Food

Signature Dish

Signature Dish discovers and reveals the standout dishes at a wide array of the region’s best restaurants, from the latest dining hot spots to strip-mall eateries serving up authentic global cuisines.

Late Night Eats

28m 23s

Sometimes, the best food can be found after hours. The late-night food scene in D.C. is on display as Seth Tillman visits Le Mont Royal for Montreal-inspired poutine. Next, he heads to Astoria on 17th Street for a spicy Sichuan water-boiled fish and a delicious burrata margherita pizza from Andy’s Pizza in Shaw.

Signature Dish Season 2

Signature Dish host and producer Seth Tillman combines a gourmand's appreciation for the area's diverse culinary offerings with a keen interest in the people who make local communities thrive. On each Signature Dish episode, he visits three restaurants, and does more than simply taste the signature dish; he explores the backstory of the restaurant, its neighborhood and the people behind the food.

Check out the brand new Signature Dish Restaurant Guide, which provides additional information about each featured restaurant, to help guide your local culinary adventures.

Episodes

  • Late Night Eats: asset-mezzanine-16x9

    Late Night Eats

    S2 E12 - 28m 23s

    Sometimes, the best food can be found after hours. The late-night food scene in D.C. is on display as Seth Tillman visits Le Mont Royal for Montreal-inspired poutine. Next, he heads to Astoria on 17th Street for a spicy Sichuan water-boiled fish and a delicious burrata margherita pizza from Andy’s Pizza in Shaw.

  • Filipino Festival: asset-mezzanine-16x9

    Filipino Festival

    S2 E11 - 27m 24s

    A mosaic of flavors and techniques are in store as host Seth Tillman visits Filipino restaurants in the D.C. area. Hiraya on H Street mixes unique flavors in its adobo duck confit. An ube breakfast burger at Egg Karne in Herdon, VA puts a spin on a familiar favorite. F&F Filipino Fusion in Chantilly, VA offers bangus sisig, the national fish of the Philippines cooked with French techniques.

  • Savoring South America: asset-mezzanine-16x9

    Savoring South America

    S2 E10 - 27m 7s

    Host Seth Tillman explores the vibrant and diverse flavors of South America, beginning at Fire Pit Brazilian BBQ in Rockville, MD, where juicy picanha steak is on the menu. Next, the nikkei ceviche at Arlington, VA’s Inca Social wows diners by breaking down a whole tuna. The journey concludes in Wheaton, MD with Kantutas' silpancho, a Bolivian feast piled high with steak, eggs, rice and potatoes.

  • Food Hall Finds: asset-mezzanine-16x9

    Food Hall Finds

    S2 E9 - 28m 52s

    Seth dives into a flavorful exploration of one of the hottest current food trends: urban food halls, where diners can find dishes to satisfy any palate. First stop: Puddin’ at Union Market in DC for chicken and beef sausage gumbo. At the miXt Food Hall in Brentwood, MD, Mush offers the vegan banh mi izzit sandwich. In downtown DC at The Square, Brasa crafts handmade butifarra sausage.

  • Flavors of China: asset-mezzanine-16x9

    Flavors of China

    S2 E8 - 27m

    Host Seth Tillman takes a flavorful journey through Chinese cuisine, beginning at Columbia Heights’ Queen’s English with a standout crispy whole red snapper. Rou jia mo (Chinese hamburger) is in the spotlight at Northwest Chinese Food in College Park, MD. The final stop is at Yanzi Noodle House in Fairfax, VA for the one-of-a-kind luosifen (noodle soup flavored with snails).

  • French Delights: asset-mezzanine-16x9

    French Delights

    S2 E7 - 28m 55s

    Explore the rich tapestry and traditions of French gastronomy with host Seth Tillman. First stop: Chez Billy Sud in Georgetown, for oeufs en meurette (eggs in a red wine sauce). In DC’s NoMa neighborhood, Le Clou blends tradition with modernity in their ris de veau (sweetbreads basted in brown butter). Bastille in Old Town, Alexandria, offers up a magret de canard (slow-seared Moulard duck).

  • Best of Breakfast: asset-mezzanine-16x9

    Best of Breakfast

    S2 E6 - 27m 42s

    This episode explores one of the most-requested cuisines from Signature Dish viewers: breakfast! At La Tejana in D.C.’s Mt. Pleasant neighborhood, Seth samples the 956 breakfast taco, before heading to Poolesville, Maryland to try Locals Farm Market’s famous chicken and waffles. The final stop is Any Day Now in D.C.’s Navy Yard for the scallion pancake breakfast sandwich.

  • Just Desserts: asset-mezzanine-16x9

    Just Desserts

    S2 E5 - 28m 33s

    Seth skips the main course and dives right into dessert, with memorable visits to the neo-bistro Lutèce in Georgetown, the dessert shop Mr. Bake Sweets in Riverdale Park, Maryland, and The Conche in Leesburg, Virginia, where chocolate infuses everything on the menu - even the drinks!

