Signature Drinks
Seth stirs things up with signature drinks! He first heads to Virginia’s wine country to visit Delaplane’s Barrel Oak Winery, where he samples a glass of aged Norton wine. Next, he sips on the Queen Bee’s Knees cocktail, made with genever gin, at Tenth Ward Distilling Company in Frederick, MD. And he wraps at Hyattsville, MD's Streetcar 82 Brewing Co. for a pint of the Fancy Nancy hazy IPA.
Episodes
-
Signature Drinks
S3 E7 - 28m 57s
Seth stirs things up with signature drinks! He first heads to Virginia’s wine country to visit Delaplane’s Barrel Oak Winery, where he samples a glass of aged Norton wine. Next, he sips on the Queen Bee’s Knees cocktail, made with genever gin, at Tenth Ward Distilling Company in Frederick, MD. And he wraps at Hyattsville, MD's Streetcar 82 Brewing Co. for a pint of the Fancy Nancy hazy IPA.
-
Incredible Italian
S3 E6 - 28m 57s
Italian classics – D.C. style – abound in this episode, which begins with the mezzi rigatoni from the Bloomingdale favorite, Red Hen. Next up, Navy Yard’s Ama offers up a tasty coniglio (rabbit stew), showcasing the flavors of Northern Italy. The episode wraps up at the stalwart Al Tiramisu in Dupont Circle, where Seth indulges in the visually stunning lobster risotto.
-
Soup Season
S3 E5 - 27m 10s
It’s soup season on Signature Dish! First, Seth heads to Shilling Canning Company in the Navy Yard to sample their mid-Atlantic spin on the classic French Onion soup. The flavor-packed Khao Soi with soft shell crab is ladled out at Kiin Imm Thai in Vienna, VA. Finally, Seth visits the Roof Terrace Restaurant at the Kennedy Center for a bowl of their signature JFK Chowder.
-
Hot Out of the Oven
S3 E4 - 28m 40s
Host Seth Tillman visits three standout bakeries and enjoys a variety of freshly baked treats, starting with the jambon buerre sandwich at Bread Furst in Van Ness, D.C. Next, he tries the kouign amann with red bean paste at Saku Saku Flakerie in Tenleytown, D.C., and the Lebanese Bride at Z&Z Manoushe Bakery in Rockville, MD.
-
Japanese Journey
S3 E3 - 28m 35s
Host Seth Tillman dives into Japanese cuisine, trying something new with the udon carbonara at Perry’s in Adams Morgan, D.C. Next, he samples the omakase menu at Dear Sushi in Downtown East, D.C., and finishes off with the Tokyo tonkotsu ramen at ZAO Stamina Ramen in Bethesda, MD.
-
Best Burgers
S3 E2 - 28m 14s
Host Seth Tillman sinks his teeth into the quintessential American classic: the burger. He starts with the double steeze at Steeze Burger in Gaithersburg, MD; a smoky puebla burger at Hill East Burger in Hill East, D.C., and the West Coast-inspired Lo-Pro lamb burger at Local Provisions in Sterling, VA.
-
Coastal Eats
S3 E1 - 28m 59s
Host Seth Tillman kicks off season 3 with a celebration of Mid-Atlantic seafood classics. First, he hops into the Chesapeake Bay to harvest and sample the Dancing Molly oysters from The Salt Line in Navy Yard, D.C. Next up, a flavorful jumbo lump crab cake at All Set in Silver Spring, MD, and the journey ends with an extravagant seafood paella at Del Mar in The Wharf, D.C.
Extras + Features
-
Preview: Indian Adventure
S3 E8 - 30s
Seth Tillman embarks on a savory tour of D.C.’s Indian cuisine, visiting the celebrated Daru on the H Street Corridor for their striped bass paturi, stopping in Chinatown for the complex Nirvana 37 at the sleek Karizma Modern Indian, and finishing up with a rum chicken keema in NoMa at neighborhood favorite Indigo.
