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Lenore T. Adkins

Journalist
Lenore T. Adkins

The Expert

Lenore T. Adkins is a freelance food writer based in Washington, D.C., who has spent years eating her way through the District. Her writing has appeared in The Washington Post, Food & Wine Magazine, Eater and elsewhere.

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Lenore T.'s Latest List

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  1. Anju
    Washington, United States
    Anju

    Anju

    Washington, United States
    Anju
  2. Charlie Palmer Steak DC
    Washington, United States
    Charlie Palmer Steak

    Charlie Palmer Steak DC

    Washington, United States
    Charlie Palmer Steak
  3. Gravitas
    Washington, United States
    Gravitas

    Gravitas

    Washington, United States
    Gravitas
  4. Ilili DC
    Washington, United States
    ilili DC

    Ilili DC

    Washington, United States
    ilili DC
  5. Masseria
    Washington, United States
    Masseria

    Masseria

    Washington, United States
    Masseria

Lists by Lenore T. Adkins

Anju
Charlie Palmer Steak
Gravitas
The Most Romantic Restaurants in Washington
Add to MYFDL

Latest

Pisco sour at Causa, Washington, D.C.
Restaurant Focus: Causa
This time we’re at the US’s only Michelin-starred Peruvian restaurant, Causa, in Washington, D.C.
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joel-haas-carrying-takout-bags-outside-restaurant
TikTok Star Joel Haas: “I’m Just a Kid in the Candy Store, and This Candy is Great”
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David_Rabin_Caboose_Tavern_in_Vienna_Virginia
Meet the Virginia Chef Lifting Up Appalachian Cuisine
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Anju
Charlie Palmer Steak
Gravitas
The Most Romantic Restaurants in Washington
Add to MYFDL

More to explore

Afternoon Tea at The Plaza in New York
The Best Afternoon Teas Across America
From historic hotel dining rooms to a Shakespeare library, these seven destinations turn afternoon tea into a memorable occasion.
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Zakary Pelaccio
Zak Pelaccio Gets Scrappy
From makeshift prep stations to handmade rice noodles, Pelaccio has built a career by turning restaurant constraints into creative opportunities.
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Piedmont Wines
Beyond Barolo
Piedmont may be famous for cellar-worthy reds, but its everyday wines are made for the way Americans eat now.
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Food on Cathay Pacific
Cleared for Dinner
Acclaimed chefs and ambitious airlines are rethinking what a meal can be at 30,000 feet.
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Pimientos at Graciela
Don Julio’s Pablo Rivero Begins a New Chapter in New York
At Graciela, his first restaurant outside Argentina, Rivero brings together the fire of the parrilla, the comfort of the bodegón, and distinctly Argentine hospitality.
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