Signature Dish

Seth Tillman heads to CHAY Vietnamese restaurant in Falls Church, VA to watch chef Lan Tran cook Bon Bo Hue, a speciality from central Vietnam, but with a twist — no meat! The process starts with broth made from lemongrass, star anise, cinnamon, and other ingredients, and concludes with traditional rice noodles. The result is flavorful and textured soup, and fermented soy bean paste.

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.

Seth Tillman heads to FERU where chef/owner Firehiwot Bireka prepares a vegan version of the traditional Ethiopian kitfo using white mushrooms for a meaty texture. She sautés onions with rosemary in oil, then adds the mushrooms along with chili powder, cardamom, garlic, soy sauce, jalapeños, and a secret family spice blend.

Seth heads to DC VEGAN to watch co-owner Michael Jantz Moon prepare a vegan twist on the Philly cheesesteak. He starts with unripe tropical jackfruit, which mimics the texture of pulled pork. The jackfruit is braised, smoked, and combined with sautéed onions and peppers. For the cheese, he blends raw cashews with yeast, paprika, garlic powder, turmeric, onion powder, oil, lemon juice and more.

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.

Seth Tillman heads to Indigo in Washington, DC to watch Chef Nidhi Tandon prepare a unique Indian-inspired Rum Chicken Keema, a rich minced chicken curry infused with Indian rum. The dish starts with marinated ground chicken in rum and ginger-garlic paste, then builds flavor with ghee, whole spices, onions, Indian green chilies, tomatoes, turmeric, red chili powder, and garam masala.

Seth Tillman heads to Daru in Washington DC, where Chef Suresh Sundas showcases the Striped Bass Paturi. In this Bengali-inspired fish preparation, the striped bass is marinated twice—first with turmeric, salt, and lime juice, and then with lime zest and aromatic spices—before being wrapped in banana leaves and steamed. The banana leaf imparts an earthy aroma while locking in flavor and moisture.

Seth Tillman heads to Karizma Modern Indian restaurant in Washington, DC, where Chef Ajay Kumar presents Nirvana 37, a vibrant, towering dish composed of 37 different ingredients, including noodles, greens, mango prepared several ways, and sweet-spicy chilies. The dish is a fusion of ingredients from different Indian cuisines, which offers new flavors in every bite.

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.

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.

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.

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.