Signature Dish

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.

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.

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.

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.

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.

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.

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.

Seth visits Saku Saku Flakerie in Tenleytown where master baker Yuri shows him the art of crafting matcha kouign amann, a dish that blends French pastry techniques with Japanese flavors. From laminating buttery dough to adding layers of matcha-infused sugar, Yuri transforms the vibrant matcha dough into a pastry masterpiece with delicate layers, a crispy exterior, and a creamy, sweet interior.

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.

Join Seth Tillman as he steps into the kitchen with Danny and Johnny at Rockville's Z&Z Manoushe Bakery to create their signature dish: the Lebanese Bride manoushe. This iconic flatbread is topped with creamy labneh, savory za’atar, fresh vegetables, and velvety Tunisian olive oil, combining to deliver a symphony of textures and flavors in every bite.

Host Seth Tillman steps into the kitchen of Bread Furst with master baker Mark Furstenberg to craft the ultimate ham and cheese sandwich, the Jambon Beurre. Discover Mark's secrets for baking the perfect baguette -- the foundation for this classic French sandwich, which is layered with buttery goodness, thinly sliced ham, and Gruyère cheese.

Seth visits ZAO Stamina Ramen where Chef Payesone demonstrates how they craft rich, creamy Tokyo Tonkotsu ramen! From hammering 50 pounds of pork bones to simmering a flavorful broth for days, see how every step brings this iconic dish to life. Watch as they assemble the perfect bowl, complete with springy noodles, torch-seared pork belly, and a fiery "spice bomb"!