Typically, they take shots of the interiors, chefs and the dishes I've praised after I've made multiple review visits. While I've worn disguises in the past, to do that effectively takes time -- time I'd rather spent reporting, writing and, well, eating around. I love the story behind the place, which has been around for 53 years, and the solid southern (and Indian) cooking. PUBLIC SERVICE ANNOUNCEMENT: Hardly a week goes by that one of you doesn't ask about restaurants in control of their own food deliveries. Try to submit any burning questions yet today, as I'll be off the next two Wednesdays, Sept. 9 and Sept. 16.

Source: Washington Post August 26, 2020 16:07 UTC