  • Crossover Cuisine: asset-mezzanine-16x9

    Crossover Cuisine

    S2 E4 - 26m 23s

    The innovative world of fusion cuisine, where culinary traditions collide and create something new, is the heart of this episode. Seth stops by Imperfecto in D.C.’s West End and then crosses into Virginia to visit Mama Tigre in Oakton and Wooboi in Alexandria.

  • Mediterranean Magic: asset-mezzanine-16x9

    Mediterranean Magic

    S2 E3 - 26m 10s

    Seth dives into the rich culinary heritage of the Mediterranean. He first stops at Green Almond Pantry in Georgetown, then heads to Maryland for a stop at Cedars of Lebanon in Greenbelt and Melina in North Bethesda to explore the unique flavors from across the Mediterranean region.

  • Pizza Perfection: asset-mezzanine-16x9

    Pizza Perfection

    S2 E2 - 25m 58s

    The star of this D.C.-focused episode is a universal favorite: pizza. From the unique Roman-style “pinsas” of La Casina in Capitol Hill to the Detroit-style delights of Shaw’s Motown Square, and the Greek-influenced creations at Martha Dear in Mount Pleasant, Seth explores the artistry behind the perfect pie.

  • Comfort Food Favorites: asset-mezzanine-16x9

    Comfort Food Favorites

    S2 E1 - 28m 1s

    Host Seth Tillman kicks off season 2 with a hearty dose of comfort food. He tries the local blue catfish fish and chips at Preserve in Annapolis, MD; a bowl of chicken soup (pozole verde) at Cielo Rojo in Takoma Park, MD, and a visit to Caruso’s Grocery in Capitol Hill East, D.C. for a perfectly executed chicken parmigiana.

Extras + Features

  • Watch Andy of ANDY'S PIZZA Craft One of DC's Best Slices!: asset-mezzanine-16x9

    Watch Andy of ANDY'S PIZZA Craft One of DC's Best Slices!

    S2 E12 - 6m 53s

    Host Seth Tillman visits Andy's Pizza in Washington, DC, where Chef Andy Brown demonstrates how to make their signature burrata margherita pizza. Andy emphasizes the importance of quality ingredients. The pizza is baked in a stone conveyor oven at 700 degrees for a crispy crust. Andy finishes the pizza with fresh basil, burrata, extra virgin olive oil, and Parmigiano Reggiano.

  • Watch LE MONT ROYALE Make Poutine with Mushrooms: asset-mezzanine-16x9

    Watch LE MONT ROYALE Make Poutine with Mushrooms

    S2 E12 - 4m 57s

    Host Seth Tillman heads to Le Mont Royal, a French Canadian restaurant in Washington, DC's Adams Morgan neighborhood to meet Chef Bart Hutchins. Bart demonstrates how to make poutine -- French fries topped with cheese curds and gravy -- with a twist. Chef Bart's addition of chanterelle mushrooms sautéed with garlic, shallots, and white wine add rich flavor to the classic Montreal food.

  • Preview: Late Night Eats: asset-mezzanine-16x9

    Preview: Late Night Eats

    S2 E12 - 30s

    Sometimes, the best food can be found after hours. The late-night food scene in D.C. is on display as Seth Tillman visits Le Mont Royal for Montreal-inspired poutine. Next, he heads to Astoria on 17th Street for a spicy Sichuan water-boiled fish and a delicious burrata margherita pizza from Andy’s Pizza in Shaw.

  • Why Boiled Fish at ASTORIA DC is the Perfect Spicy Late-Night Dish: asset-mezzanine-16x9

    Why Boiled Fish at ASTORIA DC is the Perfect Spicy Late-Night Dish

    S2 E12 - 6m 15s

    Host Seth Tillman heads to Astoria, a Sichuan restaurant in Washington, DC's Dupont Circle neighborhood. Chef/Owner Devin Gong demonstrates how to make water-boiled fish, a classic Sichuan dish known for its spicy and flavorful profile. The fish, marinated in salt, pepper, gin, and aromatics, is poached in a flavorful broth and topped with pickled chilies, cumin, garlic, and scallions.

  • Duck Confit and Filipino Adobo are a Perfect Match at HIRAYA: asset-mezzanine-16x9

    Duck Confit and Filipino Adobo are a Perfect Match at HIRAYA

    S2 E11 - 4m 13s

    Seth Tillman heads to Hiraya on H St., NE in Washington, DC. There, Executive Chef Julie Cortes introduces their unique take on a Filipino adobo, which uses duck confit instead of a more traditional meat. Chef Julie demonstrates the cooking process, including sautéing garlic, preparing the adobo sauce with Filipino soy sauce, coconut vinegar, and duck stock, and searing the duck breast and legs.

