Ep 17. No Reservations: DC

In season 4, episode 17 of Anthony Bourdain's No Reservations, the host sets his sights on the city of Washington, D.C. With a reputation for being stuffy and conservative, Bourdain is eager to uncover the city's hidden gems and explore its diverse food scene.

The episode starts with Bourdain making his way to Ben's Chili Bowl, a legendary diner in the heart of D.C.'s U Street Corridor. A staple of the city's African American community for over 50 years, Ben's Chili Bowl serves up its iconic chili half-smoke, a spicy sausage topped with chili and cheese that's become a local favorite. Bourdain is impressed by the diner's timeless charm and its significance in the city's history.

From there, Bourdain heads to Little Serow, a Thai restaurant tucked away in a basement in Dupont Circle. With no sign, no menu, and no reservations, Little Serow is a local secret that's quickly gained a cult following. Bourdain samples a variety of dishes, including grilled pork neck, spicy raw beef, and a fiery papaya salad. He commends the restaurant's bold flavors and inventive use of ingredients.

Next, Bourdain visits the Eastern Market, a historic indoor market that's been a fixture of D.C.'s Capitol Hill neighborhood since 1873. Bourdain browses the market's many stalls, sampling fresh oysters, exotic fruits, and artisanal cheeses. He strikes up a conversation with one of the market's longtime vendors, who shares his memories of the market's past and its enduring importance to the community.

Bourdain then heads to The Source, the upscale Asian fusion restaurant of celebrity chef Wolfgang Puck. Bourdain speaks with Puck about his philosophy on food and his many years in the restaurant industry. Bourdain also samples some of the restaurant's signature dishes, including tandoori salmon and Peking duck.

After a brief stop at the National Museum of American History, where Bourdain indulges his fascination with vintage kitchen appliances, he makes his way to the H Street Corridor, a rapidly gentrifying neighborhood that's become one of D.C.'s hottest spots. There, he visits Toki Underground, a ramen shop that's been credited with starting the district's culinary renaissance. Bourdain tries several of the restaurant's noodle dishes, each one more flavorful than the last. He also speaks with the restaurant's owner, who talks about the challenges of running a successful restaurant in a rapidly changing neighborhood.

The episode concludes with Bourdain visiting Little Havana, a Cuban restaurant in the Columbia Heights neighborhood. Over plates of ropa vieja and fried yucca, Bourdain discusses his love of food and his belief in its power to unite people from all backgrounds and walks of life. He looks back on his time in D.C., marveling at the city's diversity and richness of culture.

Overall, Anthony Bourdain's No Reservations: DC is a celebration of food, history, and community. With his trademark wit and insight, Bourdain uncovers the many faces of our nation's capital, showcasing the city's vibrant food scene and the unique stories that make it such an important part of American culture.