Tim Carman is a food writer at The Washington Post. He focuses on the culinary world, exploring themes related to food and beverages, while also touching on aspects of business and economics within the industry. Tim's work has been featured in various publications, including The Philadelphia Tribune, The Boston Globe, and The Seattle Times.
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Tim Carman's coverage mainly focuses on local lifestyle, particularly restaurants and food culture in the Washington D.C. area. He often covers reviews of local eateries and evolving stories within the food industry.
To effectively reach out to Tim, consider providing insights into unique or trendsetting restaurants, emerging food trends in the D.C. area, interviews with chefs making a significant impact on local cuisine, or updates related to legal regulations affecting the restaurant industry.
As his geographic focus is predominantly centered around Washington D.C., pitching stories that tie directly into this location or offering perspectives from individuals deeply embedded in the city's culinary scene may be particularly relevant for his coverage.
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By: Tim Carman
The Washington-based chain plans to close 11 of its more than 20 cafes around the region amid lagging sales and lawsuits.
By: Tim Carman
A White Castle vending machine was installed at a Boston airport, offering sliders that need help.
By: Tim Carman
Countless cookbooks, photos with first ladies and a donkey collection offer insight into prolific cookbook author Marian Burros’s career.
By: Tim Carman
The restaurant’s patriarch, Tanios Abi-Najm, fled war-ravaged Beirut before starting Lebanese Taverna in 1979. He died last week at 94.
By: Tim Carman
Improvements to the historic U Street diner, shuttered since last summer, are being kept under wraps until a May 1 unveiling to Virginia Ali and the public.
By: Tim Carman
Ahead of the May 1 reopening of Ben's Chili Bowl – the historic location on U Street NW, where for decades politicians have gathered to validate
By: Tim Carman
Marian Burros died in September at 92, leaving behind a legacy that few food writers could touch. She wrote or co-wrote more than a dozen cookbooks, exposed the dubious claims of food manufacturers, dug into the politics of food safety and had the kind of access to power mostly unavailable to contemporary journalists.
By: Tim Carman
The historic Georgetown restaurant’s bar was the backdrop for a booze-fueled cold open featuring Trump administration officials.
Tim Carman A Supreme Court justice, a defense secretary and an FBI director walk into a bar … If that sounds like the beginning of a joke, you're close.
By: Tim Carman
Restaurant Depot is a lifeline for small businesses. Many hope its sale to industry giant Sysco falls through.
