Grilled octopus is one of those high risk, high reward foods. At its best, it can be transcendent -- crunchy on the outside and meaty on the inside. Good octopus will have a bit of chew to it, like al dente pasta. But badly cooked octopus is like eating a rubber tire: you could gnaw on it for days and still not break down the tough muscles and connective tissues. more ›

It's been a delicious year in D.C. The city has seen a number of interesting new restaurants and eatieries, including spots like CommonWealth, Art and Soul, Cork Wine Bar, Adour, and Ray's Hell-Burger. The DCist food staff got together to look back on their favorite dishes, desserts, and drinks of 2008. more ›

Mussels have popping up all over town in the past year, from Brasserie Beck to Marvin. But one of the big stories is the mussels at Granville Moore’s on H Street. So much so that Chef Teddy Folkman got challenged to a smackdown with Bobby Flay on Tuesday at the Argonaut. more ›