Chef Furard Tate is the kind of man who never sits still. He flits from the order desk at Inspire BBQ back to the busy kitchen, where young men are seasoning sauce, cooking macaroni and cheese, and finishing off some dry-rubbed ribs smoked on a grill.
"We grill on a real grill," Tate says. "None of this electric stuff."
But as important as the food is, Tate says it's also important that it's made by young hands who must learn a slow, consistent process.
Washington, D.C., has a thriving restaurant market with a plethora of restaurants serving its multicultural residents.
