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The only meal D.C. loves more than a power lunch is a bottomless, boozy brunch. Most weekends, unlimited mimosas, and bloody marys are flowing as Washingtonians splurge on late breakfasts, often after late nights. But brunch has equally impassi
Crispy golden filets of whiting, croaker, or catfish on white bread are sold all over the D.C. region at small carryouts. For years, fried fish businesses like Horace and Dickie’s and Fish in the Neighborhood have been pillars in their communit
The center of Northern Virginia’s thriving Vietnamese community is Eden Center in Falls Church. It’s the biggest Vietnamese commercial center on the east coast and draws visitors from all over the DMV region and the country. But before Eden Cen
Stuffed ham: IYKYKThis hyper-local delicacy from southern Maryland has been a part of life in St. Mary’s County for generations. But, unless you grew up there or have a family connection, you probably have no idea what it is. Patrick and Ruth
D.C.’s Chinatown has all the hits. A giant archway. Dragons painted on the streets. Chinese characters in its storefronts. But…where are all the Chinese people?For all of its traditional iconography, D.C.’s Chinatown doesn’t feel very Chinese
Blue crabs are messy, time-consuming, and expensive to harvest and eat. And yet, no summer on the Chesapeake Bay is complete without a crab feast. Many Washingtonians are happy to set aside a couple hours, and maybe a few hundred dollars, to en
Old Bay is everywhere in the Chesapeake Bay region. It’s on chips, popcorn, ice cream, beer, and even chocolate. You can even find the brand tattooed on people’s bodies. But, most importantly, it’s associated with the state’s favorite food: blu
Asian carryouts are longtime fixtures of D.C.’s Black neighborhoods. Where else can you get a quintessential order of chicken wings and mambo sauce? Despite how loved they are by District natives and transplants, they’ve also gotten a lot of ba
We’re back! After covering the pandemic’s effect on food delivery and our local restaurant scene, Dish City is dining out again.Behind every iconic food of the Washington region is a story of city change. On the latest season of Dish City, jo
There are problems with food delivery. There's the reliance on gig laborers who say they are underpaid. Restaurants have to pay high commission fees on top of most orders. And delivery companies wind up operating on threadbare margins and still
"Quick sign up! Flexible hours! Be your own boss!"The perks of gig work are well-known, but do they actually reflect the reality of drivers working for food delivery apps? Patrick and Ruth try driving for DoorDash to find out. Plus, they inte
DoorDash started a decade after its competitors, but now controls half of the food delivery market in the U.S. What can we learn from the very first order its founders delivered? And how did all these third-party platforms reshape the way we th
In the '60s, delivering pizzas meant wrapping hot pies in a blanket or driving them to customers over open flames. With those humble (and, uh, life-threatening) beginnings, how did we get to the quick and easy delivery everyone knows and loves
On a cold November night in 1976, a New York City restaurateur named Misa Chang started sliding delivery menus under her neighbors’ doors for her Chinese restaurant in Manhattan. Chang wasn’t the first to offer delivery, but when delivery gaine
When you really think about it, delivering food from restaurants to homes is kind of strange. Nothing about the process saves money and it doesn't make the food taste any better! And yet, platforms like DoorDash and Grubhub doubled their revenu
On a new season of Dish City, hosts Patrick Fort and Ruth Tam discover how food delivery became normal in America and ponder if it actually benefits restaurants, couriers and diners during the pandemic.
Most people who contract coronavirus recover, but we still don't know much about the lingering side effects – including the loss of taste and smell. Patrick talks with a local foodie who survived the virus but hasn't fully regained his ability
As Game of Thrones nerds can tell you, "winter is coming" is more than a seasonal weather forecast –it's a warning. With that in mind, what are local restaurants with outdoor dining doing to prepare for the harshest season? And, given the limit
What does the future hold for restaurants? To predict what a restaurant in 2022 will look like, Patrick and Ruth time travel to see what lessons we can learn from previous pandemics. [email protected]: @dishcityInstagram: @dishcity
Now that fall is here, Patrick is enjoying his cozy flannel shirts and crisp pumpkin beers. But for Ruth, entering this season is bittersweet. Cultural holidays like the Mid-Autumn Festival are normally comforting this time of year. But for Asi
As bars and restaurants in the Washington region continue to reopen, diners are flocking back looking for a sense of normalcy. For Patrick, the decision to dine out is a lot more complicated than it was pre-pandemic. In his attempt to find a sa
When Eighteenth Street Lounge closed permanently in June 2020, Washingtonians mourned the "end of an era." Ruth and Patrick look back on the nightclub's 25-year legacy, its mark on the underground music scene and the ways D.C.'s nightlife scene
Rent is due in a week! And restaurants are still struggling to make it through the pandemic. If they don’t renegotiate their leases, restaurants and bars won’t survive. But, landlords are hurting too. Patrick and Ruth continue their exploration
Even before the pandemic, restaurants struggled to pay rent. And now, whether they're starting to re-open, only doing takeout or remaining closed...they still owe rent! Patrick and Ruth take a look at one restaurant's challenges, and their atte
Following the police killing of George Floyd in Minneapolis, D.C. has been gripped in protest for five days straight. As demonstrations intensify, local food businesses downtown have been broken into and burned.This isn't the first time Washi
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