Food & Drink

Seven Courses from DC's best

From Taiwanese tubes to Szechuan spaghetti, Thursday's seven-course dinner starts with a cocktail reception in the lounge, then takes it to the main dining room, where some of the city's best noodlers (Erik Bruner-Yang of Toki Underground, Liu Chaosheng of Mala Tang, and Kaz Okochi of Kaz Sushi Bistro) are plating their finest. Things end with the Source's own pastry chef preparing a TBD "fitting dessert", so given how many noodles you just ate, expect that it won't be a loosely fitting one.