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.

French Delights

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).

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

  • 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

  • Preview: Flavors of China: asset-mezzanine-16x9

    Preview: Flavors of China

    S2 E8 - 30s

    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).

  • How Bastille Cooks a Moulard Duck Breast: asset-mezzanine-16x9

    How Bastille Cooks a Moulard Duck Breast

    S2 E7 - 6m 22s

    Seth Tillman visits Bastille, a French restaurant in Alexandria, VA, where chefs Christophe and Michelle Poteaux demonstrate how to prepare magret de canard, the moulard duck breast.

  • Preview: French Delights: asset-mezzanine-16x9

    Preview: French Delights

    S2 E7 - 30s

    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 Moullard duck)

  • Watch Le Clou Prepare a French Sweetbread Recipe: asset-mezzanine-16x9

    Watch Le Clou Prepare a French Sweetbread Recipe

    S2 E7 - 5m 46s

    Seth Tillman heads to Le Clou, an upscale French restaurant in D.C.'s NoMa neighborhood, where chef Nicholas Stefanelli shows how to cook ris de veau. Sweetbread — the thymus gland from a calf — is a central ingredient of Le Clou's ris de veau, a delicious French food. Nick explains his method of soaking sweetbreads overnight, then boiling and roasting them in brown butter with garlic and herbs.

  • LOCALS FARM MARKET's Secret to Great Chicken and Waffles: asset-mezzanine-16x9

    LOCALS FARM MARKET's Secret to Great Chicken and Waffles

    S2 E6 - 3m 39s

    Host Seth Tillman ventures to Poolesville, MD to sample the Liege-style chicken and waffles at Locals Farm Market. Chef Jason Smith explains the distinctive features of the Liege waffles, including the use of yeast and pearled sugar, which caramelize during cooking. Jason then delves into the chicken preparation which includes marinating for 24 hours in pickle juice.

  • Preview: Best of Breakfast: asset-mezzanine-16x9

    Preview: Best of Breakfast

    S2 E6 - 30s

    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.

  • ANY DAY NOW Redefines the Breakfast Sandwich: asset-mezzanine-16x9

    ANY DAY NOW Redefines the Breakfast Sandwich

    S2 E6 - 5m 42s

    Seth Tillman visits Any Day Now in DC's Navy Yard neighborhood to learn the secret behind their scallion pancake breakfast sandwich. As Chef Matt demonstrates, it starts with a pancake base of homemade hot water dough, which is stretched as thin as possible and layered with sesame oil and scallions. Light, fluffy eggs make up the filling of the sandwich along with bacon, sausage, or kimchi.

  • LA TEJANA's Great Breakfast Tacos Start with Fresh Tortillas: asset-mezzanine-16x9

    LA TEJANA's Great Breakfast Tacos Start with Fresh Tortillas

    S2 E6 - 4m 55s

    Seth Tillman visits La Tejana in DC's Mount Pleasant neighborhood for an exclusive behind-the-scenes look at the art of breakfast tacos. Co-founder Ana-Maria Jaramillo describes how they make the perfect flour tortilla, from crafting the masa to cooking it to perfection on the plancha. It's a labor of love and provides the ultimate pillowy and chewy base for La Tejana's popular 956 tacos.

  • See Inside a Real-Life Chocolate Factory at THE CONCHE: asset-mezzanine-16x9

    See Inside a Real-Life Chocolate Factory at THE CONCHE

    S2 E5 - 6m 46s

    Seth Tillman takes a tour of a real life chocolate factory in Sterling, Virginia where Chef Santosh of The Conche makes the chocolate for his delectable desserts. Back at the restaurant in Leesburg, Santosh demonstrates how he puts together the Conche Chocolate Entremet, a rich cake and ice cream dessert built inside a gold dusted dome and then cracked open by lighting 151 proof rum on fire.

  • Watch LUTÉCE Make Their Honeycomb Semifreddo: asset-mezzanine-16x9

    Watch LUTÉCE Make Their Honeycomb Semifreddo

    S2 E5 - 6m 39s

    Seth visits neo-bistro Lutèce in Georgetown to sample their imaginative honeycomb semi-freddo. Made with shaved 18-month-aged comte cheese, the dessert is a fresh take on a classic French cheese plate. As Chef Isabel demonstrates, the dish starts with a homemade honeycomb cracker, which is broken apart and mixed into a cream dessert, half frozen, and topped with cheese shavings.

  • Preview: Just Desserts: asset-mezzanine-16x9

    Preview: Just Desserts

    S2 E5 - 30s

    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

Schedule

  • Image
    Signature Dish: TVSS: Iconic

    Signature Dish

    Flavors of China

    Monday
    Feb 26

    30 Minutes

    Chinese cuisine; Queen's English's crispy red snapper; Northwest Chinese Food's Chinese hamburger; Yanzi Noodle House's snail flavored noodle soup.
  • Image
    Signature Dish: TVSS: Iconic

    Signature Dish

    Flavors of China

    Monday
    Feb 26

    30 Minutes

    Chinese cuisine; Queen's English's crispy red snapper; Northwest Chinese Food's Chinese hamburger; Yanzi Noodle House's snail flavored noodle soup.
  • Image
    Signature Dish: TVSS: Iconic

    Signature Dish

    Flavors of China

    Tuesday
    Feb 27

    30 Minutes

    Chinese cuisine; Queen's English's crispy red snapper; Northwest Chinese Food's Chinese hamburger; Yanzi Noodle House's snail flavored noodle soup.
  • Image
    Signature Dish: TVSS: Iconic

    Signature Dish

    Food Hall Finds

    Monday
    Mar 4

    30 Minutes

    Urban food halls; Puddin' at Union Market; Brentwood; the Square.
  • Image
    Signature Dish: TVSS: Iconic

    Signature Dish

    Food Hall Finds

    Monday
    Mar 4

    30 Minutes

    Urban food halls; Puddin' at Union Market; Brentwood; the Square.
  • Image
    Signature Dish: TVSS: Iconic

    Signature Dish

    Food Hall Finds

    Tuesday
    Mar 5

    30 Minutes

    Urban food halls; Puddin' at Union Market; Brentwood; the Square.

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.

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