24 in 24: DC

24 in 24: DC

Photo of Margot Mazur

My hometown for most of the 2000s, DC is one of the most culturally diverse culinary cities in America.

22 Places
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    The fries, while I didn’t have them tonight (because I’d already had 12,663 calories) are glorious. Dip them in the garlic cream sauce and prepare for food orgasm.
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    They didn’t have tap water? WTF. Thank God this is one of the places I paid at because it was by far my worst experience of 24 in 24: DC.
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    Ben’s continues to be one of my favorite places to eat in DC, no matter what price range you’re in. This frickin’ gorgeousness is something I must have every time I am in DC.
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    They’ve got a great space, respect the music and do a great job showing it, keep a relaxed vibe, and deliver drinks quickly.
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    In Adams Morgan, there’s something for everyone from hookah bars to loungy coffee houses to the best dive bar in DC. You can always find what you’re looking for and then some.
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    I love the vibe at The Brickskeller. It’s a lot like the vibe at The Gibson but you can see other people in the bar. It has a very beer-hally kind of feel to it and everyone always seems chilled out.
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    The Gibson is going to take the Favorite Bar award for 24 in 24: DC. A great concept executed thoroughly and no more. I’ll be back.
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    I’m going to give the Capitol Lounge the Friendliest Patrons award of 24 in 24: DC for all the cool people I met there. I’ve been before and it’s always been the case.
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    Citronelle wins the Best Restaurant award for 24 in 24: DC with the Best Bite award going to the 72-Hour Short Ribs. Everything about the experience was exemplary.
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    We were met with an equally refreshing tomato/balsamic/watermelon appetizer and their muscovy duck/foie gras entrée. The combination of watermelon and reduced balsamic tasted like fennel as if I was flavor tripping.
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    Olive Oil ice cream. Wat? Don’t be alarmed. Try it. Sour Cherry, Walnut, and Olive Oil ice creams were presented to us in a little trio platter and held true to their character.
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    To help the success of the business, Yared (son and co-owner) goes to Ethiopia twice a year and brings back sixteen suitcases of spices direct from the source. If that’s not authenticity, I don’t know what is.
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