Signature Dish

Sometimes, the best food can be found after hours. The late-night food scene in D.C. is on display as Seth Tillman visits Le Mont Royal for Montreal-inspired poutine. Next, he heads to Astoria on 17th Street for a spicy Sichuan water-boiled fish and a delicious burrata margherita pizza from Andy’s Pizza in Shaw.

A mosaic of flavors and techniques are in store as host Seth Tillman visits Filipino restaurants in the D.C. area. Hiraya on H Street mixes unique flavors in its adobo duck confit. An ube breakfast burger at Egg Karne in Herdon, VA puts a spin on a familiar favorite. F&F Filipino Fusion in Chantilly, VA offers bangus sisig, the national fish of the Philippines cooked with French techniques.

Host Seth Tillman explores the vibrant and diverse flavors of South America, beginning at Fire Pit Brazilian BBQ in Rockville, MD, where juicy picanha steak is on the menu. Next, the nikkei ceviche at Arlington, VA’s Inca Social wows diners by breaking down a whole tuna. The journey concludes in Wheaton, MD with Kantutas' silpancho, a Bolivian feast piled high with steak, eggs, rice and potatoes.

Seth dives into a flavorful exploration of one of the hottest current food trends: urban food halls, where diners can find dishes to satisfy any palate. First stop: Puddin’ at Union Market in DC for chicken and beef sausage gumbo. At the miXt Food Hall in Brentwood, MD, Mush offers the vegan banh mi izzit sandwich. In downtown DC at The Square, Brasa crafts handmade butifarra sausage.

Host Seth Tillman takes a flavorful journey through Chinese cuisine, beginning at Columbia Heights’ Queen’s English with a standout crispy whole red snapper. Rou jia mo (Chinese hamburger) is in the spotlight at Northwest Chinese Food in College Park, MD. The final stop is at Yanzi Noodle House in Fairfax, VA for the one-of-a-kind luosifen (noodle soup flavored with snails).

Explore the rich tapestry and traditions of French gastronomy with host Seth Tillman. First stop: Chez Billy Sud in Georgetown, for oeufs en meurette (eggs in a red wine sauce). In DC’s NoMa neighborhood, Le Clou blends tradition with modernity in their ris de veau (sweetbreads basted in brown butter). Bastille in Old Town, Alexandria, offers up a magret de canard (slow-seared Moulard duck).

This episode explores one of the most-requested cuisines from Signature Dish viewers: breakfast! At La Tejana in D.C.’s Mt. Pleasant neighborhood, Seth samples the 956 breakfast taco, before heading to Poolesville, Maryland to try Locals Farm Market’s famous chicken and waffles. The final stop is Any Day Now in D.C.’s Navy Yard for the scallion pancake breakfast sandwich.

Seth skips the main course and dives right into dessert, with memorable visits to the neo-bistro Lutèce in Georgetown, the dessert shop Mr. Bake Sweets in Riverdale Park, Maryland, and The Conche in Leesburg, Virginia, where chocolate infuses everything on the menu - even the drinks!

The innovative world of fusion cuisine, where culinary traditions collide and create something new, is the heart of this episode. Seth stops by Imperfecto in D.C.’s West End and then crosses into Virginia to visit Mama Tigre in Oakton and Wooboi in Alexandria.

Seth dives into the rich culinary heritage of the Mediterranean. He first stops at Green Almond Pantry in Georgetown, then heads to Maryland for a stop at Cedars of Lebanon in Greenbelt and Melina in North Bethesda to explore the unique flavors from across the Mediterranean region.

The star of this D.C.-focused episode is a universal favorite: pizza. From the unique Roman-style “pinsas” of La Casina in Capitol Hill to the Detroit-style delights of Shaw’s Motown Square, and the Greek-influenced creations at Martha Dear in Mount Pleasant, Seth explores the artistry behind the perfect pie.

Host Seth Tillman kicks off season 2 with a hearty dose of comfort food. He tries the local blue catfish fish and chips at Preserve in Annapolis, MD; a bowl of chicken soup (pozole verde) at Cielo Rojo in Takoma Park, MD, and a visit to Caruso’s Grocery in Capitol Hill East, D.C. for a perfectly executed chicken parmigiana.