We know, we know: it's a little early to be talking about booze. But hey, according to a press release from the Dirty Martini, some of you people are probably already drunk! The Connecticut Avenue restaurant has launched a new, 48-ounce cocktail, in order to satiate Washington's "intrepid cocktail lovers" who "need big leisure time." more ›

Drink in the Details is a monthly column highlighting spirits and classic cocktails written by DC Craft Bartenders Guild members Adam Bernbach (Bar Pilar) and Chantal Tseng (Tabard Inn). more ›

Most restaurants can't afford a pastry chef - a 1 percent profit on desserts is considered successful. So many restaurants outsource the making of their desserts. Luckily Mio bucks the trend with its own pastry chef, churning out a varying collection of desserts, from crazily deconstructed items to multiple-sauced creations, each more adventurous than the typical cake or pie. more ›