Here's the Beef
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.
Episodes
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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.
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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.
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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.
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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.
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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).
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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).
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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.
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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!
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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.
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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.
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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.
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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
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How PUDDIN' Prepares Authentic Gumbo in the Heart of DC
S2 E9 - 6m
Host Seth Tillman heads to PUDDIN', a restaurant in DC's Union Market. There, chef and owner Toyin Allin shows how to make her unique take on gumbo, which combines chicken and beef sausage with smoked ground shrimp, okra, and sassafras for thickening. She explains the historical influences behind the New Orleans' food, incorporating elements from both West African and American cuisines.
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Watch BRASA Handcraft Their Butifarra Spanish Sausage
S2 E9 - 8m 6s
Host Seth Tillman heads to BRASA, a Spanish restaurant offering grilled meats on an open fire. There, Chef Rubén García showcases the process of making butifarra, a simple sausage consisting of pork, salt, and pepper. Seth joins in on the sausage-making process, learning the steps from grinding the meat to stuffing the casings. Chef Rubén emphasizes the importance of quality ingredients.
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Preview: Food Hall Finds
S2 E9 - 30s
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. Brentwood, MD's Mush offers the vegan banh mi izzit sandwich. In downtown DC at The Square, Brasa crafts handmade butifarra sausage.
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How MUSH DC Makes its its Vegan Banh Mi Izzit
S2 E9 - 4m 8s
Seth Tillman heads to MUSH DC, a Vegan Restaurant in miXt food hall in Brentwood, MD where chef and co-owner Tarik Frazier introduces a unique vegan take on the classic Banh Mi sandwich. The sandwich is assembled with sesame sriracha sauce, house-made pickles, and fried oyster mushrooms. Chef Tarik also creates a flavorful slaw with cabbage, red onion, mint, ginger, and cilantro.
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Rou Jia Mo -- a Chinese Burger -- at Northwest Chinese Food
S2 E8 - 5m 55s
Seth Tillman stops by Northwest Chinese Food in College Park, Maryland to sample their Rou jia mo (Chinese hamburger). Chef Hua begins by preparing the dough for the buns, forming them into small towers and baking them to perfection. Meanwhile, she cooks the beef filling until it's tender and flavorful, ready to be chopped and seasoned.
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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).
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How Queen's English Puts a Twist on a Cantonese Red Snapper
S2 E8 - 6m 40s
Seth Tillman samples a standout crispy whole red snapper at Queen’s English in Columbia Heights. Chef and co-owner Henji Cheung de-bones the fish and then coats it in a light breading mixture of rice flour, cornstarch, and spices. As the fish fries, Henji prepares the chili sauce in the smoking hot wok, using lemongrass, red bell pepper, ginger, and garlic.
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Snail-Flavored Chinese Noodles at Yanzi Noodle House
S2 E8 - 5m 11s
Seth Tillman visits Yanzi Noodle House in Fairfax, VA for the one-of-a-kind luosifen (noodle soup flavored with snails). The preparation involves a multitude of ingredients and steps, including cooking the snails in a wok with various seasonings. The snails are then added to a rich stock made from beef and pork bones, which has been simmering for over eight hours.
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Chez Billy Sud's Oeuf en Meurette Features a Red Wine Sauce
S2 E7 - 4m 54s
Seth Tillman visits Chez Billy Sud, a Georgetown French restaurant where chef Brendan L’Etoile demonstrates how to make a Burgundian dish called oeuf en meurette, featuring a red wine sauce made with pinot noir.
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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.
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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)
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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.
Schedule
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Signature Dish
Saturday
May 17
30 Minutes
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Signature Dish
Coastal Eats
Monday
May 26
30 Minutes
Season 3 of Signature Dish kicks off with a celebration of Mid-Atlantic seafood classics, including oysters, crab cakes and paella from D.C. area seafood restaurants. -
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Signature Dish
Best Burgers
Monday
May 26
30 Minutes
Host Seth Tillman sinks his teeth into the American classic: the burger. He starts at Steeze Burger in Gaithersburg, MD; a smoky puebla burger at Hill East Burger, and the West Coast-inspired Lo-Pro lamb burger at Local Provisions in Sterling, VA. -
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Signature Dish
Japanese Journey
Monday
May 26
30 Minutes
Host Seth Tillman dives into Japanese cuisine with the udon carbonara at Perry's in Adams Morgan, D.C, 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. -
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Signature Dish
Hot Out of the Oven
Monday
May 26
30 Minutes
Seth Tillman visits three standout bakeries starting with the jambon buerre sandwich at Bread Furst in Van Ness, the kouign amann with red bean paste at Saku Saku Flakerie in Tenleytown, and the Lebanese Bride at Z&Z Manoushe Bakery in Rockville. -
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Signature Dish
Soup Season
Monday
May 26
30 Minutes
Seth heads to Shilling Canning Company to sample their French Onion soup. The Khao Soi is ladled out at Kiin Imm Thai. Finally, the Roof Terrace Restaurant for a bowl of their signature JFK Chowder. -
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Signature Dish
Incredible Italian
Monday
May 26
30 Minutes
Italian classics - D.C. style - begins with the mezzi rigatoni from Red Hen. Navy Yard's Ama offers up a tasty coniglio. The episode wraps up at the stalwart Al Tiramisu in Dupont Circle, where Seth indulges in the visually stunning lobster risotto. -
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Signature Dish
Signature Drinks
Monday
May 26
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. -
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Signature Dish
Indian Adventure
Monday
May 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. -
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Signature Dish
Plant- Based Plates
Monday
May 26
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. -
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Signature Dish
Latin American Kitchen
Monday
May 26
30 Minutes
Seth savors D.C.'s delectable Latin cuisine! He starts with Puerto Rican lechon at Lechonera DMV, then Mole Poblano at Lime & Cilantro in Silver Spring,MD. Finally, he enjoys chorizo dumplings at Adams Morgan's Ceibo. -
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Signature Dish
Monday
May 26
30 Minutes
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Signature Dish
Monday
May 26
30 Minutes
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Signature Dish
Monday
May 26
30 Minutes
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Signature Dish
Monday
May 26
30 Minutes
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Signature Dish
Tuesday
May 27
30 Minutes
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Signature Dish
Tuesday
May 27
30 Minutes
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Signature Dish
Tuesday
May 27
30 Minutes
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Signature Dish
Tuesday
May 27
30 Minutes
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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