2011 diningout washington, dc
DESCRIPTION
Tastes and trends to feed your inner foodieTRANSCRIPT
Washington, DCMetro area
Premiere 2011
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 eIn 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
t h e g r e a t r e s t a u r a n t s o f t h e w a s h i n g t o n , d c m e t r o a r e a
Famosofills the neighborhood niche
page 26
MANAGING EDITORJosh [email protected]
SENIOR EDITORJeffrey [email protected]
EXECUTIVE MARKET COORDINATORMegan [email protected]
MARKET COORDINATORLuke [email protected]
CIRCULATION MANAGERRon [email protected]
CONTROLLERPatrick O’[email protected]
SENIOR ART DIRECTORDanielle [email protected]
ART DIRECTORJim [email protected]
WEBSITE/TECHNOLOGY DEVELOPMENTBrad Weber
LEGAL, ACCOUNTING, & BUSINESS MANAGEMENTLaw Offices of William L. Abrams, Esq.Abrams Garfinkel Margolis Bergson, LLPBill AbramsNew York: 212.201.1170Los Angeles: 310.300.2900
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,
Tanisha Carden
Publisher
publisher’snote
t h e g r e a t r e s t a u r a n t s o f t h e w a s h i n g t o n , d c m e t r o a r e a
202.642.2340 :: fax: 202.299.9017 :: diningout.com1425 Rhode Island Avenue NW, Suite PH1 :: Washinton, DC 20005
PUBLISHERTanisha [email protected]
CONTRIBUTING WRITERSRiki AltmanMarc Peacock BrushLauren CarpenterHarriet EdlesonAndy HumeLauren JurgensenDan KasperBrian MinJulia Watson
CONTRIBUTING PHOTOGRAPHERSYassine El MansouriVioletta MarkelouAndrew Meade
COVER PHOTOGRAPHYYassine El Mansouri yassinephoto.com
ON THE COVERFamoso Restaurant & LoungeThe Collection at Chevy Chase5471 Wisconsin AvenueChevy Chase, MD 20815301.986.8785famosorestaurant.com
Published Internationally by Pearl Publishing Media Group3917 West 32nd Avenue, Unit 1 :: Denver, CO 80212
(ph) 303.455.0290 :: (fax) 303.479.2000
PUBLISHER/EDITORIAL DIRECTORJosh Dinar :: [email protected]
PUBLISHER/DIRECTOR OF SALESGeoff Smith :: [email protected]
PUBLISHER/DIRECTOR OF OPERATIONSJeff Suskin :: [email protected]
RESTAURANTS AND ADVERTISERSFor information regarding listing your restaurant in our next issue, please contact Tanisha Carden at 202.642.2340.
READERSWe 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.
WRITERSGot a great idea for a food-related story? We’d love to hear about it. Queries should be sent to [email protected].
All contents are copyrighted 2011 by Pearl Publishing Media Group (PPMG). Published locally by Carshalay, LLC dba DiningOut Magazine.
ContributorsJosh Tyson is an editor
here at DiningOut,
but his true calling is
as Gregarious Father-
Husband. When not
overeating in Las
Vegas—as he does in
this issue’s travel feature
on page 34—he can be found sleeping in two-
hour 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 Miami-
based 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).
featurecontents premiere 2011
INTHEMIX 10Openings+Events
11ChefRoundtable
What artist do you most identify with
in the kitchen?
12SimpleComfort
The culinary mastery of Pedro
Matamoros of 8407 kitchen bar
14CelebrationsGalore
Private dining options in greater DC
15Old-WorldAnew
Italian cuisine is lively and well
16WineoftheTimes
A serenade in reds
18FeedingtheBodyPolitic
Or why it took a whole world of chefs
to create a dining scene this rich
20Old,MeetNew
The next generation of steakhouses
NIBBLES+SIPSFood and cocktail recipes
Fresh,Fabulous,FamosoChevy Chase’s neighborhood gem
YouAreMostlySoup
Meditations on slurpable cuisine
NirvanaInaNeonFog
Searching for sublimity in Las Vegas
INDEX Restaurants by amenity, cuisine,
and location
LASTBITEPhilippa P.B. Hughes
10
23
34
26
30
26
3430
14
87 90
6
WASHINGTON,DC:: 39 Austin Grill
40 B. Smith’s
41 Bayou
42 Beacon Bar & Grill
43 Bistro Cacao
44 Bourbon Steak
45 Cashion’s Eat Place
46 Charlie Palmer Steak
47 Ezmè Restaurant & Wine Bar
48 Galileo III Ristorante Italiano
49 J&G Steakhouse
50 iCi Urban Bistro
52 Jordan’s 8
53 Le Chat Noir
54 M Street Bar & Grill
55 Morton’s The Steakhouse
56 The Oceanaire Seafood Room
58 Perrys Restaurant
59 Policy
60 Posto
61 Red Velvet Cupcakery
57 Smith Commons
62 Sushi Taro
63 Tsunami Sushi & Lounge
64 Veranda
65 Wok N’ Roll
66 Zengo
67 Zola
68 Zentan Restaurant
MARYLAND:: 71 8407 kitchen bar
72 American Tap Room
74 Famoso Restaurant & Lounge
75 Geppetto Restaurant
76 Mcafe Bar
78 Olazzo
80 Oakville Grille and Wine Bar
81 Thai Pavilion
NORTHERNVIRGINIA:: 83 The Capital Grille
84 fyve Restaurant Lounge
85 La Sandía
86 Panache Tysons
restaurantcontents premiere 2011
NOWINSEASON: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.
