"Dirty Habit, led by executive chef Anthony Jones and chef de cuisine Max Chuvalas, frequently pulls ingredients from multiple cuisines into its menu. An example is the seasonal crispy squash salad paired with French onion and gouda cream sauce and Asian ingredients. They are known for innovative dishes such as the corn custard made with Maryland blue crab and heirloom popcorn, reflecting both chefs' backgrounds and experiences. Jones, inspired by West African ingredients and local DMV memories, and Chuvalas, influenced by his Greek-Jewish heritage, bring a unique blend of flavors to the table. The duo's relationship enhances their collaboration in the kitchen, balancing each other’s strengths." - Nicole Schaller
