Food & Drink

Home Plate July/August 2013

Discover what's so great about goat, and why an "extra virgin" label does not necessarily promise a superior olive oil.

Goat-To Source – Lebanese Butcher

For 25 years, Kheder Rababeh has raised grass-fed sheep, beef cattle and goats on his farm in Warrenton, Va...

Oil Change – Ah Love Oil and Vinegar

First-time visitors to the specialty boutique Ah Love Oil & Vinegar often find that there is much to consider...

Secrets of a Sommelier

How much can a former punk rock guitarist possibly know about wine? In David Denton’s case, a lot.

Home Plate March/April 2013

Bailey's Crossroads' "Little Ethiopia," gluten-free sweets and the pantry staples local chefs keep stocked at home.

Home Plate January/February 2013

How to order dim sum like a pro. Plus, a new tea house and Arlington's coolest underground supper club.

Home Plate November/December 2012

Say hello to seasonal brews, Italian sweets and Merrifield's new Mosaic District. Plus, what to do with all that leftover Halloween candy.

New Beginnings

What can you do with old coffee grounds and used french fry oil? A behind-the-scenes look at what local restaurants don't send to the landfill.
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Raw Deal – Mind Your Body Oasis

Yoga studio owner Amanda Shipe has added a distinctive health-food component to the wellness and fitness offerings at Mind Your Body Oasis...

Good Spirits

Cool cocktails for warm summer nights—coming to a bar near you.

Homegrown Empires

For the creators of Arlington’s indie restaurant scene, it’s not just business. It’s personal.

Unlisted Numbers

Hungry for something different? It may not be on the menu, but that doesn’t mean you can’t have it.