8
THINGSTODO NEWINTOWN• Washington, DC International Wine &
Food Festival
February10-13
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.
{wineandfooddc.com}
• Chocolate Lovers Festival
March5-6
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}
• Sakura Matsuri Japanese Street Festival
April9
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}
• National Capital Barbecue Battle
June25-26
Pennsylvania Avenue will be home to slow-
roasted 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}
PhôDC{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.
BayouBakery,CoffeeBar&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.
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.
inthemixWe’ve got the scoop on what’s new and happening in and around Washington, DC
10
Chef RoundtableWhichartistdoyoumostidentifywithinthekitchen?
BaylessringerStevenRaichlen,
hostofBarbecue University
andauthorofseveralbarbecue
bibles,joinsBaylessintheranks
ofanthropologists.HisPBSseries
Primal Grillrepresentsacontinuing
journeyintothehistoryofman’s
experimentswithfire-based
cooking.Thetwohavealsonever
beenphotographedtogether.
Coincidence?
ArtSmithof 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.
FamousforhisroleasAngus
MacGuyver,actorRichard
DeanAndersonalsoworksas
acomposer—havingwrittena
songfortheshow’ssoundtrack.
Andersonisalsoactiveinmany
charitableorganizations,including
WaterKeeperAlliance,which
fightstostopwaterpollution.
CarlaHallof 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.
Forrealdeepdish,youhaveto
gotoChicago.Mycousinknows
aguywhowilltakeyoutothis
placethatnobodyfromoutof
townknowsabout.
BrianMurphyof 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.
WithoutKurosawa,there’dbeno
Star Wars(hisfilmSeven Samurai
inspiredmanyofthecharacters
andeventsinthespacesaga).
Directyouradmirationand/or
scornaccordingly.
NobuYamazakiof 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.
11www.diningout.com
SimpleComfortTheculinarymasteryofPedroMatamorosof8407kitchenbar
12
inthemix
Born:April14,1969inNicaragua
Opened8407kitchenbarin:March2010
Style:Seasonal,handcraftedcuisinespecializingincharcuterie
Signaturedishes:Pastabolognese,charcuterie,gnocchi
CulinaryMentor:JeremiahCohen,ownerofTheTabardInn
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-hundred-
and-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, Md. A customer—now my silent
partner—said, “You have the best food in the area but your location is
going to kill you.” So I decided to sell Nicaro and move to my present
location on Ramsey Avenue at the Silver Spring Metro station.
How would you describe the cuisine at 8407 kitchen bar?
We feature a variety of dishes—pasta bolognese, charcuterie, lavender-
lemon 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
SimpleComfortTheculinarymasteryofPedroMatamorosof8407kitchenbar
13www.diningout.com
CelebrationsPrivatediningoptions
ingreaterDC
Galore
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
ina restaurant thanageneric,old
reception hall! Luckily, the greater
DC area has a wide range of
restaurants to accommodate the
mostwild(orintimate)ofparties.
ZentanatDonovanHouse{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.
Grace’sMandarin{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 semi-
private 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 33-
foot 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.
TheColumbiaFirehouseRestaurant{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.
OakvilleGrilleandWineBar{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. —Lauren Carpenter
Grace’s Mandarin
14
inthemix
Old-WorldItaliancuisineislivelyandwellingreaterDC
CescoTrattoria{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.
Domaso
{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.
Posto
{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.
Olazzo
{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
Anew
15www.diningout.com
Wine of the Aserenadeinreds
TimesIn 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 high-
end 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
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
“Findawineshopthatdoesn’tsuck,thenfindawineguywhodoesn’tsuck.
Onceyoustarttastingabit,itgetseasiertopickwinesyoulikeandpairthem
withfoodsyoulike.”—AndrewMyers
16
inthemix
WhereToGetIt:A.M.WineShoppe2122 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.
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.
