Washington, DC Metro Area Premiere 2011
the great restaurants of the washington, dc metro area
Famoso Fills the neighborhood niche page 26
ta s t e s a n d t r e n d s t o f e e d y o u r i n n e r f o o d i e In the kitchen with Pedro Matamoros of 8407 kitchen bar 12 :: A glass for thought—revisiting reds 16 :: Rare picks among DC steakhouses 20 :: On the fly with Philippa P.B. Hughes 90
publisher’snote the great restaurants of the washington, dc metro area 202.642.2340 :: fax: 202.299.9017 :: diningout.com 1425 Rhode Island Avenue NW, Suite PH1 :: Washinton, DC 20005
PUBLISHER
CONTRIBUTING PHOTOGRAPHERS
Tanisha Carden tcarden@diningout.com
Yassine El Mansouri Violetta Markelou Andrew Meade
CONTRIBUTING WRITERS
Welcome to the inaugural issue of DiningOut Washington, DC! As a local Washingtonian who travels, or a visitor to DC who has been to one or more of the dozen other cities in which DiningOut has a presence, you have probably seen us before. But the issue in your hands is the first of its kind—a magazine devoted solely and exclusively to the dining scene in the nation’s capital and the surrounding area—and what a wonderful scene it has become. From our offices in Logan Circle, we can remember the days when we had to walk the five blocks to Dupont Circle to get a cup of coffee that didn’t taste like it was made the week before. Today, we walk out our front door and the debate that rages over where to eat can take longer than that not-too-long-ago search for a (good) coffee klatch. Not only is dining in DC about a specific restaurant selection, but also about the many neighborhoods that make up this rich, diverse tapestry of a metro. H Street (can’t wait for the trolley line to be complete!) for Thai? Columbia Heights for pizza and ice cream? Georgetown for seafood and people watching? Over to Clarendon (in Virginia) or up to Bethesda (in Maryland) for just about anything? Have you been to The Yards in Southeast? Don’t forget the ferry from Old Town to National Harbor where you can have dinner in one state and dessert in another. You get the point—and all this is just scratching the surface. Suffice it to say that DC has become a world-class destination when it comes to dining, and I hope you have the chance to experience every aspect of it as you get to know us. I want to personally thank our featured restaurants, advertisers, and readers for helping make this issue the first of many. We will grow and evolve with the seasons and the ever-dynamic shifting of the fascinating art and business of food, but we will always strive to deliver a quality product that cares deeply about your interests. After all, there aren’t too many things in life that match the enjoyment to be had over a great meal, solo or with good friends, in an environment that lets you reflect upon the wonders of America. How better to do that than in one of the great restaurants in and around The District? Happy discovering and dining,
Riki Altman Marc Peacock Brush Lauren Carpenter Harriet Edleson Andy Hume Lauren Jurgensen Dan Kasper Brian Min Julia Watson
COVER PHOTOGRAPHY Yassine El Mansouri yassinephoto.com
ON THE COVER Famoso Restaurant & Lounge The Collection at Chevy Chase 5471 Wisconsin Avenue Chevy Chase, MD 20815 301.986.8785 famosorestaurant.com
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MANAGING EDITOR
SENIOR ART DIRECTOR
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CONTROLLER Patrick O’Neill patrick@diningout.com
RESTAURANTS AND ADVERTISERS
For information regarding listing your restaurant in our next issue, please contact Tanisha Carden at 202.642.2340.
READERS
We would love your feedback! Any great dining experiences, any of your favorite restaurants missing from the guide, any suggestions for the next issue, subscriptions … anything at all, please contact us by phone, mail or e-mail.
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Got a great idea for a food-related story? We’d love to hear about it. Queries should be sent to queries@diningout.com.
Tanisha Carden Publisher
All contents are copyrighted 2011 by Pearl Publishing Media Group (PPMG). Published locally by Carshalay, LLC dba DiningOut Magazine.
featurecontents premiere 2011 10
IN THE MIX
10 Openings + Events
11 Chef Roundtable
14
26
30
34
What artist do you most identify with in the kitchen?
12 Simple Comfort The culinary mastery of Pedro Matamoros of 8407 kitchen bar
14 Celebrations Galore Private dining options in greater DC
15 Old-World Anew Italian cuisine is lively and well
16 Wine of the Times A serenade in reds
18 Feeding the Body Politic Or why it took a whole world of chefs to create a dining scene this rich
20 Old, Meet New The next generation of steakhouses
23
NIBBLES + SIPS Food and cocktail recipes
26
Chevy Chase’s neighborhood gem
30
Meditations on slurpable cuisine
34
Searching for sublimity in Las Vegas
Fresh, Fabulous, Famoso You Are Mostly Soup Nirvana In a Neon Fog
87
INDEX
Restaurants by amenity, cuisine, and location
90
LAST BITE Philippa P.B. Hughes
Contributors Josh Tyson is an editor here at DiningOut, but his true calling is as Gregarious FatherHusband. When not overeating in Las Vegas—as he does in this issue’s travel feature on page 34—he can be found sleeping in twohour increments with bits of food in his hair.
Marc Peacock Brush is the lone male in a house brimming with women. He lives in Denver where he is a member of New Age Dad, the nation’s premier rock band of dads, toddlers, dogs, and babies. For this issue, he introduces our meditations on soup (page 30). elasticizedwaistbands.com
Riki Altman is a Miamibased freelance writer, editor, and proofreader. Her thesis at Northwestern’s Medill School of Journalism was Bite Magazine, a publication aimed at “edgy epicureans.” This made her an easy fit for this issue’s cover story on Famoso in Chevy Chase, Md. (page 26).
restaurantcontents premiere 2011 Washington, DC ::
62 Sushi Taro
39 Austin Grill
63 Tsunami Sushi & Lounge
40 B. Smith’s
64 Veranda
41 Bayou
65 Wok N’ Roll
42 Beacon Bar & Grill
66 Zengo
43 Bistro Cacao
67 Zola
44 Bourbon Steak
68 Zentan Restaurant
45 Cashion’s Eat Place 46 Charlie Palmer Steak
Maryland ::
47 Ezmè Restaurant & Wine Bar
71 8407 kitchen bar
48 Galileo III Ristorante Italiano
72 American Tap Room
49 J&G Steakhouse
74 Famoso Restaurant & Lounge
50 iCi Urban Bistro
75 Geppetto Restaurant
52 Jordan’s 8
76 Mcafe Bar
53 Le Chat Noir
78 Olazzo
54 M Street Bar & Grill
80 Oakville Grille and Wine Bar
55 Morton’s The Steakhouse
81 Thai Pavilion
56 The Oceanaire Seafood Room 58 Perrys Restaurant
Northern Virginia ::
59 Policy
83 The Capital Grille
60 Posto
84 fyve Restaurant Lounge
61 Red Velvet Cupcakery
85 La Sandía
57 Smith Commons
86 Panache Tysons
NOW IN SEASON: Of the League of Extraordinary Superfoods, you, sweet potato, are our favorite. You are an elegant tuber with flesh like a tanned Greek goddess. We must admit that sometimes you can be a bit stringy, which is why we have really been enjoying your smaller, whiter varieties. We like dressing you in foil, roasting you over hot coals, and then mashing your meat with Earth Balance and your superfood brethren, miso. We can feel your power coursing through us, healing past transgressions and nourishing our soul as the cold creeps in.
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We’ve got the scoop on what’s new and happening in and around Washington, DC
THINGSTODO
NEWINTOWN
•W ashington, DC International Wine & Food Festival February 10-13 Touted as the most popular festival of its kind in the mid-Atlantic, this celebration of libation and vittles makes one’s mouth water: gourmet food booths, 100 wineries with bevies of samples, citywide buzz, and the one-and-only Grand Tasting event. Excited? We are, too. Check online for tickets, prices, and schedules.
Phô DC {608 H Street NW; 202.506.2888} New to Chinatown, this spot serves its moniker alongside multitudes of other French-flecked, Vietnamese goodies. The cozy, modern décor makes slurping the regenerative elixir even more delightful. This is great news, because even if there were already 389 phô restaurants in the city (which there aren’t), we could always use another.
{wineandfooddc.com} •C hocolate Lovers Festival March 5-6 A two-day fête for the chocolate lovers among us, this Fairfax festivity revolves around the artistic and gustatory potential of the world’s favorite aphrodisiac. Historic re-enactments, activities for kids, craft shows, chocolate art displays, and unending tastings of all things chocolate round out two days you will remember for the rest of your life. {chocolatefestival.net} •S akura Matsuri Japanese Street Festival April 9 The island nation showcases the best of its culture and cuisine this spring with six blocks of performances, 20 restaurants, 30 exhibits, and 35 vendors. It’s part and parcel of the National Cherry Blossom Festival, and brings to the fore a cuisine we’re still getting to know. Discover for yourself what Japanese culture has introduced to America. {us-japan.org} •N ational Capital Barbecue Battle June 25-26 Pennsylvania Avenue will be home to slowroasted pig this June, and you’re fooling yourself if you think you can miss it. Barbecue teams and restaurants from around the country will be competing to win bragging rights as the National Champions of barbecue—and a a piece of the $40,000 prize pie. It may not be happening until summer, but best to be prepared. Get those bibs ready. {bbqdc.com} 10
DC-3 {423 Eighth Street SE; 202.546.1935} While DC might not count a hot dog museum among its thrall of institutions, DC-3 gets us one step closer with an impressive roster of 17 dogs cooked to regional specifications. The Chicago 7 keeps it real (no ketchup!), as do the other selections, bearing intriguing accoutrements like crab dip, bacon, and Cheese Whiz—and you can always get local with the DC Hot Half-Smoke (pork and beef link, relish, onions, and yellow mustard). The team behind this hot doggie are also responsible for Matchbox and Ted’s Bulletin, so expect studied greatness. And for an assignment of your own, get wise to the joint’s terminology on the lingo board. Want your dog butterflied? Say, “Make it a splitski.” Bark, “Make it a ripper!” and into the deep-fryer it goes.
Bayou Bakery, Coffee Bar & Eatery {151 North Courthouse Road, Arlington, Va.; 703.243.2410} We love Creole cooking, though probably not quite as much as Chef David Guas, a New Orleans native who opened this bakery as a tribute to his beloved home. The airy, casual room serves piping-hot beignets dusted with powdered sugar (thank the Lawd) and other heavenly baked delights alongside pressed sandwiches served on New Orleans-style French bread, a host of coffee drinks, dinner specials, and lagniappes (is there a better word for starters?). If the Cajun Cheese Straws don’t get you, the peanut-caramel-bacon popcorn surely will.
Chef Roundtable Which artist do you most identify with in the kitchen? Nobu Yamazaki of Sushi Taro I identify with Japanese filmmaker Akira Kurosawa, a master at telling traditional stories—like Shakespeare’s Macbeth and King Lear—using Japanese storylines, actors, and settings. In the kitchen, I take traditional Japanese cuisine and make it more attractive to my American customers by plating it differently and playing with ingredients. In some ways, I feel like I’m taking cues from Kurosawa when doing this.
Without Kurosawa, there’d be no Star Wars (his film Seven Samurai inspired many of the characters and events in the space saga). Direct your admiration and/or scorn accordingly.
Carla Hall of Alchemy by Carla Hall I always want food that’s clever. I like super sleuth movies—ones that involve clever tricks or double entendres. But if there is a person that I’m always mentioning in the kitchen, it’s MacGyver. It’s always about the recovery, and MacGuyver knows how to get out of any pickle.
Famous for his role as Angus MacGuyver, actor Richard Dean Anderson also works as a composer—having written a song for the show’s soundtrack. Anderson is also active in many charitable organizations, including Water Keeper Alliance, which fights to stop water pollution.
Brian Murphy of Policy The artist that I most identify with is Deep Dish, the renowned DJ team from Washington D.C. Like their electronica music, my food is full of flavor, is sexy, and tells a story. Each plate starts as a blank slate constructed with gradual layers of flavor, texture, and color—like Deep Dish’s progressive house.
For real deep dish, you have to go to Chicago. My cousin knows a guy who will take you to this place that nobody from out of town knows about.
Art Smith of Art and Soul Top Chef Master Rick Bayless. I’ve always admired his love, compassion, and tireless effort in bringing authentic Mexican food to America—a chef, anthropologist, and humanitarian.
Bayless ringer Steven Raichlen, host of Barbecue University and author of several barbecue bibles, joins Bayless in the ranks of anthropologists. His PBS series Primal Grill represents a continuing journey into the history of man’s experiments with fire-based cooking. The two have also never been photographed together. Coincidence?
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Simple Comfort The culinary mastery of Pedro Matamoros of 8407 kitchen bar
12
How did you get into the restaurant business? I grew up going to a semi-private school in Leon, Nicaragua, studying accounting and agriculture. I was a hard worker but I didn’t find any joy in any of the classes I was taking. When I was 21, I moved to the U.S. and began studying English. I realized accounting wasn’t for me so I got a job at a restaurant as a dishwasher. The cook showed me how to prepare eggs overeasy. When I successfully got the eggs out of the pan, he said, “You’re going to be my cook.” Right after that, I started doing brunch. Next, I became the part-time breakfast cook at The Tabard Inn. After a while, the chef told me, “Everybody is talking about you. The owner [Jeremiah Cohen] has his eye on you.” A lot of chefs think of lunch and brunch as being beneath the prime dinner menu, but cooking eggs correctly is not easy. You have to put your heart into anything you do. Three-hundredand-fifty people were coming to the restaurant for Sunday brunch, and I was promoted to executive chef after two years. Cohen saw that I had a passion for cooking and he gave me the tools to become a better chef. When did you decide to open your first restaurant? After seven years at The Tabard Inn I wanted to do my own thing. That ended up being Nicaro in Silver Spring, partner—said, “You have the best food going to kill you.” So I decided to sell location on Ramsey Avenue at the Silver
Md. A customer—now my silent in the area but your location is Nicaro and move to my present Spring Metro station.
How would you describe the cuisine at 8407 kitchen bar? We feature a variety of dishes—pasta bolognese, charcuterie, lavenderlemon roasted chicken, grilled steak, lamb. A lot of people are coming to try our charcuterie—mortadella, chef’s terrine, duck prosciutto, chicken liver mousse. These are things we can’t take off the menu. A French couple came to the restaurant once and asked if they could buy the chicken liver mousse by the pound! They were amazed that they could find charcuterie here. We also make our own pasta, ham, and bacon. As both restaurateur and chef, what is your biggest challenge? Maintaining consistency and teaching people to keep a good standard. I have been getting people from L’Academie de Cuisine in Gaithersburg— they’re into cooking, and they care. Ultimately, we like making people happy. We like it when people say, “We had a great meal. We’re coming back.” Which dishes do your guests tend to like the best? The gnocchi. That’s always a winner. I’ve never had a complaint about it. What’s your design aesthetic? It’s sleek but comfortable with exposed brick walls and an exposed wood beam ceiling. There’s a stylish bar/lounge on the ground floor and a warm, light-filled second floor dining room with rustic charm. We are really trying to put diners at ease so they can enjoy the food in a comfortable setting. —Harriet Edleson
Born: April 14, 1969 in Nicaragua Opened 8407 kitchen bar in: March 2010 Style: Seasonal, handcrafted cuisine specializing in charcuterie Signature dishes: Pasta bolognese, charcuterie, gnocchi Culinary Mentor: Jeremiah Cohen, owner of The Tabard Inn
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Celebrations Galore Private dining options in greater DC With the new year come new
celebrations—that means it’s time to party-plan. It’s so much more interesting to host a private party in a restaurant than a generic, old reception hall! Luckily, the greater DC area has a wide range of restaurants to accommodate the most wild (or intimate) of parties. The Columbia Firehouse Restaurant {109 South Saint Asaph Street, Old Town Alexandria, Va.; 703.683.1776} Rustic and timeless, the Columbia Firehouse Restaurant is a lovely venue for a warm and jovial party. Three unique private spaces are available: The Chop Room and the Wine Room on the upstairs level, which offer more privacy; and the Shaker Room, which is located off the bar area for livelier parties. The Shaker and Wine Rooms both have working fireplaces, and the Wine Room has its own private bar. The food is full of comfort, highlighting regional dishes such as steamed mussels, oysters, and shellfish. There are also small plates for sharing, regional craft beers, stylish wines, and classic cocktails.
Grace’s Mandarin
Oakville Grille and Wine Bar
Grace’s Mandarin
Zentan at Donovan House
{10257 Old Georgetown Road, Bethesda, Md.; 301.897.9100} Oakville Grille and Wine Bar takes its influence from Napa Valley, where hearty, fresh ingredients are abundant and mouth-watering wine flows like water. With 120 wines by the bottle and a wealth of simple but luxurious food items from which to choose, Oakville Grille is a fun and convivial place to host any type of gathering. Best of all, Oakville has the flexibility to host private parties of all different sizes. Whether it’s a small, intimate gathering of friends or a large group that requires the entire seating capacity of the restaurant, all guests’ needs are met.
{188 Waterfront Street, National Harbor, Md.; 301.839.3788} Grace’s Mandarin is a sophisticated pick for any private crowd. While it doesn’t have a private dining space, it does offer a semiprivate area on their third-floor mezzanine level that can seat up to 50 people. A 46-inch plasma screen for presentations and partitions to provide extra privacy adds to the allure. The space is dramatic and regal with a 33foot Buddha statue and glorious views of the Potomac; the menu, meanwhile, offers classic and alluring Asian cuisine. Favorites include pan-fried calamari, grilled Berkshire pork, and Maple Farm duck sausage.
{1155 14th Street NW; 202.379.4366} Asian fusion is becoming an increasingly popular option for private parties, which makes Zentan at Donovan House a unique and exciting option for any get-together. Zentan provides a private room for 45 people, or reception-style seating for up to 50. This hotspot is also extremely accommodating for a range of different party styles and sizes. The delicious sushi, sashimi, and Asian crudo are the main reasons to go; second to these is the elegant atmosphere, adorned with trademark overhead candlelight.
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—Lauren Carpenter
Old-World Anew
Italian cuisine is lively and well in greater DC Cesco Trattoria
Posto
{4871 Cordell Avenue, Bethesda, Md.; 301.654.8333} No chicken Parm for Tuscany-bred Chef Francesco Ricchi. Ricchi prefers authentic Tuscan cuisine to the Americanized dishes he claims chain restaurants too often abuse. Instead, he emphasizes simple, high-quality ingredients— including fresh egg pasta. Cesco’s rigorous traditionalism affords a hearty counterpoint to DC’s “nouvelle” Italian scene. Warm nights are best spent in the garden patio devouring Ricchi’s renowned tiramisù. Try the rabbit stew (a classic Tuscan comfort food) when it’s cold. Located inside the beltway, the restaurant is the centerpiece of one of the metro area’s restaurant hotspots.
{1515 14th Street NW, Washington, DC; 202.332.8613} The relaxed sister restaurant of more upscale Tosca, Posto is a popular after-work destination for DC politicians who want it good but not too fancy. Its biggest draw is the wood-oven pizza. Toppings include the commonplace (a basil and tomato Margherita) as well as the lively (buffalo mozzarella and truffle oil). A made-in-Italy rotating wine system keeps more than 30 wines available by the glass. If you’re feeling lonely, grab a seat at the communal dining table. You may find yourself rubbing elbows with one of DC’s elite.
Domaso
Olazzo
{1121 19th Street N, Arlington, Va.; 703.351.1211} Local produce and meats inspire Domaso’s imaginative, “Italian-in-spirit” menu. Chef Paul Healy uses Maryland crabs, Virginia hams, handpicked cheeses, and organic vegetables in a tasty pro-green kitchen that ensures even takeout boxes are biodegradable. In keeping with Healy’s devotion to northern Italian principles, only the freshest seasonal ingredients are used. Start with the award-winning white gazpacho or the mushroom fettuccini (Healy’s favorite). Inside Hotel Palomar and overlooking both Georgetown and the Potomac River, the château-like restaurant’s view of the city is unrivaled.
{7921 Norfolk Avenue, Bethesda, Md.; 301.654.9496} Come for the posh martinis but stay for the romance. This cozy haunt recalls New York City’s Little Italy with its intimate table settings (bring your date but don’t bring a crowd), candlelight, and genial waitstaff. It’s also known for some of the best Italian martinis in town. Brothers Roberto and Riccardo Pietrobono’s distinctive menu is a favorite of the Italian embassy, where they’re known to cater events. Olazzo boasts locations in both Silver Spring and Bethesda. —Lauren Jurgensen
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Wine of the Times A serenade in reds
In the dead of winter, when t-shirts are traded for knit sweaters and pea coats, there is an untold shift of the palate. Appetites crave heavy comforts when the cold sets in—beef stew, rich risotto, chicken pot pie. And with these inevitable twists to our appetite, come the inevitable twists to our wine. That is to say, the lighter tones of whites are cellared, and full-bodied reds emerge. Of course, a white will come about here and there, but nothing resonates with cold-weather fare quite like a Merlot, or, say, a complex Cabernet. As we assemble in restaurants for evenings out, we are tasked with finding the best wines for the best food. Educating oneself on the possibilities of red wine is not about doing extensive research. That’s how Sommelier Andrew Myers of CityZen sees it. “Most people don’t want to research wine,” he explains. “They just want something that they can pair easily with a meal.” The approach is less daunting than it might seem: “Find a wine shop that doesn’t suck, then find a wine guy who doesn’t suck. Once you start tasting a bit, it gets easier to pick wines you like and pair them with foods you like.” Emily Wines, wine director for Kimpton Properties, urges everyone to attend wine shop tastings to get a feel for what varietals appeal to them. When it comes time to buy, she advises newbies look at highend producers and buy second-label wines—this allows one to experience good quality wine at a reasonable price. As far as dining goes, sommeliers don’t expect diners to have any knowledge of wine. The important thing is that they describe their flavor interests in their own terms. Employing that approach, Sebastian Zutant of Proof Restaurant urges diners not to be shy when requesting a red wine at an upscale restaurant. “The most helpful thing for a sommelier is knowing how much a guest wants to spend and what their tastes are. All diners should be confident—only they know what they like and what they don’t.” When dining out, Wines agrees that everyone should communicate openly with the sommelier about the basics. “Talk about the foods that you’re having. That gives the sommelier a base
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“Find a wine shop that doesn’t suck, then find a wine guy who doesn’t suck. Once you start tasting a bit, it gets easier to pick wines you like and pair them with foods you like.” —Andrew Myers point to work with. I always suggest comparing the wines that you like to fruits—cherries, stone fruits, things like that. Describe the flavor profile. Do you like something that’s heavier or lighter? Do you like something that more earthy or more fruity? Those are the questions I ask right up front.” If you’d rather do a little reading on the subject before dabbling in tasting, there are plenty of resources to choose from. Zutant endorses the U.K.’s Decanter Magazine, which showcases not only wine, but spirits. Wine Spectator magazine, a well-known and widely-available publication from the U.S., is a good general resource, he says. “The trouble is, it showcases a lot of high-end wineries, and there’s a lot more to the wine world
than that.” And, as comical as it may seem to some, Wine for Dummies offers a good foundation for understanding the basics of wine growing, wine tasting, and wine pairing. To get you started on your red wine adventure this winter, we’ve included a list of recommended reds from DC-area sommeliers. Keep these in mind when you go shopping or are out on the town enjoying the city’s great restaurants. And don’t forget the sage advice from these wine experts—be confident, be expressive, and be yourself. Sommeliers will take care of the rest. —Jeffrey Steen
Recommended Reds for Winter 2011:
Where To Get It:
For sipping alone: • 2007 Rhône • 2009 Côtes de Rhône • Syrah- or Grenache-based wines • Argentinian Malbec
A.M. Wine Shoppe • Paso Robles Syrah • Pinot Noir • Washington state Syrah
Good pairs for red-meat meals: • Northern Rhône • Crozes Hermitages • Châteauneuf-du-Pape
Resources for Wine Neophytes:
2122 18th Street NW Washington, DC 20009 202.506.2248 amwineshoppe.com With an approach to wine that makes enjoying a good vintage easier than pulling the cork, A.M. Wine Shoppe in Adams Morgan (and a sister establishment to Cashion’s Eat Place) loves the interplay of good wine and exceptional food—including cheese, cured meats, and panini, all of which are available at A.M.
Wine Spectator winespectator.com Decanter Magazine decanter.com Stephen Tanzer’s International Wine Cellar wineaccess.com Sotheby’s sothebys.com/wine Windows on the World Wine School windowswineschool.com Great Wine Made Simple by Andrea Robinson Clarkson Potter, 2005; available on Amazon.com
The wine selection here is focused on boutique wines with 70 labels in stock at any one time. In addition to quality, reasonable cost is a primary concern of Proprietor Justin Abad; most bottles range from $10-20. While most wines at A.M. have an Old World feel, the emphasis is more on varietals that are distinctly “restrained and balanced.” The staff is well-versed in all of A.M.’s offerings, and is more than happy to help you find a perfect fit for your own tastes.
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Feeding the Body Politic Or why it took a whole world of chefs to create a dining scene this rich By Julia Watson
Try this assertion out for size: President George H.W. Bush is the father of modern DC dining. Not as crazy as you might think. Shortly after Bush Sr. was elected, the first fam was reported by The Washington Post’s Reliable Source to have dined at the Rio Grande in Bethesda. Hardly had the presidential buttocks left the chair before it was painted red, white, and blue and the restaurant’s switchboard was blocked with diners clamoring to sit on it. Then The Reliable Source revealed another Presidential dining adventure to the Peking Gourmet in a strip mall in Virginia. By the late ‘80s, the capital wasn’t short on finedining restaurants. For decades, martini lunches had been lingered over at stalwarts like the Old Ebbitt Grill, the Occidental, Prime Rib, The Palm, and the dignified dining rooms of highend hotels. Expense accounts holders restored themselves in the care of French chefs who had 18
begun to arrive the previous decade at whitetablecloth establishments like the legendary Jean-Louis Palladin at The Watergate and the Lion d’Or on K Street. There was Rive Gauche, Sans Souci, and Chez François in the Claridge Hotel. At Le Pavillon, Chef Yannick Cam (now at Bistro Provence in Bethesda) introduced lobbyists to nouvelle cuisine. But dining out in the ‘burbs? Not so much, unless with your young kids. Of course, the President didn’t just favor the suburbs. One month after i Ricchi opened off Dupont Circle, White House speechwriter Victor Gold booked a table for his birthday. Among his guests were the President and his wife. The next day, The Reliable Source reported the Bushes had dined on Chef Francesco Ricchi’s pasta in rabbit sauce and le tout Washington wanted some. Suddenly, aspiring gourmets turned to the gossip columns for their restaurant guidance.
