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Borderstan Food Bites: Dan Segal

by Borderstan.com July 9, 2012 at 10:00 am 4 Comments

From Ashley Lusk. Check out her blog, Metropoetrylis. Find her on Twitter @arlusk or email her at ashley[AT]borderstan.com.

Author’s Note: At Borderstan.com you’ll always get food news from writers who actually eat in our neighborhood. They know where to find the newest rooftop bars, the brunch with unlimited Mimosas, and the best vegetarian options in the city. That’s why we’re giving you a chance to get to know the writers who bring you the best eats Borderstan has to offer. So, grab your fork and take a seat at our table.

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"Dan Segal Food Writer"

Dan Segal is one of Borderstan’s food writers. (Courtesy Dan Segal)

Dan Segal is a Food Writer for Borderstan.

What’s the best resto in DC? Why?

Segal: If we’re talking best, my spot of the moment is Little Serrow. Johnny Monis turns out traditional yet exciting Thai food and is by far the best chef in our city right now.

However, my favorite spot to eat is Great Wall Szechuan House. This place has been my go-to on lazy nights and rainy days ever since I first moved to DC. The regular Chinese is just fine, but their ma la items (Szechuan style and extremely spicy) are truly special.

Describe your food writing style; what kind of story are you looking to tell?

Segal: My food writing style has always been a bit light-hearted and off the cuff, with (hopefully) a touch of insight. Cooking has been a passion of mine since I was a little kid, so I like to think that I have a commendable understanding of good ingredients and good taste. I like to find the uniqueness of a certain place or food and really touch on that. At the end of the day, I’m really just trying to express how good food impacts my life and to share these experiences with our readers.

Which food writers are inspiring you right now? Who do you look to for food news?

Segal: My most oft-read food blogs are The Amateur Gourmet (I just really like Adam Roberts’ recipes), Serious Eats (the best source ever for food geeks) and Eater DC (the go-to for hot news on DC restaurants). The food writers that really inspire me are Marco Pierre White and Jonathan Gold, both of whom are amazing writers who also happen to talk about great food.

What is your version of comfort food?

Segal: I want to say a juicy, medium-rare cheeseburger with a side of chips or a piping-hot bowl of Pho. But, when it comes down to it, I’d have to say my ultimate comfort food is a cheesesteak sub from Dino’s sub shop in Margate, NJ (right next to Atlantic City). Not only is this the single best sandwich I have ever eaten, but both of my parents were born and raised in this small town (and I still visit my grandmother there all the time), so it is always close to my heart.

What is the cooking tool you can’t live without?

Segal: My hands. I know it’s not technically a “tool,” but I use my hands for everything in the kitchen. Mixing spoon, spatula, fork, you name it. I love the tactile part of cooking and to be able to feel my food. Cooking is definitely a contact sport.

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Comments (4)

  1. is “resto” the hip new word for what we used to call a “restaurant”?

  2. Maybe just me then, huh?

  3. meaning you’re the only person who uses it? is that what you meant?

  4. I must be if you don’t recognize it! Hmm, wonder where I picked that up? I’ll make sure future Borderstan Bites posts are slang-free.

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