-
Maryland's STREETCAR 82 BREWING CO. is a Spot for Deaf and Hearing Beer-Lovers Alike
S3 E7 - 7m 26s
Seth Tillman heads to STREETCAR 82, a deaf-owned brewery in Hyattsville, Maryland founded by Mark Burke. Named after a historic trolley line, the brewery creates a uniquely inclusive space where deaf and hearing patrons connect over craft beer—no tap list, just eye contact and conversation. Their standout brew, the Fancy Nancy, is a juicy, 7.4% ABV Hazy IPA made with Mosaic and Amarillo hops.
-
Preview: Signature Drinks
S3 E7 - 30s
Seth stirs things up with signature drinks! He first heads to Virginia’s wine country to visit Delaplane’s Barrel Oak Winery, where he samples a glass of aged Norton wine. Next, he sips on the Queen Bee’s Knees cocktail, made with genever gin, at the Tenth Ward Distilling Company in Frederick, MD. And he wraps at Hyattsville, MD's Streetcar 82 Brewing Co. for a pint of the Fancy Nancy hazy IPA.
-
Watch Maryland's TENTH WARD DISTILLING COMPANY Make A Classic Genever-Style Gin
S3 E7 - 5m 12s
Host Seth Tillman heads to TENTH WARD DISTILLING COMPANY in downtown Frederick, Maryland, where founder Monica Pearce and her team craft unconventional spirits like their Genever-style gin—a Dutch precursor to modern gin made with a whiskey base. Bottled with their quirky mascot “Genevieve,” the spirit shines both neat and in cocktails, like their house-made Queen Bee’s Knees with lavender honey.
-
Explore Ancient and Modern Winemaking Techniques with BARREL OAK WINERY
S3 E7 - 8m 54s
Seth Tillman visits BARREL OAK WINERY in Delaplane, Virginia to explore the art of winemaking from vine to bottle. Guided by vintner Jeremy Ligon, Seth helps stomp Chambourcin grapes, samples Norton grapes straight from the vine, and learns how their high malic acid and thick pulp contribute to bold, complex wines. The tour highlights modern techniques including fermentation with selected yeasts.
-
See How Navy Yard's Ama Restaurant Makes Coniglio
S3 E6 - 6m 48s
Chef Johanna Hellrigl introduces host Seth Tillman to coniglio, a traditional Ligurian rabbit stew with her unique twist, which is the signature dish of DC Italian restaurant AMA. She begins by expertly butchering locally sourced, free-range rabbit, utilizing every part—dark meat, white meat, and the carcass for a rich stock.
-
Watch Red Hen Restaurant Make Its Signature Mezzi Rigatoni Pasta from Scratch
S3 E6 - 5m 27s
Host Seth Tillman heads to RED HEN, an Italian restaurant in Washington, DC's Bloomingdale neighborhood, where Chef Mike Friedman takes him through the process of making mezzi rigatoni, a fresh dry pasta with a ridged tubular shape perfect for capturing sauce. The dish comes to life in The Red Hen’s kitchen, where it's paired with a rich fennel sausage ragu, made with fennel seed and coriander.
-
Watch Al Tiramisu's Chef Make a Creamy Lobster Risotto — With No Cream!
S3 E6 - 5m 47s
Host Seth Tillman heads to DC Italian restaurant AL TIRAMISU, where Chef Luigi Diotaiuti unveils the beloved off-menu favorite — lobster risotto. The dish begins with fresh lobster, gently blanched and sautéed with olive oil, garlic, cherry tomatoes, parsley, and a touch of salt. Meanwhile, arborio rice is toasted, deglazed with white wine, and carefully "fed" with a rich fish broth.
