Brian Patterson, Chef/Instructor at L'Academie de Cuisine, & The Gazette:
...the chef and owners of The Daily Dish are conserving the integrity and
popularity of many of the menu items ..., while at the same time developing
an upscale fine dining repertoire that is seasonally inspired and as often as
possible, locally sourced. The familiar casual fare is rendered better than
just competently, and the innovations are promising. Click here to keep reading.
Sacha Cohen of GoingGreenDC writes:
Back in the day, you had your “local”– the restaurant or bar right around the
corner where you were a regular and everyone knew your name. The Daily
Dish in Silver Spring is just such a place. ... the Daily Dish combines comfort
food (think addictive mac & cheese, fresh home-made bread, wood-oven
fired pizza) with a commitment to using local ingredients. Click here to keep reading.
Karen Watkins of MoCo Scene writes:
lIt's a whole new look, new name and new specials for Grubb Road's The Daily Dish, a restaurant and catering company in Silver Spring. Locals may have known this place as redDog Cafe till late last year. They may also know that they can wet their weekend morning whistle with a custom Bloody Mary they can create at the Bloody Mary bar to enjoy with Saturday and Sunday brunch.
Eric Bond of Silver Spring Voice writes:
When the oatmeal arrives I am reminded that the right ingredients, cooked properly satisfies without encouraging overindulgence... As for my companion, she said they may have been the best Eggs Benedict that she had ever eaten. The sauce was creamy and tangy. The muffin and egg were "perfectly done."