Bibiana Osteria-Enoteca is out, Modena is in.

Arancini are one of the most delectable Italian appetizers—fried balls of risotto, cheese, ragu, and vegetables.

This delicious wild onion is appearing on a variety of local menus and is only available for a few months out of the year.

Chances are good a lot of thought and effort went into making your beverage perfect for the season’s celebrations.

Though gin is typically a spring and summer liquor, some D.C. bartenders are reappropriating it for winter.

Italian newcomer Bibiana Fiola made Esquire’s 2010 2011 list of the top 20 best new American restaurants.

This year, Tax Day deals stretch across two dates — the usual April 15 deadline, and the current year’s deadline of April 18. 2011’s promotions aren’t as widespread as last year’s offerings, but there are a few options for you to get some relief from the taxman’s iron grip on your wallet.

There is cheese, and then there is cheese. Burrata firmly falls into the latter category. A type of fresh mozzarella, burrata has a mild, milky flavor. What really sets it apart from other cheeses is the texture: Burrata is luxuriously creamy and pillowy soft, a heavenly cloud of cheesey happiness.

For the uninitiated, arancini are a Sicilian snack of rice balls rolled in breadcrumbs and deep fried until crisp and golden. Like a Hostess cake, arancini usually contain a delicious filling, though of the savory variety. Cut one open and you’ll likely find a little treasure of ground meat, cheese or vegetables.

Italian newcomer Bibiana made Esquire’s 2010 list of the top 20 best new American restaurants. Last year, Barton Seaver was named Esquire’s chef of the year, but the last time any D.C. restaurants were included on the magazine’s best new list was in 2007 when Brasserie Beck and Oyamel both made the cut….