Chef Ricchi’s success rivaled Robert Donna’s, who cooked his way through the watering holes of Europe before arriving in DC at 19. In 1984, he and Savino Recine (owner of Primi Piatti and Filomena) opened Galileo, revealing to Washingtonians that Italian cuisine stretched beyond sunset sauces and pizza. Galileo demonstrated that not just the French could turn out a sophisticated meal. Donna’s restaurants, springing up like porcini, became the training ground for Washington’s next generation of chefs. Those currently in the capital who have sliced and diced with Donna include Todd Gray (Equinox), Cesare Lanfranconi (Ristorante Tosca), and Amy Brandwein (Casa Nonna). Eating out for fun and not business became a new source of entertainment. By the time the ‘80s were drawing to a close, restaurants were evolving into empires. Ashok Bajaj arrived from London and launched his seven-restaurant realm with restrained Indian food at The Bombay Club. Jeff Buben’s began with Southern food
at Vidalia. Jeff Tunks started with seafood at DC Coast. José Andrés, master of variety, introduced Spanish tapas at Jaleo, “Nuevo Latino” at Café Atlantico (whose minibar gave DC its own molecular gastronomy experience), Middle East small plates at Zaytinya, and authentic Mexican at Oyamel. Robert Weidmaier’s Marcel’s, then Michel Richard’s Citronelle, proved it worth giving classic French technique a new look. Later, their brasseries and others’ became the new bistros. By the new Millennium, Washington dining rooms had begun to attract a younger set looking for the food and décor experiences they’d heard about in Chicago, New York, San Francisco, and Miami. At the same time, young chefs were ready to move away from their mentors to take up their own toques. But restaurant leases in the center of town were expensive. Dining in DC spread wide beyond traditional NW addresses. Tom Power, an alum
DC is now a dining destination taken seriously across the globe. of Michel Richard, has Corduroy on 9th Street. On MacArthur Boulevard, Jeff Black—who had been at Kinkead’s—opened BlackSalt, the second of his four restaurants. Down at the Navy Yards, ex-European embassies chef Bart Vandaele opened Belga. As young people moved to up-and-coming neighborhoods, restaurants opened around them. Their food was more relaxed. Small plates took off. Sensitive sourcing became key. Charcuterie platters appeared, from Sonoma Restaurant & Wine Bar on Capitol Hill to Poste on F Street, where Robert Weland made his own. Caesar Salad was deconstructed. Comfort food was elevated, like Jamie Leeds’ take on slow-cooked beef ribs at her Hank’s Oyster Bar in Logan Circle. Artisan cheeses appeared alongside desserts. There were menus based on fusions of disparate cuisines, on chocolate, on molecular gastronomy. It wasn’t long before all this action attracted the big boys from the Big Apple and the West Coast. Laurent Tourendel picked DC for the first BLT Steak outside of New York. Le Bernardin’s Eric Ripert came down, opening the West End Bistro. Art Smith from Chicago introduced southern soulfood with Art & Soul close to the Capitol. Los Angeles’ Wolfgang Puck established the Asian-inspired The Source in Penn Quarter. And the capital sent its own back across the country, with L.A. raving about Andrés’ 2008 offering, The Bazaar. DC is now a dining destination taken seriously across the globe. Its chefs show up on awards lists and TV shows. Younger diners have become as sophisticated in their expectations as expense account eaters had been before Bush Sr. stepped in to open up the field. If you want a polished taste of the world on your plate, Washington, DC is where you’ll find it.
Julia Watson has written on food for the Sunday Times Magazine, YOU Magazine, National Interest, and The Washington Post. Her always-informative chronicles of a life spent eating can be found at eatwashington.com.
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inthemix
Old, Meet New The next generation of steakhouses in DC The great American steakhouse continues to reign supreme as the pinnacle of fine dining, providing an appealing mix of comfort and sophistication. While the classic versions are still thriving, the modern steakhouse continues to evolve, shedding its predictability in lieu of a few fresh twists. Never fear, though; the traditionally high standards of high-quality beef are at the forefront of steakhouse dining in DC Just to give you a taste of what our city has to offer, we’ve chosen these five local steakhouses as the best of the old and new guard. Chima Brazilian Steakhouse {8010 Towers Crescent Drive, Vienna, Va.; 703.639.3080} Amidst a bustling dining atmosphere, Chima Brazilian Steakhouse offers more than a dozen barbecued meats, including the house specialty picanha and Portuguese linguisa served rodizio-style by a roving army of gauchos, accompanied by a never-ending supply of side dishes like fried plantains and warm pao de queijo. Unlike other churrascarias, Chima also offers fish options, an extensive salad bar with more than 40 items for the less carnivorous, and complimentary valet parking.
Bond 45 {149 Waterfront Street, National Harbor, Md.; 301.839.1445} Located in the waterfront village of National Harbor, Bond 45 puts an Italian spin on the American steakhouse, complete with an antipasti bar and mozzarella made in-house daily. Tourists and businessmen alike can enjoy corn-fed, 28day dry-aged Prime cuts alongside rustic fare like osso buco, lobster risotto, and the house specialty jumbo crab “steak.” While soaking in the view of the Potomac, kick back with one of Bond 45’s signature cocktails served Prohibition-style in a tea 20
Chima Brazilian Steakhouse
Morton’s The Steakhouse
The Capital Grille
Charlie Palmer Steak
{3251 Prospect Street NW; 202.342.6258} Proudly exuding old-school charm, Morton’s The Steakhouse in Georgetown continues the storied tradition of the Chicago-based institution, offering nothing less than USDA Prime beef and top-notch service. In fact, the waiters here are more than willing to showcase the house cuts before they’re promptly whisked into Morton’s trademark open kitchen to be instantly seared in 1,000-degree broilers. Morton’s classic dinner menu is complemented by Bar 12-21’s modern, wallet-friendly “bar bites” offered twice nightly during a designated weekday “Power Hour.” Check mortons.com for other locations.
{1861 International Drive, McLean, Va.; 703.448.3900} An East Coast favorite, The Capital Grille brings its upscale steakhouse philosophies to the suburban sprawl of Tysons Corner. Dressed in
{101 Constitution Avenue NW; 202.547.8100} It’s no wonder that Charlie Palmer Steak is the site of many a politico power lunch. Rising star Chef Matt Hill continues Palmer’s trademark progressive American cuisine with a few personal touches like his spiced yellowfin tuna cannelloni with avocado and ponzu. To boot, the restaurant’s floating wine cube features nearly 3,500 bottles of exclusively American wines guaranteed to pair perfectly with Steak’s various cuts of up to 28day dry-aged Prime Angus beef.
dark mahoganies with Art Deco chandeliers reminiscent of a private country club, The Capital Grille is no stranger to area businessmen and Redskins who come to enjoy revamped Americana fare, from the Kona-crusted sirloin and porcinirubbed Delmonico steak (both dry-aged in-house for 14 days) to lobster mac ‘n’ cheese and the restaurant’s signature Stoli-Doli cocktail. Check thecapitalgrille.com for other locations.
—Brian Min
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nibbles+sips
Food for the Making A collection of great local recipes from great local chefs
Seared Sea Scallops with Balsamic Drizzle from Chef Geoff’s
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Seared Sea Scallops with Balsamic Drizzle from Geoff Tracy of Chef Geoff’s serves two
Ingredients • 8 oz balsamic vinegar • 8 sea scallops • 1 Tbsp lemon zest • 2 Tbsp canola oil • salt and pepper to taste
Add the extra virgin olive oil and 1 tablespoon butter to a heavy-gauge pot over medium heat. Add the onion and butternut squash and cook until onion is transulcent. Add barley and wheatberries, along with chicken stock, and heat until mixture is very hot and stock is reduced to almost nothing. Remove from heat and rapidly stir in the remaining butter, cheese, and savory. Season to taste with salt, pepper, and vinegar. Garnish with sunflower seeds.
Place 3 slices of tomato on each plate, then place a slice of buffalo mozzarella on top of each slice. Add the roasted scallops on top and drizzle with pesto. Season with a little more salt.
Dolmades from Veranda makes many
• zucchini-corn risotto
Ingredients Method In a small pan, bring vinegar to a boil and reduce heat to a steady simmer. Reduce until vinegar is syrupy and sweet. Remove from heat and allow to cool. Pat the scallops dry with a paper towel and season both sides with salt, pepper, and lemon zest. Heat canola oil in a sauté pan over mediumhigh heat and add scallops. Cook 2-3 minutes, or until brown, and flip. Cook an additional 2 minutes or until desired temperature is reached.
Baked Tomato Buffalo Caprese Salad with Roasted Scallops
Dolmades:
from Panache Tysons Restaurant
• 2 medium-sized yellow onions
serves three
• salt and black pepper to taste
• 2 lbs ground beef
• 10 mint leaves
Ingredients
• 4 small bunches parsley
Pesto:
• 4 small bunches dill
• 3 Tbsp pinenuts
• 3 eggs
• 2 c fresh basil leaves
• extra virgin olive oil
• 1 clove garlic, peeled
• 1 c rice
• pinch salt
• 1 jar grape leaves
• 1/2 c extra virgin olive oil
• 1 lemon, quartered
• 1/4 c freshly grated Parmigiano-Reggiano
Serve scallops in a bowl with risotto, drizzled with balsamic reduction.
Egg-lemon sauce: Tomatoes:
• 2 c chicken stock
• 9 slices Roma tomato
• 2 c milk
• extra virgin olive oil
• salt
Wheatberry, Barley, and Butternut Squash Risotto
• garlic, thyme, salt, and sugar for seasoning
• white pepper
from Tracy O’Grady of Willow Restaurant
Scallops:
• juice of 2 lemons
serves six
• 9 U10 scallops
• 2 egg yolks
• butter and flour (for roux)
• extra virgin olive oil
Ingredients
• salt and pepper to taste
Method
• 2 c barley, cooked
• 9 slices fresh buffalo mozzarella
For the dolmades: Mix all the ingredients together until they form a uniform color. Form mixture into balls and wrap with grape leaves. Place a romaine leaf in the bottom of a pot. Place dolmades on top of romaine leaf very tightly packed together. Start a second layer as necessary. Fill the pot with enough water to just cover the dolmades. Add lemon quarters and simmer for 45 minutes. Remove dolmades carefully and allow them to cool.
• 1 c wheatberries, cooked • 1 Tbsp extra virgin olive oil
Method
• 3 Tbsp unsalted butter
For the pesto: Combine the pinenuts, basil, garlic, and salt in a large stone mortar and grind with the pestle until the mixture forms a paste (you can also use a food processor). Slowly drizzle in the olive oil while beating with a wooden spoon or mixing. Add the Parmigiano, 1 tablespoon at a time, beating or mixing until the pesto forms a thick paste.
• 1/2 white onion, minced • 1 c butternut squash, diced • 2 c chicken stock • 1 c hard-grating cheese (Beemster recommended) • salt, freshly cracked black pepper, aged sherry vinegar, and savory to taste • sunflower seeds, for garnish
Method Preheat oven to 350 degrees. Toast barley in oven until golden brown, then place in a heavy-duty pot and cover with 3-1/2 cups water. Increase oven temperature to 375, then bake for 45-60 minutes. Place the wheatberries in a heavy-duty pot as well, and cover with 2 cups water. Place in the oven with the barley and bake for 2 hours.
For the tomatoes: Preheat oven to 90 degrees. Season tomato slices with garlic, thyme, salt, a small amount of sugar, and oil. Place on a baking sheet and bake in the oven for about 1 hour. For the scallops: Season the and pepper. Heat oil in a hot cook scallops for 2 minutes until they are a golden brown
scallops with salt cast iron pan and on each side, or color.
For the sauce: Add chicken stock, milk, salt, and pepper to a separate pot and bring to a boil. In another sauce pot, melt butter and add flour, stirring until mixture thickens. Add roux to the first pot and mix well. Simmer for a few minutes to ensure that sauce thickens. In a small bowl, mix together the lemon juice and egg yolks, then add to the stock and milk mixture. Taste for salt and lemon, and add more as needed. Serve sauce over dolmades.
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nibbles+sips
Luscious Libations
Cran-Apple Margarita from Mixologist Ria Freydberg of 3 In a shaker with ice, combine 1 ounce Don Julio Silver Tequila, 1/2 ounce Berentzen Apfelkorn Liqueur, and 1/4 ounce freshly squeezed lime juice. Shake well and strain into a sugarrimmed glass over ice. Float with cranberry juice.
The Witch’s Tale from Alexandra Bookless of The Passenger In a shaker with ice, combine 1-1/2 ounces Calvados, 1/2 ounce freshly squeezed lime juice, 1/2 ounce simple syrup, and 1/4 ounce All-Spice Dram. Shake vigorously and doublestrain into a chilled cocktail glass. Wrap a lime twist around a cinnamon stick and use as garnish.
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Mango Bella from Vincent Gernigon at Le Bar at Sofitel Washington, DC Lafayette Square In a shaker with ice, combine 1 ounce rum, 1 ounce vanilla rum, 3 dashes Angostura bitters, 1/2 ounce simple syrup, 1/2 ounce lemon juice, and 1 ounce fresh mango juice. Shake well and strain into a cocktail glass.
There’s always one restaurant that becomes your go-to. It’s the place located in a great neighborhood that seems to welcome you in a warm embrace when you step inside, even on the chilliest winter day. At this eatery, every meal is consistently great and priced affordably. Even when your guests venture into unfamiliar ordering territory, the result is refreshingly spot-on. The service is top-notch, the music sets just the right mood, and no matter if you are bringing one special person or scads of friends, you know your party will be impressed. Famoso Restaurant & Lounge is that spot. Located at the luxurious Collection at Chevy Chase, Famoso’s candlelit dining room serves as an escape from the shopping excitement. This gem makes an unforgettable impression with its rich Brazilian hardwood floors, warm amber lighting, modern seating, and a stunning semi-circular bar stocked plentifully with bottles of all shapes and sizes. Captivating artwork can be found throughout, framed by buttercream-colored walls, but the floor-to-ceiling windows provide views of perhaps the most intriguing scenery.
The Northern Italian restaurant was specifically designed to be a contemporary, yet superbly comfortable setting for parties of all sizes, whether comprising a couple desiring an intimate dinner or a lavish group of up to 300 guests. Famoso boasts four separate areas for entertaining: a lounge/bar area for cocktails, a wine room for up to 25 seated diners, the spacious Couture Room, and the elegant main dining room. Though truly spectacular, the décor isn’t Famoso’s main attraction, however—it’s the cuisine. (If you don’t believe us, just ask the President and First Lady. They dined here recently as part of a party celebrating Attorney General Eric Holder’s 60th birthday.) Chef Nico Amroune, who studied his craft at Oxford and honed his skills at Tosca and Teatro Goldoni on K Street, is now at the helm, creating seasonal menus that pay special
attention to the balance of local, sustainable ingredients and prized imports from Italy. “My dishes have a familiarity and authenticity to them, even for true Italians, but then I take the flavors a bit farther so there’s always some element of surprise,” Amroune claims. “We want to wow guests for the duration of their meal,” explains General Manager Mehdi Zorgani, a man who breathes this business as passionately and personally as any. “Dining here isn’t a rushed experience—it’s worth savoring.” Amroune’s new menu incorporates a number of diverse meat, poultry, and seafood selections along with succulent appetizers, but diners would be remiss to forgo his four- and five-course tasting menus, complete with wine pairings. Dinner
“My dishes have a familiarity and authenticity to them, even for true Italians, but then I take the flavors a bit farther so there’s always some element of surprise,” Amroune claims.
Chef Nico Amroune
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Mehdi Zorgani
Famoso earned its excellent reputation over the years by providing a number of stellar signature items, and those can still be enjoyed. Pasta, for example, remains an integral part of the menu, with fresh noodles being handcrafted daily and apportioned tableside. “Pasta could be Famoso’s ticket to acclaim,” Washington Post’s food critic Tom Sietsema wrote in 2007 when Famoso first opened. “I’ve never tried one that wasn’t something I wanted to order again.” Today you’ll find the squid ink spaghetti with lobster, roasted cherry tomatoes, and leeks is a luscious and kaleidoscopic offering. Fresh ricotta sauce, crispy sage, and black truffle give the gnocchi plate a vividly pastoral aura, too. And the most acclaimed dish, Famoso’s Risotto al Fagiano, is still an attentiongetter, especially as diners watch servers flambé their nutty Arborio rice and earthy truffle mixture in a large Parmigiano-Reggiano wheel.
“We want to wow guests for the duration of their meal,” Zorgani explains.
Seeking lighter fare? The bar menu offers selections like the signature lamb burger topped with smoked feta and paired with Parmesan truffle fries and Famoso’s legendary fritto misto, paired with a light, yet spicy San Marzano sauce and garlic aïoli.
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Ask for the perfect wine pairing, a knowledgeable server will provide one of nearly two dozen wines by the glass or offer you a wellrounded wine list representing domestic and international vintages. Again, these selections are priced with affordability in mind, and many wines by the glass start at $9. Bottles are available from $30. “Our list offers more than 180 varietals,” Zorgani explains, “so those desiring anything from a glass of Prosecco to a bottle of ’97 Giuseppe Quintarelli Amarone della Valpolicella will find a wine to their liking. And we host regular tastings for our staff so they know which ones pair perfectly.” If cocktails are more your speed, sip on Famoso’s beloved eponymous drink, a tart and fruity blend of citron-infused vodka, housemade Limoncello, Sicilian blood orange, mango, and passion-fruit.
Or try the housemade sangría and various infused vodka concoctions.
To enhance each bite of your multi-dimensional lemon-and-goatcheese Napoleon or savory chocolate banana tart with candied macadamia, consider a host of perfect after-dinner sippers, ranging from Cognac to Nespresso coffee. Or drink dessert: a glass of Chocolate Zinfandel from St. Michael’s Winery or a bottle of Marcarini Moscato D’Asti may be the cherry on top of your perfect meal. If the choices seem overwhelming, consider that Zorgani and Amroune have gone to extensive lengths to ensure anyone taking orders, mixing drinks, or delivering meals knows every component to the last detail. Famoso’s staff is, well, famous for its hospitality. Attentive service, fabulous food, the perfect location (right off of Wisconsin Avenue and easily accessible by Metro), and amazing surroundings—what more could you want from a neighborhood restaurant?
You Are Mostly Soup Meditations on slurpable cuisine When you make soup, you deal with water. Sometimes you deal with cream or broth, but these, too, begin as water. You forget about water when you eat soup. There are the typical distractions: split peas, pulled chicken, tomato. There are more exotic distractions: lemongrass, oxtail, caramel. You might savor these distractions in a way that you would never think to savor water, but think again. You are mostly water. You are mostly soup.
“Now there is the self-defeating realization that I have never made my favorite soup from scratch.” I am mostly French onion soup. There was a little sandwich place in Skyline Mall where my mother and I would stop to rest after shopping for new socks. There was a trip to Paris with my mother and our awkward search for soupe à l’oignon. There were the glazed crocks and mulled wine at Le Central on a first date with my wife after the birth of our first daughter. And now there is the self-defeating realization that I have never made my favorite soup from scratch, and that I should. I should make it for my family. I should make it for myself, to more fully become myself, to better share myself with the women in my life who might find some way to savor the trumped-up water set before them. I will find my largest stock pot. I will render a consommé from beef broth, itself rendered from bones and fat. I will chop yellow onions, add a homemade bouquet garni, toast country bread and throw rough chunks into the mix. I will learn how to drape Gruyère over individual ramekins and brown these in a broiling oven. One ramekin for my wife, one for each daughter, one for my mother. Four ramekins for four women who bear steady witness to the soup that simmers within me. I wonder what I taste like. —Marc Peacock Brush 30
French Onion Soup
Borsch Area of origin: Eastern Europe You are mostly borsch because you don’t stop being mostly soup just because it’s summer. You realize that as the sun burns hotter, the desire for cold liquids increases. And while on even the hottest day of the year you might yearn for a steaming broth, you like the option of replenishing your soup stores with something chilled. • Don’t take our word for it: The borsch at Ris {2275 L Street NW; 202.730.2500} combines shredded beets, celery root, freshly braised red cabbage, tomato, and beef brisket with brown sugar and lemon juice for a sweet and sour touch. “Going into the borsch, the ingredients themselves already have their own personality,” Owner Ris Lacoste says. “They’re just melding with the other ingredients and that blending of flavors really comes to the fore.” As this borsch, you are topped off with a dollop of horseradish, sautéed butter, and apple sour cream.
Tom Kha Area of Origin: Thailand, Laos You are mostly tom kha because you are as rich and savory as you are spicy. You refuse to be pigeonholed, and there are several variations on this coconut broth-based soup accordingly. Most keep to coconut milk, lemongrass, chicken, and the keystone ingredient, galangal (blue ginger), though seafood, mushrooms, tofu, dill weed, coriander, and cilantro occasionally make appearances—all variations are great for the sinuses. • Don’t take our word for it: “It’s a simple soup to make, and it really is comforting … after eating it last night, everyone’s sinuses cleared right up, including Heather’s, and she has been having a horrible time with allergies this week.” —Barbara Fisher, tigersandstrawberries.com
Miso Miso Soup
Lentil
Bird’s Nest Soup
Area of origin: Middle East, Hungary, Germany
Area of origin: China
You are mostly lentil soup because you are, as Aristophanes puts it, the “sweetest of delicacies.” Although often thought of as food for commoners, lentil soup is an excellent source of protein, fiber, and potassium. You are the total package. • Don’t take our word for it: “If we are good basic people, then one can assume in us/An affinity for the leguminous. And there is no more fundamental/Legume than the lentil.” —Roy Blount, Jr., “Song to the Lentil”
You are mostly bird’s nest soup because part of you longs for ridiculous adventure. The extremely-hardto-find, saliva-based nests of cave swallows give this soup a gelatinous texture and a gigantic price tag. You are a stickler for mouthfeel—at all costs. •D on’t take our word for it: “The particular, ganky texture expressed by the title ingredient in bird’s nest soup is supposed to come from the fondness of the swallows in question for impaling and sucking the mucus from sea cucumbers.” —Jonathan Gold, L.A. Weekly
Area of origin: Japan You are mostly miso soup because you fancy yourself a great big probiot who identifies with the host of probiotic bacteria found in traditional miso paste. Spending quality time with miso just makes you feel better, and you’ve lost count of how many of your friends have said the same thing about you. • Don’t take our word for it: “In addition to its great flavor and versatility, the daily use of miso is credited with numerous health benefits, including lowering cholesterol, alkalinizing the blood, and canceling the effects of some carcinogens. Furthermore, un-pasteurized miso is abundant in beneficial microorganisms and enzymes that aid digestion and food assimilation.” —John Belleme, “Miso Magic”
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Chizakaya
Phô
Chicken Noodle Soup
Area of origin: Northern Vietnam
Area of origin: Global
You are mostly phô because you are complex. The broth central to this splendid soup is—like you—a seamless wash of perfection. Behind the scenes resides an artful simmer of beef bones, charred onion, star anise, cinnamon, roasted ginger, fennel seed, cardamom, coriander, and clove. You are anything but simple. • Don’t take our word for it: “My personal criterion is the broth, which should be rich and dense with the gelatin of longboiled beef bones, should have a touch of distinct caramelized sweetness from the traditional charred ginger and onion, and should be sharply flavored with herbs.” —Jonathan Gold, L.A. Weekly
You are mostly chicken noodle soup because you are a class act. While your place in the realm of Americana is often taken for granted, you are a global citizen. You understand that a chicken carcass boiled in water is but a foundation for an influx of indigenous flavors and ingredients—all with the common purpose of healing the body and the soul. • Don’t take our word for it: In 2000, Dr. Stephen Rennard of the Nebraska Medical Center applied the scientific method to the ageless theory that chicken soup helps cure a cold. Rennard’s testing revealed that the soup indeed inhibited the white blood cell that causes inflammation’s ability to do so [i.e. it is good for colds].
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West African Chicken and Peanut Soup Area of origin: Uh, West Africa You are mostly West African chicken and peanut soup because you are indispensable. The thought of a world without peanut butter is more frightening than the thought of a world without trash collectors and/or dentists, and you remind yourself of this fact with every delicious, invigorating, and nutty sip. •D on’t take our word for it: The peanut soup at Akosombo {613 K Street NW; 202.408.1133}, called egusi, is a near-sacred blend of cream, oil, spice, and nut. While there is no chicken in this glowing, yellow broth, you will find bits of goat skin resting at the bottom. When you are egusi, you are unafraid.
Local Soups of Note The popular cream of pistachio and coconut soup at Le Chat Noir {4907 Wisconsin Avenue NW; 202.244.2044} is an expression of Executive Chef Thierry Sanchez’s Latin and European roots. The combination of these two mild ingredients is finished with a touch of crispy mint. “It seemed like it could be a
Try This turns and it gets colder, it’s a very comforting and warming soup that people are drawn to,” Chef/Owner Michelle Garbee-Poteaux says. The menu at Cashion’s Eat Place {1819 Columbia Road NW; 202.797.1819} boasts a chestnut and foie gras soup with puréed duck
Savory Mushroom Bisque This recipe for savory Mushroom Bisque from Willow {4301 North Fairfax Drive, Arlington, Va.; 703.465.8800} was served at the Women Chefs & Restaurateurs street food festival on October 3, 2010. Make it, and you will become it. •D on’t take our word for it: Often called the meat of the vegetable world, mushrooms are excellent sources of dietary fiber, protein, and vitamins. When you are a mushroom soup, you are a lean and supreme warrior, capable of bringing others perspective and balance.
Recipe: Ingredients • 3 Tbsp butter • 16 oz white mushrooms • 1 oz ea dried porcini and shiitake mushrooms • 2 oz smoked bacon • 1 leek, roughly chopped • 1 fennel bulb, roughly chopped • 5 garlic cloves • 8 oz ea Madeira and sherry • 32 oz chicken stock • 8 oz heavy cream • 1 sprig thyme • white truffle oil, sherry vinegar, and salt to taste Chef Thierry Sanchez of Le Chat Noir
Method very good match and it turned out to be quite interesting,” Sanchez says. The most popular soup at Bastille {1201 North Royal Streer #A, Alexandria, Va.; 703.519.3776} is a roasted fall squash velouté made from butternut or Hubbard squash from the farmer’s coop. The squash is roasted and combined with chicken stock or water. “When the weather
fat, foie gras, chestnuts, star anise, and duck stock topped with crispy chestnut chips and duck confit. It’s a riff on a Jean-Louis Palladin classic that Chef John Manolatos fell in love with at the Watergate as a young man. “We serve a lot of foie gras and have little pieces that don’t fit into our molds,” Manolatos says. “It’s a good way to use all of that goodness in a soup.”
Melt butter in a stockpot. Add leeks, fennel, bacon, garlic, and mushrooms. Sauté until all ingredients are browned, then deglaze with Madeira and sherry. Reduce by half and add chicken stock, cream, and thyme. Simmer until reduced by one-third. Remove and discard bacon and thyme. Place the remaining items into a blender and purée until smooth. Season with truffle oil, sherry vinegar, and salt to taste.
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suit ejecting a night’s worth of revelry onto the marble floor of the Monte Carlo. Our benchmark brunch the next day had us partially broken in by the city’s wiles, but we still weren’t in the mood for gambling. Our wallets did open inside the impressive, but oddly named, Fashion Show mall on the boulevard and, later, the tiny Marc Jacobs store in Caesar’s Palace. Crystals, a ritzy mall at the heart of City Center, makes it easier to control your spending with high-high-end retailers like Miu Miu, Tom Ford, and Louis Vuitton holding court. Designed by architect Daniel Libeskind, the watertight marvel is worth visiting for a look at the massive, tree-like concierge desk at its core and a cup of iced tea from Wolfgang Puck’s fancy little café.
each dish an almost spiritual effervescence.
this good is like dancing about architecture.
