+
Restaurants & Bars

Zagat DC/Baltimore 2002

Ronna | Jan 17, 200208:58 AM     4

I am now officially addicted to this message board and I can't think of a more educated and adventurous group of diners in the DC/Balto area. This being said, I recently received (requested) the Zagat Survey for the upcoming 2002-2003 edition. I have never had much faith in this book for guiding my dining choices, but they offer a free copy when you participate and I figured it will at least be useful for phone numbers and addresses. But I got to thinking that if the Chowhounds got their hands in it, it might turn out be a worthwhile edition.

If anyone is interested, email a request to zagatdc@hotmail.com or call 202-333-5474. The deadline is Feb. 25th. The survey is very long and detailed...I think I will fill it out over a dinner at one of my favorite restaurants :-)

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Chowhound Gift Guide 2019: The Best Picks From Direct-to-Consumer Brands
Shop

Chowhound Gift Guide 2019: The Best Picks From Direct-to-Consumer Brands

by Camryn Rabideau | This year was a good one for direct-to-consumer kitchen startups. These companies offer high-quality...

Chowhound Gift Guide 2019: Sweet Gifts for Chocolate Connoisseurs
Shop

Chowhound Gift Guide 2019: Sweet Gifts for Chocolate Connoisseurs

by Jen Wheeler | Love someone who loves chocolate? They're probably the easiest person on your list to shop for. Just...

Star Gifts for Fans of 'The Great British Baking Show'
Shop

Star Gifts for Fans of 'The Great British Baking Show'

by Jen Wheeler | If you know a fan of The Great British Baking Show (aka, GBBS, GBBO, or The Great British Bake Off...

Chowhound Gift Guide 2019: Best Gifts for Food-Loving Families and Parents
Shop

Chowhound Gift Guide 2019: Best Gifts for Food-Loving Families and Parents

by Marisa Olsen | We all know that special family—the family that loves to gather together to cook and eat. Picture...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.