Scott Underwood

Scott Underwood has been a fan of Washington DC for only the past few years, but a foodie since way back. Originally hailing from Cleveland Ohio, he can attribute this fact, for the most part, to a love of culture, a voracious desire for new experiences, and last but certainly not least, the quality of his mothers cooking. Between traveling abroad and exploring at home, he has always been on the lookout for interesting places to eat and new flavors to discover, so since beginning school here in Washington back in the Fall of '06, he has had the distinct pleasure of dining in what is without a doubt one of America's most unique and diverse cultural cities. Scott is continually impressed by the staggering volume of quality dining options available to Washingtonians, and always tries to keep an eye out for something new and fresh. Eat The District is the manifestation of that fact, and he hopes you enjoy.

Cameron Tepfer

Cameron likes food. No I mean, he really likes food. Like back in Middle School when you could like someone as a friend or like like them as more than a friend. Cameron likes likes food. He believes a fine appreciation for food is what separates us from the animals. Not just because we are in fact eating said animals, but because we have risen past the point where we are eating to survive. Our ability to discern, discuss, and disagree on taste is something that defines the very essence of humanity. Relevant experience includes catering, bartending, wine serving, waitering, and a penchant for spending far beyond his means. Irrelevant experience includes a fascination with Scotland, a distrust of pants, a talent at oral debate, and fantastic facial hair.

Micah Lubens

Micah has always been a picky eater. As a small child for a year he only ate Tuna Fish sandwiches. Since then his tastes have evolved and matured, but he still considers himself picky. He craves quality. He is always on the lookout for his next great meal. Since arriving in Washington, DC in 2006 he has taken the city up on its wide variety of delicious foods. From Ethiopian to Vietnamese he continues to explore all the cities food cultures. However, being a native of Massachusetts he misses lobster and clam chowder dearly. He reveres food and hopes to share some of his personal favorite DC restaurants with you.

Greg Shtraks

If you really want to hear about it, the first thing you'll probably want to know is where I was born, and what my lousy childhood was like, how my parents were occupied before they had me, and all that David Copperfield kind of crap, but I don't feel like going into it, if you want to know the truth. What I will tell you is that the stories of breadlines that you heard about the Soviet Union in the 1980’s were entirely true, but it didn’t prevent my mother from cooking up fantastic dinners using only cabbage, beets, sardines, black bread, and caviar. Those were my Communist days. I’ve been in my Langolier phase ever since. Whether in Montclair, New Jersey, Washington DC, or Shenzhen, China, I’ve always endeavored to find and sample the finest and most unique cuisine. Whether it be cockroach, rocky mountain oysters, kangaroo tail soup, dog, ostrich, or even the occasional grasshopper – nothing has escaped the jaws of the Langolier. I am now a second year grad student at the Elliott School and hope that you enjoy reading of the escapades that I embark upon with my partner, the lovely Canadian Connoisseur, as we prowl through Washington in search of a meal that is ethnically provocative, stimulating to the palate, and compassionate to the wallet.

Julia Diez d'Aux

I was born in Canada, and raised in the South…my parents always inspired me to have a sense of adventure, and my adventurousness has definitely carried over to an insatiable urge to try new, exotic foods. I’m the type of person who always wants to try a new restaurant, and I’ll (almost) never order the same dish twice! Throughout my world travels, I always get excited about tasting and experiencing something completely new; however, as opposed to my partner the Langolier, I do have some limits…As a former strict vegetarian, and now a pescetarian, I hope to offer some veg-friendly insight in a world of steaks and hamburgers.