FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
![Building Beit Rima](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/35fa7bdb-74d1-4eeb-916b-822cdb17144d/BeitRima-16.jpg)
Building Beit Rima
Like a phoenix rising from the ashes, Chef Samir Mogannam turned turbulent times into a booming business.
![The Pastrami Playbook](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1653998036497-ATR69LHG32M6AML2RF3M/Chef%2BThomas%2BCarlin%2Bof%2BGalit_15.jpg)
The Pastrami Playbook
Thomas Carlin’s signature dish is all about salt, fat, acid, and pastrami at Galit.
The Solo Effect
We have Chef Michael Solomonov to thank for hummus and salatim in Philadelphia.
![Bread in Hand, Take a Dip](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1677502486820-0Y87XBJYP4XOXZ86YHB7/DSE_1870-Edit.jpg)
Bread in Hand, Take a Dip
Dive into the flatbread and the flame-kissed spread at D.C. hotspot Maydan.
![Defining Middle Eastern Cocktail Culture in D.C.](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1668867005225-S6BSGHAHQNX81DWQZ0U2/IMG_0773.jpg)
Defining Middle Eastern Cocktail Culture in D.C.
Green Zone Bartender Chris Hassaan is building a repertoire of Middle Eastern drinks.
![When Life Gives You Lemons, Char the Hell Out of Them](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1680531723296-8PYYJQGCEF1DDQHT8NG5/DSE_3016.jpg)
When Life Gives You Lemons, Char the Hell Out of Them
Chef Ryan Moore has upcycled more than 5,000 pounds of lemon rind at Sababa in D.C.. What are you doing with your scraps?