Most foodies have devoted many an idle hour to half-watching Food Network and Travel Channel. Both have schedules stacked with series showcasing the most interesting dishes around the country or the globe. But what if there were a show that focused entirely on restaurants within a drivable distance from home? That’s precisely what Signature Dish on WETA, the Arlington-based public TV station, provides NoVA gourmets and gourmands.
As producer and host Seth Tillman puts it, the goal is right in the title. He focuses on three restaurants each episode, telling the tale of that business’s best, most beloved, or most interesting dish. “We’re looking for dishes that speak to the owners’ histories and help tell community stories,” says Tillman.
As a producer at WETA since 2016, Tillman has helped to create other food shows, including a miniseries focusing on Neighborhood Eats. However, appearing in front of the camera was new to him. When the station’s new head of programming encouraged him to step into the spotlight, he realized that this would cut out “the middle man” of him relaying his questions to a separate host. “I’ve grown into the role, I think,” he says.
That role brings him to restaurants across the DMV. The first episode, which debuted on March 28, focuses on kitchens that cook with fire, including 2Fifty Texas BBQ, famous for its American wagyu brisket. The next five episodes air between April 11 and May 9, meaning a regular time slot on Mondays at 9 p.m. An additional six episodes are planned for the fall, including one that Tillman says will focus on Korean fare, likely with an emphasis on Annandale.
The goal for each episode, he explains, is diversity of all stripes. “We feature all types of cuisine, of geography, of ownership, and gender and ethnic diversity among the chefs,” says Tillman. The three restaurants included in each half-hour represent a variety of price points, too. Episodes on the spring roster include cuisines from Southeast Asia to West Africa.
Tillman’s aim for the show is twofold: Besides compelling diners to try new-to-them delicacies, the host hopes that viewers will appreciate the fact that “the dedication and craft of these chefs is top notch, and we can shine a light onto the communities and the people. It’s a great vessel to learn more about our community.” And a delicious one at that.
For more stories like this, subscribe to our Food newsletter.