Executive Chef Steve Benjamin paces the kitchen with the intensity of a submarine captain, but
Despite its gargantuan scope, our post-dinner show—O, Cirque de Soleil’s ode to water—paled
L’Atelier
If we make it into our ‘90s, we will speak of our meal at L’Atelier. However, nothing in City Center—from the tranquil pedicures we enjoyed in our hotel spa to the crack fine art collection punctuating the minicity’s many views (Jenny Holzer, Rauschenberg, Henry Moore, Maya Lin) to its enveloping glut of shiny surfaces—prepared us for dinner at L’Atelier de Joël Robuchon’s in the MGM Grand. The walk there was customarily dubious, fraught with children standing with mouths-agape under 40-foot video adverts for all-nude shows. As we worked our way through the circular mayhem of the MGM, a fine meal felt as remote as a wall clock, but tucked off in a quiet hallway was our place. A modest restaurant that sits next to a smaller and more exclusive sibling, L’Atelier offers that oft-tossed but rarely real dining ideal: the meal as an experience. The only place to sit here is at the bar. There are tables, but the bar looks onto the kitchen, a small space with lots of glowing red lights, curious prep stations, and a gilded pig’s leg in a silver holster. Here, sous chefs dress very deliberate looking dishes with micro-chives— their eyes centimeters from their work, the greens held by tweezers—like artisans crafting model ships in bottles. The servers put dishes into action, often adding final garnishes that you soon surmise need to hit the dish at a precise moment for full effect. Our server, named Elias, explained the food with a combination of glee and reverence and brought wines that gave
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Crystals
is glad to talk about, for instance, the perfectly in-season white truffles gracing many of the dishes on the tasting menus. Of these, the seasonal “Discovery” menu is the way to go. On this journey, I indulged in a white onion tart with smoked bacon and asparagus that brings me pause even now … There was a quail stuffed with foie gras served with half-butter mashed potatoes and shavings of that white Italian truffle. There was King crab on a turnip disc. Putting these dishes into words after the fact, however, I find myself wanting to paraphrase Frank Zappa: writing about food
O
in comparison to our meal. The acrobatics were all that, the set had more mechanical marvels than most navy vessels, and the lasting impression was dreamlike, but we both wished we hadn’t hurried out of L’Atelier, leaving behind a few crumbs of dessert, to grab our seats. The procession of memories forged in that little crimson kitchen were unfairly pinched at the end— our fault for trying to cram more Vegas in. Still, if we make it into our ‘90s, we will speak of our meal at L’Atelier. And I’m guessing by then, the ups and downs that led us there will have blurred into a pastiche of cozy neon.
WASHINGTON, DC ::
RESTAURANTS
39 Austin Grill
49 J&G Steakhouse
61 Red Velvet Cupcakery
40 B. Smith's
50 iCi Urban Bistro
57 Smith Commons
41 Bayou
52 Jordan's 8
62 Sushi Taro
42 Beacon Bar & Grill
53 Le Chat Noir
63 Tsunami Sushi & Lounge
43 Bistro Cacao
54 M Street Bar & Grill
64 Veranda
44 Bourbon Steak
55 Morton's The Steakhouse
65 Wok N' Roll
45 Cashion's Eat Place
56 The Oceanaire Seafood Room
66 Zengo
46 Charlie Palmer Steak
58 Perrys Restaurant
67 Zola
47 Ezmè Restaurant & Wine Bar
59 Policy
68 Zentan Restaurant
48 Galileo III Ristorante Italiano
60 Posto
::
AUSTIN GRILL
Chinatown/Penn Quarter
www.austingrill.com
750 E Street NW Washington, DC 20004 PH: 202.393.3776
801 King Street Alexandria, VA 22314 PH: 703.684.8969
With over 20 years of Tex-Mex tradition under its belt, you know Austin
919 Ellsworth Drive Silver Spring, MD 20910 PH: 240.247.8969
Grill will do it right. At Austin Grill, you’ll find the same food that generations of Texans have
36 Maryland Avenue Rockville, MD 20850
come to expect—with an Austin twist! Specialty margaritas with real lime—no store-bought mixes.
PH: 301.838.4281
Hand-rolled enchiladas. Fifteen different homemade salsas, sauces, and dressings. Fresh-off-the-
Breakfast: Saturday-Sunday 11am-3pm
farm ingredients. And, of course, their authentic charbroiled chicken wings. Come for lunch or
Lunch: Sunday-Saturday 11am-4pm
dinner and enjoy some of the house specialties—Austin style—like their quesadillas or mesquite-
Dinner: Monday-Thursday 4-10:30pm Friday-Saturday 4pm-12:30am Sunday 4-9:30pm
grilled fish. And the weekend brunch is packed with all your Southern favorites, like homemade migas, cornmeal pancakes, and huevos rancheros. Kids always eat free on Tuesdays at Austin Grill,
Hours Vary by Location
so be sure to bring the little ones. Stop on by and enjoy some of Austin Grill’s best—where every
Reservations Accepted
mouthful has a little bit of Texas in it.
sample menu selections appetizers:: Austin Wings Marinated in a dry rub, mesquite-grilled, and served with ranch dressing
Longhorn Nachos Corn tortillas topped with red beans, Jack and Cheddar cheeses, and roasted jalapeños; served with roasted corn relish, sour cream, and pico de gallo and offered with steak, chicken, or combo options
Chile con Queso A Texas classic with an Austin Grill twist—we add Shiner Bock beer!
sandwiches:: Grilled Portobello Sandwich Seasoned with our Austin marinade, mesquite-grilled and topped with Jack cheese, lettuce, chipotle mayonnaise, tomato, grilled onions, and peppers
The Hangover Burger Topped with Texas chili, smoked bacon, onions, roasted jalapeños, queso, and a fried egg
salads:: Grilled Steak or Chicken Wedge Salad Lightly grilled iceberg lettuce topped with bleu cheese crumbles, bacon, tomatoes, green onions, grilled chicken or carne asada, and bleu cheese dressing; served with an Austin Grill potato
Chalupa Taco Salad Seasoned black beans and red rice, lettuce, pico de gallo, Jack and Cheddar cheeses, guacamole, corn relish, sour cream, and red salsa vinaigrette in a crispy flour tortilla bowl; add grilled chicken, steak, shrimp, or salmon
Bevo Salad House greens, Cotija cheese, black beans, guacamole, pico de gallo, corn relish, and crispy tortilla strips in a cilantro-lime vinaigrette; add grilled chicken, steak, shrimp, or salmon
mesquite grill:: Austin Pesto Chicken Topped with pepita-cilantro pesto and Jack cheese with your choice of starch and seasonal vegetables
Carne Asada Steak An 8oz grilled mesquite skirt steak topped with borracho sauce and served on a bed of grilled onions with garlic mashed potatoes and grilled corn on the cob
burritos:: Roadhouse Burrito Seasoned ground beef and red beans in a flour tortilla topped with chile con queso; served with red rice
Pollo Guisado Stewed chicken and black beans in a flour tortilla topped with ranchera sauce and Jack and Cheddar cheese; served with red rice
tacos:: Tacos al Carbon Marinated skirt steak tacos with cilantro, Cotija cheese, red salsa, and onions
Carnitas Tacos Braised pork marinated in oranges, garlic, and onions; served with scallions, cilantro, and barbecue sauce
combo platters:: Joe Ely Big Combo A grilled chicken taco, beef barbacoa enchilada with ancho chile sauce, and a hand-rolled chicken tamale topped with Texas chili
Austin Taco Combo One skirt steak, one chicken, one carnitas, and one picadillo hard shell
brunch:: Migas Plate Eggs scrambled with corn tortillas, mild green chiles, onions, and tomatoes; topped with Jack and Cheddar cheeses; served with red beans, red rice, and flour tortillas
Huevos Rancheros Two fried eggs served over ranchera sauce and topped with melted Jack and Cheddar cheeses and roasted poblano peppers; served with red beans, red rice, and flour tortillas 39 w w w. d i n i n g o u t . c o m
B. SMITH'S
Capitol Hill
www.bsmith.com
Union Station 50 Massachusetts Avenue NE Washington, DC 20002 PH: 202.289.6188 Open Daily Monday-Thursday 11:30am-9pm Friday-Saturday 11:30am- 10pm Sunday 11am-9pm Reservations Suggested Business Casual Bar Dining Weekend Brunch Happy Hour Takeout Personal Wines Welcome (Corkage Fee Applies) Banquet/Private Rooms
B. Smith's at Union Station features a combination of Cajun, Creole, and Southern cuisine. Located in Washington, DC's Historic Union Station, B. Smith's grand Beaux Arts-style dining room with its 30-foot ceilings, period chandeliers, and turn-of-the-century elegance is a national landmark and has been called one of the most beautiful dining rooms in America. Specialties of the house include Swamp Thang—a mixed seafood dish over Southernstyle greens in a mustard based seafood sauce; Grilled Lamb Chops; Fried Green Tomatoes; and Spicy Cajun Jambalaya. In its own separate space, the bar at B. Smith's serves as a gathering place for Washington's political movers and shakers, celebrities, and people who just want to have a good time. Event planning is their specialty, and catering facilities are available for 12 to 500 people. The restaurant also features a weekend brunch.
sample menu selections soups::
entrées::
desserts::
Crescent City Gumbo
Lemon Pepper Catfish
Bourbon St. Bread Pudding
Stewed tomato, scallop, shrimp, chicken, and smoked turkey sausage
Macaroni and cheese, collard greens, and tangy honey-mustard
Savory Black-Eyed Pea Soup
Braised Baby Back Ribs
B. Smith’s signature warm bread pudding prepared with brioche and finished with a warm bourbon crème sauce; topped with vanilla ice cream
Garden vegetables, chicken stock, kale, and onion
Macaroni and cheese and collard greens
appetizers::
Shrimp and Grits
B.’s Bayou Jambalaya Tasso ham, chicken, shrimp, and Louisiana rice
Fried Green Tomatoes Ricotta cheese and red pepper aïoli; can also be prepared grilled
Andouille sausage, shallot, garlic, clam jus, and creamy grits
Lamb Chops Herb asparagus risotto, patty pan squash, and pomegranate drizzle
Crab Cakes
B. Smith's Pineapple Upside Down Cake B’s delicious recipe with homemade vanilla ice cream
Beignets Warm fried apple fritters drizzled with caramel amaretto sauce
Coconut Cake Moist yellow cake prepared with vanilla coconut crème frosting and finished with fresh coconut flakes
Crispy Calamari
Crabmeat, leek potato cake, and jalapeño mustard sauce
Sweet Potato Pie
Buttermilk- battered, garlic hot sweet peppers, and cocktail sauce
Chicken and Gravy
Homemade; served on a pecan graham cracker crust with a warm butterscotch sauce
Fried Chicken Livers Sautéed onions, pineapple chutney, and housemade gravy
Lemon Pepper Catfish Fingers Guinness tartar sauce
Cornbread dressing, sautéed fresh seasonal vegetables, and onion gravy
Shrimp and Crawfish Étouffée Cajun stew and saffron rice
Stuffed Bell Peppers Brown rice, spinach, mushroom, melted Parmesan cheese, and Cajun blush sauce
40 w w w. d i n i n g o u t . c o m
BAYOU
Foggy Bottom/West End
www.bayouonpenn.com
2519 Pennsylvania Avenue NW Washington, DC 20037 PH: 202.223.6941 Closed on Monday
For world-class live music, New Orleans-inspired cooking, and that laidback Big Easy vibe, there's only one place in Washington, DC to go. Just steps from the Foggy Bottom metro, Bayou brings together the award-winning cuisine of Executive Chef Rusty Holman, hand-crafted New Orleans cocktails, and a rotating line-up of both local and
Lunch: Tuesday-Friday 11am-5pm Dinner: Tuesday-Wednesday 5-10pm Thursday-Saturday 5-11pm Sunday 5-10pm Brunch: Saturday-Sunday 10am-5pm
national recording artists, performing live. With two funky floors of dining and dancing, Bayou suits any occasion. Whether it's grabbing a quick po'boy at lunch, sitting down to a three-course dinner, watching the game with a cold Abita, or grooving the night away in the intimate concert space, Bayou is DC's number-one spot to laissez les bons temps rouler. Bayou also features live jazz during dinner every Wednesday through Saturday night.
sample menu selections appetizers::
po'boys::
Seafood Gumbo cup 4.95; bowl 6.95
served from 11am-5pm
Served over dirty rice and braised collard greens; topped with green tomato chutney
Fried Green Tomatoes 7.95
Magazine Street 10.95
Steak and Frites 23.95
Roasted red pepper aĂŻoli, corn salsa, and goat cheese
Roast beef with debris
Barbecue Shrimp 9.95
St. Charles 10.95
12oz N.Y. strip with Cajun fries, broccolini, and crawfish butter
Lemon, garlic, herbs, butter, and French bread
Fried shrimp
Cajun Fried Chicken Breast 17.95
salads::
Marigny 12.95
Mashed potatoes, green beans, and Creole mustard sauce
add chicken breast, fried oyster, or shrimp for additional cost
Esplanade 7.95
Bayou House Salad 7.95 Mixed greens, carrot curls, cucumbers, red onion, blue cheese, and sherry vinaigrette
Roasted Beet Salad 9.95 Mixed greens, spicy pecans, goat cheese, and citrus vinaigrette
Spinach Salad 9.95 Creole mustard vinaigrette, pickled onions, hardboiled egg, and Tasso ham
Fried shrimp, oyster, or catfish (select two) Fried green tomato
Royal 13.95
Blackened Catfish 18.95
Crawfish Carbonara 17.95 Crawfish tails, bacon, soybeans, and fresh herbs over linguini with garlic cream sauce
New Orleans-style barbecue shrimp
sides::
Frenchmen 11.95
Cajun Fries 3.95
Peacemaker fried oyster
Collard Greens 4.50
entrĂŠes::
Tomato-Cucumber Salad 3.50
served from 5pm-close
Coleslaw 2.50
Swamp Monster 21.95
Mac and Cheese 5.95
Selection of shellfish with creamy Dijon sauce and collard greens
Dirty Rice 4.25
Jambalaya 17.95 Chicken, shrimp, and andouille sausage
41 w w w. d i n i n g o u t . c o m
BEACON BAR & GRILL
Dupont Circle
www.bbgwdc.com
Beacon Hotel 1615 Rhode Island Avenue NW Washington, DC 20036 PH: 202.872.1126 FAX: 202.872.1128 Breakfast: Monday-Friday 6:30-10am Saturday-Sunday 7:30-10am
Locally known for the "Best Brunch in Town," the Beacon offers reinterpreted American comfort foods that are visually stimulating and a treat to the palate. Food
Lunch: Daily 11:30am-3pm
readily inspired and complemented by local produce and regionally obtained seasonal offerings—not to
Dinner: Nightly 5-10pm
mention international cuisine—make the dining experience truly innovative and dynamic. Beacon is
Brunch: Sunday 11am-3pm
popular with area residents due to the various dining and entertainment atmospheres, including a highenergy lounge, seasonal outdoor patio, and a more elegantly appointed yet contemporary dining room.
Reservations Suggested
Summers, the rooftop Sky-Bar overlooking Dupont Circle, provides yet another welcoming place for Sunday Sparkling Champagne Brunch Weekday Happy Hour 4-7 pm Chef's Table Catering Private Dining Up to 60 Seasonal Rooftop Sky Bar
entertaining or catching up with friends. Serving breakfast, lunch, and dinner daily, and brunch on Sunday, Beacon Bar & Grill is your new standby in Washington, DC.
sample menu selections breakfast::
sandwiches::
starters::
American Breakfast 14
all sandwiches come with a choice of french fries, soup, or a small green salad
Roasted Butternut Squash Soup 6
Beacon Grilled Cheese Sandwich 10
Crispy Bangkok Beef Rolls 8
Munster cheese, sliced tomato, smoked bacon, and parsley-buttered brioche bread
Spicy raspberry-ginger dipping sauce
BB&G Half-Pound Angus Burger 12
Red onion, pistachios, feta cheese, dates, and Vermont maple vinaigrette
Two eggs with hash browns, bacon, sausage, or ham and toast with butter and preserves
Classic Eggs Benedict 15 With hollandaise sauce, steamed asparagus, and breakfast potatoes
Texas French Toast 13 Strawberries and bacon, sausage, or ham
Smoked Salmon with Bagel 14 Sliced tomato and cream cheese
salads::
Half-price on Mondays; lettuce, tomato, and onion, on a kaiser roll with your choice of Cheddar, Swiss, blue, or provolone cheese
Amaretti and pepitas
Chilled Beet and Arugula Salad 9
dinner entrees::
The Chesapeake 16
Moroccan Spiced Salmon 22
Maryland lump crab, rémoulade sauce, and corn relish
Dill crème fraîche, lime-cumin carrots, and smashed red potatoes
Grilled Salmon BLT Burger 14
Autumn Harvest Salad 7
Smoked bacon, sliced avocado, and tzatziki sauce
Spice-Rubbed Grilled Angus Rib-Eye 28
Baby greens, sundried cranberries, walnuts, blue cheese, and pumpkin vinaigrette
lunch entrees::
Red bliss mash potatoes, grilled asparagus, and cilantro-mint hollandaise
Crab Louis Salad 13
Barbecue Brisket 16
Pan-Seared Pork Chop 22
Half avocado, frisee, tomato, cucumber, and homemade Russian dressing
Slow-roasted beef brisket, Texas barbecue sauce, homemade cornbread, and green beans
Apple and rum raisin sauce, smoked Gouda polenta, and green beans
Sesame Salmon and Noodle Salad 14
New England Lobster Mac and Cheese 18
Adobo Brisket 16
Asian noodle, julienned vegetables, cashews, bean sprouts, and Thai peanut dressing
Cavatappi pasta, smoked bacon, Gouda cheese, and butter-poached lobster
Onion country gravy, cornbread, braised green beans, and smashed potatoes
Chopped Romaine Salad 7
Crispy Buttermilk Chicken 15
Portobello, Spinach, and Ricotta Lasagna 19
Bacon, Parmesan, garlic croutons, and Caesar dressing
Sweet potato waffles, green beans, and pecanmaple syrup
Roasted tomato sauce and provolone
42 w w w. d i n i n g o u t . c o m
BISTRO CACAO
Capitol Hill
www.bistrocacao.com Chef Kemal Deger
At Bistro Cacao’s historic location, all guests are invited to enjoy modern
320 Massachusetts Avenue NE Washington, DC 20002
bistro-style French cuisine in a romantically charming and comfortable
PH: 202.546.4737 FAX: 202.546.4739
setting, blending Old-World France with modern creative touches. Chef Owner
Lunch: Monday-Friday 11:30am-3pm
Kemal Deger brings nearly 20 years of culinary expertise to the table, making it easy to enjoy
Dinner: Monday-Thursday 3-10pm Friday 3-11pm Saturday 5-11pm Sunday 5-10pm
French-inspired haute cuisine in the heart of Capitol Hill. The flavors of the Mediterranean and France are beautifully presented here with the likes of sea bass, lobster bisque, and expertly cooked duck breast nappéd with a rich red wine sauce taking center stage. Chef Deger certainly has shown his eminent talent at this DC staple. So stop by to enjoy French fare in elegant, romantic surroundings and experience the Old World in a new way.
Brunch: Saturday-Sunday 10am-3pm Reservations Suggested Large Outdoor Patio Ability to Accommodate Large Parties Steps From Union Station Private Dining Available Catering Available Open Holidays—Please Call in Advance
sample menu selections soups::
hot appetizers::
Soupe du Jour 7.45
Moules "Cacao" 8.95
Soupe à l'Oignon 7.45
Steamed mussels in a white wine, shallot, parsley, saffron, and lime broth
salads::
Escargots au Beurre d'Ail 7.95
Salade Cacao 7.45 Field greens, tomatoes, heart of palm, golden raisins, and goat cheese balsamic dressing
Lobster Salad 12.95
Sautéed snails with garlic butter
Coquilles Saint-Jacques 10.95 Pan-seared sea scallops with cannellini beans, shiitake mushrooms, golden raisins, and Pernod sauce
Half lobster tail with endive salad, bleu cheese, roasted pecans, cherry tomato, and mustardherb dressing
Cuisses de Grenouille “Provençal” 9.95
cold appetizers::
meat::
Pate de Faisan 7.95
Filet Mignon Grillé 25.95
Pheasant pate with French cornichons and mâche salad
With roasted asparagus, potato gratin, and green peppercorn sauce
Truite Fumée Salad Smoked trout salad with red beet, fresh grapefruit, and mango dressing
Terrine de Foie Gras de Canard et sa Brioche 13.95 Duck foie gras terrine with fig compote and warm brioche
Sautéed frogs legs with eggplant, potatoes, and parsley-garlic sauce
Filet de Poulet 17.95
Onglet de Boeuf aux Echalottes 19.95 Hanger steak with caramelized shallots, french fries, and red wine sauce
Carré d'Agneau aux Herbes 21.95 Mustard and herb-crusted rack of lamb with asparagus, roasted potatoes, and rosemary jus
fish:: Chilean Sea Bass 21.95 Pistachio crust; served with sautéed spinach, bleu cheese polenta cake, and mango-Champagne sauce
Bouillabaisse "Bistro Cacao Style" 24.95 Sea scallops, shrimp, mussels, monkfish, and lobster in a rich fish broth; served with a crouton and rouille
vegetarian:: Assiette de Légumes 19.95 Grilled bell peppers, zucchini, and asparagus with sautéed tofu, tomatoes, golden raisins, and herb sauce
Stuffed chicken breast with goat cheese, sundried tomato, and apricot; served with French green beans, roasted potatoes, and rosemary sauce
Magret de Canard, Sauce à la Framboise 20.95 Pan-seared duck with sautéed baby zucchini, baby carrots, potato gratin, and raspberry sauce
43 w w w. d i n i n g o u t . c o m
BOURBON STEAK
Georgetown
www.bourbonsteakdc.com
Four Seasons Hotel 2800 Pennsylvania Avenue NW Washington, DC 20007 PH: 202.944.2026 Lunch: Monday-Friday 11:30am–2:30pm
Award-winning chef and restaurateur Michael Mina brings his signature
Dinner: Sunday-Thursday 6–10pm Friday-Saturday 5:30-10:30pm
cooking style and unique culinary vision to BOURBON STEAK, located in the prestigious Four Seasons Hotel Washington, DC. With Executive Chef Adam Sobel at the
Reservations Recommended Full Bar Specialty Cocktails Notable Wine List Private Dining Lounge Atmosphere
helm, this chic and contemporary restaurant showcases modern American fare with a focus on allnatural meats and sustainable seafood available both locally and worldwide. The Lounge at BOURBON STEAK invites guests to relax before their meal or indulge in a cocktail and a few tempting dishes to cap off the day. Enjoy the warm and inviting lounge, replete with leather banquettes, custom silver tables, and a brown Marrone marble-top bar, or opt for a seat on the private oasis patio boasting fire pits and heaters for almost year-round enjoyment. In addition to a decadent bar menu, this stylish Georgetown DC bar offers 25 wines by the glass and handcrafted seasonal cocktails incorporating fresh ingredients and premium small-batch spirits.
sample menu selections bourbon bar burgers:: Gryffon's Aerie Grass-Fed Burger Tamworth bacon, Pleasant Ridge reserve, and sweet onion fondue
Heritage Turkey Jack cheese, roasted peppers, and arugula
Korean Barbecue Salmon Burger Kimchi, kochujang sauce, jalapeños, and shredded carrots
Housemade Charcuterie Tasting
Roasted Long Island Duck Trio
Pimento cheese and pickled watermelon rind
Foie gras, roasted beets, braised chard, and pistachios
from the wood-burning grill::
Oak-Fired Virginia Swordfish
Local Pastured Meats
Preserved lemon curd, ash-roasted eggplant, and candied onions
Eco-friendly farms pork chop Gryffon's Aerie grass-fed beef, dealer's choice Gunpowder bison tenderloin
Artichokes, confit gizzards, and black olive aigre doux
Rappahannock Striped Bass
Pan-Roasted Organic Chicken
USDA Prime Dry-Aged Beef
Piperade, Alan Benton's country ham, and farm fresh egg
14oz New York strip; 28oz aged porterhouse; 16oz boneless rib-eye
accompaniments::
Certified Angus
Hudson Valley Foie Gras
America's best, daily selection
10oz skirt steak; 8oz filet mignon; 20oz bone-in rib-eye
Roasted Marrow Bones
Sustainable Shrimp
Ocean Fish
farm fresh side dishes::
Spice-poached, horseradish, and Belvedere cocktail sauce
Mahi mahi Florida cobia Arctic char
General Tso's Broccoli
Traditional accompaniments
entrées::
Black Truffle Mac and Cheese
appetizers::
Michael's Lobster Pot Pie
Brussels Sprouts Bacon and honeycrisp apples
Roasted Market Vegetable Salad
Brandied lobster cream, baby vegetables, and wild mushrooms
Trio of Duck Fat Fries or Onion Rings
shellfish and caviar:: Oysters and Clams
Caspian Caviar
Acorn squash, sunchoke, pear, strachiatella, and pomegranate
Oregon Matsutake Risotto Bone marrow, braised tendon, and wild watercress 44 w w w. d i n i n g o u t . c o m
Border Springs Farm Lamb Tasting Caramelized carrots, couscous, and argan oil
Rancho Gordo Heirloom Tepary Bean Cassoulet
CASHION'S EAT PLACE
Adams Morgan
www.cashionseatplace.com cashionseatplace@gmail.com
1819 Columbia Road NW Washington, DC 20009
Lauded as "funky-elegant," Cashion's Eat Place strikes the perfect
PH: 202.797.1819 FAX: 202.797.0048
balance between seriously good food and a laid-back experience. With Chef John
Brunch: Sunday 11:30am-2:30pm
Manolatos at the helm in the kitchen, General Manager Justin Abad overseeing the impressive wine
Dinner: Sunday and Tuesday 5:30-10pm Wednesday-Saturday 5:30-11pm
list, and George Manolatos managing the bar, Cashion's has become the ideal friendly destination for a meal, a drink, or a late-night snack. Speaking of food, the restaurant offers brunch and dinner menus, rife with new American/Old World fare. Start your meal off with Ragoût of Wild Mushrooms, for example, and slide into a Berkshire Pork Chop with Jack Daniels-glazed sweet potatoes. If
Reservations Recommended Sunday Nights: Pass the Plate for Two $80 After Dark Menu at the Bar, Friday-Saturday, Midnight-2am Outdoor Patio Seating (In-Season)
you're more of a brunch fan, the Braised Organic Pork "Hash" with a poached egg will definitely hit the spot. And don't forget to save room for a little sweet treat; you can't beat the Rum-Soaked Baba or the Chocolate Macademia Nut Tarte. Really, Cashion's is the place to stop by for a drink, a meal, a snack—or all three!
sample menu selections appetizers::
main courses::
Ragout of Wild Mushrooms 9
Wild Pacific Halibut Fillet 29
Fried prosciutto and Tuscan liver crostini
Herb-crusted, served over a risotto of local maitaki and English peas with truffle oil
Crispy Pennsylvania Pork Belly 10
Whole Mediterranean Dorade 30
Garbanzo salad and green tomato marmalade
Baby artichokes, roasted gold potatoes, Iaconian olive oil, Maldon sea salt, and aïoli
Foie Gras Terrine 15
Berkshire Pork Chops 28
Prosciutto di Parma, black figs, and pomegranate molasses
Mustard greens, bacon, Jack Daniels glazed sweet potatoes, black garlic, and an aromatic persimmon jus
Housemade Tagliatelli 12 Jumbo lump crab, parsley, breadcrumbs, and goat's milk butter
soups and salads::
Columbia River King Salmon Fillet 26 Brussels sprouts, bacon, apples, pearl onions, and a local apple cider reduction
Pumpkin Soup 9 Pumpkin seed oil
Green Fence Farms Bibb Lettuce 11 Peppadew peppers, bacon, beets, and creamy feta dressing
45 w w w. d i n i n g o u t . c o m
CHARLIE PALMER STEAK
Capitol Hill
www.charliepalmer.com
101 Constitution Avenue NW Washington, DC 20001 PH: 202.547.8100 FAX: 202.547.6607 Lunch: Monday-Friday 11:30am-2:30pm Dinner: Monday-Friday 5:30-10pm Saturday 5-10:30 pm Closed Sundays Reservations Recommended Award-Winning $25 Prix-Fixe Lunch Steps To The Capitol Extensive Wine List Private Events Rooftop Terrace With Panoramic Views Catering
Located in the United Brotherhood of Carpenters headquarters off the wide, open expanse of the National Mall, Charlie Palmer Steak DC is dedicated to another fine master craft: big, bold American food. Under the direction of Executive Chef Matt Hill, the menu stars the best American artisan beef cuts like an aged Angus Rib-Eye "Cowboy" Steak as well as updated seafood classics such as the Iced Shellfish Platter of lobster, shrimp, king crab, and oysters. Underscoring the patriotic menu, Palmer's innovative wine cube— which appears to be floating on water—features 3,500 bottles of exclusively American wine and over 600 selections. Charlie Palmer Steak moves the political power meetings out of the back room and into private dining spaces—sleek enclaves of dark wood where gathering around the table gets things done in the best possible way. In addition, the rooftop terrace, which can accommodate 400 guests, boasts the city's most impressive view of the Capitol.
