Star Kitchen

"No group dining list would be complete without mention of a dim sum parlor — and this Athmar Park longtimer is still the one to beat. Come early (10:30 a.m. on weekdays, 10 a.m. on weekends) to avoid a wait for all the things on the ever-circulating carts: dumplings, buns, rice-crepe wraps, turnip cakes, egg tarts, and much, much more. Granted, Star Kitchen’s an equally solid bet at dinnertime, when a Cantonese extravaganza of seafood, clay-pot dishes, sizzling platters, and so on awaits." - Ruth Tobias

"Coming here for dim sum is like walking into a kaleidoscope of humanity — carts spin, servers blur past, the din echoes, and hands and mouths make quick work of flavors and textures galore. Every visit is different, of course, but none is complete without at least one order each of the leek, taro, and glutinous-rice dumplings as well as the char siu bao, shrimp-stuffed rice crêpes, and baked coconut buns. At dinnertime, try any seafood dish and the hot pot of eggplant with beef rib in black-pepper sauce." - Ruth Tobias, Eater Staff

"We found a potsticker filling so juicy and perfect that it doesn’t even need a dunk in soy sauce. You can find them at Dim Sum House, a small white-tablecloth Chinese restaurant with a ton of options from wontons to stir fry. Not everything’s a hit here, so make sure the aforementioned potstickers make an appearance at your table as well as the delicious siu mai." - aimee rizzo, kayla sager riley

"From 10:30 a.m. to 2:30 p.m. weekdays and from 10 a.m. to 3 p.m. on weekends, the carts practically fly around the dining room of this Federal Boulevard stalwart, which has got dim sum service down to a spectacular science — dumplings, buns, rice crepes, turnip cakes, chicken feet, shrimp balls, spare ribs, egg tarts, and all." - Lucy Beaugard, Eater Staff, Ruth Tobias

"No group-dining list would be complete without mention of a dim sum parlor — and this Athmar Park longtimer is the one to beat. Come early (10:30 a.m. on weekdays, 10 a.m. on weekends) to avoid a wait for all the things on the ever-circulating carts: dumplings, buns, rice-crepe wraps, turnip cakes, egg tarts, and much, much more. Granted, it’s an equally solid bet at dinnertime, when a Cantonese extravaganza of seafood, clay-pot dishes, sizzling platters, and so on awaits." - Ruth Tobias