RecommendedRedsforWinter2011:For sipping alone:
Good pairs for red-meat meals:
• 2007 Rhône
• 2009 Côtes de Rhône
• Syrah- or Grenache-based wines
• Argentinian Malbec
• Paso Robles Syrah
• Pinot Noir
• Washington state Syrah
• Northern Rhône
• Crozes Hermitages
• Châteauneuf-du-Pape
ResourcesforWineNeophytes: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
17www.diningout.com
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 fine-
dining 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 high-
end hotels. Expense accounts holders restored
themselves in the care of French chefs who had
begun to arrive the previous decade at white-
tablecloth 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
Feeding the OrwhyittookawholeworldofchefstocreateadiningscenethisrichBy Julia Watson
BodyPolitic
18
inthemix
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
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.
DCisnowadiningdestinationtakenseriouslyacrosstheglobe.
19www.diningout.com
Old, Meet NewThenextgenerationofsteakhousesinDC
The great American steakhouse
continuestoreignsupremeasthe
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
inlieuofafewfreshtwists.Never
fear,though;thetraditionallyhigh
standards of high-quality beef
areat the forefrontof steakhouse
dining in DC Just to give you a
tasteofwhatourcityhastooffer,
we’ve chosen these five local
steakhousesasthebestoftheold
andnewguard.
ChimaBrazilianSteakhouse{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.
Bond45{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, 28-
day 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 Chima Brazilian Steakhouse
20
inthemix
—Brian Min
TheCapitalGrille{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
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 porcini-
rubbed 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.
Morton’sTheSteakhouse{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.
CharliePalmerSteak{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 28-
day dry-aged Prime Angus beef.
21www.diningout.com
nibbles+sips
Seared Sea Scallops with Balsamic Drizzle from Chef Geoff’s
Food for the Acollectionofgreatlocalrecipesfromgreatlocalchefs
Making
22
SearedSeaScallopswithBalsamicDrizzlefrom Geoff Tracy of Chef Geoff’s
serves two
Ingredients•8ozbalsamicvinegar
•8seascallops
•1Tbsplemonzest
•2Tbspcanolaoil
•saltandpeppertotaste
•zucchini-cornrisotto
MethodIn 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 medium-
high heat and add scallops. Cook 2-3 minutes,
or until brown, and flip. Cook an additional 2
minutes or until desired temperature is reached.
Serve scallops in a bowl with risotto, drizzled
with balsamic reduction.
Wheatberry,Barley,andButternutSquashRisottofrom Tracy O’Grady of Willow Restaurant
serves six
Ingredients
•2cbarley,cooked
•1cwheatberries,cooked
•1Tbspextravirginoliveoil
•3Tbspunsaltedbutter
•1/2whiteonion,minced
•1cbutternutsquash,diced
•2cchickenstock
•1chard-gratingcheese(Beemsterrecommended)
•salt,freshlycrackedblackpepper,agedsherryvinegar,
andsavorytotaste
•sunflowerseeds,forgarnish
MethodPreheat 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.
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.
BakedTomatoBuffaloCapreseSaladwithRoastedScallopsfrom Panache Tysons Restaurant
serves three
IngredientsPesto:
•3Tbsppinenuts
•2cfreshbasilleaves
•1clovegarlic,peeled
•pinchsalt
•1/2cextravirginoliveoil
•1/4cfreshlygratedParmigiano-Reggiano
Tomatoes:
•9slicesRomatomato
•extravirginoliveoil
•garlic,thyme,salt,andsugarforseasoning
Scallops:
•9U10scallops
•extravirginoliveoil
•saltandpeppertotaste
•9slicesfreshbuffalomozzarella
MethodFor 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.
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 scallops with salt
and pepper. Heat oil in a hot cast iron pan and
cook scallops for 2 minutes on each side, or
until they are a golden brown color.
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.
Dolmadesfrom Veranda
makes many
IngredientsDolmades:
•2lbsgroundbeef
•2medium-sizedyellowonions
•saltandblackpeppertotaste
•10mintleaves
•4smallbunchesparsley
•4smallbunchesdill
•3eggs
•extravirginoliveoil
•1crice
•1jargrapeleaves
•1lemon,quartered
Egg-lemon sauce:
•2cchickenstock
•2cmilk
•salt
•whitepepper
•butterandflour(forroux)
•juiceof2lemons
•2eggyolks
MethodFor 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.
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.
23www.diningout.com
nibbles+sips
Luscious Libations
Cran-AppleMargaritafrom 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 sugar-
rimmed glass over ice. Float with
cranberry juice.
TheWitch’sTalefrom 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 double-
strain into a chilled cocktail glass. Wrap a
lime twist around a cinnamon stick and use
as garnish.
MangoBellafrom 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.
24
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
27www.diningout.com
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 attention-
getter, especially as diners watch servers flambé their
nutty Arborio rice and earthy truffle mixture in a large
Parmigiano-Reggiano wheel.