sample menu selections first course:: Roasted Butternut Squash Soup 15 Duck confit dumpling and crisp crackling
Spiced Yellowfin Tuna "Cannelloni" 18
Roasted Wellington Farms Chicken 27 Fava bean, morel, gnocchi, and braised Swiss chard
Sheep's Milk Ricotta Tortelloni 23 Marcona almonds, braised fennel, and navel orange
Avocado and ponzu
Butter-Braised Stuffed Maine Lobster and Petite Filet 61
Seven Vegetable Salad 13
Citrus butter and wilted baby spinach
Sherry shallot vinaigrette and crisp Parmesan tuile
Braised Short Rib Ravioli 15
sides::
Golden sage, baby artichokes, and chanterelle mushrooms
Herb Roasted Asparagus 10
Iced Shellfish Platter 78
Chili and Parmesan
Broccoli Rabe 7
dessert:: Classic Vanilla Cheesecake 8 Macerated strawberries
Chocolate Hazelnut Pyramid 8 Praline anglaise, warm chocolate ganache, and crisp phyllo tuiles
Trio of Crème Brûlée 8 Classic vanilla, orange basil, and espresso with cinnamon foam and crisp almond biscotti
Seasonal Fruit Cobbler 7 House-churned ice cream
Hand-Cut Fries 6
lounge::
Chipotle aïoli
Crisp Crab Cake Sandwich 17
Truffle Twice-Baked Potato Purée 7
Caper rémoulade and soft brioche roll
USDA Angus beef aged 21 days
Spring Vegetable Gnocchi 7
Lobster Corn Dog 9
New York Strip Steak 45
sauces::
Lobster, blue prawns, crab cocktail, and oysters
main course:: Marinated Hanger Steak 30
USDA Angus beef dry-aged 21 days
Porterhouse for Two 84 Bluefoot chanterelle mushrooms, bacon lardon, and caramelized pearl onions
Roasted Diver Sea Scallops 28 Braised smoked bacon, Anson Mills polenta, and caramelized shallot
46 w w w. d i n i n g o u t . c o m
Black truffle rémoulade
Mini Burgers 8
Horseradish Cream 3
Housemade brioche and bacon marmalade
Béarnaise 3
Chicken Wings 8
Chimichurri 3
Sriracha hot sauce and Berkshire blue cheese dipping sauce
Roasted Halibut 30 Corn and fava bean succotash
EZMÈ RESTAURANT & WINE BAR
Dupont Circle
www.ezmedc.com
2016 P Street NW Washington, DC 20036 PH: 202.223.4303 FAX: 202.223.4305 Lunch: Monday-Friday 11:30am-2:30pm
Ezmè Restaurant & Wine Bar offers one-of-a-kind Turkish homemade cuisine, focusing on healthy ingredients and authenticity, not to mention a thoughtful wine list with selections from around the world to complement any palate. Open for lunch and dinner, Ezmè offers a wealth of opportunities to savor the culinary delicacies of the eastern Mediterranean. Chef Harun Bolukbasi has crafted a menu that speaks to the manifold textures and tastes of Asian, Middle Eastern, and Balkan cuisine—all which converge in his native Turkey. As a way of
Dinner: Monday-Thursday 5:30-10pm Friday-Saturday 5-11pm Sunday 5-10 pm Reservations Suggested Friendly Atmosphere Vegan Selections Special Events Extensive Wine Selection Tasting Menus
offering many flavors to each guest, Bolukbasi has prepared mezes, or tapas; everything from recognizable dolmas to grilled eggplant, lentil cakes, and feta cheese-stuffed pastries mark the sprawling menu. If you'd like more structure to your meal, order the Tasting Menu, a way to try four separate dishes plus dessert and, at your option, wine pairings. However you indulge, Ezmè will open your palate to the culinary offerings of Turkey—served in a relaxing, cozy environment.
sample menu selections mezze::
sea::
land::
Muhammara 5.95
Somon Kanepe 7.95
Icli Patates Kofte 6.95
Roasted red pepper spread with walnut, olive oil, lemon juice, and garlic
Smoked salmon served on bruschetta with feta cheese, mixed greens, and basil tomato sauce
Potato shells stuffed with ground lamb, beef, parsley, and walnuts; served with yogurt sauce
Babaganoush 5.95
Deniz Taragi 8.95
Adana Kebab 8.95
Grilled eggplant, chickpeas, and garlic and olive oil tahini paste
Sautéed scallops with eggplant purée and Gruyère cheese
Grilled ground lamb and beef on a skewer
soup::
Midye 6.95
Grilled rack of lamb with port wine sauce and mashed potatoes
Mercimek Çorbasi 5.45 Aromatic red lentil soup
Cacik 4.45
Steamed mussels with white wine, tomato, onion, and garlic
Karides Guvec 8.95
Cold yogurt soup with cucumber, dill, and garlic
Eastern Mediterranean style stew prepared with shrimp, tomato, and garlic
garden::
air::
Mucver 5.95
Tavuk Kebab 6.95
Savory zucchini pancakes served with tomato and yogurt sauces
Marinated grilled chicken breast on a skewer; served with fresh tomato relish
Mercimek Kofte 4.95
Tavuk Kofte 6.95
Vegetable lentil cakes with bulgar, onions, and parsley served with yogurt sauce
Chicken meatballs with mashed potatoes and grilled vegetables
Sigara Boregi 5.95
Kuzu Prizola 9.95
Hunkar Begendi 7.95 Braised beef served on eggplant purée with Gruyère cheese
Arnavut Cigeri 7.95 Pan-fried spicy calf's liver served with onions and parsley
Manti 7.95; 19.95 Turkish-style homemade mini beef-stuffed dough served in a garlic yogurt and topped with a buttered red pepper sauce
Iskender Thinly sliced lamb and veal combination with yogurt and tomato sauces
Turkey's popular crispy cigar-shaped pastry stuffed with feta cheese, parsley, and dill
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GALILEO III RISTORANTE ITALIANO
Downtown
www.galileo3restaurant.com
600 14th Street NW Washington, DC 20005 PH: 202.783.0083 Lunch: Monday-Friday 11:30am-2pm
Just steps away from The White House, Galileo III is serving up traditional Italian cuisine set in modern environs. With
a kitchen helmed by Chef Roberto Donna
and a menu showcasing dozens of authentic, fresh dishes in the classic Italian style, this is one
Dinner: Monday-Thursday 5:30-10pm Friday-Saturday 5-10:30pm
restaurant you will return to again and again. Whether you're in the mood for a cocktail, a glass of
Reservations Suggested
wine, light evening fare, or a full meal, Galileo offers everything you're looking for—and then
Two Private Dining Rooms Pre- and Post-Theater Dining Specialty Cocktails New Year's Eve Menu Valet Parking Restaurant Buy-Out Available
some. Seating 80 guests with two private rooms, Galileo is a modern, warm, and elegant restaurant ideal for pre- or post-theater dinner, as well as a quiet, romantic dinner for two or an evening out with friends. From the tender agnolotti to the Catelli filet medallions, Chef Donna brings the true flavors of Italy home to DC. So come, enjoy a taste of Italy and experience the true culinary culture of the Old World.
sample menu selections appetizers:: Tonno delle Isole Salad of fregola, chopped tuna, smoked tuna, gottarga of tuna, curly endive, and blood orange dressing
Budino di Parmigiano Parmigiano-Reggiano cheese pudding topped with a layer of burrata cheese, cream of porcini mushrooms, and sliced black truffle
Capesante Sautéed sea scallops atop yellow and black polenta, sautéed lobster mushrooms, and cream sauce
Porcini Porcini mushrooms two ways: stuffed legs with fonduta cheese, breaded and sautéed; and roasted head with garlic, parsley, and black truffle sauce
zuppe, risotti, and pasta:: Pappardelle al Cinghiale Large thyme fettuccine with wild boar sauce
Taglierini Neri all’Aragosta
Filetto di Vitello
Black taglierini served in a lobster cream sauce with butter-poached Maine lobster tail
Porcini powder-dusted and sautéed Catelli veal filet medallions, roasted porcini mushrooms, braised cipollini, Taleggio cheese sauce, and veal jus
Fettuccine all’Anatra Nettle fettuccine with braised duck sauce
Cappellacci di Zucca Round pasta stuffed with butternut squash purée, mixed with "Mostarda di Cremona" and served with melted butter, sage, and crushed amaretto cookies
Agnolotti Round pillow-shaped pasta filled with ricotta and spinach in a creamy mascarpone sauce
main course:: Bistecca di Vitello Grilled Catelli rib-eye of veal, roasted portobello mushrooms, and stuffed potato with fonduta
Agnello al Forno Roasted Shenandoah lamb chop, celery root purée, braised artichokes, and coffee sauce
Aragosta e Seppia Butter poached Maine lobster tail, cuttlefish strips, white polenta, braised pearl onions, and red beet and garlic sauce
Branzino Whole branzino baked in a bag with potato, pearl onions, black Taggiasche olives, capers, oregano, and basilica
dolci:: Torta di Cioccolato Spicy dark chocolate torta, candied squash, pepito brittle, and coconut sorbet
Panna Cotta Crème fraîche panna cotta, blood orange marmalade, pomegranate jelly, mint syrup, and crispy carrot
Crostata di Mele Apple crostata, Parmesan, pecans, cider, and caramel
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J&G STEAKHOUSE
Downtown
www.jgsteakhousewashingtondc.com
W Washington 515 15th Street NW Washington, DC 20004
Rated as a top 100 Restaurant in Washington, DC, J&G Steakhouse is a showcase for a compilation of Chef Jean-Georges Vongerichten’s favorite dishes from his New York restaurants and an inspired menu of worldly steakhouse classics.
Overseen by Executive Chef Philippe Reininger, who has opened six
restaurants for Vongerichten across the globe, the backbone of the menu is a selection of premium meats and an international selection of fresh fish. Also featured are uniquely creative appetizers, prime cuts of meat chargrilled to perfection, and simply composed dishes with sumptuous sides.
PH: 202.661.2440 Breakfast: Monday-Friday 7-10:30am Saturday-Sunday 8-11am Brunch: Saturday-Sunday Noon-2:30pm Lunch: Monday-Friday 11:45am-2:30pm Dinner: Sunday-Thursday 5-10pm Friday-Saturday 5-11pm
Three intimate private dining rooms are available for special occasion meetings, dinners, or
Cellar Bar: Sunday-Thursday 11:45am-11pm Friday-Saturday 11:45am-Midnight
celebrations. The Cherry Blossom room seats up to 10 guests; the Coin Room can accommodate up
Reservations Recommended
to 8; and the lower level Wine Bar seats 30. Each weekend features a live jazz brunch on Sundays,
Award-Winning Full Bar Happy Hour Weekend Brunch/Breakfast
and during warmer months, a lush outdoor patio beckons for cocktails and alfresco dining.
sample menu selections simply raw::
appetizers::
sides::
Rice Cracker-Crusted Tuna 15
Seared Scallops 12
Creamed Spinach with Basil 10
Citrus-chili sauce
Caramelized cauliflower and caper-raisin emulsion
Salmon Tartare 13
Bacon-Wrapped Gulf Shrimp 16
Ginger dressing and fresh radish
Avocado, passionfruit, and honey mustard
soups and salads::
Jumbo Lump Crab Cake 17
Butternut Squash Soup 9
Pink grapefruit, avocado, and ginger
Fall mushrooms
from the grill::
Market Beets with Yogurt 12
all meats and fish can be simply grilled
Field mâche, lemon oil, and hazelnuts
entrées:: Seared Atlantic Cod 28
With lemon zest and olive oil
Cheddar-Jalapeño Fritters 10 Cilantro
sauces::
22oz Bone-in Rib Eye 49 10oz Prime Hanger Steak Frites 24
Salsify and lemon-basil butter
8oz J&G Cheeseburger 17
Rack of Lamb 39
10oz Snake River Farm Wagyu Sirloin 54
Smoked chili glaze, oyster mushrooms, and leek fondue
tasting menu::
Crunchy Cheddar grits and herb salad
Sautéed Rapini 10
8oz or 12oz Filet Mignon 30; 40
Rockfish 27
Tangy Glazed Short Ribs 28
Potato Gratin 10
French Fries 8
14oz Six Peppercorn Prime NY Steak 46
Parmesan-Crusted Organic Chicken 24
With sesame and lime
8oz Szechuan Peppercorn-Crusted Yellowfin Tuna 29
Scallion-chili sauce, basil, and celery Sautéed rapini and sweet garlic-lemon broth
Sautéed Maitake Mushrooms 10
Mashed Potatoes 8
Béarnaise Black Pepper Jam Soy-Miso Mustard J&G Steak Sauce
pre-theatre menu:: available from 5-6:30pm—39
for the entire table—68
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Located in the Sofitel Washington, DC Lafayette Square, iCi Urban Bistro offers a fresh and contemporary twist on traditional French bistro cuisine. Orchestrating the magnificent creations that usher forth from the kitchen, Executive Chef Olivier Perret focuses on French fundamentals and savory concoctions reminiscent of Old World fare. With a rich French heritage, Perret spent much of his childhood working in farmers' markets, building an affinity for fresh, high-quality ingredients. His dedication to only the best is evident in the likes of iCi's unique Paella Risotto—saffron risotto with mussels, clams, shrimp, and chorizo. The Pastry Chef follows brilliantly in the Old World theme, melding savory and sweet in the likes of the Chocolate Trilogy and the French Apple Tart. But the cuisine is only part of the experience—iCi captures elegant, classic décor in its black marble flooring and jewel-tone fabrics, beautiful mahogany tables and inviting armchairs. French Designer Pierre-Yves Rochon has created a truly transcendent space at the Sofitel, reaching to the Art Deco period as inspiration for the dining room and bar. A brilliant extension of the Bistro, Le Bar showcases a wealth of mahogany, black granite, and deep green leather. Tall, dark wood bookcases complete a space that is both cozy and elegant— the ideal complement to the dynamic cocktails offered nightly. Whether you're staying at the Sofitel and need a place to unwind, or want to experience a masterful combination of ambience and cuisine, iCi Urban Bistro is a must-visit culinary destination in the heart of Washington, DC.
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Downtown
ICI URBAN BISTRO
www.iciurbanbistro.com
806 15th Street, NW Washington, DC 20005 PH: 202.730.8700 Breakfast: Monday-Friday 6:30-10am Saturday-Sunday 7-11am
sample menu selections appetizers::
main courses::
Crêpes 12
Roasted Farm-Raised Amish Chicken 23
Chanterelle mushrooms, chicken, and tarragon velouté
Mashed potato, mixed vegetables, and black olives
Chesapeake Lump Crab 14
Braised Prime Beef 22
Jumbo lump crab and avocado salad, and crispy crab and pepper spring roll
Midwest beef, carrot purée, and cipollini onions
Foie Gras Terrine 16
Gratin dauphinois, green beans, and garlic confit
Hudson Valley foie gras, Virginia Braeburn apple gelée and chips, and mâche salad
Branzino a la Plancha 25
Roasted Rack of Lamb 28
Lunch: Monday-Friday 11:30am-4pm Dinner: Monday-Thursday 4-10pm Saturday-Sunday 5-10:30pm Reservations Requested Award Winning Private Dining Locally Sourced Ingredients Outdoor Patio Dining
Virginia farm winter squash purée, rainbow Swiss chard espelette, and keeper pear emulsion
salads:: Long Island Pekin Duck Confit Salad 16 Boston lettuce, star anise, and balsamic dressing
seasonal cheeses:: International 18 Tilsiter, Blu di Buffala, Monte Enebro, and Gabietou
Domestic 16
pasta::
Tarentaise, Tumbleweed, Cremont, and Green Hill
Tagliatelle and Chanterelle 21 Asparagus and chanterelle mushrooms
Chef's Choice 17 Chef's selection of domestic and international cheeses
Executive Chef Olivier Perret brings a French flair to iCi Urban Bistro at Sofitel Washington, DC Lafayette Square. Born and raised in France’s Burgundy region, Perret spent much of his youth working at farmers markets, where his affinity for fresh, locally grown fruits and vegetables was born. These experiences influenced his professional cooking style, as Perret uses only fresh products of the highest quality. He visits DC’s FRESHFARM Market weekly and creates his menu using the ingredients purchased there. His French heritage and training motivate him to ensure each dish is a masterpiece of flavor and presentation. Head of the iCi Urban Bistro kitchen since April 2009, Perret has spent nearly a decade as part of Sofitel’s worldwide family. He first joined the culinary team in 2002 as a line cook at the highly acclaimed Renoir restaurant at Sofitel Montreal Golden Mile, becoming the restaurant chef shortly thereafter. Prior to Sofitel Montreal, Perret was the executive sous-chef at Café des Architectes at Sofitel Chicago Water Tower. Executive Chef Olivier Perret
Before joining Sofitel Luxury Hotels, Perret worked at several French restaurants in
Montreal, including Le Bernardin in Outremont and a five-star hotel, focusing on high-volume banquet functions. Perret received his culinary training at L’Ecole Hotelière Isle d'Abeau in Isère, France. He honed his skills during an apprenticeship at La Tassée restaurant and as a cook at Le Bouchon in Lyon, France.
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JORDAN'S 8
Capitol Hill
www.jordans8.com
523 8th Street SE Washington, DC 20003 PH: 202.543.6401 Monday-Thursday 5-11pm Friday-Saturday 5pm-Midnight Closed Sunday Lounge Scene Rooftop Patio Full Bar Happy Hour Private Parties Catering Available
Jordan’s 8 is the perfect place for anyone to dine. Steaks, seafood, pasta, and sushi are served on both floors. Located in the heart of Capitol Hill and only one block from the historic Eastern Market, Jordan's 8 is a very sleek steakhouse and sushi restaurant on Barracks Row. Two floors, two bars, a private lounge area for medium to small gatherings, plus a rooftop patio, makes this an ideal dining destination for anything from a laid-back impromptu night out to big, planned events. Eight 50-inch plasma TVs mounted to pebbled walls, hardwood floors throughout, and large, customframed mirrors will give you more reasons to relax and smile.
sample menu selections starters::
sides::
speciality rolls::
Filet Mignon Sliders 11
Grilled Asparagus 5
Spider Roll 11
Grilled tenderloin medallions topped with caramelized shallots and served with fried frites or mixed greens
Sautéed Spinach 5
Jordan Salad 8
Fried Sweet Plantains 5
Mixed greens, candied pecans, blue cheese, and raspberry vinegarette
nigiri sushi::
Buffalo Burger 11
two pieces
Lean ground bison served any way you want
Sake 4.50
entrées::
Fresh salmon
Red Snapper Escabeche 17
Grilled freshwater eel
Fried whole red snapper served with red onions, olives, red and yellow peppers, and fingerling potatoes
Ama Ebi 6
NY Strip Steak Au Poivre 17 12 ounces of grilled New York strip served with herbed fngerling potatoes and a salad of mixed greens
Lamb Chops 18 Pan-seared and oven-roasted rack of lamb served with truffle mashed potatoes and sautéed spinach
Unagi 4.50
Row sweet shrimp
maki sushi::
Freshwater eel, crab stick, avocado, cucumber, and masago
Lava Roll 11 Shrimp tempura with shredded crab and aïoli sauce
Crazy Roll 11 Tuna, salmon, white fish, crab, avocado, cucumber, and masago
sushi and sashimi:: Sashimi Regular 18 12 pieces of chef's choice assorted sashimi
Sushi Regular 14 Five pieces of nigiri and a California roll
Shrimp Roll 5
Roll Combo 14
Steamed shrimp, avocado, and cucumber
18 piece rolls of California, tuna, and salmon
Pork Shank 17 Crackling pork shank served with Cuban style rice and black beans; topped with a spiced pineapple sauce
Spicy Tuna Roll 5
Grilled eel and cucumber Tuna, cucumber, and masago
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Dragon Roll 13
six pieces
Ungai Maki 5
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Deep-fried soft shell crab
LE CHAT NOIR
American University Park/Tenleytown
www.lechatnoirrestaurant.com info@lechatnoirrestaurant.com
Described as “unpretentious but stylish,” Le Chat Noir, a casual bistro
4907 Wisconsin Avenue, NW Washington, DC 20016
with a distinct Parisian Left-Bank feel, features classic French cuisine and a
PH: 202.244.2044
large selection of savory and sweet crêpes. The Wine Lounge atop the restaurant pays
Lunch: Daily 11:30am
homage to vintage wine-making and silent films. With an impressive wine list and a wide range of
Dinner: Sunday-Thursday 4-10pm Friday-Saturday 4-11pm
cocktails for you to choose from, this is a place to share an intimate moment. With a cozy homelike ambience, Le Chat Noir nourishes and tantalizes taste buds in an art nouveau-inspired space. Its diverse and loyal clientele raves about not only the food, but the décor and feel of the restaurant. "The food is always amazing," one devoted diner says. "Everything about it is authentically French, marked by extremely high quality." It's no surprise, then, that this engaging hideaway has become a true neighborhood gem.
Brunch: Saturday-Sunday 11:30am-4pm Reservations Suggested Daily Specials Wine Lounge Gift Certificates Semi Private Room Takeout Available
sample menu selections appetizers::
galettes::
Escargots 7.50
Colombier 12.95
Snails in parsley-garlic butter
Roasted chicken breast, melted broccoli, and leeks
Mille-Feuilles 7.95
Mille et Une Nuit 12.95
Grilled eggplants, marinated roasted bell peppers, mozzarella, and basil oil
Tandoori beef, tomato, eggplant, chickpeas, and yogurt
salads::
Indochine 14.95
Salade d’Endives au Roquefort 8.25 Endives, Roquefort, green apple, roasted walnuts, bell peppers, and walnut vinaigrette
Salade Saint-Tropez 8.95 Marinated shrimps, calamari, mussels, bay scallops, and black olives in tarragonlemon olive oil with heart of palm, arugula, and cherry tomatoes
entrées:: Agneau Occitan 23.95 Braised lamb stew with Southwest spices, apricots, garlic confit, and roasted potatoes
Escalope de Veau à la Normande 23.95 Veal escalope flambée with Calvados, potatoes gratin, and green beans
Boeuf Bourguignon 20.95 Traditional beef stew with pearl onions, bacon, potatoes, carrots, and mushrooms in a Burgundy red wine sauce
Fresh salmon, Napa cabbage, scallion, and green curry crème fraîche
Soleido 12.95 Avocado purée, fresh tomatoes, mixed arugula salad, and pistachio mortadelle
desserts:: Pêche Mignon 7.50 Caramelized poached peach, raspberry sauce, vanilla ice cream, and chantilly
Expresso 7.95 Arabica coffee cream, moka sauce, and coffee ice cream
Calvados 8.50 Caramelized apple flambéed with Calvados
La Créole 9.95 Chocolate and vanilla ice cream, poached pear, warm chocolate, coconut rum, and crushed coconut
Bouillabaisse 22.95 Poissons de roche, bay scallops, mussels, shrimps, fennel-saffron broth, rouille, and garlic croutons
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M STREET BAR & GRILL
Foggy Bottom/West End
www.mstreetbarandgrill.com
St. Gregory Hotel 2033 M Street NW Washington, DC 20036 PH: 202.530.3621 FAX: 202.223.2983 Breakfast: Monday-Friday 6:30-10:30am Saturday-Sunday 7:30-10:30am Lunch: Daily 11:30am-2:30pm Dinner: Sunday-Thursday 5-10pm Friday- Saturday 5-11pm Brunch: Sunday 11am-3pm 21|M Lounge Lunch: Monday-Friday 11:30am-2:30pm
M|Street Bar & Grill: intimate, urban, stylish, and diversified with American cuisine that is innovative, regionally inspired, and packed with flavor. Varied opportunities for dining and entertaining include the popular 21|M Lounge—a glass-enclosed folly and, in season, an outdoor patio. The lounge is perfect for after-work gatherings with pre-dinner cocktails and light fare. It features great happy hour signature cocktails, a bar menu, and the Sunday Jazz Champagne Brunch.
Cocktails: Monday-Friday 5pm-Close Reservations Recommended Voted Among the Top 10 Best Brunches in Washington, DC—$24.95 per Person Lounge Atmosphere/Fireplace Private Dining Smoking Area (Patio Only)
sample menu selections breakfast:: includes coffee or tea
Healthy Continental Breakfast 14 Yogurt, fruit, granola, a pair of breakfast breads (croissant, Danish, or muffin), and orange juice
Steak and Eggs 17
Layers of crabmeat, avocado, red onion, and fresh mozzarella drizzled with a honey-balsamic reduction
sandwiches and panini:: choice of mixed greens, french fries, or sweet potato fries
appetizers:: Mushroom and Prosciutto Crostini 9 Pesto spread, sautéed wild mushrooms, and arugula
Prince Edward Island Steamed Mussels 13 White wine butter sauce with leeks, onion, parsley, and fennel; finished with crème fraîche and served with grilled bread
Grilled Angus rib-eye, eggs served any style, breakfast potatoes, and toast
Crispy Crab Cake Sandwich 15 Brioche roll with housemade tartar sauce
Caesar Salad 7
“Mamma Mia” Pancake Combo 16
Cuban Sandwich 14
Two fluffy pancakes, two eggs any style, breakfast potatoes, and your choice of bacon, sausage, or ham
Slow-roasted pork, ham, pickle, Swiss cheese, and Dijon-mayo spread on garlic ciabatta
Romaine hearts tossed in a housemade Caesar dressing with romaine crouton
Breakfast Quesadilla 14
Pan-Seared Salmon Panini 15
Scrambled eggs, Cheddar cheese, ancho chili spread, guacamole, sour cream, and salsa fresca
On garlic ciabatta panini with wasabi aïoli
salads and soup::
Chipotle spread, caramelized onions, white American cheese, and tomato on garlic ciabatta
add chicken, shrimp, or salmon 4
Golden Gazpacho 5; 7 Drizzled with cilantro oil
Steak and Asparagus Salad 15 Marinated flank steak, mixed greens tossed in basil vinaigrette, carrots, cucumber, caramelized onions, salsa fresca, and Gorgonzola cheese
Asian Shrimp Buckwheat Noodle Salad 15
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Crabmeat and Heirloom Tomato Napoleon 15
Julienned vegetables, cabbage, Mandarin oranges, and toasted almonds tossed with sesame misosoy vinaigrette w w w. d i n i n g o u t . c o m
Chicken Chipotle Panini 12
lunch entrées:: Chicken Cordon Bleu 15 Breaded chicken breast stuffed with Swiss cheese, ham, and drizzled with whole grain mustard sauce; served with asparagus and petite potatoes
Grilled Steak and Fries 16 6oz hanger steak, asparagus, and demi-glace
Sautéed Prawns 15 Sautéed in a piccata sauce and served with spinach and carrot risotto
dinner entrées:: Pan-Seared Salmon 19 Served over a chickpea and orzo ragoût
7oz Flatiron Steak 20 Served with white beans, crispy bacon, caramelized onions, and crispy Brussels sprouts; tossed in a lemon confit
Short Ribs 23 Slow-braised short ribs served with caramelized onion grits, collard greens, roasted carrots, and classic jus
Calamari Salad 16 Arugula, avocado, radish, cucumber, and herb cherry tomatoes tossed in a basil Green Goddess dressing
MORTON'S THE STEAKHOUSE
Georgetown
www.mortons.com
3251 Prospect Street, NW Washington, DC 20007 PH: 202.342.6258
Morton’s... the classic steakhouse experience and home of the best steak anywhere.
