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Total de Resultados: 10

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ny301019015305 The upstairs dining room at Seven Reasons in Washington, Oct. 24, 2019. The plate presentations at Seven Reasons evoke memories of the sauce-striped nuevo-Latino cooking of the late 1990s and early 2000s. (Jennifer Chase/The New York Times/Fotoarena)
DC
ny301019015204 Red goat curry at Thip Khao, a Laotian restaurant in the Mount Pleasant neighborhood of Washington, Oct. 25, 2019. Seng Luangrath spurred a local renaissance for the herbal, funky, often spicy cooking of her native Laos when she opened Thip Khao in 2014. (Jennifer Chase/The New York Times/Fotoarena)
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ny301019015805 The chef Victor Albisu prepares charred cabbage with mole verde at Poca Madre in Washington?s Chinatown, Oct. 23, 2019. Albisu makes deft use of citrus, chiles and even mole to draw out nuanced flavors in seafood, but don?t miss the luscious whole duck, cooked al pastor style. (Jennifer Chase/The New York Times/Fotoarena)
DC
ny301019014604 An array of dishes offered at Bad Saint, a tiny Filipino restaurant with a big reputation in Washington, Oct. 21, 2019. The cooking is modestly presented, but often extravagantly delicious, with flavors that taste like fresh revelations: the notes of squid-ink musk in a sour-hot adobo, or the charred coconut that provides a vanilla rasp to goat braised with lemongrass. (Jennifer Chase/The New York Times/Fotoarena)
DC
ny301019015004 Steamed brioche topped with trout roe, a one-bite signature at Komi, in Washington, Oct. 19, 2019. Dinner in Komi?s narrow dining room often begins with one-bite steamed brioche topped with trout roe; a meal in August proceeded with yogurt-and-garlic scape plumped ravioli and a juicy-fleshed, shawarma-spiced amberjack collar. (Jennifer Chase/The New York Times/Fotoarena)
DC
ny301019015704 Fried sugar toads, a puffer fish found in the waters off the Mid-Atlantic coast, at Queen?s English in Washington, Oct. 19, 2019. Queen?s English, which opened in Columbia Heights in April, follows in the recent local tradition of jewel-box restaurants (there are 40 seats) featuring Asian cuisine, in this case that of the New Territories region of Hong Kong, where Henji Cheung, the chef and owner, was born. (Jennifer Chase/The New York Times/Fotoarena)
DC
ny301019020004 Spicy lamb noodles with chile paste and herbs at Maketto, where the dishes are a mashup of Taiwanese and Cambodian cuisine, in Washington, Oct. 17, 2019. The cooking is dizzyingly aromatic: lamb noodles alive with fermented chile paste, grill-smoked duck hearts brined in nuoc cham, and sweet-hot fried chicken. (Jennifer Chase/The New York Times/Fotoarena)
DC
ny301019014804 The chef Yuan Tang plates foie gras with roasted beets at Rooster & Owl in Washington, Oct. 11, 2019. The unassuming restaurant has a user-friendly four-course, $65 tasting menu that offers multiple choices and achieves lofty goals but defies thumbnail description. (Jennifer Chase/The New York Times/Fotoarena)
DC
ny301019020204 The upstairs dining room at Del Mar, the sixth restaurant from the chef Fabio Trabocchi, in Washington, Sept. 13, 2019. The restaurant presents traditional cooking from the coast of Spain ? pairing Michelin-grade service with dishes that are either textbook classics (squid-ink stained paella, crab-stuffed piquillo peppers) or respectful modernizations (raw tuna with tomato jelly and sea beans). (T.J. Kirkpatrick/The New York Times/Fotoarena)
DC
ny301019015504 Jerk chicken served at Kith and Kin in Washington, April 1, 2019. The menu at Kith and Kin blends dressed-up versions of homestyle dishes from the African diaspora (curried goat, jerk chicken) with abstracted studies of dishes with similar roots (uni escovitch, compressed cucumbers with gooseberry piri-piri). (Jennifer Chase/The New York Times/Fotoarena)
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Total de Resultados: 10

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