Earlier this week, I had an exceptional homemade interpretation of a fish taco -- golden tilefish with a rustic guacamole on a fried tortilla round. But typically, fish tacos are grilled or fried with tilapia or some other meaty, flaky white fish in a flour tortilla with shredded cabbage and drizzled with sour cream. For fish tacos, topping simplicity is generally better. But for the more is better crowd, you'll see avocado, pico de gallo and any other number of toppings. more ›

I wanted to ask you if you had any great recommendations for relatively cheap, hands on seafood restaurants around DC. My sister is coming to town for her 16th birthday, and since she lived in Salt Lake City, there is really no delicious seafood there to speak of (besides brine shrimp). Anyways, any help you or your readers could offer would be lovely.

Washingtonian reports today that chef Barton Seaver has left his post at Hook. more ›

All the big guys have covered the Tuesday night specialty cocktails made by Pilar's self-described sherpa Adam Bernbach. So what do you do when it's not Tuesday? Certainly you could choose from the good selection of beers. But this summer you should opt for a Brown Derby. The drink is composed of Bulleit bourbon, fresh-squeezed grapefruit juice, and honey. At first it sounds odd, since citrus fruits are more frequently combined with rum, tequila, or vodka. more ›

Where: Tackle Box more ›