Signature Dish

Watch LUTÉCE Make Their Honeycomb Semifreddo

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.

Watch LUTÉCE Make Their Honeycomb Semifreddo

6m 39s

  • Here's the Beef: asset-mezzanine-16x9

    Here's the Beef

    S3 E11 - 28m 25s

    Host Seth Tillman stops in Georgetown to visit the casual-chic La Bonne Vache for an elevated Steak Tartare. He then sinks his teeth into a Short Rib Pastrami Sandwich at the Jewish-Mediterranean BBQ food truck Silver and Sons in Eckington. And, finally, he's wowed by a 32-ounce Tomahawk Steak with bone marrow butter at the upscale yet rustic dLeña in Mount Vernon Triangle.

  • Latin American Kitchen: asset-mezzanine-16x9

    Latin American Kitchen

    S3 E10 - 28m 38s

    This episode, Seth savors D.C.’s delectable Latin cuisine! Seth first ventures south to flag down the hit food truck Lechonera DMV in Woodbridge, VA to try their authentic Puerto Rican lechon. He then samples the complex and flavorful Braised Short Rib Mole at the casually stylish Lime & Cilantro in Silver Spring, MD, then finishes at Adams Morgan’s Ceibo for Chorizo Dumplings in a kombu broth.

  • Plant Based Plates: asset-mezzanine-16x9

    Plant Based Plates

    S3 E9 - 26m 52s

    Seth explores plant-based cuisine in the DC area. His first stop is to Dupont Circle to visit DC Vegan and try their twist on an old favorite: the jackfruit Philly cheesesteak. He then heads to Chay in Falls Church to try the hearty vegan take on the Vietnamese bun bo hue. And finally, he samples a savory mushroom kitfo, along with bold Ethiopian coffee, at Feru Restaurant & Bar.

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