Raclette cheese – the one food trend of 2016 that is still catching on like wild fire and its flames aren’t going to be quenched any time soon. Jumping on the bandwagon is Hana Restaurant, which ...

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

It was a pleasure to melt. The sky was blue and gin-clear at the Dallas Farmers Market, and Rich Rogers of Scardello Artisan Cheese tiled a baguette with salami rounds. A half-wheel of raclette, ...

Swiss food in DC almost always involves a token dish—fondue or raclette—on a menu that has nothing else to do with Switzerland. Chefs David Fritsche and Silvan Kraemer aim to change that trend with ...