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.
Ask for the perfect wine pairing, a knowledgeable
server will provide one of nearly two dozen
wines by the glass or offer you a well-
rounded 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-goat-
cheese 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?
“We want to wow guests for the duration of their meal,” Zorgani explains.
Mehdi Zorgani
28
Meditations on slurpable cuisineWhen 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.
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
You Are Mostly Soup
“Now there is the self-defeating
realization that I have never made
my favorite soup from scratch.”
French Onion Soup
30
MisoArea of origin: JapanYou 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”
Miso Soup
BorschArea of origin: Eastern EuropeYou 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 KhaArea of Origin: Thailand, LaosYou 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
LentilArea of origin: Middle East, Hungary, GermanyYou 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”
Bird’s Nest SoupArea of origin: ChinaYou are mostly bird’s nest soup because part of you
longs for ridiculous adventure. The extremely-hard-
to-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.
• Don’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
31www.diningout.com
Chizakaya
PhôArea of origin: Northern VietnamYou 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 long-
boiled 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
Chicken Noodle SoupArea of origin: GlobalYou 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].
West African Chicken and Peanut SoupArea 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.
• Don’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.
32
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
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
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
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.”
Chef Thierry Sanchez of Le Chat Noir
Local Soups of Note
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
MethodMelt 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.
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.
• Don’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.
Try This
33www.diningout.com
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.
However, nothing in City Center—from the
tranquil pedicures we enjoyed in our hotel spa to
the crack fine art collection punctuating the mini-
city’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
each dish an almost spiritual effervescence.
Executive Chef Steve Benjamin paces the kitchen
with the intensity of a submarine captain, but
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
this good is like dancing about architecture.
Despite its gargantuan scope, our post-dinner
show—O, Cirque de Soleil’s ode to water—paled
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.
If we make it into our ‘90s, we will
speak of our meal at L’Atelier.
L’Atelier
OCrystals
36
39 Austin Grill
40 B. Smith's
41 Bayou
42 Beacon Bar & Grill
43 Bistro Cacao
44 Bourbon Steak
45 Cashion's Eat Place
46 Charlie Palmer Steak
47 Ezmè Restaurant & Wine Bar
48 Galileo III Ristorante Italiano
49 J&G Steakhouse
50 iCi Urban Bistro
52 Jordan's 8
53 Le Chat Noir
54 M Street Bar & Grill
55 Morton's The Steakhouse
56 The Oceanaire Seafood Room
58 Perrys Restaurant
59 Policy
60 Posto
61 Red Velvet Cupcakery
57 Smith Commons
62 Sushi Taro
63 Tsunami Sushi & Lounge
64 Veranda
65 Wok N' Roll
66 Zengo
67 Zola
68 Zentan Restaurant
WASHINGTON, DC ::
RESTAURANTS ::
AUSTIN GRILLChinatown/Penn Quarter
39www.d i n i ngou t . com
www.austingrill.com
750 E Street NWWashington, DC 20004PH: 202.393.3776
801 King StreetAlexandria, VA 22314PH: 703.684.8969
919 Ellsworth DriveSilver Spring, MD 20910PH: 240.247.8969
36 Maryland AvenueRockville, MD 20850PH: 301.838.4281
Breakfast: Saturday-Sunday 11am-3pm
Lunch: Sunday-Saturday 11am-4pm
Dinner: Monday-Thursday 4-10:30pmFriday-Saturday 4pm-12:30amSunday 4-9:30pm
Hours Vary by Location
Reservations Accepted
With over 20 years of Tex-Mex tradition under its belt, you know Austin
Grill will do it right. At Austin Grill, you’ll find the same food that generations of Texans have
come to expect—with an Austin twist! Specialty margaritas with real lime—no store-bought mixes.
Hand-rolled enchiladas. Fifteen different homemade salsas, sauces, and dressings. Fresh-off-the-
farm ingredients. And, of course, their authentic charbroiled chicken wings. Come for lunch or
dinner and enjoy some of the house specialties—Austin style—like their quesadillas or mesquite-
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,
so be sure to bring the little ones. Stop on by and enjoy some of Austin Grill’s best—where every
mouthful has a little bit of Texas in it.
sample menu selections
appetizers::Austin Wings Marinated in a dry rub, mesquite-grilled, and servedwith ranch dressing
Longhorn Nachos Corn tortillas topped with red beans, Jack andCheddar cheeses, and roasted jalapeños; served withroasted corn relish, sour cream, and pico de gallo andoffered with steak, chicken, or combo options
Chile con Queso A Texas classic with an Austin Grill twist—we addShiner Bock beer!