Featuring USDA Prime-aged beef, fresh seafood, decadent desserts, and an award-
winning wine list. The buzz, alive at the bar and in the booths, has continued for over three decades at 77 locations worldwide. Sophisticated elegance, privacy, and genuine hospitality mark every
1050 Connecticut Avenue* Washington, DC 20050 PH: 202.955.5997
7400 Wisconsin Avenue Bethesda, MD 20814 PH: 301.657.2650
function held in Morton’s private dining rooms. The dedicated sales and marketing managers
1750 Crystal Drive Arlington, VA 22202
welcome groups of 10 to 100 guests and will give personal attention to every detail of your event
PH: 703.418.1444
from state-of-the-art audiovisual equipment needs to special entertainment requests. Or find your
8075 Leesburg Pike Vienna, VA 22182
silver lining at the end of the day in our bar for specially priced Bar Bites. The bar opens early at all
PH: 703.883.0800
locations. Call or visit mortons.com for details.
*Lunch: Please Call Location for Specific Hours Dinner: Monday-Saturday 5:30-11pm Sunday 5-10pm
sample menu selections appetizers and soups::
Chopped Salad
Prime Rib Bone-in, double cut; available Friday and Saturday only
Mustard mayonnaise sauce
Iceberg and romaine, hearts of palm, artichoke hearts, bacon bits, blue cheese, chopped egg, purple onion, tomato, and avocado with Dijon vinaigrette
Broiled Sea Scallops Wrapped in Bacon
Center-Cut Iceberg Salad
Apricot chutney
Our version of the wedge with chopped egg, tomato, bacon bits, and either Morton’s blue cheese dressing or Thousand Island dressing
Jumbo Lump Crabmeat Cocktail
Oysters on the Half Shell Jumbo Lump Crab Cake
New York Strip Steak Signature cut
Jumbo Lump Crab Cakes Mustard mayonnaise sauce
Colossal Shrimp Alexander Beurre blanc sauce
Mustard mayonnaise sauce
slightly smaller steaks::
Colossal Shrimp Alexander
Filet Mignon, Single Cut, and Béarnaise Sauce
Garlic beurre blanc sauce
Filet Oskar
Broiled Salmon Fillet
Asparagus, jumbo lump crab, and béarnaise
Chef’s beurre blanc sauce
Rib-Eye Steak
Lobster Tail
Cajun Rib-Eye Steak
Chilean Sea Bass
Beurre blanc sauce
Tuna Tartare, Diced Tomato, and Avocado Thai cream and balsamic glaze
Lobster Bisque Baked Five Onion Soup
Chicken Christopher
Pineapple-pepper salsa
Crusted with Swiss cheese
entrées::
salads::
Filet Mignon
desserts::
Double cut with béarnaise sauce
Morton’s Legendary Hot Chocolate Cake
Porterhouse Steak
Key Lime Pie
Double Porterhouse
New York Cheesecake
Morton’s Salad Morton’s blue cheese dressing, chopped egg, and anchovies
Caesar Salad
For two; carved tableside
Classic dressing
Sliced Beefsteak Tomato Morton’s blue cheese or purple onion and vinaigrette 55 w w w. d i n i n g o u t . c o m
THE OCEANAIRE SEAFOOD ROOM
Chinatown/Penn Quarter
www.theoceanaire.com
1201 F Street NW Washington, DC 20004 PH: 202.347.2277 Lunch: Monday-Friday 11:30am-5pm Dinner: Monday-Thursday 5-10pm Friday-Saturday 5-11pm Sunday 5-9pm Reservations Suggested Full Bar Notable Wine List Buyouts Available Private and Semi-Private Dining Room Available
Enchanting atmosphere, first class service, and fresh seafood are all part of the magic at The Oceanaire Seafood Room located in the heart of the Penn Quarter. An eatery straight from the sea, The Oceanaire Seafood Room brings guests a selection of the freshest seafood Washington, DC has to offer. Although a vast assortment of the fish is local, The Oceanaire Seafood Room would not be the same without their specialty seafood offerings like the Mediterranean Daurade, as well as countless seafood treasures from across the world. Diners can experience a raw bar filled with a range of oysters from creamy to fruity, prepared to the guest’s liking. Lobster, crabs, and clams are just the beginning to this extraordinary meal, including daily options like bluenose sea bass, halibut, flounder, and organic snapper. Whether you’re a fish lover or just a food lover, The Oceanaire Seafood Room has a little something for everyone.
sample menu selections appetizers::
entrées::
The Grand Shellfish Platter
“Black and Bleu” Costa Rica Mahi-Mahi
A towering sampler of chilled shrimp, crab, lobster, and fresh oysters from our fresh raw bar
“Dirty” with caramelized onions and bleu cheese butter
Jumbo Lump Crab Cake Creamy mustard mayonnaise
Grilled fish, scallops, shrimp, and baked stuffed shrimp with dirty rice and grilled asparagus
Steamed Mussels Mariniere
Seared-Rare Yellowfin “Ahi” Tuna
White wine, butter, and shallots
Wakame, pickled ginger, wasabi, and soy sauce
soups and salads::
Grilled Steak and Shrimp
New England Clam Chowder Bleu Cheese Bibb Lettuce Salad Granny Smith apple, Maytag bleu cheese, and pecans
Seafood Mixed Grill
Sliced beef filet, asparagus, and béarnaise sauce
Icelandic Arctic Char Fried whole with red chili soy dipping sauce
Pan-Seared Massachusetts Sea Scallops
Mesclun Green Salad
Israeli couscous, ginger, basil, and balsamic gastrique
Red grapes, shaved prosciutto, and pistachio-white balsamic vinaigrette
Pan-Seared MSC Certified Chilean Sea Bass
56 w w w. d i n i n g o u t . c o m
Brussels sprout leaves, bacon, onions, and Parmesan
Australian Barramundi “Dynamite” Crab crusted with spicy chili beurre blanc
Grilled Carolina Black Grouper Roasted cauliflower, arugula salad, cherry tomatoes, and green apple curry cream
Pan-Roasted Chicken Chop Mushroom pan jus and Yukon gold mashers
10oz Center-Cut Filet Mignon 16oz New York Strip Steak
SMITH COMMONS
Atlas District/H Street Corridor
www.smithcommonsdc.com
1245 H Street NE Washington, DC 20002 PH: 202.396.0038 Closed Monday Dinner: Tuesday-Thursday 5pm-2am Friday-Saturday 5pm-3am Sunday 5-10pm Open for Weekend Brunch soon Reservations Requested Via Website
Smith Commons is a dining room and public house in the Atlas Arts District of Washington, DC. Executive Chef Frederik De Pue developed the internationally inspired menu with comforting dishes like free-range roasted chicken and penne Carbonara, and gourmet treats like confit of duck leg and Maine lobster. From charcuterie to wood-grilled entrées and classics like fish and chips, this
Full Bar Locally Sourced/Seasonal Lounge Atmosphere Signature Drinks Outdoor Patio and Rooftop Catering
neighborhood restaurant offers comfort food for every palate. The three-story neighborhood bistro features a bar on each level, second and third floor patios with full height operable doors, and a loft space that overlooks the dining room below. Low lighting, high-back chairs, soft lounge furniture, and a contemporary mix of finishes, textures and a variety of original artwork makes for a comfortable and sophisticated setting, in both open and more intimate spaces for private events. An eclectic music mix adds to the inviting atmosphere for guests nightly.
sample menu selections starters::
main::
grill::
Eggplant Lasagna
Penne Carbonara
Wood-Grilled Tiger Prawns
Grilled eggplant, creamed spinach, goat cheese crumble, and sliced toast
Pasta sautéed with egg, smoked bacon, and Parmigiano-Reggiano
Watermelon scallion dressing
Little Neck Clams
Seared Scallops
Garlic butter and mixed greens
Sautéed bok choy, garlic, and ginger miso mustard sauce
Gingerbread dust, creamed yellow corn, and parsley chips
Local Dry-Aged Beef Rib Eye
Beef Carpaccio
Sea Bass
Thin sliced lean beef, caper oil and Parmesean tuile, and baby arugula
Grilled baby greens, balsamic basil dressing, and capers
soups::
Confit of Duck Leg
Creamed Mussel Bouillon Rich broth, coconut infused curry, and fresh cilantro
Mushroom Velouté
Sautéed spring mushrooms and port wine sauce
Chef’s Végétarienne Option Du Jour Seasonal vegetarian selections
Vegetable broth and wild mushroom cream soup
companions::
garden::
Frites
Mango With Moulard
Macaroni & Cheese with Aged Manchego
Maine Lobster
Black pepper sauce and frites
Marcho Farm Veal Porterhouse Baked potato and scallions
Pork Chop Macaroni and cheese with aged Manchego
Lamb Chop Grilled baby eggplant, arugula, crushed fingerling dill potatoes, and dried tomato julienne
desserts:: Vanilla Crème Brûlée Belgian Chocolate Lava Cake
Wok-sautéed fresh mango, sliced duck breast, green curry dressing, frisée
Spinach Salad
Organic Boston Lettuce
Fingerling Potatoes
Chocolate sauce
Pan Roasted Garlic Butter
Crepe Mikado
Upon request
Thin pancake, vanilla ice cream, and Belgian chocolate sauce
Shallot sherry vinegar dressing
Mustard dressing
Vanilla whipped cream
Banana Almond Beignet
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PERRYS RESTAURANT
Adams Morgan
www.perrysadamsmorgan.com
1811 Columbia Road NW Washington, DC 20009 PH: 202.234.6218 FAX: 202.234.9453 Dinner: Sunday-Thursday 5:30-10:30pm Friday-Saturday 5:30-11:30pm Brunch: Saturday 11am-3pm (No Performances) Drag Brunch: Sunday 10am-3pm Rooftop Bar Year Round Seasonal Rooftop Dining Sunday "Drag" Brunch Happy Hour Catering Available Sushi Bar Private Events
Perrys restaurant, located in the heart of colorful Adams Morgan, was established in 1984. This trendy neighborhood, then up-and-coming, features Perrys one of the first restaurants to create a niche for itself as “The New Wave Sushi Bar," serving traditional Japanese cuisine and sushi. Today, Perrys Chef Mark Furstenberg and Chef Robert Dalliah continue to push the envelope and, as a result, the restaurant is the destination in DC for cutting-edge contemporary American cuisine. At the eight-stool glazed granite sushi bar, guests may enjoy seeing and eating the colorful, fresh fish Sushi Chef Hiroaki Shiokawa prepares to order. Food from the kitchen is also available at the full-service bar. Guests may prefer to lounge on couches or sit in chairs amidst flickering candles, fresh flowers, and modern art. The impressive full service wet bar is also an option. The rooftop dining room and bar are the perfect setting to enjoy an evening under the stars with magnificent views of the city.
sample menu selections starters::
entrées::
sake::
Beet Salad 9
Almond Crusted Tilapia 16
Kruomatsu-Hakushika 7
Amish greens and Pipe Dreams goat cheese
Lemon butter and Brussels sprouts
A traditional hot sake—mature, rich, and full-bodied
Gravlax Salad 10
Sautéed Rainbow Trout 17
Genbei San No Koroshi 10
House-cured salmon, pickled beets, chopped eggs, and Swedish mustard
Garlic rosemary baked potato wedge and Path Valley greens
Dry and crisp
Cornmeal Crusted Local Chesapeake Oyster 9
Half Chicken Under a Brick 16
Creamy, light, and fruity
Tartar sauce
Couscous salad and apple chutney
Carolina Jumbo Lump Crab Cakes 14; 26
Grilled Pork Chop 19
With Mark's coleslaw
Cabbage confit and warm potato salad
St. Louis Split Barbecue Pork Ribs 9
sushi::
Braised greens
sides::
Mini Chirashi 8 Chef's choice assorted sashimi over rice
Roased Japanese Pumpkin 7
Yellowtail Jalapeño 10
Parsley oil
Yuzu soy and wasabi oil
Roasted Brussels Sprouts 7
Sushi Sashimi 21
Mark's Brussels sprouts
Assorted sushi, sashimi, and maki
Perrys Pickling Sampler 10
Marinated Sea Scallop 10
An assortment of homemade pickled, organic vegetables
Soy salt and mango salsa
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Sho Chiku Bai 14 Hakushika Namachozou 9 Fresh and light
Umenoyado 11 Cirtus, sweet, and smooth
Chikurin 32 Effervescent and fruity with hints of vanilla
Sho Chiku Bai Premium Ginjo 15 Mild taste and fruity aroma
dessert:: Pear Tart 8 Caramel
Cranberry Walnut Pie 8 Vanilla ice cream
POLICY
Logan Circle/U Street Corridor/Shaw
www.policydc.com
1904 14th Street NW Washington, DC 20009 PH: 202.387.7654 FAX: 202.330.5079
Re d e f i n e d w i t h a n e x p l o s i o n o f b ro i l e d , m a r i n a t e d , a n d s a u t é e d perspectives, Policy exudes chic and contemporary with a serious take on first-class dining. Policy, which recently joined the Historical U Street corridor with an eye toward hip and happening, offers inviting dining in a upbeat atmosphere. Chef Brian Murphy, a graduate of the highly-esteemed Johnson & Wales, is the driving force behind the well-crafted menu of American cuisine, influenced by global flavors. Setting his sights on simple yet complex dishes utilizing French technique and fresh ingredients from local farmers, Murphy has developed this seasonal menu of small, shared plates packed with enormous flavor. Be sure to pair your meal with
Dinner: Monday 5-10pm Tuesday-Thursday 5pm-1am Friday-Saturday 5pm-2am Reservations Suggested Vegetarian Friendly Seasonal Offerings Private Dining Signature Cocktails Lounge Atmosphere Outdoor Patio Late-Night Menu
a speciality cocktail from the craft bar, any of a variety of sophisticated wines, or a selection from the notable and recognized beer list, which features craft beer ranging from by-the-glass picks to large formats of 40 ounces. Boasting live music in the Liberty Lounge Tuesdays, Fridays, and Saturdays, a meal at Policy is about more than getting fed—it's an experience.
sample menu selections vegetables::
seafood::
Roasted Pepper Hummus
Oysters (Type Varies)
Toasted pita
Yuzu-jalapeño mignonette
Roasted Marinated Olives
Yellowfin Tuna Tartare
Peppadew peppers and white anchovies
Mustard oil, avocado, smoked sea salt, and Bibb lettuce
Stir-Fried Vineyard Nursery Green Beans
Steamed PEI Mussels
Ginger, garlic, sesame, and soy
Housemade Italian sausage, oregano, saffron, white wine, and garlic bread
Red Curried Lentils
signature cocktails::
Vineyard-nursery Swiss chard and cauliflower dumplings
Hand-Cut French Fries Garlic and black truffle mayo
meats::
Policy 75 Stolichnaya vodka, St. Germain, fresh lemon, and Champagne
Kentucky Ninja Woodford bourbon, lime, vanilla simple syrup, and ginger beer
Braised and Grilled Short Ribs
Rum Old Fashioned
Miso-mustard glaze and housemade pickles
Pyrat rum, Domaine de Canton ginger liqueur, and Bitter Truth bitters
Madras Curry Lamb Sliders
Mezcal Eye Opener
Gorgonzola and mint pesto
Del Magauy Mezcal, fresh orange juice, and Pama pomegranate liquor
Grilled Hanger Steak
Death in the Afternoon
Shiitake mushrooms, green beans, and edamame purée
Your choice of absinthe with Prosecco
On a Whim Pick your poison or just trust your bartender to make you something to savor
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POSTO
Logan Circle/U Street Corridor/Shaw
www.postodc.com
1515 14th Street, NW Washington, DC 20005 PH: 202.332.8613 FAX: 202.332.8616 Open Daily Monday-Thursday 5:30-10:30pm Friday-Saturday 5-11:30pm Sunday 5-10pm Reservations Recommended Notable Wine List Wood-Fired Oven Bar Dining Full Bar
The culinary team from award-winning Ristorante Tosca presents Posto, “a modern Italian place to meet.” Posto fills a void in spirited Logan Circle, serving classic and modern Italian dishes. The kitchen works with local farms to source organic vegetables and imports only the finest Italian ingredients. Posto also features a custom-built, wood-burning oven for pizzas and focaccia. A long communal table in the bar area invites diners to enjoy a warm plate, a glass of wine, and each other’s company.
POSTO—Rahm Emanuel, David Axelrod, and Eric Holder all have been sighted at this Italian spot. —ROLLING STONE, The Hot Issue
sample menu selections pizza::
primi::
pizzas are made with buffalo mozzarella
Gnocchi 17
Margherita 13 Tomato sauce, mozzarella, and basil
Quattro Formaggi 15
Ravioli 17 Three-meat ravioli and butter-thyme sauce
Buffalo mozzarella, Gorgonzola, fontina, and shaved Parmesan cheese
Tortelli 16
Bismarck 14
Ricotta, artichoke, and walnut tortelli with royal trumpet mushroom ragoût and Parmesan cream sauce
Tomato sauce, mozzarella, ricotta, spinach, and organic egg (add truffle oil $3)
Canales 15 Mozzarella, freshly sliced tomatoes, organic arugula, and prosciutto
Calzone 14 Buffalo mozzarella, ricotta, wild mushrooms, Italian sausage, and Parma ham
per cominciare:: Insalata del Posto 8 Arugula, crunchy fennel, toasted almonds, shaved Pecorino Romano, and red wine vinegar
Bufala 12
Pappardelle 18 Chestnut-flavored pappardelle, local pheasant ragù, parsnips, and chestnuts
Fettuccine 19 Black truffle pasta, porcini mushrooms, and raschera cheese
Spaghetti 17 Shrimp, scallops, fresh calamari, crispy prosciutto, and light tomato sauce
secondi:: Capesante 20 Roasted sea scallops, green lentil ragù, celery root sauce, and crispy leeks
Buffalo mozzarella, tomato confit, grilled eggplant, basil oil, and breadcrumbs
Merluzzo 21
Autunnale 11
Pan-seared cod, extra virgin olive oil mashed potato, poached baby carrots, red wine reduction, and parsley pesto
Endive, Trevisan radicchio, romaine, beets, Gorgonzola, red onion, cucumber, seasoned walnuts, and orange dressing
Timballo 10 Kabocha squash and chestnut timbale, sheep's milk ricotta, and sautéed porcini mushrooms
Polipetti 10 60
Kabocha squash dumplings, browned butter, sage, and Gorgonzola cream
Grilled baby octopus, saffron potatoes, chickpeas, and frisée salad w w w. d i n i n g o u t . c o m
Guance 21 Braised veal cheeks, sautéed spinach, and garlic mashed potatoes
Maiale 20 Grilled pork chop, heirloom cauliflower, and mustard sauce
RED VELVET CUPCAKERY
Chinatown/Penn Quarter
www.redvelvetcupcakery.com
Penn Quarter 501 7th Street NW Washington, DC 20004 PH: 202.347.7895
Dupont Circle 2029 P Street NW Washington, DC 20036
From the finest French chocolate and the best European butter to the aromatic vanillas of the Bourbon Islands in Madagascar, Red Velvet cupcakes seduce you from the first bite to the very last crumb. Red Velvet Cupcakery first opened its doors to DC's Penn Quarter neighborhood in December 2008 and has since then expanded into Dupont Circle; Reston, Va.; and Tucson, Ariz. The expertly trained pastry chefs at each location combine eminent skill with impressive artistry and top-shelf ingredients to create their supreme quality confections. Everything is made from scratch each morning and throughout the day to ensure that you receive a freshly-baked cupcake the moment you buy it. In case you doubt how popular these cupcakes are, just take a look around—Red Velvet has seen coverage in top-tier publications like USA Today and made loyal customers out of everyone from the Washington Wizards to the Ritz. Stop by to savor one of their signature recipes or featured flavor of the week, or call for special orders and catering services. Whatever your flavor, Red Velvet will surely satisfy your cupcake craving.
PH: 202.822.2066
Reston Reston Town Center 11939 Democracy Drive Reston, VA 20190 PH: 703.464.7075 Penn Quarter Sunday-Thursday 11am-10pm Friday-Saturday 11-11pm Dupont Circle Sunday-Thursday 11am-10pm Friday-Saturday 11-11pm Reston Town Center Sunday-Thursday 11am-10pm Friday-Saturday 11-11pm Exceptional Ingredients Unparalleled Flavors Prepared Fresh Throughout the Day
sample menu selections menu:: Southern Belle Traditional chocolate red velvet cake with a whipped cream cheese topping
B-Day An almond-scented blonde cake topped with Valrhona milk chocolate and garnished with confetti birthday sprinkles
Morning Call An espresso infused chocolate cake with a coffee Swiss buttercream; garnished with a chocolate covered espresso bean and a dusting of espresso powder
Vanilla Bean Tender-crumbed blonde cake made with vanilla beans from the Bourbon Islands of Madagascar, European butter, and buttermilk; topped with a sweet and creamy American buttercream
Devil's Food A rich chocolate buttermilk cake topped with Valrhona bittersweet chocolate ganache and garnished with 24K gold leaf
ingredients:: red velvet uses the best ingredients on earth, including...
Valrhona The finest chocolate in the world and the only one ever used; often referred to as the "grand" chocolate
Buttercream Unlike other bakeries that simply add different flavorings or extracts to an American-style buttercream, other styles of buttercreams are incorporated including Swiss, French, and Italian
European Butter European butter makes all of the cakes creamy and melt-in-your mouth decadent
Buttermilk Buttermilk creates the perfect balance between light and moist
24K Gold Leaf Delicate fine sheets carefully garnish each Devil’s Food cupcake, creating a rich accent 61 w w w. d i n i n g o u t . c o m
SUSHI TARO
Dupont Circle
www.sushitaro.com
1503 17th Street NW Washington, DC 20036 PH: 202.462.8999 FAX: 202.328.3756 Lunch: Monday-Friday 11:30am-2pm Dinner: Monday-Thursday 5:30-10pm Friday-Saturday 5:30-10:30pm Reservations Required Tasting Menu Award-Winning Sushi Counter Seasonal Menu Featuring Daily Specials Validated Garage Parking At Dinner
Sushi Taro is pleased to introduce “Kaiseki,” a traditional dining experience proudly offered here in Washington, DC, just as it is offered in Japan. Kaiseki combines the elegance of Japan’s ancient courtly cuisine with the simplicity of Buddhist temple fare. The goal of Kaiseki is to highlight the natural taste of ingredients at the peak of freshness and flavor. During a Kaiseki meal, instead of ordering off a menu, diners let the chef entertain them with a series of surprises. This allows the chef to use his imagination and to feature the ingredients that are most delicious in any season and on any given day. At Sushi Taro, guests are encouraged to try one of three types of the Kaiseki meal: In the “Kaiseki Tasting,” the chef puts the emphasis on cooked dishes. In the “Sushi Tasting,” the chef serves morsels of seafood and seasoned rice alongside other dishes. And in the “Suppon Kaiseki Tasting,” the chef serves soft shell snapping turtle prepared using an ancient Japanese cooking technique to bring out the genuine Japanese flavor. So come, enjoy the simple form of genuine Japanese-style dishes at Sushi Taro.
sample menu selections lunch::
kaiseki::
sake::
Today's Lunch Special 12
a traditional japanese dining experience
available in a flight tasting or carafe serving
Traditional Kaiseki Tasting 80
Sushi Taro 25
Emphasizing cooked dishes, the chef strikes up a conversation with you as you enjoy your food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle; as the chef prepares each course, he employs a variety of Japan's most traditional cooking techniques and strives for an almost spiritual simplicity and elegance in the presentation
Crisp, dry, and slightly sour
Served with two small sides, soup, and rice
Hot or Cold Udon or Soba Noodles 10-13 Saba Shioyaki Teishoku 15 Salt grilled Boston mackerel served with soup and rice
Bara Chirashi 18 Fresh fish and vegetables on a bed of sushi rice with chawan-mushi
Sashimi and Tempura Teishoku 25 Assorted sashimi and mixed tempura
Sushi Jo Set 25 Assorted sushi, chef's favorite cuts of the day
omakase sushi counter:: one of the washington post's "ten top tables," this chef's table accommodates six guests and features an educational, fun, and interactive meal of genuine japanese dishes; for more information please visit sushitaro.com
Sushi Tasting 75 This meal combines sushi with a variety of traditional Kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of Japanese cuisine; by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of the sushi offerings
Suppon Tasting 80 A favorite of the imperial courts, suppon (soft shell turtle) is considered to be the most elegant fare for soup
Seasonal Tasting 100-138
Hakkaisan 90 Light and elegant with a smooth finish
Kubota Hekiju 110 Robust, cheerful, and voluminous
Born Tokusen 130 Strong, powerful, and elegant
Muromachi Jidai 150 Fruity, viscous, and rich
Kakunko 350 Soft and extremely smooth
shochu:: a distilled spirit, similar to scotch whiskey, crafted from a variety of grains or other raw materials
Rice 8-15 Torikai and Shiro
Barley 6-12 Iichiko-Kurobin, Gokoo, Kakushi Gura, and Yokaichi
Sweet Potato 7-17 Tenshi No Yu-Waku, Kiccho Ho-Zan, and Ikkomon 62 w w w. d i n i n g o u t . c o m
TSUNAMI SUSHI & LOUNGE
Logan Circle/U Street Corridor/Shaw
www.tsushi.us
In a stylish and dynamic setting, the innovative family behind Logan Circle favorite Thai Tanic introduces Tsunami Sushi & Lounge where there is never a dull moment if you crave food, fun, and atmosphere. The bustling sushi bar and restaurant area outlined with sleek small tables is the perfect spot for a casual meal complete with a view of the vibrant neighborhood below. The expansive 12-foot bar near the rear of the room serves up a stunning array of signature cocktails, like Yellow Tiger Eyes, in addition to an expansive selection of top shelf sake. But the coup de grâce has to be Tsunami’s uber-chic, loft lounge. Tucked away in the
1326 14th Street NW 2nd Floor Washington, DC 20005 PH: 202.588.5599 FAX: 202.588.5788 Lunch: Monday-Friday Noon-3pm Dinner: Monday-Thursday 5pm-Midnight Friday 5pm-1am Weekend: Saturday Noon-1am Sunday Noon-Midnight
restaurant’s upper level, this intimate area features crystal chandeliers and leather sofas where you can relax and listen to the creative vibes resonating from the DJ booth while enjoying tasteful tidbits and enticing conversation. Not to be outdone by the inviting surroundings, Tsunami’s creative menu is sure to leave you wanting more. From traditional Japanese favorites to the chef ’s daily specials, Tsunami delights even the most discerning palate.
