The experts behind the Going Out Guide post daily on news and trends in D.C.'s arts and entertainment scene, upcoming events and restaurant and bar openings.
It’s all about the bird in this week’s Food section. (By Mark Finkenstaedt for the Washington Post)First, take your time and enjoy Tom Sietsema’s early look at Little Serow, the new set-menu, fixed-price Thai restaurant by Komi’s Johnny Monis.
Now, take a deep breath — it’s all Thanksgiving from here on out.
Bonnie Benwick examines a lighter take on the holiday with a kosher, dairy-free menu inspired by West Coast living and Sephardic influences.
Sara Kehaulani Goo talks about cooking turkeys island-style.
Bonnie is back with a profile of Maryland farmer Sally Waltz and her 19th-century holiday cooking methods.
Becky Krystal helps you prepare with a guide to buying the best fresh, local birds.
And it’s all about the sweet endings when Birch and Barley and Buzz Bakery pastry chef Tiffany MacIsaac shares her secrets to a perfect pie crust.
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