sandwiches::Grilled Portobello Sandwich Seasoned with our Austin marinade, mesquite-grilledand topped with Jack cheese, lettuce, chipotlemayonnaise, 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 cheesecrumbles, bacon, tomatoes, green onions, grilledchicken or carne asada, and bleu cheese dressing;served with an Austin Grill potato
Chalupa Taco Salad Seasoned black beans and red rice, lettuce, pico degallo, Jack and Cheddar cheeses, guacamole, cornrelish, sour cream, and red salsa vinaigrette in acrispy 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 crispytortilla strips in a cilantro-lime vinaigrette; add grilledchicken, steak, shrimp, or salmon
mesquite grill::Austin Pesto Chicken Topped with pepita-cilantro pesto and Jack cheesewith your choice of starch and seasonal vegetables
Carne Asada Steak An 8oz grilled mesquite skirt steak topped with borrachosauce and served on a bed of grilled onions with garlicmashed potatoes and grilled corn on the cob
burritos::Roadhouse Burrito Seasoned ground beef and red beans in a flour tortillatopped with chile con queso; served with red rice
Pollo Guisado Stewed chicken and black beans in a flour tortillatopped with ranchera sauce and Jack and Cheddarcheese; served with red rice
tacos::Tacos al Carbon Marinated skirt steak tacos with cilantro, Cotijacheese, 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 withancho chile sauce, and a hand-rolled chicken tamaletopped with Texas chili
Austin Taco Combo One skirt steak, one chicken, one carnitas, and onepicadillo hard shell
brunch::Migas Plate Eggs scrambled with corn tortillas, mild green chiles,onions, and tomatoes; topped with Jack andCheddar cheeses; served with red beans, red rice,and flour tortillas
Huevos Rancheros Two fried eggs served over ranchera sauce andtopped with melted Jack and Cheddar cheeses androasted poblano peppers; served with red beans, redrice, and flour tortillas
B. SMITH'S Capitol Hill
40www.d i n i ngou t . com
www.bsmith.com
Union Station50 Massachusetts Avenue NE
Washington, DC 20002
PH: 202.289.6188
Open Daily
Monday-Thursday 11:30am-9pmFriday-Saturday 11:30am- 10pm
Sunday 11am-9pm
Reservations Suggested
Business CasualBar Dining
Weekend BrunchHappy Hour
TakeoutPersonal 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 Southern-
style 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::Crescent City Gumbo Stewed tomato, scallop, shrimp, chicken, andsmoked turkey sausage
Savory Black-Eyed Pea Soup Garden vegetables, chicken stock, kale, and onion
appetizers::B.’s Bayou Jambalaya Tasso ham, chicken, shrimp, and Louisiana rice
Fried Green Tomatoes Ricotta cheese and red pepper aïoli; can also beprepared grilled
Crispy Calamari Buttermilk- battered, garlic hot sweet peppers, andcocktail sauce
Fried Chicken Livers Sautéed onions, pineapple chutney, and housemade gravy
Lemon Pepper Catfish Fingers Guinness tartar sauce
entrées::Lemon Pepper Catfish Macaroni and cheese, collard greens, and tangyhoney-mustard
Braised Baby Back Ribs Macaroni and cheese and collard greens
Shrimp and Grits Andouille sausage, shallot, garlic, clam jus, andcreamy grits
Lamb Chops Herb asparagus risotto, patty pan squash, andpomegranate drizzle
Crab Cakes Crabmeat, leek potato cake, and jalapeño mustard sauce
Chicken and Gravy Cornbread dressing, sautéed fresh seasonalvegetables, and onion gravy
Shrimp and Crawfish Étouffée Cajun stew and saffron rice
Stuffed Bell Peppers Brown rice, spinach, mushroom, melted Parmesancheese, and Cajun blush sauce
desserts::Bourbon St. Bread Pudding B. Smith’s signature warm bread pudding preparedwith brioche and finished with a warm bourboncrème sauce; topped with vanilla ice cream
B. Smith's Pineapple Upside Down Cake B’s delicious recipe with homemade vanilla ice cream
Beignets Warm fried apple fritters drizzled with caramelamaretto sauce
Coconut Cake Moist yellow cake prepared with vanilla coconutcrème frosting and finished with fresh coconut flakes
Sweet Potato Pie Homemade; served on a pecan graham cracker crustwith a warm butterscotch sauce
BAYOUFoggy Bottom/West End
41www.d i n i ngou t . com
www.bayouonpenn.com
2519 Pennsylvania Avenue NWWashington, DC 20037
PH: 202.223.6941
