
David Hagedorn
Dining Critic at Arlington Magazine
Dining Critic at MoCo360 Media
Restaurant critic: Arlington/Bethesda Mags; WaPo contributor; cookbooks author; creator/chair: Chefs for Equality, for the Human Rights Campaign🌈 he/him/his
Articles
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3 weeks ago |
bethesdamagazine.com | David Hagedorn
At his DMV Spirits Shop, Michael Silverman sells a curated selection of beer, wine and spirits, including 270 whiskeys that are available to sample.
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1 month ago |
bethesdamagazine.com | David Hagedorn |Josephine Jack
There’s something so alluring and irresistible about the simple combination of dough, sauce and cheese fresh out of the oven, which may explain why pizza shops are always opening. Here are six Montgomery County spots that have opened since 2023 and garnered our attention.
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1 month ago |
bethesdamagazine.com | David Hagedorn
Photo credit: Brendan McCabeI’ve been following Jarrad Silver’s career since he was laid off from his chef’s job at D.C.’s Birch and Barley restaurant in the early months of the COVID-19 pandemic and struck out on his own, starting a takeout barbecue business in 2021 called Silver and Sons Barbecue from his Kensington home. He parlayed that into a food truck business, retrofitting a retired mail truck.
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1 month ago |
arlingtonmagazine.com | David Hagedorn
Food costs are rising and economic conditions are tenuous, leaving many of us in a budget-conscious state of mind. But there’s more to life than eating in. Our restaurant critic hit up 10 casual eateries for terrific meals that come in around $25 or less. The prices that follow exclude beverage, tax and tip. For a heady mix of complex flavors, the “Create Your Own Tiffin” special ($21.95) at Delhi Dhaba, a longstanding destination for Indian food in Courthouse, is hard to resist.
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2 months ago |
arlingtonmagazine.com | David Hagedorn
It’s an early spring morning and Jonathan Aponte is heading from his home in Woodbridge to the Hilton Arlington National Landing, where he works as a hotel kitchen supervisor. His duties include checking in orders, reviewing invoices, taking inventory, helping the chef and sous-chef with recipes, and making sure multiple walk-in refrigerators, freezers and storage rooms are orderly and well-maintained.
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