Exciting Lounge Atmosphere Late-Night Dining Extensive Sake Offerings Full Bar Happy Hour 5-8pm Private Parties Takeout/Delivery Available
sample menu selections starters:: Grilled Soy Salmon 8.25 Soy-sake marinated and grilled salmon, served on a bed of baby greens with hoisin dressing
Lobster Daikon Wrap 10 Grilled lobster tail wrapped in daikon radish skin with cilantro, onion, and peppers; served with lemongrass dressing
Tuna Tartare 8.50 Diced tuna, mixed herbs, and seaweed topped with a quail egg and finished with ponzu truffle sauce
Grilled Smoked Duck Salad 8 Mixed greens, orange pieces, julienne of ginger, Asian pear, crispy shallots, and hoisin dressing
Rock 'N' Roll 15 Eel and smoked salmon layered with tuna, salmon, and avocado
Tiger Roll 12
Shochu, sake, Calpico, yuzu juice, and fresh lime juice
Pearl 10
chef's specials::
Van Gogh Dutch Caramel Vodka, Godiva white chocolate liqueur, Disaronno, and Frangelico with a chocolate tipped rim
Bang Bang Shrimp 9 Shrimp sautéed in a sweet and spicy green curry sauce
Tsunami Julep 10
Firecracker Shrimp 9
Yamazaki 12-year whiskey, honey, yuzu juice, and mint leaf
Fresh shrimp sautéed in sake, mirin, and butter cream sauce; sprinkled with shichimi pepper
Foie Gras Nigiri 7 Foie gras, flash-seared, topped with a plum, Asian pear, and miso dressing
Duck Breast Nigiri (2 Pieces) 6
8 pieces
Flash-seared duck breast topped with foie gras and plum and miso dressing
Logan Circle Roll 15
Slushy Frozen Special 8
Spicy crab stick aïoli layered with shrimp
specialty rolls:: Crunchy Shrimp and Crab Roll (Spicy) 10
specialty cocktails::
Surf 'N' Turf Roll 17
Spicy tuna, layered with eel, cucumber, and avocado
Grilled, marinated lobster tail, shiitake mushroom, and white asparagus; layered with seared filet mignon
Ninja Roll 8
Panko Mussels 7
Crab meat, eel, cucumber, avocado, and black tobiko; 5 pieces
Deep-fried green shell mussels served with a tontasu mustard sauce
Tourmaline 10 Hardy VS Cognac, Yuzushu liqueur, Cointreau, lemon juice, and simple syrup
sake:: Hakushika Yamadanishiki 18 Premium rice sake—refreshingly clean, gentle, and elegant: a "sake lover's favorite"
Hakushika "Snow Beauty" 20 A smooth, bold, and full-bodied taste with a sharp finish
Tomoju "Gold Medal Winner" 42 From Ibaraki, a refreshing aroma of Muscat grapes and a soft fruite sweetness with an elegant smooth taste
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VERANDA
Logan Circle/U Street Corridor/Shaw
www.verandaonp.com
1100 P Street NW Washington, DC 20005 PH: 202.234.6870 Brunch: Saturday-Sunday 10:30am-3pm Dinner: Monday-Friday 5pm-12:30am Saturday-Sunday 5pm-1:30am Full Bar Takeout Late Night Menu Happy Hour 5-7 pm Weekend Brunch Outdoor Cafe Seating
This neighborhood bar and grill was opened in the fall of 2007 by brothers Aleksander and Erland Duni. The name comes from their grandma’s patio in northwest Greece where they spent the summers eating fresh produce from her garden and dinner under the stars overlooking the lights in Korfu. The location of their little village on the seashore made it convenient for sourcing fresh seafood and became the insipration for this jewel in Logan Circle. In fact, Chef Paul Morelo created a menu where Greek and Italian dishes combine with southern American tradition—a truly innovative fusion concept. Veranda utilizes the freshest ingredients found locally, as well as imported traditional ingredients from Greece and Italy. On Saturday and Sunday, Veranda offers a great traditional brunch with some of the most delicious omelets in DC After dinner, the bar is the place to be as neighborhood folks get together for gossip while music hums in the background.
sample menu selections noshes::
salads::
Tzatziki
Veranda
Yogurt dip mixed with cucumber, garlic, and dill
Mixed greens and tomatoes with aged balsamicshallot dressing
Dolmades
Pork Porterhouse Grilled 12oz all-natural center cut with applecranberry sauce
Hanger Steak
Grape leaves stuffed with rice, ground beef, and herbs
Caesar
Served with winter vegetables and fingerling potatoes and a red wine, shallot, and mushroom sauce
Saganaki
Romaine lettuce with sourdough croutons and shaved Parmigiano
desserts::
Horiatiki
Gelato
Fried kefalograviera cheese flambéed in Metaxa
Mussels Mediterranean P.E.I. with white wine, ouzo, garlic, shallots, and fresh herbs
Mediterranean Sliders House ground mini-burgers on brioche with tzatziki and fench fries
Mezze Platter Hummus, eggplant, and yogurt salad, and pickled golden beets; served with pita
soups:: French Onion With aged Gruyère cheese
Avgolemono Traditional Greek chicken, egg, and lemon soup
Salad of grape tomatoes, green and yellow pepper, cucumber, red onion, olives, and feta cheese with a lemon-olive dressing
entrées:: Diver Sea Scallops Mashed potatoes, Swiss chard, ratatouille, and lobster crème sauce
Fillet of Salmon Sautéed with balsamic-braised endive
Rigatoni Salcicia Italian sausage, Napa cabbage, and rustic tomato sauce
Lamb Shank Essences of star anise, harissa, juniper, coriander, and cinnamon served with winter vegetables and date-laced mashed potatoes
Half Roasted Chicken With cannellini beans, frisée, Italian sausage, and Sicilian olives 64 w w w. d i n i n g o u t . c o m
Baklava Classic Crème Brûlée Warm Chocolate-Chestnut Cake Served with lavender-vanilla gelato and caramel sauce
Kadaifi Shredded phyllo stuffed with walnuts and served with honey syrup
WOK N' ROLL
Adams Morgan
www.wokandrolldc.com
Adams Morgan 2400 18th Street NW Washington, DC 20009 PH: 202.588.5888
Chinatown 604 H Street NW Washington, DC 20001 PH: 202.347.4656
Those in the know breathed a collective sigh of relief when Wok N’ Roll opened their second location along the bustling 18th Street corridor in Adams Morgan. A
Open Daily
casual and comfortable restaurant and sushi bar, Wok N’ Roll boasts a menu of exceptional variety from
Delivery Available Within Two Miles Sushi Bar Lunch Specials Weekday Happy Hour Full Bar Private Dining Catering
the traditional Chinese offerings such as Sesame Chicken, Chow Mein, and Hot and Sour Soup to a dazzling array of sushi choices. Stop in and have a seat at the sushi bar where you can sip tea and relax, and even enjoy news and sports on their flatscreen televisions, while enjoying inventive and beautifully prepared rolls and tempura. Or gather the gang after a late night of socializing and order the Party Boat
Sunday-Thursday 10:30am-10:30pm Friday-Saturday 10:30am-1am
which features an abundant 20 pieces of sushi and 24 pieces of sashimi. If you’d rather not venture out, Wok N’ Roll has you covered—they offer delivery every day from 10:30am-10:30pm.
sample menu selections appetizers::
meats::
sushi entrées::
Crispy Chicken Spring Roll 4.75
Szechuan Crispy Beef 13.95
served with miso soup or vegetable salad
Shrimp Tempura 6.25
Moo Goo Gai Pan 10.95
Sushi Platter (5 pieces) 10.95
Steamed or Fried Dumplings 6.95
Sweet and Sour Chicken 10.95
Crab Meat Fried Wonton 5.25
Pork with Hot Garlic Sauce 10.95
vegetables::
King Dom Pork Chop 11.95
Moo Shi Vegetable 9.50
Beef with Spring Onions 11.95
Broccoli with Garlic Sauce 9.50
General Tso's Chicken 12.50
String Bean Szechuan Style 9.50
chef's specials::
Kung Pao Tofu 9.50
Shrimp and Scallop 13.95
seafood::
Garlic sauce
Soft-Shell Crab seasonal pricing
Szechuan Shrimp 12.95
Cantonese-style with ginger and scallion sauce
Kung Pao Shrimp 12.50
Peking Duck 14.95; 29.95
Hunan Crispy Whole Fish 13.95 Scallop Hunan Style 12.50
Served with pancakes
Combination Seafood and Bean Curd Clay Pot 13.95 Beef with Black Pepper Sauce 13.95
Chef's selected sushi and a California roll
Sashimi Platter (12 pieces) 17.95 Chef's selected fresh sashimi of the day
Wok N' Roll Combo for Two 25.95 8 pieces of chef selected sushi, California roll, salmon roll, and shrimp tempura
Chirashi 14.95 Assorted raw fish over seasoned rice
rolls:: six pieces
Wok N' Roll 5.95 Tuna, salmon, and cucumber
Spicy Tuna Roll 4.95 Spicy tuna and cucumber
California Roll 4.25 Crab, cucumber, and avocado
Spider Roll 9.95 Soft-shell crab and tobiko
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ZENGO
Chinatown/Penn Quarter
www.richardsandoval.com
781 7th Street NW Washington, DC 20001 PH: 202.393.2929 Lunch: Monday-Friday 11:30am-2:30pm Dinner: Sunday-Thursday 5-10pm Friday-Saturday 5-11:30pm Bar and Lounge: Monday-Thursday 5-11pm Friday-Saturday 5pm-12:30am
Zengo is a sophisticated blend of Latin-Asian styles and flavors. Chef Richard Sandoval, whose accolades include Bon Appétit Restaurateur of the Year and Mexico’s Toque d’Oro, artfully spins Latin-Asian ingredients into colorful, beautifully balanced dishes designed for sharing. The beverage menu features innovative, hand-muddled cocktails as well as an extensive selection of wines, sakes, and tequilas. The vibrant décor fuses traditional and contemporary tastes, the perfect setting to sample Zengo’s acclaimed cuisine.
Happy Hour: Monday-Saturday 5-7:30pm Reservations Recommended Award-Winning Chef's Table Private Dining Lounge Atmosphere
sample menu selections sushi rolls::
soups and salads::
Chipotle Yellowfin Tuna Roll 13
Crispy Calamari Salad 13
Yellowfin tuna, wasabi tobiko, avocado, and sesame-chipotle rouille
Smoked tamarind, heart of palm, jicama, red onion, and frisée lettuce
Torched Wagyu Beef 14
Tuna Tataki 14
Tamago, scallion, masago, and truffled ponzu
Avocado, kaiware sprout, grilled watermelon, mixed greens, and lemon-wasabi dressing
dim sum and antojitos::
large plates::
Thai Chicken Empanadas 10
Wagyu Skirt Steak Churrasco 24
Chile poblano, Oaxaca cheese, and mango-curry salsa
Grilled onion, crispy fingerling tostones, mushroom chimichurri sauce, and chipotle egg sauce
Achiote-Hoisin Pork Arepas 9 Corn masa, avocado, and crema fresca
Charred Tuna Wonton Tacos 12 Sushi rice, mango salsa, and guacamole
Peking Duck-Daikon Tacos 12 Duck Confit, curried apple, and orange-coriander sauce
Thai Shrimp Lettuce Wraps 12 Chorizo, peanut, cilantro, and tamarind chutney
Pan-Roasted Chilean Sea Bass 28 Steamed rice, fried plantains, yuzu, and ginger-enchilado sauce
Braised Beef Short Ribs 26 Oaxaca cheese potato purée, shiitake, huitlacoche, and dragon sauce
Chipotle-Miso Glazed Black Cod 27 Daikon radish and lemon-togarashi aïoli
Crispy Tofu 17 Long beans, bean sprouts, ginger, cilantro, and sesame chile sauce
Black Garlic Mojo Scallops 24 Coconut-sweet potato purée and hibiscus-soy oranges
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ZOLA
Chinatown/Penn Quarter
www.zoladc.com
800 F Street, NW Washington, DC 20004 PH: 202.654.0999 Open Daily
Zola is beyond cooking, eating, and drinking.
It’s the promise of an uncommon
experience, a profound passion for service and attention down to the very last lovely detail. From the refreshed kitchen to the reinvigorated menus and all the little surprises along the way, this is redefined fine dining. Classically trained with a touch of the wild side. Romantic, authentic, and genuine by nature. Casually upscale and entirely comfortable, from the first glimpse to the final bite.
Monday-Thursday 11:30am-10pm Friday-Saturday 11:30am-11pm Sunday 11:30am-9pm Reservations Suggested, Not Required Award-Winning Full Bar Late-Night Dining Valet Parking Available
This is the new Zola. Chef Bryan Moscatello presents his dual menu concept with an updated Modern American Menu for the bar room and a Chef’s Tasting Room Menu that takes guests on a prix-fixe exploration of amazing culinary adventure! Showcasing sustainable, seasonal ingredients, the beautifully presented and meticulously prepared tasting menu is comprised of vegetable, fish, and meat offerings, allowing each guest to create a personalized choice of remarkable dishes.
sample menu selections vegetables::
fish::
meat::
Rutabaga Soup
Sea Scallop
Oxtail Soup
Gorgonzola, pearl onions, port gelée, and chervil crackers
Cured ham, crab, avocado, and spicy grapefruit sauce
Pomegranate-Brie croutons, quince, and chanterelles
Albacore “TLT”
Quail
Belgian Endive
Preserved heirloom tomatoes, charred romaine, clam-olive oil mousse, and brioche
Duck sausage-stuffed leg, roasted breast, polenta, and plum aigre doux
Tai Snapper
Liver and Onions Foie gras torchon, pickled peaches, and onion tuile
Ossau Iraty cheese and Madeira sorbet
Local apple lacquer, fall squash, and housecured bacon
Goat Ricotta Dumplings
Shrimp
Truffle pesto, mushroom ravioli, and arugula
Sautéed Swiss chard, textures of red beets, and amaranth grain crisps
Spicy anchovy glaze, tarragon pistou, and soba
Squash
Short rib and scallion fried rice with pomegranate glaze
Crispy sweet breads, roast eggplant, persimmons, and creamed spinach
Seared Brussels sprouts, sous vide leeks, fennel, and brown butter-almond emulsion
Walleye Pike
Beef
Roasted onions, crispy lettuce, and tomatobrioche sauce
Small autumn vegetables, charred onion soubise, and Worcestershire foam
Suzuki
Lamb
Housemade sopressata and saffron spaghetti mussel jus
Sunchoke purée, red onion jam, and lamb pancetta
Artichokes, green beans, quail egg, and green olive brittle
Quinoa Fries
Potatoes Broccoli, green onion, white Cheddar, and truffle sponge
Chanterelle Mushrooms
Sablefish
Chicken Veal
Aged Gouda and celery root agnolotti with sherry spuma
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Celebrity Chef Susur Lee introduces Washington, DC diners to his inventive global Asian cuisine with Zentan, located in Donovan House, a Thompson Hotel. Diners can enjoy imaginative and tasty culinary creations including signature standouts such as the Singapore Slaw with salted plum dressing, Szechwan-Style Half Duck with djan lotus crĂŞpes, and a wide selection of Asian crudos, sushi, and sashimi including Kanpachi, big eye tuna, yellowtail, and Madai snapper. Mongolian Rack of Lamb, Caramelized Black Cod, Hong Kong-style steamed fish, and Cantonese Marinated Skirt Steak with shallot butter are some of the uniquely prepared dishes designed to pair with a variety of carefully selected sakes offered at Zentan. Diners may also choose from one of the many original specialty cocktails such as the Gingerberry Julep, Blood Orange Blossom, Yen Yen, or Spicy Thai Martini offered at the restaurant bar; or enjoy a Firecracker, Typhoon, or Snow Roll at the sushi bar. Following dinner in the spring and summer, diners can enjoy an afterdinner cocktail at the exclusive outdoor rooftop bar, ADC (Above DC) with its panoramic views over the rooftops of Washington.
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ZENTAN RESTAURANT
Downtown
www.zentanrestaurant.com
Donovan House 1155 14th Street, NW Washington, DC 20005 PH: 202.379.4366
sample menu selections
Breakfast: Monday-Friday 7-10:30am Saturday 7-11am Sunday 8-11am
soups and starters::
entrées::
Coconut Shrimp Soup 8
Caramelized Black Cod 26
Thai chili and fresh lime
Cantonese preserved vegetables and miso mustard
Dinner: Monday-Thursday 5:30-10:30pm Friday-Saturday 5:30-11:30pm Sunday 5:30-10pm
Singapore Slaw 16
Hong Kong-Style Steamed Fish 34
Reservations Recommended
Nineteen ingredients, salted plum dressing, and peanuts
Chili-black bean sauce, green onion, and ginger
Steamed Vegetable Dumplings 10
Sweet-and-sour sauce and shrimp chips
Crispy Garlic Chicken 22
Swatow chili sauce
Stir Fried Eggplant and Tofu 19
Seared Diver Scallop 14
Peppers, jicama, shiitake, edamame, and sesame-soyginger sauce
Herb salad and palm sugar lime sauce
Cantonese Marinated Skirt Steak 26
sushi and sashimi::
Shallot brown butter, chilli ponzu, and crunchy hazelnuts
Chirashi Bowl 23
Mongolian Rack of Lamb 34
Assorted daily fish over brown rice with sake soy dressing
Chili mint, carrot cardamom chutney, peanut sauce, and glazed bananas
Bigeye Tuna 13 Black pepper and shallot soy-sesame dressing
noodles, rice, and sides::
Charred Scallops 13
Stir Fried Pearl Noodles 20
Almond, sundried tomato dressing, and salmon roe
Scallops, shrimp, and fresh vegetables
Escolar 13 Pickled jalapeño, jicama, and shallot-sesame dressing
Crispy Vegetable Fried Rice and Roasted Almonds 13
Vegan Roll 10
Wasabi Mashed Potato 6
Sweet potato, portobello mushroom, taro root, wasabi, and guacamole
Stir-Fried Garlic Chinese Long Beans 6
Snow Roll 13
sake::
Tuna, salmon, yellowtail, and avocado with kelp seaweed
Well of Wisdom, Ginjo 6 glass
Brick Roll 14 Spicy lobster, scallop, barbecue eel, avocado, and tobiko
Late Night Dining Distinctive Cocktail Selection Private Dining Valet Parking
Otokoyama, Junmai 7 glass Wandering Poet, Junmai 8 glass
Jaime Montes De Oca, Jr. is the Chef de Cuisine of Zentan, Susur Lee's newest global Asian restaurant located in Donovan House, a Thompson Hotel. As chef de cuisine, Montes De Oca, Jr., leads the culinary team in turning out imaginative standouts such as the Singapore Slaw with salted plum dressing, Szechwan Style Half Duck with djan lotus crêpes, as well as a wide selection of Asian crudos, sushi, and sashimi. To Zentan and Donovan House, Montes De Oca, Jr. brings a long history of hotel experience with prestigious institutions such as The Plaza, The Ritz Carlton, and The Waldorf-Astoria. Before opening Zentan in 2009, Montes De Oca, Jr. collaborated with Chef Lee in opening Susur's New York hot spot, Shang. He has also held posts at some of the most reputable New York eateries such as Gramercy Park Hotel and Tocqueville where his focus was creating Modern American cuisine driven by Green Market produce. Throughout his culinary career, Montes de Oca, Jr. has learned from celebrated chefs such as Laurent Manrique, George Mendes, and Jean-Georges Vongerichten. Montes De Oca, Jr. is a 1990 graduate of New York Restaurant School. Chef Jaime Montes De Oca, Jr.
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MARYLAND ::
RESTAURANTS
71 8407 kitchen bar
76 Mcafe Bar
72 American Tap Room
78 Olazzo
74 Famoso Restaurant & Lounge
80 Oakville Grille and Wine Bar
75 Geppetto Restaurant
81 Thai Pavilion
::
8407 KITCHEN BAR
Silver Spring
www.8407kb.com
8407 kitchen bar in downtown Silver Spring is a welcoming oasis of
8407 Ramsey Avenue Silver Spring, MD 20910
comfort and casual sophistication. From the sleek and stylish bar/lounge on the ground
PH: 301.587.8407 FAX: 301.587.8408
floor to the warm and rustic charm of the light-filled second floor dining room, 8407 offers
Lunch: Monday-Friday 11:30am-2:30pm
something to please all moods and tastes. Executive Chef Pedro Matamoros' artisanal American menu features housemade charcuterie, fresh, seasonal, locally-sourced produce, meat and game, as well as sustainable seafood. Pastry Chef Rita Garruba's desserts end the meal on a perfect, graceful note. The dining experience is welcoming with knowledgeable service in a warm and approachable atmosphere.
Dinner: Sunday 5-9pm Monday-Thursday 5-9:30pm Friday-Saturday 5-10:30pm Brunch: Sunday 11am-2:30pm 8407 Standard Menu—Available for Diners Who Wish to Eat Between or After Lunch and Dinner
Zagat Rated 2010 Neighborhood Gem and Fit for Foodies—OpenTable Great New Restaurants: 25 Spots Where It's A Treat to Eat—Washingtonian The Restaurant Issue: Chef Matamoros' Hot Spot Shines The Spotlight on Great Small Plates and Seafood—DC Magazine "Crafty Comfort Food," by Restaurant Critic Tom Sietsema—The Washington Post 4.21.10
Reservations Recommended Seasonal Menu featuring Daily Specials Weekday Happy Hour Wine Lovers Monday Exclusive Half-Price Wine Bottle Selections
sample menu selections standard menu::
lunch::
desserts::
Charcuterie Board
Grilled Marinated Salmon Salad
Chocolate Almond Torte
Chef's terrine, summer sausage, duck prosciutto, and chicken liver mousse
Arugula, pickled beets, pearl onions, Jonathan apples, and creamy horseradish dressing
Morello cherry sauce and crème fraîche
Buttermilk Fried Calamari
Housemade Gnocchi
Blueberry compote and lemon verbena ice cream
Spicy salsa verde
Roasted wild mushrooms and Parmesan coulis
House-Smoked Salmon
8407 Reuben Sandwich
Dried fruits, mascarpone cream, and ruby port sauce
Purple mustard, rye crostini, and dill
Swiss cheese, 1000 Island dressing, rye, duck fat french fries, and aïoli
Poached Bartlett Pear
Duck Prosciutto, Arugula, and Fig Buttermilk blue cheese and sherry walnut vinaigrette
Artisanal Cheeses Cuban Style Pressed Pork Sandwich
Seafood Bouillabaisse
Goat Cheese Flan Apple Dumpling
Walnut phyllo sticks and elderflower sorbet
Shrimp, mussels, fish, garlic aïoli, and grilled bread
brunch::
dinner::
Challah French Toast
Chimichurri, duck fat french fries, and aïoli
Seared Scallops
Fields of Athenry Lamb Bolognese with Housemade Tagliatelle
Chanterelle mushroom-sweet potato hash, truffle dressing, and pea shoots
Grana padano
Grilled 12oz Rib-Eye Fingerling potatoes, cipollini onions, haricots verts, and red wine reduction
Housemade Gnocchi
Summer berry compote and Path Valley maple syrup
Housemade Tasso Ham Eggs Benedict Hollandaise
Shrimp and Grits Poached eggs, hollandaise, cheese, and spring onion
Steak and Eggs Tri-tip steak, poached eggs, hollandaise, and fries
Roasted wild mushrooms and Parmesan coulis
Moulard Duck Breast Duck confit, braised lentils, dried cranberries, and purple sage
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American Tap Room redefines the idea of casual sophistication. Ranging from a Live Jazz Brunch, to a casual lunch outing, to late-night celebrations or sporting event viewing parties, each dining experience is uniquely enjoyable. ATR is a contemporary gathering place that offers something for everyone. The food combines simple concepts with creative style that results in multi-faceted flavors. Unequalled American cuisine pairs with globallyinspired creations such as our Lobster Mac and Cheese, Pan-Seared Canadian Scallops, Phoenix Wings, Salmon and Eggs Florentine, and Arugula or Chinese Chicken Salad. To complement the dining experience, ATR has selected over 50 varieties of wine and features 20 beers on tap and 30 by the bottle to offer the best pairing of libations and food from the menu. Tap Rooms have been part of American culture since the 18th century. They have been synonymous with comfortable gathering places where friends and families enjoy good food, good drinks, and good times. American Tap Room continue this fine tradition and seeks to rekindle the unique vitality of its predecessors, while raising the bar for quality. It is where old meets new, taking the best of the past traditions, and combining it with a contemporary and sophisticated setting and classic grill menu.
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Bethesda
AMERICAN TAP ROOM
www.americantaproom.com
7278 Woodmont Avenue Bethesda, MD 20814 PH: 301.656.1366
1811 Library Street Reston, VA 20190 PH: 703.834.0400
sample menu selections starters::
The Tap Room Steak Salad
Phoenix Wings
Grilled, marinated, all-natural beef with roasted peppers, baby greens, and feta herb vinaigrette dressing
Crispy wings with dry spice rub served with house bleu cheese dressing
entrées::
Shrimp and Hummus
Penne Primavera
Grilled shrimp with seasoned hummus and fresh vegetables
Penne tossed in fresh basil pesto with tomatoes and parmesan
Cordon Bleu Sliders
Chilean Sea Bass
Two chicken patties fried to a golden brown and topped with ham, melted Swiss, and honey Dijon sauce
Marinated in white miso served with bok choy and shiitake mushrooms
Merguez Appetizer
Crab Cakes
Spicy lamb sausage with potato purée, spinach, and Morrocan barbecue sauce
Succulent crab cakes with a vegetable medley and red pepper cream sauce
salads::
Chicken Kabobs
Breakfast: Saturday 11am-3pm, Sunday 10am-3pm; Lunch: Monday-Saturday 11am-4pm, Sunday 10am-4pm; Dinner Sunday-Saturday 4pm-Midnight Reservations Accepted: Call aheads Chef's Table Baby Grand Piano Private Dining Up to 28
With fresh vegetables and herb sweet pea rice
Atlantic Salmon Salad Seared salmon with baby spinach and cucumbers, and served with ginger dressing
Chinese Chicken Salad Crisp chicken with Asian dressing, vegetables, and crunchy noodles
Arugula Salad Baby arugula tossed with virgin olive oil, Belgian honey, goat cheese, and toasted almonds
Seared Tuna Salad Sashimi-grade tuna with an exotic mix of Asian greens and seaweed
New York Strip Steak All-natural beef seasoned and grilled to perfection, served with seasonal vegetables, and choice of a side
Scallops Seared and served with corn, tomatoes, scallions, and a black pepper shrimp sauce
Lobster Mac and Cheese Large portions of Maine lobster with mascarpone, tomato, and fresh herbs
Cape May Stuffed Shrimp Grilled shrimp stuffed with jumbo lump crabmeat
Chef Richard Beckel has over 20 years of experience in the restaurant industry. After graduating from the Culinary Institute of America in NY, Chef Beckel has had countless restaurant experiences that have made him the culinary expert he is today. This includes being the Corporate Chef and C.O.O. of Hooked Seafood Restaurant, and the Executive Chef at the Caucus Room, one of Washington, DC’s premier power-dining spots.
Chef Richard Beckel
Chef Bobby Vickers is one of very few who is triple certified as an Executive Chef. Chef Bobby’s career has covered over four decades of cuisine changes and has inspired many chefs in several different venues all over the country. Previous venues include the United States Capitol, Chevy Chase Club, Congressional Country Club, Fedora Café in St. Louis, Miami and Tyson’s Corner. Bobby continues to enjoy teaching the art and is passionate about what the world has to offer to his cooking. Chef Bobby Vickers 73 w w w. d i n i n g o u t . c o m
FAMOSO RESTAURANT & LOUNGE
Chevy Chase
www.famosorestaurant.com
The Collection at Chevy Chase 5471 Wisconsin Avenue Chevy Chase, MD 20815 PH: 301.986.8785 Dinner: Tuesday-Thursday 5-10pm Friday-Saturday 5-10:30pm Bar and Lounge: Tuesday-Saturday 5pm-Later Reservations Suggested Local and Sustainable Ingredients Notable Wine List Full Bar Happy Hour Three Hours Validated Parking Ability to Accommodate Large Parties Private and Semi-Private Dining Rooms
Elegant chic meets modern design at Famoso, an authentic northern Italian restaurant and lounge centrally located in the heart of Chevy Chase at The Collection shops.