Closed on Monday
Lunch: Tuesday-Friday 11am-5pm
Dinner: Tuesday-Wednesday 5-10pmThursday-Saturday 5-11pmSunday 5-10pm
Brunch: Saturday-Sunday 10am-5pm
For world-class live music, New Orleans-inspired cooking, and that laid-
back 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
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::Seafood Gumbo cup 4.95; bowl 6.95
Fried Green Tomatoes 7.95Roasted red pepper aïoli, corn salsa, and goat cheese
Barbecue Shrimp 9.95Lemon, garlic, herbs, butter, and French bread
salads::add chicken breast, fried oyster, or shrimp foradditional cost
Bayou House Salad 7.95Mixed greens, carrot curls, cucumbers, red onion,blue cheese, and sherry vinaigrette
Roasted Beet Salad 9.95Mixed greens, spicy pecans, goat cheese, and citrus vinaigrette
Spinach Salad 9.95Creole mustard vinaigrette, pickled onions, hard-boiled egg, and Tasso ham
po'boys::served from 11am-5pm
Magazine Street 10.95Roast beef with debris
St. Charles 10.95Fried shrimp
Marigny 12.95Fried shrimp, oyster, or catfish (select two)
Esplanade 7.95Fried green tomato
Royal 13.95New Orleans-style barbecue shrimp
Frenchmen 11.95Peacemaker fried oyster
entrées::served from 5pm-close
Swamp Monster 21.95Selection of shellfish with creamy Dijon sauce andcollard greens
Jambalaya 17.95Chicken, shrimp, and andouille sausage
Blackened Catfish 18.95Served over dirty rice and braised collard greens;topped with green tomato chutney
Steak and Frites 23.9512oz N.Y. strip with Cajun fries, broccolini, andcrawfish butter
Cajun Fried Chicken Breast 17.95Mashed potatoes, green beans, and Creole mustard sauce
Crawfish Carbonara 17.95Crawfish tails, bacon, soybeans, and fresh herbs overlinguini with garlic cream sauce
sides::Cajun Fries 3.95
Collard Greens 4.50
Tomato-Cucumber Salad 3.50
Coleslaw 2.50
Mac and Cheese 5.95
Dirty Rice 4.25
BEACON BAR & GRILL Dupont Circle
42www.d i n i ngou t . com
www.bbgwdc.com
Beacon Hotel
1615 Rhode Island Avenue NWWashington, DC 20036
PH: 202.872.1126FAX: 202.872.1128
Breakfast: Monday-Friday 6:30-10amSaturday-Sunday 7:30-10am
Lunch:Daily 11:30am-3pm
Dinner:Nightly 5-10pm
Brunch:Sunday 11am-3pm
Reservations Suggested
Sunday Sparkling Champagne BrunchWeekday Happy Hour 4-7 pm
Chef's TableCatering
Private Dining Up to 60Seasonal Rooftop Sky Bar
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
readily inspired and complemented by local produce and regionally obtained seasonal offerings—not to
mention international cuisine—make the dining experience truly innovative and dynamic. Beacon is
popular with area residents due to the various dining and entertainment atmospheres, including a high-
energy lounge, seasonal outdoor patio, and a more elegantly appointed yet contemporary dining room.
Summers, the rooftop Sky-Bar overlooking Dupont Circle, provides yet another welcoming place for
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::American Breakfast 14Two eggs with hash browns, bacon, sausage, or hamand toast with butter and preserves
Classic Eggs Benedict 15With hollandaise sauce, steamed asparagus, andbreakfast potatoes
Texas French Toast 13Strawberries and bacon, sausage, or ham
Smoked Salmon with Bagel 14Sliced tomato and cream cheese
salads::Autumn Harvest Salad 7Baby greens, sundried cranberries, walnuts, bluecheese, and pumpkin vinaigrette
Crab Louis Salad 13Half avocado, frisee, tomato, cucumber, andhomemade Russian dressing
Sesame Salmon and Noodle Salad 14Asian noodle, julienned vegetables, cashews, beansprouts, and Thai peanut dressing
Chopped Romaine Salad 7Bacon, Parmesan, garlic croutons, and Caesar dressing
sandwiches::all sandwiches come with a choice of french fries,soup, or a small green salad
Beacon Grilled Cheese Sandwich 10Munster cheese, sliced tomato, smoked bacon, andparsley-buttered brioche bread
BB&G Half-Pound Angus Burger 12Half-price on Mondays; lettuce, tomato, and onion,on a kaiser roll with your choice of Cheddar, Swiss,blue, or provolone cheese
The Chesapeake 16Maryland lump crab, rémoulade sauce, and corn relish
Grilled Salmon BLT Burger 14Smoked bacon, sliced avocado, and tzatziki sauce
lunch entrees::Barbecue Brisket 16Slow-roasted beef brisket, Texas barbecue sauce,homemade cornbread, and green beans