-
Watch Roof Terrace Restaurant Make JFK's Special Clam Chowder Recipe at the Kennedy Center
S3 E5 - 4m 33s
Host Seth Tillman heads to the Kennedy Center, where Chef Marguerite Bottorf at the Kennedy Center’s ROOF TERRACE RESTAURANT presents an elevated take on JFK’s favorite chowder. The dish begins by rendering Nueske’s bacon for a smoky depth, followed by sweating a “Mirepoix Plus” of onions, carrots, leeks, celery, fennel, and potatoes.
-
See Why a Good French Onion Soup Take Days to Prepare at Shilling Canning Company
S3 E5 - 6m 31s
Host Seth Tillman heads to SHILLING CANNING COMPANY where Chef Reid Shilling presents an elevated take on French onion soup, focusing on flawless technique and high-quality ingredients. The dish starts with a sachet containing thyme, parsley, bay leaves, black peppercorns, and rinds from St. Malachi Reserve cheese, which is added to a rich beef jus made from a multi-day stock process.
-
Preview: Soup Season
S3 E5 - 30s
It’s soup season on Signature Dish! First, Seth heads to Shilling Canning Company in the Navy Yard to sample their mid-Atlantic spin on the classic French Onion soup. The flavor-packed Khao Soi with soft shell crab is ladled out at Kiin Imm Thai in Vienna, VA. Finally, Seth visits the Roof Terrace Restaurant at the Kennedy Center for a bowl of their signature JFK Chowder.
-
Discover the Potent Spice Blend That Makes Kiin Imm Thai's Khao Soi Beloved
S3 E5 - 4m 21s
Host Seth Tillman heads to KIIN IMM THAI in Vienna, Virginia to sample one of Thailand's most popular street foods: Khao Soi soup. Chef Sunthara Somnasri walks him through the process of preparing the Thai soup, emphasizing the need for fresh ingredients including good curry paste, galangals, kaffir lime, chilis and lemongrass.
Schedule
-
Image
Signature Dish
Signature Drinks
Saturday
Apr 19
30 Minutes
Seth stirs things up with three signature drinks. He first heads to Virginia's wine country to visit Delaplane's Barrel Oak Winery, where he samples a glass of aged Norton wine. Next, he sips on the Queen Bee's Knees cocktail, made with genever gin, at the Tenth Ward Distilling Company in Frederick, MD. And he wraps at Hyattsville, MD's Streetcar 82 Brewing Co. for a pint of the Fancy Nancy hazy IPA. -
Image
Signature Dish
Indian Adventure
Monday
Apr 21
30 Minutes
Seth Tillman embarks on tour of D.C.'s Indian cuisine, visiting the celebrated Daru on the H Street Corridor, stopping in Chinatown for the complex Nirvana 37 at the sleek Karizma Modern Indian, and finishing up in NoMa. -
Image
Signature Dish
Indian Adventure
Monday
Apr 21
30 Minutes
Seth Tillman embarks on tour of D.C.'s Indian cuisine, visiting the celebrated Daru on the H Street Corridor, stopping in Chinatown for the complex Nirvana 37 at the sleek Karizma Modern Indian, and finishing up in NoMa. -
Image
Signature Dish
Indian Adventure
Tuesday
Apr 22
30 Minutes
Seth Tillman embarks on tour of D.C.'s Indian cuisine, visiting the celebrated Daru on the H Street Corridor, stopping in Chinatown for the complex Nirvana 37 at the sleek Karizma Modern Indian, and finishing up in NoMa. -
Image
Signature Dish
Indian Adventure
Tuesday
Apr 22
30 Minutes
Seth Tillman embarks on tour of D.C.'s Indian cuisine, visiting the celebrated Daru on the H Street Corridor, stopping in Chinatown for the complex Nirvana 37 at the sleek Karizma Modern Indian, and finishing up in NoMa. -
Image
Signature Dish
Signature Drinks