Buffed Brazilian hardwood floors and amber overhead lighting balance the
main dining room’s buttercream walls and contemporary art, providing an elegant and unique setting for dinner or your next event. Famoso can be utilized for semi-private dinner parties, wedding receptions, birthday celebrations, business dinners, and more. From an intimate dinner for two, a cocktail party, or an elaborate seated dinner of 100+ guests, Executive Chef Nico Amroune will custom design a menu to ensure every dining experience is unique and represents your vision. The sleek semi-circular bar and intimate lounging area serve as the restaurant’s centerpiece, and are perfect for an after-work cocktail or a pre-dinner drink. Famoso Restaurant & Lounge provides an absolute experience in upscale casual dining for parties of all sizes and occasions.
sample menu selections antipasti::
primi piattiati::
secondi piatti::
Calamari e Zucchine Fritti 14
our pasta is handcrafted daily by our team
carne
Golden brown crispy calamari and zucchini with a spicy marinara tomato sauce
Pappardelle al Ragù di Cinghiale 18
Agnello in Tre Maniere alla Famoso 32
Chestnut flour pappardelle with wild boar ragù and peppered Pecorino Romano
Pistachio-crusted Wisconsin lamb chop, braised lamb shoulder, grilled lamb heart, crunchy potatoes, and lamb braising jus
Tartara de Tonno 14 Ahi tuna tartare on tuna carpaccio with avocado, seasame seeds, quail eggs, crispy lotus root, and lemon Meyer vinaigrette
Gnocchi di Patate in Salsa di Ricotta e Tartufi Neri 21
Filetto di Vitello 34
Potato gnocchi with fresh ricotta sauce, crispy sage, and Savini black truffle
Roasted veal filet with braised red cabbage, balsamic cipollini, and parsnip chips in a special port wine reduction
Ravioletto di Crescenza 24
Bistecca di Manzo 34
Truffle Crescenza cheese with sorrel-filled pasta, porcini mushroom sauce, crispy garlic, and Parmigiano-Reggiano
16oz grilled bone-in rib-eye, cowboy cut with radicchio Treviso, fingerling potatoes, and Barbaresco foie gras sauce
Pera 12
secondi piatti::
tasting menu::
Organic baby arugula, roasted pear chips, crispy Alto Adige speck, La Tur cheese, and Meyer lemon vinaigrette
pesce
the experience of famoso signature dishes, selected by the chef; add $30 per person for wine pairing
Fegato d'Oca 18 Pan-seared crispy foie gras, prosciutto di Parma, Anson Mills polenta, mâche, and blackberry-port wine sauce
insalate::
Burrata 14
Salmerini in Crosta 26
Pugliese mozzarella, roasted tomatoes confit, arugula, balsamic jelly, and extra virgin olive oil
Poached Arctic char in olive oil with hazelnut crust, pickled shallots, Swiss chard, and Barbaresco wine béarnaise sauce
risotti::
Branzino Nero 28
Risotto al Fagiano 24 Italian "Baldo superfino arborio" rice set in a pheasant ragoût with black truffle paste creamed (Mantecato) tableside in a Parmigiano-Reggiano wheel
Pan-seared crispy black sea bass with roasted Hubbard squash, black trumpet mushrooms, sea beans, and lime-Calabrese pepper emulsion
Dentice al Sale 32 1-1/2lbs roasted snapper in a salt crust with fresh herbs, organic seasoned vegetables, grilled lemon, and extra virgin olive oil
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4 Courses 55 5 Courses 65
Bethesda
GEPPETTO RESTAURANT
www.geppettorestaurant.com
10257 Old Georgetown Road Bethesda, MD 20814 PH: 301.493.9230 FAX: 301.530.9549
Geppetto’s incredible, award-winning pizza and homey Italian food have been a magnet for families since 1977.
The restaurant was the first in the area to
introduce the thick-crusted Sicilian pizza, with its inch-high homemade crust. The menu also includes favorites such as homemade pastas, seafood selections, and a wide assortment of delicious entrées. Each dish is made from only the freshest and highest quality ingredients. Geppetto's wine list features a wide array of over 150 bottles and 15 wines by the glass with a
Lunch: Monday-Friday 11:30am-5pm Saturday Noon-5pm Dinner: Monday-Thursday 5-9pm Friday-Saturday 5-10pm Sunday 5-9pm Local Gem Private Dining Available Extensive Wine List Delivery Available
California-centric slant, as well as several Italian favorites.
sample menu selections appetizers:: Shrimp Bruschetta Marinated grilled shrimp, tomato, and Parmesan on toasted Italian bread
salads::
Cranberry Chicken Our white pizza topped with grilled chicken, cranberries, and fried onions
Sicilian Chicken Fajita Deep-dish crust with our housemade tomato sauce, mozzarella and Cheddar cheeses, chicken, onions, and red bell pepper
Chicken Pasta Salad
entrées::
With onion, celery, sweet red peppers, fusilli pasta, pinenuts, and lemon vinaigrette; served with avocado, cucumber, sweet peppers, snow peas, and strawberries
Chicken with Artichokes and Mushrooms
Fruit and Ricotta Cheese Seasonal fruit with toasted almonds, coconut, and ricotta cheese
pizzas:: Delicato Pizza A pizza with the special Geppetto touch—a super thin crust; served with a light coating of our housemade sauce and a sprinkling of freshly shredded mozzarella and provolone cheeses
Boneless breast of chicken sautéed with scallions, artichokes, and mushrooms in a cream sauce; tossed with spinach fettuccine
Veal Piccata Veal scaloppini sautéed with white wine, cream, lemon, and capers; served with the vegetable of the day and pasta
Bambino Club A crispy pizza dough sandwich layered with grilled chicken, mozzarella cheese, bacon, lettuce, tomato, and herb mayonnaise with fresh fruit
White Pizza
desserts::
A thin-crust garlic and shallot pizza with dried herbs and olive oil; topped with melted fontina cheese
Ricotta Pie
Neopolitan Gourmet Hand-tossed crust with chicken, spinach, roasted red peppers, artichoke, and eggplant
Acclaimed throughout the U.S., our ricotta pie contains ricotta cheese, toasted almonds, chocolate chips, and whipped cream served in a graham cracker crust
Tiramisù Ladyfingers soaked in espresso and Kahlúa; layered with mascarpone mousse and cocoa powder
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Centrally located in the heart of Chevy Chase at The Collection, Mcafe Bar provides a modern, yet inviting setting for the neighborhood's chic locals and well-heeled shoppers who flock to it, day and night, for simply prepared, contemporary take on classic Northern Italian cuisine. The vibrant and exciting ambience features a striking cranberry accent wall adorned with oversized black-and-white photographs of Hollywood icons, and floor-to-ceiling windows that open onto an intimate patio for seasonal al fresco dining in the sun or under the stars. Chef Nico Amroune’s menu showcases an artful blend of traditional and contemporary cooking with an emphasis on quality ingredients, simplicity, and flavor. Locals come in droves for the delicious specialties such as the Tagliatelle al Ragu di Agnello featuring house-crafted saffron tagliatelle, and the Mediterranean-inspired Filetto di Branzino, but they become regulars for chef's exceptional daily specials. One bite of the delectable Chef’s Pizza with a table-shared Insalata Mista, and you become acutely aware that this is a local’s spot, equally fitting for a special occasion or a delicious casual lunch. Pair your meal with a hand-crafted cocktail, martini or a selection from the thoughtful array of International wines, carefully selected by general manager Mehdi Zorgani. Open daily at 11, Mcafe is the perfect place to come relax after a visit to the exclusive Collection Shops. On the weekends, The Bellini Brunch, available until 4 p.m., features brunch classics such as Crab Eggs Benedict and the signature Mcafe Brunch Tart, a phyllo tart with avocado, bacon, tomato, scallions, mozzarella, and two sunny side up eggs. Pair it with a Bellini, Mimosa or Bloody Mary for the perfect start, or end, to any day.
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MCAFE BAR
Chevy Chase
www.mcafebar.com
The Collection at Chevy Chase 5471 Wisconsin Avenue Chevy Chase, MD 20815 PH: 301.986.4818 Restaurant and Bar: Sunday-Thursday 11am-10pm Friday-Saturday 11am-10:30pm
sample menu selections
Bellini Brunch: Saturday-Sunday 11am-4pm
appetizers::
meats::
Happy Hour: Daily 4-7pm
Carpaccio Tricolore 10.95
Battuta di Pollo e Pomodorini 19.95
Thin slices of grouper, ahi tuna, Atlantic salmon, arugula salad, and citrus vinaigrette
Pounded and grilled chicken breast, served with arugula and cherry tomato salad
Reservations Suggested Walk-ins Welcome
Polipo Mediterraneo All’Insalata 10.95
Mcafe Skirt Steak 18.95
Roasted baby octopus, saffron potatoes, Tuscan beans, Taggiasca olives, and fresh herbs
Spiced grilled skirt steak, roasted Yukon gold potatoes, Tuscan kale, and port wine reduction
sandwiches::
Scaloppine di Vitello al Marsala 19.95
Club Sandwich 8.95
Veal scaloppine with Lombardi Marsala wine sauce, wild mushrooms, and organic seasonal vegetables
Roasted turkey breast, baby lettuce, crispy bacon, tomato, and herbed mayo
pizza::
Caprese Panini 9.95
Margherita con Mozzarella di Bufala 15.95
Fresh tomato, mozzarella, sweet basil, and balsamic vinaigrette
Imported water buffalo mozzarella with organic basil and fresh tomato sauce
Mcafe Burger 10.95 Grilled Angus beef burger, caramelized onion, lettuce, tomato, and Cheddar cheese on a brioche bun
risotto:: Risotto del Girono market price
Four Seasons 13.95 Fresh tomato sauce, mozzarella, artichokes, olives, mushrooms, and Italian ham
fish::
Chef’s daily risotto
Filetto di Branzino Mediterraneo 19.95
salads::
Pan-seared fillet of Mediterranean sea bass, served with Swiss chard, pinenuts, raisins, shallots, and glazed with balsamic vinegar
Insalata Greca 9.95 Greek salad, tomato, English cucumber, sweet onions, feta cheese, kalamata olives, capers, and oregano
Insalata di Barbabietole 11.95 Roasted beet salad, French beans, caramelized walnuts, cranberries, and goat cheese crostini drizzled with orange balsamic vinaigrette
Insalata di Calamari 11.95 Tiny ribbon slices of calamari with roasted bell peppers, olives, and capers; drizzled with sweet basil vinaigrette
Mcafe Insalata 14.95 Grilled marinated flatiron steak over fries, served with mixed green salad drizzled with balsamic dressing
pastas:: Pappardelle Bolognese 13.95 Classic Bolognese meat pasta sauce with Parmigiano and fresh herbs
Gnocchi di Spinaci al Gorgonzola 14.95 Handcrafted spinach potato dumplings with Gorgonzola cheese sauce, toasted walnuts, and chives
Linguine Neri alle Vongole 15.95 Squid ink linguine noodles, clams, chiles, garlic, and Chianti wine sauce
Vegetarian-Friendly Weekend Bellini Brunch Takeout Patio Seating Gift Certificates Family-Friendly Menu 2 1/2 Hours Validated Parking
Sogliola Alla Mandorle 17.95 Sauteed flounder served with spinach finished with almond butter sauce
focaccia/flatbread:: Anatra 9.95 Duck confit, plum marmalade, caramelized onions, and ricotta salata Focaccia di Tartar di Tonno 15.95 Ahi tuna tartare, jalape√±o, cherry tomatoes, and anchovy aïoli
brunch:: Mcafe Brunch Tart 12.95 Phyllo tart with avocado, bacon tomato, scallions, and mozzarella with two sunny-side up eggs
Crab Cake Eggs Benedict 18.95 Two poached eggs, crab cake, hollandaise sauce, and choice of fruit or french fries
Smoked Salmon Platter 13.95 Bagel, smoked salmon, cream cheese, onions, capers, and choice of french fries of House salad
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Born the sons of Italian immigrants, brothers Riccardo and Roberto Pietrobono opened Olazzo Bethesda in 2002.
Taking a tiny storefront property with a history of failed
restaurants, the Pietrobono brothers transformed the space into a critically-acclaimed neighborhood spot. With menu items reminiscent of their days growing up in a pasta-centric household, the brothers have given the Bethesda area a taste of Italian-American cuisine for over nine years. Along the way Olazzo has collected numerous accolades such as Best Red Sauce Italian Restaurant (City Paper), Best Overall restaurant (Silver Spring Voice), and six-time top 100 Best Bargain Restaurant from The Washingtonian. In 2007, Riccardo and Roberto picked their childhood home of Silver Spring to launch the second outpost of Olazzo. Using only the freshest ingredients, Olazzo offers concise, well-executed classics such as Lasagna Bolognese, Linguine with Sausage and Peppers, and Penne Pasta with Homemade Meatballs. Nightly specials include Monday night half-priced bottles of wine and the popular $5 Martini night on Tuesdays.
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OLAZZO
Silver Spring
www.olazzo.com
8235 Georgia Avenue Silver Spring, MD 20910 PH: 301.588.2540 FAX: 301.588.2541
7921 Norfolk Avenue Bethesda, MD 20814
sample menu selections antipasti::
lunch entrées::
Mozzarella Neopolitan 7
Lasagna Bolognese 9.50
Fresh sliced mozzarella, basil, and tomatoes with roasted red peppers and olives
Fresh ricotta, mozzarella, seasoned ground beef, and red sauce
Calamari 9
Pasta Primavera Fresh 9
Lightly fried calamari rings served with homemade red sauce
Tomatoes, broccoli, peppers, onions, mushrooms, and sundried tomatoes sautéed with basil, garlic, and olive oil
Brushetta 8
Shrimp Rosé 11
Toasted bread topped with basil, Roma tomatoes, garlic, and mozzarella
Pasta and sautéed shrimp in a creamy tomato sauce
salads::
Sliced Roma tomatoes and fresh basil with olive oil and garlic
Caprese 7 Fresh mozzarella, tomatoes, and fresh basil tossed with olive oil and garlic
Salmon Mango Salad 12 Grilled salmon topped with mango relish over a house salad
Olazzo Salad 13.50 Buffalo mozzarella and Roma tomatoes with shrimp and basil over a house salad
Chicken or Steak Milanese Salad 9 Lightly breaded steak or chicken over our house salad
sandwiches:: Chicken or Steak Milanese 8 Breaded chicken or beef with lettuce and tomato
Sicilian Style Grilled Chicken 9 Grilled chicken topped with roasted red peppers, fresh mozzarella, and basil
Prosciutto, Mozzarella, and Tomato with Italian Ham 9 Grilled Eggplant 8.50 Grilled eggplant with fresh mozzarella and roasted red peppers
Pasta alla Checca 8
PH: 301.654.9496 Lunch: Monday-Friday 11:30am-2pm Dinner: Monday-Thursday 5-9pm Friday-Saturday 5-10:30pm Sunday 5-9pm Full Bar Wines by the Bottle Half-priced on Monday Nights $5 Martinis on Tuesday Nights Signature Cocktails Takeout Catering
Chicken Cardinale 9.50 Penne pasta with chicken and sundried tomatoes in a rose sauce
dinner:: all entrées served with salad and fresh bread
Chicken Parmesan 14 Lightly breaded chicken breast topped with mozzarella and served over penne marinara
Ravioli Rosé 15 Ricotta, Parmesan, Romano, and mozzarella-filled ravioli cooked in a tomato-cream sauce
Linguini with Clams 16 Sautéed clams with marinara or white wine sauce over linguine
Pasta with Meatballs or Sausage 13 Homemade meatballs or mild Italian sausage in a red sauce with penne
signature cocktails:: Italian Surfer Malibu rum, amaretto, pineapple juice, and cranberry juice
Old Blue Eyes Stoli O, Malibu Rum, blue Curaçao, and pineapple juice
Sicilian Southern Comfort, amaretto, and lime
Pompeii Stoli Limon, fresh lemon, and pomegranate juice
Bada Bing Malibu Rum, Bacardi, Chambord, cranberry, and pineapple juice
Flirtini Stoli Vanilla, Bailey's, and crème de cacao
Chocolate Sundae Kahlúa, Chambord, crème de banane, and cream
Olazzo Stoli Raz, red wine, cranberry, and pineapple juice
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OAKVILLE GRILLE AND WINE BAR
Bethesda
www.oakvillewinebar.com
10257 Old Georgetown Road Bethesda, MD 20814 PH: 301.897.9100 FAX: 301.530.9549 Lunch: Monday-Friday 11:30am-3pm Saturday Noon-3pm Dinner: Monday-Thursday 5-9pm Friday-Saturday 5-10pm Sunday 5-9pm Chef's Table Complimentary Parking Reservations Accepted Large Parties Welcome Private Wine Tastings Full Bar
Oakville Grille and Wine Bar draws its inspiration from the Oakville region of Napa Valley, California. Featuring contemporary American cuisine, our menu is both stylish and luxurious, complemented by a full array of more than 120 wines by the bottle and 15 wines by the glass. Our interior décor is sleek and relaxing. The polished granite bar is a perfect spot to sample wines from our cellar, while the chic dining room seems destined for meetings of all sorts. Oakville aims to please every palate, offering a variety of classic California-style dishes, beautifully composed with fresh, new exuberance.
sample menu selections appetizers:: Smoked Salmon Pizza Slices of smoked salmon on thin crust with dill whipped cream cheese, diced onions, and capers
salads:: Crisp Caesar in Crouton Vase Hearts of romaine in a crouton vase with a creamy Parmigiano-Reggiano and black pepper dressing
entrées:: Black and Blue 10oz blackened flatiron steak, Stilton blue cheese crumbles, crispy fried onions, house-cut fries, haricots verts, and a red wine sauce
Pistachio- and Parmesan-Crusted Rockfish Oven-roasted rockfish served with roasted red pepper, spinach, orzo, and vanilla-yellow corn sauce
Grilled Rack of Lamb Sautéed baby squash, mashed potatoes, snow pea tendrils, and a balsamic-shallot reduction
Potato-Crusted Tilapia Seared and roasted; served with steamed vegetable ravioli and herb butter
desserts:: Passionfruit Cheesecake With vanilla wafer crust, mango mascarpone, and mango sauce
Chocolate Raspberry Napoleon Layers of crisp puff pastry layered with chocolate mousse
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THAI PAVILION
National Harbor
www.thaipavilionnationalharbor.com
Thai Pavilion is a unique and exotically themed restaurant located in the waterfront village of National Harbor.
151 American Way National Harbor, MD 20745 PH: 301.749.2022
At Thai Pavilion, the experience involves a lot
more than elegant décor and comfortable surroundings. It begins in the kitchen where chefs take pride in preparing each dish with premium ingredients to create authentic Thai cuisine that you will enjoy sharing with your family and friends. Take a step through the door and experience the magic of traditional Thai cuisine.
Lunch: Monday-Friday 11:30am-3pm Dinner: Monday-Thursday 5-10pm Friday 5-11pm Weekend: Saturday 11:30am-11pm Sunday 11:30am-10pm
sample menu selections soups::
Pad Mee 11; 14
Kapow Grilled King Salmon 25
Tofu Soup 6
Stir-fried egg noodles with chicken, shiitake mushrooms, carrots, sweet peppers, scallions, and spinach
Soft white tofu and a hint of garlic in a lightly seasoned broth
entrées::
Grilled fillet king salmon glazed with a spicy chile, basil, and garlic sauce; served on a bed of steamed asparagus
Poh Tack Soup 12
lunch pricing; dinner pricing
Spicy and sour soup with a combination of seafood, tomato, and basil leaves
Ka Pow 12; 15
Tom Yum Goong 12 Signature soup of jumbo shrimp in lemongrass galangal soup with chile paste, a dash of cream, and fresh mushrooms
appetizers:: Shrimp Spring Rolls 9 Crispy rolls stuffed with crabmeat, shrimp, cellophane noodles, and mixed vegetables; served with a mild spicy sauce
Duck Rolls 10 Slices of roasted pork lightly battered with scallions and our homemade duck sauce; wrapped in an Asian pancake
noodles:: lunch pricing; dinner pricing
Pad Thai 11; 14 Choice of beef, chicken, or pork stir-fried with thin rice noodles, red bean curd, crushed peanuts, bean sprouts, scallions, and egg in tamarind sauce
Choice of beef, chicken, or pork sautéed with ground chile, garlic, and basil leaves
Ginger Stir-Fry 12; 15 Choice of beef, chicken, or pork stir-fried with fresh ginger, onions, scallions, and mushrooms served in soybean sauce
Thai Pavilion Steak 14; 17 Slices of tender flanksteak sautéed in sweet sesame steak sauce, mushrooms, and snow peas
Basil Mussels 14; 17 Fresh mussels sautéed with hot chile, garlic, and basil leaves
Pa Ram 14; 17 Slices of chicken breast sautéed with light yellow curry on a bed of steamed spinach; topped with peanut sauce
Shrimp Clay Pot 25 Shrimp, cellophane noodles, shiitake mushrooms, vegetables, and ginger cooked in a clay pot
Seafood Medley 26 Medley of shrimp, fish fillet, sea scallops, calamari, mussels, green beans, bamboo shoots, and baby corn sautéed in a Sriracha, red pepper, and garlic sauce
Shrimp Paragon 27 Grilled jumbo shrimp and scallops in a pool of grilled chile paste garlic sauce; topped with crabmeat
Crispy Whole Flounder seasonal Crispy whole flounder, served with your choice of spicy chile and garlic sauce or black bean, ginger, and mushroom sauce
desserts:: Tropical Caramel 7 Tropical lychee fruit ice cream, baked banana, and pineapple with caramel sauce
house specialties::
Thai Coconut Custard 6
Black Pepper Sea Bass 30
Homemade Thai coconut custard; served with steamed sticky rice tossed with sweetened coconut cream
Pan-seared sea bass with black pepper, hot sesame garlic, scallions, and soy sauce
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NORTHERN VIRGINIA ::
RESTAURANTS
::
83 The Capital Grille
85 La SandĂa
84 fyve Restaurant Lounge
86 Panache Tysons
THE CAPITAL GRILLE
Tysons Corner/McLean
www.thecapitalgrille.com
Tysons Corner 1861 International Drive McLean, VA 22102 The Capital Grille Tysons
PH: 703.448.3900
The Capital Grille Chevy Chase
In a fine-dining mecca it takes a restaurant with exceptional cuisine, professional service, and a refined ambience to make its mark.
At The Capital
Grille, mahogany paneling and warm lighting create a comfortable, luxurious atmosphere that
Chevy Chase 5310 Western Avenue Chevy Chase, MD 20815 PH: 301.718.7812 Lunch: Monday-Friday 11:30am-3pm
perfectly complements a premier dining experience. The centerpiece of the magnificent space is a sophisticated bar featuring the restaurant’s signature Pineapple Stoli Doli martini and first class people-watching. Serving lunch and dinner, the menu highlights nationally renowned dry-aged
Dinner: Monday-Thursday 5-10pm Friday-Saturday 5-11pm Sunday 4-9pm Reservations Recommended
steaks, fresh seafood, and creative side dishes presented by exceptionally gracious servers. An impressive wine cellar houses more than 5,000 bottles of acclaimed wines. Private dining rooms are equipped with state-of-the-art audio-visual and satellite broadcast capabilities. A dedicated staff is available for business meetings, intimate parties, and formal gatherings. Mark made.
sample menu selections appetizers::
The "Wedge" with Blue Cheese and Crumbled Bacon 10
seafood::
Cold Shellfish Platter 48
A crunchy, cold wedge of iceberg lettuce with vineripe tomatoes and crisp, smoked bacon; served with chunks of blue cheese
Seared Citrus-Glazed Salmon 32
A melt-in-the-mouth 1lb baby lobster, icy Gulf Coast jumbo shrimp, and freshly shucked oysters
Wagyu Beef Carpaccio 15 Premium Japanese Wagyu beef blended with seven spices, seared, chilled, and sliced razor-thin; garnished with fresh arugula
Pan-Fried Calamari with Hot Cherry Peppers 13 Calamari sautéed in garlic butter until golden crisp, then tossed with a house blend of peppers and scallions for a nice, fiery finish
Prosciutto-Wrapped Mozzarella with VineRipened Tomatoes 15 Fresh mozzarella wrapped in prosciutto and panseared until crisp; garnished with vine-ripened tomatoes and grana toast points
soups and salads:: Lobster Bisque cup 10; bowl 12 Lumps of the sweetest lobster are sautéed and added to a luscious bisque; finished with a drizzle of Dry Sack sherry
French Onion Soup crock 10 Sweet onions nestled in a delectable broth and covered by a blanket of melt-in-your-mouth cheeses
main courses::
The salmon's river-fresh flavor is captured by pansearing a generous fillet with savory herbs, then placing it on a hearty bed of vegetables and spätzle; a zesty dill-Dijon butter sauce tops the dish off
14oz Dry-Aged Steak au Poivre with a Courvoisier Cream Sauce 42
Sushi-Grade Sesame Seared Tuna with Gingered Rice 39
Black peppercorns are crushed, then rubbed onto a dry-aged sirloin seared to its juicy best; served with a rich Courvoisier-Cognac cream and peppercorn sauce
11oz sesame-encrusted tuna steak is seared to your preference and served on a bed of ginger rice; wasabi-infused oil, white soy, and ginger vinegar add a spectrum of flavorful sensations
Bone-In Kona-Crusted Dry-Aged Sirloin with Shallot Butter 43
Broiled Fresh Lobster market price
A wonderful flavor combination with caramelized shallots, seasonings, and coffee rub to create a firstclass steak many guests claim as their favorite
Fresh Atlantic lobster, broiled—2, 3, 4, or 5lb lobster
Double-Cut Lamb Rib Chops (4) 40
Flourless Chocolate Espresso Cake 8
Four flavorful rib chops are double-cut and grilled the way you want them; a tangy, sweet cherry mostarda is the perfect accompaniment
Chocolate lovers will rhapsodize over this rich, dense dream of a cake with a hint of espresso, fresh raspberries, whipped cream, and Melba sauce
Roasted Chicken 27
Fresh Berries in Vanilla Cream 8
The Grille's own blend of red rub spices adds a definite kick to fresh whole chicken, slow-roasted to seal in moistness and flavor
dessert::
Coconut Cream Pie 9 A delightful macaroon-style crust in layers with whipped coconut pastry cream and a caramel-rum sauce topping
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FYVE RESTAURANT LOUNGE
Arlington :: Pentagon City
www.fyverestaurant.com
The Ritz-Carlton, Pentagon City 1250 South Hayes Street Arlington, VA 22202 PH: 703.412.2762 Breakfast: Daily 6:30-11:30am
fyve Restaurant Lounge is strategically located close to the seat of power in Washington, DC, near The Pentagon.
