You might expect well-shucked oysters from the convivial watering hole, but french fries boiled in vinegar, poached and flash-fried just before they’re piled on the plate? The kitchen has you covered, hon.Īnd so on. Another of my Top 5 restaurants right now, Dylan’s Oyster Cellar in Baltimore, sweats the small stuff. Himalayan Wild Yak in Ashburn offers an uncommon taste of Nepalese food that you can wash back with serious cocktails. The tasting menu at Tail Up Goat in Washington is $98, but dinner in the role model for upscale restaurants comprises snacks, four memorable courses and hospitality reminiscent of an evening in the home of great friends - a lot of bang for your Franklin. (Farrah Skeiky for The Washington Post)Ĭost is but one measure of value. Server Christopher Rodriguez carries the Annie’s Burger at Annie’s Paramount Steakhouse in Washington. Plenty of choices in this year’s collection are restaurants you might see yourself visiting because they’re easy on the wallet.

Value is typically associated with price. Typically, the fall guide is a selection of favorites, but another challenging year calls for a different approach. This season, my dining guide focuses on restaurants I like that offer distinctive value. You could say I sought out more fried chicken and pizza slices - affordable comfort - than truffles and flourishes in 2022. However, on any given night these days, you’re more likely to find me at a mom-and-pop, someplace relaxed, places where the drinks aren’t $20. My job requires me to explore a range of restaurants, as if the scene were a big buffet and I’m obliged to taste a bit of everything, from humble to haute. But during the past year in particular, I’ve been less interested in spending three hours in a dining room or deciphering dishes that tasted like a dozen people touched or tweezered them before they landed on the table.

I’m eager as ever to pull up to a table and taste the latest fashions, check back with an institution or investigate a restaurant tip. Have questions about dining out? Ask our food critic

Perspective | Why I’m saying goodbye to star ratings in my restaurant reviews

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