It’s tough to improve on a nicely cooked ear of corn, but this might be one way to do it. Here, chef Michael Harr draws on the Central American street food called elote, upping the corn quotient by blending grilled kernels into the sauce.
Make Ahead: You'll have dried chili powder left over; it can be stored in an airtight container for up to 6 months. You'll also have leftover charred-corn mayo, which can be refrigerated for up to 1 week.
Where to Buy: Dried guajillo chili peppers and dried chipotle chili peppers are...
Chef Michael Harr uses corn in three ways for his scallop appetizer special ($13): charred, blended into a vinaigrette and covered in mold. Wait, what? It’s not as bad as it sounds. The edible fungus (called huitlacoche) is a Mexican delicacy and tastes earthy and woody.
Chef Michael Harr prepares Food Wine & Co.’s compressed watermelon with feta, pine-nut-and-kale pesto, and sultanas. Photograph by Sarah Matista
Party-goers flocked to the National Building Museum for the sold-out AT&T Best of Washington party on July 16. At the Alice in Wonderland-themed event, guests could roam around two levels of restaurants and enjoy delicious food and drink from more than 70 of Washingtonian’s 100 Very Best Restaurants and Best of Washington winners. The event be...
"Pho la cay is a spiced beef soup that's my go-to when I want something a bit different than the average pho. Well-done brisket, beef tendons and well-done flank are served along with root vegetables in a uniquely spiced beef chile broth that is not only tasty but also hits the spot—especially in the winter."
We tend to roll our eyes when we hear “truffle” and “burger” in the same breath, but Chef Michael Harr has created a masterpiece ($17). In fact, the often overpowering flavor of the fungi, which are in the sottocenere cheese and whipped into an aïoli, recedes into the background, allowing the rest of the burger—a house-ground patty piled with sweetly pickled and crispy fried onions plus roasted portobellos—to take the spotlight.
Chevy Chase residents have a new fast-casual dining destination. City Burger, from chef Michael Harr of Bethesda's Food Wine & Co.and Cabin John's Fish Taco, opens with limited hours today before operating full swing tomorrow.
Like most area burger spots, diners can expect patties and dogs topped with signature sauces, rich shakes, and crispy fries.
Worth noting on the day that President Barack Obama and Vice President Joe Biden stopped for lunch at Shake Shack: Harr has joined the ranks of...
Certain chefs have a knack for getting people to eat their vegetables—Michael Harr gets them to eat their roasted bone marrow.
Off-cuts aren’t seen much in downtown Bethesda, but given the kitchen’s ability to turn out killer deviled eggs and fried artichokes, many diners are swayed to explore.
Harr expanded his offerings last year, adding crudos and tartares to the mix of fried bar snacks and rotating daily specials that highlight seasonal finds (recently spotted: seared lamb liver). The lively bar calls for one o...
Fish Taco is a misleading name. The new Cabin John taqueria from Michael Harr (executive chef at Bethesda’s Food Wine & Co.) does indeed serve tortilla-wrapped fish—you order it grilled, blackened, or deep-fried and slathered with cilantro-laced sauce—but this isn’t a one-hit wonder.
In fact, some of the best offerings at the fast-casual restaurant, decked out handsomely in reclaimed wood, don’t feature seafood at all.
Among our favorite reasons to visit: an excellent vegetarian taco with slices of lightly grilled...