The Arlington restaurant’s American bistro
Lunch: Daily 11:30am-2:30pm
cuisine, prepared by Chef Frederic Chartier, is offered in an atmosphere with dazzling hues of red
Dinner: Monday-Saturday 5:30-10pm
and orange that introduce an upbeat and contemporary décor. Chef Chartier displays his passion for
Brunch: Sunday 11:30am-2:30pm Not Open Sunday for Dinner Reservations Suggested Locally-Sourced/Seasonal Lounge Atmosphere Fireplace Full Bar Happy Hour Banquet/Private Rooms Afternoon High Tea, Saturday-Sunday, from 2:30-4:30pm
cooking with regional and organic ingredients to present them in unique ways and gives you an unforgettable dining experience with exquisite cuisine. His menu focuses on serving American bistro classics such as homemade pasta dishes, steaks, chicken, and seafood. fyve Restaurant Lounge is the perfect blend of modern design and impeccable service that create an extraordinary culinary experience.
sample menu selections lunch::
entrées::
fyve's Special Lunch 21
Grilled Colossal Shrimp 30
Select one appetizer, one entrée, and one dessert
Organic grits, baby spinach, and coconut sauce
dinner:: soups and appetizers::
Westminster Braised Pork Belly 27
Housemade chocolate; please allow 10 minutes
Swiss chard, Yukon gold mashed potatoes, and white wine-shallot jus
wines by the glass::
Jamison Farm Lamb Shank 29
Norton Torrontes 8
Classic French Onion Soup 8 Toasted baguette and Gruyère cheese
Dill-Cured Atlantic Salmon 12 Homemade cured salmon, cucumber tzaziki, dill, and toast points
Vegetable medley and lavender sauce
12oz New York Strip Steak 33 Truffle Parmesan french fries and béarnaise sauce
on the side::
Comte, Mountaineer Cheesse, and Artichoke Terrine 12
Sautéed Asparagus 6
Bacon, mixed greens, and balsamic vinaigrette
Sautéed or Creamed Spinach 6
salads::
"Loaded" Baked Potato 6
Ice Cream Sundae 10 Your choice of housemade ice cream, whipped cream, or brownie pieces
Hot Churros 10
White Hall, Chardonnay 11 Pouilly-Fuissé, Louis Jadot Chardonnay 18 Caymus Belle Glos Meiomi Pinot Noir 16 Sterling Merlot 13 St. Francis Merlot 15 White Hall Syrah 13
Sour cream, bacon, chives, and Cheddar cheese
Ravenswood Sonoma Zinfandel 10
Mixed field greens, fennel, carrots, grapes, oranges, bleu cheese, and black cherry vinaigrette
desserts::
Barbourville Winery Cabernet Sauvignon 13
Maryland Apple Salad 10
Macaroon and Breton cookie
Baby arugula, Crown Orchards Farm Gala apples, bleu cheese, pickled shallots, and pomegranate vinaigrette
Brandy Cherry Cheesecake 10
Local Field Greens 10
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Cranberry Orange Crème Brûlée 9
Spiced cookie crust and pistachio whipped cream
Franciscan Cabernet Sauvignon 18
LA SANDÍA
Tysons Corner/McLean
www.richardsandoval.com
7852L Tysons Corner Center McLean, VA 22102 PH: 703.893.2222 FAX: 703.893.2220
Internationally acclaimed Chef Richard Sandoval elevates Mexican cooking to new heights at La Sandía. Inspired by his culinary mantra of "old ways, new hands," Chef Sandoval reinterprets traditional dishes with innovative techniques and skillful presentation. The finest authentic and local market ingredients further enhance the chef‘s cuisine. With over 100 varieties, La Sandía boasts one of the DC area’s largest collections of tequila. Houseinfused spirits and tasting flights are also available. The cocktail menu features Latin classics and a selection of Mexican beers. Vibrant colors and chic décor enliven La Sandía’s dining room. The patio is a casual yet sophisticated choice for lunch, dinner, or happy hour.
Open for Lunch and Dinner Daily: 11am-Close Brunch: Saturday-Sunday 11am-3pm Happy Hour: Monday-Friday 4-7pm Award-Winning Over 100 Tequila Selections Fit For Foodies Casual Lounge Private Dining Takeout
sample menu selections for the table::
enchiladas::
Guacamole 9.95
two enchiladas served with mexican rice and refried black beans
Prepared tableside—avocado, tomato, onion, cilantro, and chile serrano
Chicken Enchiladas Divorciadas 13.95
Queso Fundido 8.95
Shredded chicken, entomatada sauce, tomatillo sauce, and crema fresca
Melted Oaxaca, Chihuahua, and Monterey cheeses, chile morita salsa, and flour tortillas
Beef Barbacoa Enchiladas 14.95
La Sandía Nachos 8.95 Fresh corn tortilla chips, cheese sauce, guacamole, crema fresca, black bean purée, and pico de gallo; with grilled chicken or skirt steak add 2
tacos:: three soft, corn tortilla tacos served with mexican rice and refried black beans
Grilled Chicken 11.95 Cilantro, onion, lime, and salsa roja
Tacos al Pastor 11.95 Adobo-marinated pork, grilled pineapple, onion, cilantro, and salsa verde
Chicken Tinga 11.95 Shredded chicken, tomato-chipotle sauce, pico de gallo, and crema fresca
Grilled Skirt Steak 12.95
House-smoked shredded beef, entomatada sauce, and crema fresca
fajitas:: your choice of grilled fajitas with bell pepper, citrus-marinaded onion, guacamole, mexican rice, charro beans, and flour tortillas
Chicken 15.95 Adobo marinated chicken breast with salsa roja
Skirt Steak 16.95 Achiote marinated skirt steak with salsa roja
Shrimp 16.95 Achiote-citrus herb marinade with salsa verde
Market Vegetable 12.95 Refried beans with salsa verde
Cilantro, onion, lime, and salsa roja
chef's specials::
Tacos Baja 12.95
Pork Carnitas 16.95
Beer-battered tilapia, chipotle aïoli, and Mexican slaw
Slow-roasted pork shoulder, corn tortillas, guacamole, pickled onion, charro beans, salsa verde, and habanero salsa
Pork Carnitas 11.95 Slow-roasted pork shoulder, pico de gallo, lime, and salsa verde
Carne Asada 19.95 Grilled skirt steak, sautéed chile poblano, chimichurri, chile morita sauce, sweet corn tamal, and charro beans 85 w w w. d i n i n g o u t . c o m
PANACHE TYSONS
Tysons Corner/McLean
www.panacherestaurant.com
1753 Pinnacle Drive McLean, VA 22102 PH: 703.748.1919 FAX: 703.748.6022 Lunch: Monday-Friday 11:30am-4pm Dinner: Monday-Thursday 4-10pm Friday-Saturday 4-11pm Late Night Lounge: Friday-Saturday 11pm-1:30am Gluten-Free Options Happy Hour Specials Unique Cocktails Private Dining Late-Night Lounge
Located in the hear t of Tysons Corner, Panache is a contemporar y M e d i t e r r a n e a n r e s t a u r a n t , b a r, a n d l o u n g e w i t h a s e x y a n d s u a v e atmosphere.
Executive Chef Giovanni Carlo brings his Italian roots to Panache through his
culinary skill, producing delectable, high-quality dishes for lunch and dinner. Offering a wide range of hot and cold small plates, from the Coquilles St. Jacques, a tasty selection of Diver scallops pan-seared and served with roasted corn and chorizo, to the housemade pastas including delicious Agnolotti stuffed with spinach and ricotta in a Parmesan-marscapone sauce, Panache is sure to please. Make sure to pair your entrée with a selection from their awardwinning 150-bottle wine list, including boutique and organic wines. If you are looking for a more energetic atmosphere, be sure to stop by to enjoy their unbeatable happy hour Monday through Saturday evenings. Whether for after-work drinks or a romantic dinner for two, do not miss out on this OpenTable-rated neighborhood gem!
sample menu selections hot tapas::
pasta::
Spanish Octopus 8.50
available in half or full portions
Braised octopus in a tomato red wine sauce served with polenta
Petite Crab Cake 15
Lobster Ravioli 11; 21
Jumbo lump crab cakes served with soft polenta
Housemade pasta stuffed with fresh lobster and served in a fresh tarragon and tomato sauce
Coquilles St. Jacques 10.50
Pappardelle with Ragoût of Lamb 11; 20
Diver scallops pan-seared and served with roasted corn and chorizo
Hand-rolled pasta topped with our house specialty, slow-braised ragù of lamb
Parmigiana di Melanzane 8
Grilled Sea Scallop Risotto 11; 21
Eggplant and tomato layered with fresh mozzarella and basil; topped with tomato sauce
Crisp pancetta, fire-roasted red peppers, and sundried tomatoes slow-cooked in a shellfish fumet with organic Acquerello rice and topped with grilled scallops
cold tapas::
entrées::
Red Beet Confit 8
Pan-Seared Chilian Sea Bass 27
Napoleon of sliced beets topped with herb whipped goat cheese, toasted pinenuts, and fresh local tomato rémoulade
Pan-seared Chilean sea bass served with soft polenta, seasonal vegetables, and a sour cherry sauce
Carpaccio di Carne 8
Colorado Double Lamb Chops 28
Thinly sliced beef tenderloin topped with shaved Parmigiano-Reggiano, celery hearts, and cremini mushrooms
Colorado double lamb chops served with potatoes and seasonal vegetables
Fattoush 6.50
Sautéed organic chicken breast with wild mushrooms, Marsala wine, and a touch of cream; served with potatoes au gratin
A traditional Mediterranean salad of cucumbers, tomatoes, peppers, and cilantro tossed with a lemon dressing
soup:: French Onion 6
86 w w w. d i n i n g o u t . c o m
Organic Chicken Breast Marsala 19
desserts:: Tiramisù 6.50 Cheesecake 6.50
restaurant index by amenity
AWARD-WINNING ::
44 83 45 46 50 49 85 54 55 56 78 86 65 66 68 67
Bourbon Steak The Capital Grille Cashion’s Eat Place Charlie Palmer Steak ici Urban Bistro J&G Steakhouse La Sandía M Street Bar & Grill Morton’s The Steakhouse The Oceanaire Seafood Room Olazzo Panache Tysons Wok N’ Roll Zengo Zentan Restaurant Zola
BAR SCENE ::
71 72 39 40 41 42 44 83 45 46 48 49 52 85 53 54 55 78 86 58 59 60 57 63 66 68 67
8407 kitchen bar American Tap Room Austin Grill B. Smith’s Bayou Beacon Bar & Grill Bourbon Steak The Capital Grille Cashion’s Eat Place Charlie Palmer Steak Galileo III Ristorante Italiano J&G Steakhouse Jordan’s 8 La Sandía Le Chat Noir M Street Bar & Grill Morton’s The Steakhouse Olazzo Panache Tysons Perrys Restaurant Policy Posto Smith Commons Tsunami Sushi & Lounge Zengo Zentan Restaurant Zola
BREAKFAST ::
72 39 42 49 54 68
American Tap Room Austin Grill Beacon Bar & Grill J&G Steakhouse M Street Bar & Grill Zentan Restaurant
CATERING ::
71 39 40 42 43 46 47
8407 kitchen bar Austin Grill B. Smith’s Beacon Bar & Grill Bistro Cacao Charlie Palmer Steak Ezmè Restaurant & Wine Bar
48 75 52 54 55 78 86 58 61 57 81 65 66 68 67
Galileo III Ristorante Italiano Geppetto Restaurant Jordan’s 8 M Street Bar & Grill Morton’s The Steakhouse Olazzo Panache Tysons Perrys Restaurant Red Velvet Cupcakery Smith Commons Thai Pavilion Wok N’ Roll Zengo Zentan Restaurant Zola
CIGARS :: 52 55
Jordan’s 8 Morton’s The Steakhouse
BYOB ::
43 47 85 53 65
Bistro Cacao Ezmè Restaurant & Wine Bar La Sandía Le Chat Noir Wok N’ Roll
COAL- OR WOODFIRED OVEN :: 76 60 57
Mcafe Bar Posto Smith Commons
CORPORATE MEETING SPACE ::
71 72 42 83 46 74 48 49 54 76 56 78 57 63 65 68 67
8407 kitchen bar American Tap Room Beacon Bar & Grill The Capital Grille Charlie Palmer Steak Famoso Restaurant & Lounge Galileo III Ristorante Italiano J&G Steakhouse M Street Bar & Grill Mcafe Bar The Oceanaire Seafood Room Olazzo Smith Commons Tsunami Sushi & Lounge Wok N’ Roll Zentan Restaurant Zola
DANCING :: 41 59
Bayou Policy
DELIVERY ::
75 63 65 68
Geppetto Restaurant Tsunami Sushi & Lounge Wok N’ Roll Zentan Restaurant
DINER ::
47 53 62 64 65 67
Ezmè Restaurant & Wine Bar Le Chat Noir Sushi Taro Veranda Wok N’ Roll Zola
DRESS CODE :: 40
B. Smith’s
ENTERTAINMENT ::
72 39 40 41 41 54 59 65
American Tap Room Austin Grill B. Smith’s Bayou Bayou M Street Bar & Grill Policy Wok N’ Roll
FAMILY-FRIENDLY ::
71 72 39 40 41 42 46 74 75 53 54 76 78 86 59 60 61 81 64 68
8407 kitchen bar American Tap Room Austin Grill B. Smith’s Bayou Beacon Bar & Grill Charlie Palmer Steak Famoso Restaurant & Lounge Geppetto Restaurant Le Chat Noir M Street Bar & Grill Mcafe Bar Olazzo Panache Tysons Policy Posto Red Velvet Cupcakery Thai Pavilion Veranda Zentan Restaurant
FIREPLACE ::
72 42 43 84 54 57
American Tap Room Beacon Bar & Grill Bistro Cacao fyve Restaurant Lounge M Street Bar & Grill Smith Commons
FIXED-PRICE MENU AVAILABLE ::
42 43 46 47 74 84 48 53 54
Beacon Bar & Grill Bistro Cacao Charlie Palmer Steak Ezmè Restaurant & Wine Bar Famoso Restaurant & Lounge fyve Restaurant Lounge Galileo III Ristorante Italiano Le Chat Noir M Street Bar & Grill
62 81 63 64 68 67
|
Sushi Taro Thai Pavilion Tsunami Sushi & Lounge Veranda Zentan Restaurant Zola
FULL BAR ::
71 72 39 40 41 42 43 45 46 74 84 48 75 50 49 52 85 53 54 76 55 80 56 78 86 58 59 60 57 62 81 63 64 65 66 68 67
8407 kitchen bar American Tap Room Austin Grill B. Smith’s Bayou Beacon Bar & Grill Bistro Cacao Cashion’s Eat Place Charlie Palmer Steak Famoso Restaurant & Lounge fyve Restaurant Lounge Galileo III Ristorante Italiano Geppetto Restaurant ici Urban Bistro J&G Steakhouse Jordan’s 8 La Sandía Le Chat Noir M Street Bar & Grill Mcafe Bar Morton’s The Steakhouse Oakville Grille and Wine Bar The Oceanaire Seafood Room Olazzo Panache Tysons Perrys Restaurant Policy Posto Smith Commons Sushi Taro Thai Pavilion Tsunami Sushi & Lounge Veranda Wok N’ Roll Zengo Zentan Restaurant Zola
HAPPY HOUR ::
71 72 39 40 41 42 83 46 74 48 49 52 85 53 54 76 55
8407 kitchen bar American Tap Room Austin Grill B. Smith’s Bayou Beacon Bar & Grill The Capital Grille Charlie Palmer Steak Famoso Restaurant & Lounge Galileo III Ristorante Italiano J&G Steakhouse Jordan’s 8 La Sandía Le Chat Noir M Street Bar & Grill Mcafe Bar Morton’s The Steakhouse
www.diningout.com
87
|
78 86 59 62 63 64 65 68
restaurant index by amenity
Olazzo Panache Tysons Policy Sushi Taro Tsunami Sushi & Lounge Veranda Wok N’ Roll Zentan Restaurant
INTERNET ::
72 39 41 42 83 74 50 52 54 76 56 57 63 65 68
American Tap Room Austin Grill Bayou Beacon Bar & Grill The Capital Grille Famoso Restaurant & Lounge ici Urban Bistro Jordan’s 8 M Street Bar & Grill Mcafe Bar The Oceanaire Seafood Room Smith Commons Tsunami Sushi & Lounge Wok N’ Roll Zentan Restaurant
KIDS’ MENU ::
71 72 39 40 42 84 75 52 54 76 56 78 81 65
8407 kitchen bar American Tap Room Austin Grill B. Smith’s Beacon Bar & Grill fyve Restaurant Lounge Geppetto Restaurant Jordan’s 8 M Street Bar & Grill Mcafe Bar The Oceanaire Seafood Room Olazzo Thai Pavilion Wok N’ Roll
LARGE PARTIES ::
71 72 39 40 42 43 83 46 74 48 75 85 54 76 55 80 56 78 86 59
88
8407 kitchen bar American Tap Room Austin Grill B. Smith’s Beacon Bar & Grill Bistro Cacao The Capital Grille Charlie Palmer Steak Famoso Restaurant & Lounge Galileo III Ristorante Italiano Geppetto Restaurant La Sandía M Street Bar & Grill Mcafe Bar Morton’s The Steakhouse Oakville Grille and Wine Bar The Oceanaire Seafood Room Olazzo Panache Tysons Policy
57 81 63 64 68
Smith Commons Thai Pavilion Tsunami Sushi & Lounge Veranda Zentan Restaurant
LATE-NIGHT DINING ::
71 72 39 45 74 52 85 76 59 63 68 67
8407 kitchen bar American Tap Room Austin Grill Cashion’s Eat Place Famoso Restaurant & Lounge Jordan’s 8 La Sandía Mcafe Bar Policy Tsunami Sushi & Lounge Zentan Restaurant Zola
LIVE MUSIC ::
72 39 40 41 65
American Tap Room Austin Grill B. Smith’s Bayou Wok N’ Roll
LOCALLY SOURCED/ SEASONAL ::
71 43 45 46 84 48 50 53 60 57 62 64 67
8407 kitchen bar Bistro Cacao Cashion’s Eat Place Charlie Palmer Steak fyve Restaurant Lounge Galileo III Ristorante Italiano ici Urban Bistro Le Chat Noir Posto Smith Commons Sushi Taro Veranda Zola
LOUNGE ATMOSPHERE ::
71 40 42 83 46 74 49 52 85 53 54 78 86 59 81 63 66
8407 kitchen bar B. Smith’s Beacon Bar & Grill The Capital Grille Charlie Palmer Steak Famoso Restaurant & Lounge J&G Steakhouse Jordan’s 8 La Sandía Le Chat Noir M Street Bar & Grill Olazzo Panache Tysons Policy Thai Pavilion Tsunami Sushi & Lounge Zengo
NOT HANDICAP ACCESSIBLE :: 43 62
Bistro Cacao Sushi Taro
NOTABLE VIEWS ::
46 49 57 68
Charlie Palmer Steak J&G Steakhouse Smith Commons Zentan Restaurant
NOTABLE WINE LIST ::
72 43 83 46 48 75 50 49 53 76 55 80 86 60 57 62 67
American Tap Room Bistro Cacao The Capital Grille Charlie Palmer Steak Galileo III Ristorante Italiano Geppetto Restaurant ici Urban Bistro J&G Steakhouse Le Chat Noir Mcafe Bar Morton’s The Steakhouse Oakville Grille and Wine Bar Panache Tysons Posto Smith Commons Sushi Taro Zola
OUTDOOR DINING ::
72 39 41 42 43 45 46 75 50 49 52 85 53 54 76 55 78 86 58 59 60 57 81 64 65
American Tap Room Austin Grill Bayou Beacon Bar & Grill Bistro Cacao Cashion’s Eat Place Charlie Palmer Steak Geppetto Restaurant ici Urban Bistro J&G Steakhouse Jordan’s 8 La Sandía Le Chat Noir M Street Bar & Grill Mcafe Bar Morton’s The Steakhouse Olazzo Panache Tysons Perrys Restaurant Policy Posto Smith Commons Thai Pavilion Veranda Wok N’ Roll
PARKING: VALET ::
42 83 45 46 48
Beacon Bar & Grill The Capital Grille Cashion’s Eat Place Charlie Palmer Steak Galileo III Ristorante Italiano
50 49 52 54 55 56 78 86 59 57 68 67
ici Urban Bistro J&G Steakhouse Jordan’s 8 M Street Bar & Grill Morton’s The Steakhouse The Oceanaire Seafood Room Olazzo Panache Tysons Policy Smith Commons Zentan Restaurant Zola
PET FRIENDLY ::
75 52 59 64
Geppetto Restaurant Jordan’s 8 Policy Veranda
PRE- OR POSTTHEATER DINING ::
71 83 48 75 50 49 54 80 78 59 60 57 64 68
8407 kitchen bar The Capital Grille Galileo III Ristorante Italiano Geppetto Restaurant ici Urban Bistro J&G Steakhouse M Street Bar & Grill Oakville Grille and Wine Bar Olazzo Policy Posto Smith Commons Veranda Zentan Restaurant
PRIVATE DINING: OVER FIFTY ::
42 46 74 48 75 52 85 54 76 80 86 58 59 68
Beacon Bar & Grill Charlie Palmer Steak Famoso Restaurant & Lounge Galileo III Ristorante Italiano Geppetto Restaurant Jordan’s 8 La Sandía M Street Bar & Grill Mcafe Bar Oakville Grille and Wine Bar Panache Tysons Perrys Restaurant Policy Zentan Restaurant
PRIVATE DINING: UP TO FIFTY ::
41 43 83 53 56 78 64
Bayou Bistro Cacao The Capital Grille Le Chat Noir The Oceanaire Seafood Room Olazzo Veranda
restaurant index by amenity/cuisine/location|
PRIVATE DINING: UP TO TEN :: 50 49 57
ici Urban Bistro J&G Steakhouse Smith Commons
VIP FEATURES ::
43 83 50 49 86 57 68
Bistro Cacao The Capital Grille ici Urban Bistro J&G Steakhouse Panache Tysons Smith Commons Zentan Restaurant
WEEKEND BRUNCH ::
72 39 40 41 42 43 49 85 53 54 76 58 64 68
American Tap Room Austin Grill B. Smith’s Bayou Beacon Bar & Grill Bistro Cacao J&G Steakhouse La Sandía Le Chat Noir M Street Bar & Grill Mcafe Bar Perrys Restaurant Veranda Zentan Restaurant
AMERICAN BISTRO ::
42 84 54 57
Beacon Bar & Grill fyve Restaurant Lounge M Street Bar & Grill Smith Commons
AMERICAN GRILL ::
72 42 83 46 52
American Tap Room Beacon Bar & Grill The Capital Grille Charlie Palmer Steak Jordan’s 8
CHINESE :: 65 68
Wok N’ Roll Zentan Restaurant
CONTEMPORARY AMERICAN ::
71 45 49 52 80 58 59 57 67
8407 kitchen bar Cashion’s Eat Place J&G Steakhouse Jordan’s 8 Oakville Grille and Wine Bar Perrys Restaurant Policy Smith Commons Zola
FRENCH ::
SUSHI ::
CHEVY CHASE ::
43 50 53
74 76
Bistro Cacao ici Urban Bistro Le Chat Noir
FUSION/ECLECTIC/ WORLD :: 66
Zengo
GREEK :: 64
Veranda
ITALIAN ::
74 48 75 76 78 86 60
Famoso Restaurant & Lounge Galileo III Ristorante Italiano Geppetto Restaurant Mcafe Bar Olazzo Panache Tysons Posto
JAPANESE ::
52 62 81 63 65 66
Jordan’s 8 Sushi Taro Thai Pavilion Tsunami Sushi & Lounge Wok N’ Roll Zengo
MEDITERRANEAN :: 86 64
Panache Tysons Veranda
MEXICAN :: 39 85 66
Austin Grill La Sandía Zengo
MIDDLE EASTERN :: 47
Ezmè Restaurant & Wine Bar
SEAFOOD ::
71 49 56 58 62
8407 kitchen bar J&G Steakhouse The Oceanaire Seafood Room Perrys Restaurant Sushi Taro
SOUTHERN :: 40 41
B. Smith’s Bayou
STEAKHOUSE ::
44 83 46 49 52 55
Bourbon Steak The Capital Grille Charlie Palmer Steak J&G Steakhouse Jordan’s 8 Morton’s The Steakhouse
52 58 62 63 65 68
Jordan’s 8 Perrys Restaurant Sushi Taro Tsunami Sushi & Lounge Wok N’ Roll Zentan Restaurant
TAPAS/ SMALL PLATES :: 47 86 64
Ezmè Restaurant & Wine Bar Panache Tysons Veranda
THAI :: 81
Thai Pavilion
TURKISH :: 47
Ezmè Restaurant & Wine Bar
VEGAN/VEGETARIAN :: 68
Zentan Restaurant
DESSERT :: 61
Red Velvet Cupcakery
BAKERY :: 61
Red Velvet Cupcakery
LATIN ASIAN :: 66
Zengo
ADAMS MORGAN :: 45 58 65
Cashion’s Eat Place Perrys Restaurant Wok N’ Roll
AMERICAN UNIVERSITY PARK/ TENLEYTOWN :: 53
Le Chat Noir
Famoso Restaurant & Lounge Mcafe Bar
CHINATOWN/PENN QUARTER ::
39 56 61 66 67
Austin Grill The Oceanaire Seafood Room Red Velvet Cupcakery Zengo Zola
DOWNTOWN ::
48 50 49 68
Galileo III Ristorante Italiano ici Urban Bistro J&G Steakhouse Zentan Restaurant
DUPONT CIRCLE :: 42 47 62
Beacon Bar & Grill Ezmè Restaurant & Wine Bar Sushi Taro
FOGGY BOTTOM/ WEST END :: 41 54
Bayou M Street Bar & Grill
GEORGETOWN :: 44 55
Bourbon Steak Morton’s The Steakhouse
LOGAN CIRCLE/U STREET CORRIDOR/SHAW ::
59 60 63 64
Policy Posto Tsunami Sushi & Lounge Veranda
NATIONAL HARBOR :: 81
Thai Pavilion
SILVER SPRING ::
ARLINGTON :: PENTAGON CITY ::
71 78
84
TYSONS CORNER/ MCLEAN ::
fyve Restaurant Lounge
Atlas Arts District :: 57
Smith Commons
BETHESDA :: 72 75 80
American Tap Room Geppetto Restaurant Oakville Grille and Wine Bar
83 85 86
8407 kitchen bar Olazzo
The Capital Grille La Sandía Panache Tysons
CAPITOL HILL ::
40 43 46 52
B. Smith’s Bistro Cacao Charlie Palmer Steak Jordan’s 8
www.diningout.com
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Last Bite with Philippa P.B. Hughes Typical breakfast: I’m actually pretty boring. I eat a bowl of oatmeal with dried cranberries and sliced almonds.
Three favorite food items to buy: Tortillas, bananas, and peanut butter. I do like a good peanut butter and banana sandwich.
Typical dinner: I go to a lot of events, and one of the problems with going to events constantly, is that they’re not really dinner-oriented. Mostly, I eat a lot of hors d’oeuvre. I went to the Velocity DC opening recently and there were a lot of those there. I was also recently invited to a roundtable discussion at J&G, and they prepared this awesome fixed-course tasting menu for us. It was so fantastic, I took a picture of every course.
Favorite snack: [Laughs.] You know, I do eat a lot of peanut butter on bananas. I also snack on Greek yogurt.
Least favorite food: I’ve never acquired a taste for sweetbreads.
Favorite holiday indulgence: I started a little tradition in my family for Thanksgiving, since I got tired of the usual trimmings. I started making homemade pasta for the meal—cheese-filled ravioli in broth. My family complains about it not being traditional, but I like it.
Least favorite dishes to make: I really don’t like dishes with turkey. Actually, I don’t like much poultry—I rarely eat chicken. I could never be a vegetarian though; I love red meat.
Once an accomplished lawyer-lobbyist, Philippa P.B. Hughes has turned her attention to DC’s burgeoning art scene. As the creator of The Pink Line Project (pinklineproject.com), Hughes spends her days promoting the art community by building and fostering collaboration among artists. We had a few minutes to talk to her about another of DC’s many artistic talents—food—and how she indulges outside the spotlight.
Favorite comfort food haven in DC: Coppi (in the U Street neighborhood). It’s an Italian restaurant, a well-known neighborhood spot. Their starters are excellent—like the Swiss chard with garlic and hot pepper flakes. They usually have parsnips, too, which they slice thinly and roast under high heat and serve with salt and olive oil. When I go, I usually order a few starters. There’s another great place called Marvin in the same area. They have a Belgian-style menu and a coconut curry that is totally awesome. It’s really rich and warm—perfect for a cold winter night.
Chef you would want cooking for you: Chef Gary Robinson. He just became chef at the British embassy in DC five months ago, but was in Hong Kong and Dubai before that. He also served as Prince Charles’ personal chef for seven years. —Jeffrey Steen
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