Tuesday
Apr 22
30 Minutes
Seth stirs things up with three signature drinks. He first heads to Virginia's wine country to visit Delaplane's Barrel Oak Winery, where he samples a glass of aged Norton wine. Next, he sips on the Queen Bee's Knees cocktail, made with genever gin, at the Tenth Ward Distilling Company in Frederick, MD. And he wraps at Hyattsville, MD's Streetcar 82 Brewing Co. for a pint of the Fancy Nancy hazy IPA. -
Image
Signature Dish
Indian Adventure
Tuesday
Apr 22
30 Minutes
Seth Tillman embarks on tour of D.C.'s Indian cuisine, visiting the celebrated Daru on the H Street Corridor, stopping in Chinatown for the complex Nirvana 37 at the sleek Karizma Modern Indian, and finishing up in NoMa. -
Image
Signature Dish
Indian Adventure
Tuesday
Apr 22
30 Minutes
Seth Tillman embarks on tour of D.C.'s Indian cuisine, visiting the celebrated Daru on the H Street Corridor, stopping in Chinatown for the complex Nirvana 37 at the sleek Karizma Modern Indian, and finishing up in NoMa. -
Image
Signature Dish
Indian Adventure
Saturday
Apr 26
30 Minutes
Seth Tillman embarks on tour of D.C.'s Indian cuisine, visiting the celebrated Daru on the H Street Corridor, stopping in Chinatown for the complex Nirvana 37 at the sleek Karizma Modern Indian, and finishing up in NoMa. -
Image
Signature Dish
Plant- Based Plates
Monday
Apr 28
30 Minutes
Seth explores plant-based cuisine. He starts at DC Vegan in Dupont Circle. Then, he tries vegan bun bo hue at Chay in Falls Church. Finally, he enjoys mushroom kitfo and Ethiopian coffee at Feru Restaurant & Bar in Alexandria. -
Image
Signature Dish
Plant- Based Plates
Monday
Apr 28
30 Minutes
Seth explores plant-based cuisine. He starts at DC Vegan in Dupont Circle. Then, he tries vegan bun bo hue at Chay in Falls Church. Finally, he enjoys mushroom kitfo and Ethiopian coffee at Feru Restaurant & Bar in Alexandria. -
Image
Signature Dish
Plant- Based Plates
Tuesday
Apr 29
30 Minutes
Seth explores plant-based cuisine. He starts at DC Vegan in Dupont Circle. Then, he tries vegan bun bo hue at Chay in Falls Church. Finally, he enjoys mushroom kitfo and Ethiopian coffee at Feru Restaurant & Bar in Alexandria. -
Image
Signature Dish
Plant- Based Plates
Tuesday
Apr 29
30 Minutes
Seth explores plant-based cuisine. He starts at DC Vegan in Dupont Circle. Then, he tries vegan bun bo hue at Chay in Falls Church. Finally, he enjoys mushroom kitfo and Ethiopian coffee at Feru Restaurant & Bar in Alexandria. -
Image
Signature Dish
Plant- Based Plates
Tuesday
Apr 29
30 Minutes
Seth explores plant-based cuisine. He starts at DC Vegan in Dupont Circle. Then, he tries vegan bun bo hue at Chay in Falls Church. Finally, he enjoys mushroom kitfo and Ethiopian coffee at Feru Restaurant & Bar in Alexandria. -
Image
Signature Dish
Plant- Based Plates
Tuesday
Apr 29
30 Minutes
Seth explores plant-based cuisine. He starts at DC Vegan in Dupont Circle. Then, he tries vegan bun bo hue at Chay in Falls Church. Finally, he enjoys mushroom kitfo and Ethiopian coffee at Feru Restaurant & Bar in Alexandria. -
Image
Signature Dish
Plant- Based Plates
Saturday
May 3
30 Minutes
Seth explores plant-based cuisine. He starts at DC Vegan in Dupont Circle. Then, he tries vegan bun bo hue at Chay in Falls Church. Finally, he enjoys mushroom kitfo and Ethiopian coffee at Feru Restaurant & Bar in Alexandria.
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.
