New Fall Dishes Around DCBy Olga Boikess | September 10, 2013 By Olga Boikess | September 10, 2013
While we’re still enjoying summer bounty, enterprising chefs are devising dishes with seasonal ingredients for the heartier appetites of early fall. Cooler waters make local shellfish meatier in texture and more developed in flavor, and duck and quail pair beautifully with autumn flavors like pumpkin and duck-fat potatoes. Hungry yet? Check out some of the delicious options that you’ll find on restaurant tables this fall.