New England Lobster Mac and Cheese 18Cavatappi pasta, smoked bacon, Gouda cheese, andbutter-poached lobster
Crispy Buttermilk Chicken 15Sweet potato waffles, green beans, and pecan-maple syrup
starters::Roasted Butternut Squash Soup 6Amaretti and pepitas
Crispy Bangkok Beef Rolls 8Spicy raspberry-ginger dipping sauce
Chilled Beet and Arugula Salad 9Red onion, pistachios, feta cheese, dates, andVermont maple vinaigrette
dinner entrees::Moroccan Spiced Salmon 22Dill crème fraîche, lime-cumin carrots, and smashedred potatoes
Spice-Rubbed Grilled Angus Rib-Eye 28Red bliss mash potatoes, grilled asparagus, andcilantro-mint hollandaise
Pan-Seared Pork Chop 22Apple and rum raisin sauce, smoked Gouda polenta,and green beans
Adobo Brisket 16Onion country gravy, cornbread, braised greenbeans, and smashed potatoes
Portobello, Spinach, and Ricotta Lasagna 19Roasted tomato sauce and provolone
BISTRO CACAOCapitol Hill
43www.d i n i ngou t . com
www.bistrocacao.com
320 Massachusetts Avenue NEWashington, DC 20002
PH: 202.546.4737FAX: 202.546.4739
Lunch: Monday-Friday 11:30am-3pm
Dinner: Monday-Thursday 3-10pmFriday 3-11pm Saturday 5-11pmSunday 5-10pm
Brunch: Saturday-Sunday 10am-3pm
Reservations Suggested
Large Outdoor PatioAbility to Accommodate Large PartiesSteps From Union StationPrivate Dining AvailableCatering AvailableOpen Holidays—Please Call in Advance
Chef Kemal Deger
At Bistro Cacao’s historic location, all guests are invited to enjoy modern
bistro-style French cuisine in a romantically charming and comfortable
setting, blending Old-World France with modern creative touches. Chef Owner
Kemal Deger brings nearly 20 years of culinary expertise to the table, making it easy to enjoy
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.
sample menu selections
soups::Soupe du Jour 7.45
Soupe à l'Oignon 7.45
salads::Salade Cacao 7.45Field greens, tomatoes, heart of palm, golden raisins,and goat cheese balsamic dressing
Lobster Salad 12.95Half lobster tail with endive salad, bleu cheese,roasted pecans, cherry tomato, and mustard-herb dressing
cold appetizers::Pate de Faisan 7.95Pheasant pate with French cornichons and mâche salad
Truite Fumée Salad Smoked trout salad with red beet, fresh grapefruit,and mango dressing
Terrine de Foie Gras de Canard et saBrioche 13.95Duck foie gras terrine with fig compote and warm brioche
hot appetizers::Moules "Cacao" 8.95Steamed mussels in a white wine, shallot, parsley,saffron, and lime broth
Escargots au Beurre d'Ail 7.95Sautéed snails with garlic butter
Coquilles Saint-Jacques 10.95Pan-seared sea scallops with cannellini beans, shiitakemushrooms, golden raisins, and Pernod sauce
Cuisses de Grenouille “Provençal” 9.95Sautéed frogs legs with eggplant, potatoes, andparsley-garlic sauce
meat::Filet Mignon Grillé 25.95With roasted asparagus, potato gratin, and greenpeppercorn sauce
Filet de Poulet 17.95Stuffed chicken breast with goat cheese, sundriedtomato, and apricot; served with French green beans,roasted potatoes, and rosemary sauce
Magret de Canard, Sauce à la Framboise 20.95Pan-seared duck with sautéed baby zucchini, babycarrots, potato gratin, and raspberry sauce
Onglet de Boeuf aux Echalottes 19.95Hanger steak with caramelized shallots, french fries,and red wine sauce
Carré d'Agneau aux Herbes 21.95Mustard and herb-crusted rack of lamb withasparagus, roasted potatoes, and rosemary jus
fish::Chilean Sea Bass 21.95Pistachio crust; served with sautéed spinach, bleucheese polenta cake, and mango-Champagne sauce
Bouillabaisse "Bistro Cacao Style" 24.95Sea scallops, shrimp, mussels, monkfish, and lobsterin a rich fish broth; served with a crouton and rouille
vegetarian::Assiette de Légumes 19.95Grilled bell peppers, zucchini, and asparagus withsautéed tofu, tomatoes, golden raisins, and herb sauce
BOURBON STEAK Georgetown
44www.d i n i ngou t . com
www.bourbonsteakdc.com
Four Seasons Hotel2800 Pennsylvania Avenue NW
Washington, DC 20007
PH: 202.944.2026
Lunch: Monday-Friday 11:30am–2:30pm
Dinner: Sunday-Thursday 6–10pm
Friday-Saturday 5:30-10:30pm
Reservations Recommended
Full BarSpecialty CocktailsNotable Wine List
Private DiningLounge Atmosphere