  • Preview: Filipino Festival: asset-mezzanine-16x9

    Preview: Filipino Festival

    S2 E11 - 30s

    A mosaic of flavors and techniques are in store as host Seth Tillman visits Filipino restaurants in the D.C. area. Hiraya on H Street mixes unique flavors in its adobo duck confit. An ube breakfast burger at Egg Karne in Herdon, VA puts a spin on a familiar favorite. F&F Filipino Fusion in Chantilly, VA offers bangus sisig, the national fish of the Philippines cooked with French techniques.

  • F & F FILIPINO FUSION Makes Bangus Sisig with French Flavor: asset-mezzanine-16x9

    F & F FILIPINO FUSION Makes Bangus Sisig with French Flavor

    S2 E11 - 5m 55s

    At F & F Filipino Fusion in Chantilly, VA, Chef/Owner Irene Bautista Cuison introduces Seth Tillman to bangus sisig -- a dish featuring the national fish of the Philippines prepared with a French influence. She sears the bangus with butter, debones it, and mixes it with shallots, ginger, garlic, lemon juice, and capers. The dish is garnished with skin, sunny-side-up eggs, and served with rice.

  • EGG KARNE Uses Ube to Make a Delicious Breakfast Sandwich: asset-mezzanine-16x9

    EGG KARNE Uses Ube to Make a Delicious Breakfast Sandwich

    S2 E11 - 3m 58s

    Seth Tillman heads to Egg Karne, a Filipino-American fusion restaurant in Herndon, VA. Owner Alvin Barnuevo demonstrates how to prepare an ube burger, a Filipino-inspired dish featuring a bun made from ube, a purple sweet potato. Chef Alvin prepares the ube batter and cooks it on a grill along with homemade longanisa patties. The burger is assembled with cheese, fried eggs, and powdered sugar.

  • See Why the Picanha Steak is the Queen of Brazilian BBQ: asset-mezzanine-16x9

    See Why the Picanha Steak is the Queen of Brazilian BBQ

    S2 E10 - 6m 33s

    Host Seth Tillman heads to Fire Pit Brazilian BBQ, a barbecue trailer to explore some of Maryland's best Brazilian barbecue. Pitmaster and Owner Gui Gonzalez showcases the preparation and grilling of picanha, a prized cut of Brazilian barbecue.

  • Watch Inca Social Blend Flavors in Their Nikkei Ceviche: asset-mezzanine-16x9

    Watch Inca Social Blend Flavors in Their Nikkei Ceviche

    S2 E10 - 5m 21s

    Host Seth Tillman heads to Inca Social, a Peruvian restaurant in Arlington, Virginia. There, he meets co-owner Fito Garcia and executive chef/co-owner Michael Ciuffardi, who show him how to make the Latin restaurant's unique dish: Nikkei ceviche, a seafood dish which combines Peruvian and Japanese influences.

  • Preview: Savoring South America: asset-mezzanine-16x9

    Preview: Savoring South America

    S2 E10 - 30s

    Host Seth Tillman explores the vibrant and diverse flavors of South America, beginning at Fire Pit Brazilian BBQ in Rockville, MD, where juicy picanha steak is on the menu. Next, the nikkei ceviche at Arlington, VA’s Inca Social wows diners by breaking down a whole tuna. The journey concludes in Wheaton, MD with Kantutas' silpancho, a Bolivian feast piled high with steak, eggs, rice and potatoes.

  • Watch Maryland Restaurant Kantutas Make Silpancho: asset-mezzanine-16x9

    Watch Maryland Restaurant Kantutas Make Silpancho

    S2 E10 - 4m 52s

    Host Seth Tillman heads to Kantutas, a Bolivian restaurant in Wheaton, Maryland, where co-owner Maria Peredo introduces Seth to the Bolivian food silpancho. Silpancho is a hearty meal of beef and eggs from the Bolivian city of Cochabamba.

Schedule

  • Image
    Signature Dish: TVSS: Iconic

    Signature Dish

    Korean Flavors

    Saturday
    Apr 27

    30 Minutes

    Seafood scallion pancake; soy marinated short ribs; Korean fried chicken (fried tofu).
  • Image
    Signature Dish: TVSS: Iconic

    Signature Dish

    European Classics

    Saturday
    May 4

    30 Minutes

    Cooking techniquesChateaubriand (French), scacce (Italian), jägerschnitzel (German).

Signature Dish Restaurant Guide

The Signature Dish Restaurant Guide provides additional information about each signature dish, including restaurant locations, reviews, and video clips from each episode, all sorted by cuisine type and plotted on an interactive map of the local area.

WETA Passport

Stream tens of thousands of hours of your PBS and local favorites with WETA Passport whenever and wherever you want. Catch up on a single episode or binge-watch full seasons before they air on TV.