What people are saying about RIS.
December 27, 2011
End Game: 2011 Brought Plenty of Excellent Eating
Soup Star: Soup stepped away from appetizer status this year.... Read Full Article
December 12, 2011
Swapping Lamb Loin For Leg: Here’s How Chefs Make Restaurant Week Work
In his preview of D.C.'s upcoming restaurant week, which begins Jan. 9, WaPo critic Tom Sietsema talks to chefs about how they compensate for all those discounted meals during the biannual citywide promotion.... Read Full Article
December 7, 2011
Dear Ris…..
As a holiday gift to our readers, chef and restaurateur Ris Lacoste wanted to answer your culinary queries... Here are our answers, which we hope will help you through the holiday season with a few new tricks up your sleeves... Read Full Article
November 17, 2011
Thanksgiving Menus that are Staff Favorites
Chef Ris Lacoste thought of this; I never would have combined the two. The dish tastes green and clean... Read Full Article
October 19, 2011
Pumpkins of Great Potential
Gastronomically speaking, pumpkins are the oft forgotten stepchildren of the winter squash family..... Read Full Article
September 21, 2011
Across the Cutting Board: Come Rain, Come Mushrooms
A rainy September can be bad news for the late summer harvest. With the cooler temperature and reduced sunlight, late summer favorites like cucumbers, heirloom tomatoes, melons and squash are quick to be damaged and waterlogged by abundant rainfall such that Hurricane Irene brought us. “But it didn’t just rain this month,” says farmer Mark Toigo. “It got biblical.” Read Full Article
August 31, 2011
Hire Smart Cronies
Martin and Susan Tolchin, a husband-and-wife writing team who have studied politics for 40 years, talk about why political patronage matters, the difference between journalists and academics, and what it was like to grow up with William Safire....... Over lunch at Ris in DC’s West End, they discussed how they’ve seen Washington evolve over almost 40 years. Read Full Article
August 14, 2011
A Lunch Meal for Any Business deal
Business dining in Washington almost always comes with a side of subtext. While the clever host wants to make sure his guest is happy with what lands on the table, he knows food and drink are only part of what make a successful transaction.... Read Full Article
July 29, 2011
Best Served Cold?
A pinch of sea salt. Two teaspoons of mustard. Three crisp, crumbled pieces of bacon. None of these ingredients seems strange if making bacon-encrusted mustard chicken, perhaps. But consider that these savory foods and seasonings are adding flavor to ice creams, gelatos and sorbets, and that's when things appear more out of the ordinary.... Read Full Article
July 26, 2011
Across the Cutting Board with Ris: Tomatoes
“Tomatoes are something to celebrate right now because they are here,” says Chef Ris Lacoste.... Read Full Article
