplace food scene is alive and well here in the DMV, and I, for one, am happy about it. Forty-eight hours after my purchases, I haven’t taken a single Tum, I’ve eaten incredible homemade food, and I have a new eight-year-old best friend. I can confidently say my quest has been a success.

In fact, I already have an order for those Ilocos empanadas set for next month.

From tamales to seafood boils, the viral Facebook Marketplace food trend is hitting the DMV. 

Eating Facebook Marketplace Food for An Entire Weekend in DC

We’ve visited hundreds of D.C. restaurants this year for work or pleasure. That’s a lot of dishes, but we do have our standouts that have lived in our minds rent free. Without further ado, here were our team's most memorable bites of 2025.

It’s no secret that Pastry Chef Susan Bae is D.C.’s dessert queen — I mean she literally won this year’s 

 from 50 Best. As someone with a big sweet tooth, this dish convinced me that the best desserts actually should be a little savory. The pandan panna cotta base makes for a luxurious bite, while the coconut granite and salty seaweed sit on top as a refreshing palette cleanser that keeps you going back for more. 

, visually stunning, and positively worth an extra trip. [Kaela Cote-Stemmermann, Newsletter Editor]

Pizza with a perfectly blistered crust and melty cheese? Check. Buffalo wings with cool ranch and shredduce? Double check. Chef and owner Rachael Jennings created the best kind of monster here — 

 topped with spicy chicken and all your favorite burger toppings. Funky pizza is a big leap from her background at 

(RIP), but somehow it all comes together to create one of the best pies in the city. Plus, during Wednesday's happy hour, select pizzas are half off. [Julia Karron, Senior Producer]

Tucked away in D.C.’s northernmost corner is 

. Despite the biryani’s massive portion size, its juicy chicken and sneaky sweetness make it hard to save leftovers. Somehow, the food tastes better because it's served on plastic trays, cafeteria style. Obviously get some momos on the side. Dip those in the tamarind sauce and you’re levitating. [Ashe Durban, Production Assistant]

Asheville-based Chai Pani exploded onto the D.C. food scene this fall, adding another restaurant to the already booming Union Market neighborhood. After marveling at how colorful paint can transform an otherwise drab space into something completely transporting, I had one of the best meals of my year. The menu is banger after banger but I found myself thinking about the 

 long after the meal ended. $14 may be steep for those familiar with chaat as an authentic Indian street food, but I’d happily pay more to eat plate after plate of it. [Annie Rees, Executive Producer]

Not everything in Union Market is a hit, but the Dan Dan Noodles 

 are a D.C. cult classic. I’m a little late to the game, but they have quickly become my favorite winter comfort meal. Aside from springy noodles, ground pork, and spices, there’s not much else to it — it’s simply well done Sichuan cooking, made without fuss but with a great punch of savory, spicy goodness. [Bridget Todd, Podcast Co-Host]

The rest of my family aren’t into lamb, so I’m a cheap date for it. 

 were a revelation (even if they were the opposite of cheap). Made with a fermented chili honey and accompanied by charred turnips and sumac onions, it's a dish that shows off the full potential of the kitchen’s live-fire heart. [Michael Schaffer, Podcast Co-Host]

The Best Dishes We Ate in DC In 2025 

The true highlight of D.C. winters is seeing what wild and deliciously cozy concoctions our local bartenders come up with. A hot cocktail is never 

in my opinion, but these ones stand out among the rest.

The indoor and outdoor fireplaces at this holiday pop-up might be skewing my tastebuds, 

 is one of the best I’ve had. Polish “grass” vodka and a fruity herbal liqueur are completed with flavors of apple, ginger, and pineapple.

The Macallan Hot Chocolate at Bourbon Steak

 includes a whimsical chocolate tree, edible gold leaf, and marshmallow “twigs.” It’s decadent, comforting, and the perfect way to end the evening.

Ok so technically this isn’t hot, but it’s so cozy and festive that I had to include it. Bar Director Dan Todd brought back 

 this year, made with bourbon, rye, madeira, rum, egg, cream, sorghum, and nutmeg. It tastes amazing but will also put you under the table. Drinkers beware.

Build-Your-Own Hot Toddy at Show of Hands

 for $14 each. Choose a base spirit, a sweetener like pumpkin maple syrup or brandied fig and vanilla, and any flavorful add-ons, then let the bartender do the rest. Cheers!

Mulled wine can be very hit or miss for me, often veering into sticky sweet headache territory, but this one at 

 Hot red wine, cinnamon, nutmeg, cloves, star anise hold down the fort while a pinch of citrus and rosemary elevate it into something more balanced and endlessly drinkable. Drink it on their heated rooftop with a blanket.

 is filled with festive winter cocktails but the S’more Decks is the crown jewel (IMHO). It’s an adult ode to childhood holiday traditions with boozy vanilla chia hot chocolate and house-made Maker’s Mark marshmallows that has me going “ahhh,” every sip.

Grandma Got Run Over By a Coyote at Lulu’s Winegaden

Lemon, hot water, and honey — this one really is like something your grandma would sip at bedtime (Until you add the shots of Grand Mariner, that is.) 

, and made even cozier with the impeccable holiday decor, heaters, and blankets in Lulu’s patio.

