Video: Behind-the-Scenes with Bryan Voltaggio
The Aggio chef shows us how to make and plate a pasta dish. Read more about Bryan Voltaggio in the November issue, on newsstands now.
By By Erika Kelley/1989 Films | November 2014
You May Also Like
We break down the latest restaurant openings, closings, and more news from the local food scene.
You can find the thoroughly English experience—think: a strong brew and a scone with clotted cream and lemon curd—in places as diverse as a historic restaurant, a cozy tea room, and a cocktail-inspired hotel bar if you know where to look.
Get your biryani out of a locker and take it across the street for a pint.
The Filipino superfood is showing up in everything from violet-hued mochi waffles at The Duchess to edible glitter-dusted doughnuts at Kneads.
We hit the road to bring you dispatches from up north (Lancaster and Philadelphia), down south (D.C., Annandale, Virginia), and over east (the Eastern Shore).
The owner of Red Pepper and three other area Chinese restaurants—a ballroom dancer from south of Beijing—has long been a force in the local community.