Photos From @Washingtonian's #Bestof Washington Party

First thing for us when Spencer, Kate Davis and I arrived at the Washingtonian magazine "Best of Washington" party was to head to the food table set up by a family favorite, Toki Underground. The chef/owner is Erik Bruner-Yang and he does, among ramen and dumplings and other delicacies, great buns. I love his buns. Whethe at Toki or Union Market, and especially at a party where he is there serving them up. We hit another dozen or so food stations, too. It's such a feast, this party. 

If you haven't yet had Erik's buns, make it a culinary priority. Like, today. Tomorrow. The latest this weekend.

Second stop, once it was set up, Haute Dogs and Fries of Purcellville, VA. I met this place at last year's "Best of Washington" party - fell in love - and make regular field trips to their Old Town Alexandria outpost. Really - the best hot dogs. I'm partial to the Bánh Mì version, but Duck Duck Dog is quite special, too. Also the KimChi Dog. 

Scott Drewno of The Source was without power for a little while and so got reSourceful with the sterno. On Twitter he says that Ted's Bulletin came to his rescue. We love Ted's Bulletin, too, and we were so happy they had carry-home pop tarts. 

It takes a big party to fill the National Building Museum and "Best of Washington" is a big party.

As I noted on Twitter, who needs a lower torso when you have a cocktail shaker. These were the bartenders at the upstairs VIP party.

Washingtonian publisher Cathy Merrill Williams with a friend, both done up in Mad Hatter fashions. 

Chef Mike Isabella of Graffiato and Kapnos, Kate and chef Frederik de Pue of Table

Looking down on the National Building Museum's awesome maze. Have a few cocktails and give it a try. I saw one man wandering inside, alone. 

Kate and Spencer on the second floor of the National Building Museum. This was the first year the party's food stations expanded up a floor.