Hidden under this record bar’s extensive Caipirinha menu is 

. Cognac and Ruby Port are mixed with vanilla butter, cinnamon, cacao, lemon, and pineapple for a cocktail that is unctuous but not too heavy. My current winter neighborhood go-to.

The true highlight of D.C. winters is seeing what wild and deliciously cozy concoctions our local bartenders come up with. These ones stand out among the rest.

8 Hot Cocktails To Survive Washington, DC Winter

8 Hot Cocktails To Survive DC’s Coldest Months

) and Union Market is probably the most iconic. But with so many great restaurants popping up right next door — from James Beard Award-winning Chai Pani to Palestinian cafe Yellow — is the market itself even worth going to?!

These are the best stalls at Union Market that the City Cast DC team keeps going back to.

Kaela, Hey DC Editor — Wait, That’s Me!

Weirdly, the best fried chicken I’ve had this year comes from 

 in Union Market. Specifically, their homemade Virginia gold BBQ sauce made with coffee that comes with it. But their oysters are good too, of course.

, the butcher in the back of the market where I go for any hard-to-find cuts of meat. They are so nice, and are always happy to cut something special. They also have some insanely meaty sandwiches.

bao buns have the perfect contrast between the pillowy bun and a tangy filling. You can find me at Bun'd Up in Union Market getting a Bao 3-pack most times I'm there: Probably the fried chicken, spicy eggplant, and the spicy shrimp.

 Growing up with a British mom taught me the beauty of a sausage roll, and 

 is good! I've also been known to treat myself to some delicious imported Cadbury chocolate (Flakes and Fruit & Nut forever) from their shop, even if I hate the markup.

 to sharpen your knives! Trust me they need it. They’ll sharpen any blade for $13, and walk-ins are welcome. Also, don’t miss out on the cool Japanese steel they’ve got if you’re looking for an upgrade.

 is always packed, but the bagel sandwiches are worth the wait. I usually go classic and get their pastrami on rye or a breakfast sandwich along with a cup of coffee, which they source from Ceremony Roasters. Don’t skip it!

No meal at Union Market is complete for me without a coffee from 

 Amazing, slightly acidic flavor, amazing people, and locally roasted beans!

Tragically underhyped in my opinion, Union Market stalwart 

 serves the kind of hearty, healthy lunch foods I would love to make at home but don’t. The tossed salmon apple salad

Union Market Eats We Love

 is the most exciting strip mall you’ll ever go to. The outside is underwhelming but take time to wander into the back halls of the mall, and you’ll be met with dozens of Vietnamese bakeries, delis, billiards clubs, and pho joints.

 on the East Coast. In the ‘80s, Vietnamese merchants moved here after Metro construction displaced them from the "Little Saigon" area of Clarendon. It has since grown and become the go-to spot for Vietnamese food and groceries.

With five tea shops within one block, there are no lack of options for a little caffeine boost (fellow cheese foam fans, anyone?). 

 is a personal favorite both for the huge variety of add-ons and its wacky private jet-themed decor. 

 is also a stand-out, but mostly for its popcorn chicken side. If you must have coffee, 

 has a wonderful espresso and a butterscotch latte.

 get a lot of the love from visitors, but don’t limit yourself to what’s visible from the street. The best spots are tucked away in random back halls of the mall. 

 has unbelievable Bùn Bò Hué, a beef noodle soup, and vermicelli bowls. 

 specializes in silky steamed rice rolls that melt in your mouth. Try something new, you can’t go wrong!

If you’re a grocery nerd like me, take advantage of the Good Fortune Supermarket with aisle upon aisle of spices, curry pastes, and live fish. Skincare nerds can browse hard-to-find Korean beauty and skincare brands at 

. If you’re really feeling like a local, you can strike up a game of pool at the unnamed billiards club in the Saigon East Mall.

It’s unlikely that you're still hungry, but who says you can’t pick something up for later? Eden Center’s competing side-by-side bakeries whip out homemade candies, bao buns, Bánh Tét, and baked goods, as well as pickles and sauces. 

 sesame balls and Banh Bao are a good place to start. Make sure to bring cash!

Eden Center is the most exciting strip mall you’ll ever go to. It's back halls are packed with dozens of Vietnamese bakeries, delis, billiards clubs, and pho joints.

Where To Eat At Eden Center

Everything to know about DC neighborhoods: Where to go, eat, shop, drink, and more.

DC Neighborhood Guides

Neighborhood Guides

Some people use Goodreads or Strava to track their hobbies, but more and more Washingtonians are flocking to the social restaurant app 

The app lets users rate their latest meals, create lists, and amass points on a leaderboard. To get inside the trend that’s making a splash in D.C.’s food scene, I talked with Ben J., the app’s top user in D.C., who has reviewed more than 816 restaurants since joining Beli in 2023.

“Food is a passion for me, I always liked tracking restaurants and keeping favorites for myself. Then I found Beli and found it to be a useful tool,” Ben said.

Some people use Goodreads or Strava to track their hobbies, but more and more Washingtonians are flocking to the social restaurant app Beli to track their foodie pursuits.

restaurants & bars

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Adams Morgan’s Favorite Wine Bar Has a Shot at a James Beard Award

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