Award-winning chef and restaurateur Michael Mina brings his signature
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
helm, this chic and contemporary restaurant showcases modern American fare with a focus on all-
natural 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 sweetonion fondue
Heritage Turkey Jack cheese, roasted peppers, and arugula
Korean Barbecue Salmon Burger Kimchi, kochujang sauce, jalapeños, and shredded carrots
Trio of Duck Fat Fries or Onion Rings
shellfish and caviar::Oysters and Clams America's best, daily selection
Sustainable Shrimp Spice-poached, horseradish, and Belvedere cocktail sauce
Caspian Caviar Traditional accompaniments
appetizers::Roasted Market Vegetable Salad Acorn squash, sunchoke, pear, strachiatella, andpomegranate
Oregon Matsutake Risotto Bone marrow, braised tendon, and wild watercress
Housemade Charcuterie Tasting Pimento cheese and pickled watermelon rind
from the wood-burning grill::Local Pastured Meats Eco-friendly farms pork chopGryffon's Aerie grass-fed beef, dealer's choiceGunpowder bison tenderloin
USDA Prime Dry-Aged Beef 14oz New York strip; 28oz aged porterhouse; 16ozboneless rib-eye
Certified Angus 10oz skirt steak; 8oz filet mignon; 20oz bone-in rib-eye
Ocean Fish Mahi mahiFlorida cobiaArctic char
entrées::Michael's Lobster Pot Pie Brandied lobster cream, baby vegetables, and wildmushrooms
Border Springs Farm Lamb Tasting Caramelized carrots, couscous, and argan oil
Roasted Long Island Duck Trio Foie gras, roasted beets, braised chard, and pistachios
Oak-Fired Virginia Swordfish Artichokes, confit gizzards, and black olive aigre doux
Rappahannock Striped Bass Preserved lemon curd, ash-roasted eggplant, andcandied onions
Pan-Roasted Organic Chicken Piperade, Alan Benton's country ham, and farm fresh egg
accompaniments::Hudson Valley Foie Gras
Roasted Marrow Bones
farm fresh side dishes::General Tso's Broccoli
Rancho Gordo Heirloom Tepary Bean Cassoulet
Black Truffle Mac and Cheese
Brussels Sprouts Bacon and honeycrisp apples
CASHION'S EAT PLACEAdams Morgan
45www.d i n i ngou t . com
www.cashionseatplace.com
1819 Columbia Road NWWashington, DC 20009
PH: 202.797.1819FAX: 202.797.0048
Brunch: Sunday 11:30am-2:30pm
Dinner: Sunday and Tuesday 5:30-10pmWednesday-Saturday 5:30-11pm
Reservations Recommended
Sunday Nights: Pass the Plate for Two $80After Dark Menu at the Bar, Friday-Saturday, Midnight-2amOutdoor Patio Seating (In-Season)
Lauded as "funky-elegant," Cashion's Eat Place strikes the perfect
balance between seriously good food and a laid-back experience. With Chef John
Manolatos at the helm in the kitchen, General Manager Justin Abad overseeing the impressive wine
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
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::Ragout of Wild Mushrooms 9Fried prosciutto and Tuscan liver crostini
Crispy Pennsylvania Pork Belly 10Garbanzo salad and green tomato marmalade
Foie Gras Terrine 15Prosciutto di Parma, black figs, and pomegranate molasses
Housemade Tagliatelli 12Jumbo lump crab, parsley, breadcrumbs, and goat's milk butter
soups and salads::Pumpkin Soup 9Pumpkin seed oil
Green Fence Farms Bibb Lettuce 11Peppadew peppers, bacon, beets, and creamy feta dressing
main courses::Wild Pacific Halibut Fillet 29Herb-crusted, served over a risotto of local maitaki and English peas with truffle oil
Whole Mediterranean Dorade 30Baby artichokes, roasted gold potatoes, Iaconian olive oil, Maldon sea salt, and aïoli
Berkshire Pork Chops 28Mustard greens, bacon, Jack Daniels glazed sweet potatoes, black garlic, and anaromatic persimmon jus
Columbia River King Salmon Fillet 26Brussels sprouts, bacon, apples, pearl onions, and a local apple cider reduction
CHARLIE PALMER STEAK Capitol Hill
46www.d i n i ngou t . com
www.charliepalmer.com
101 Constitution Avenue NWWashington, DC 20001
PH: 202.547.8100FAX: 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 CapitolExtensive Wine List
Private EventsRooftop 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 15Duck confit dumpling and crisp crackling
Spiced Yellowfin Tuna "Cannelloni" 18Avocado and ponzu
Seven Vegetable Salad 13Sherry shallot vinaigrette and crisp Parmesan tuile
Braised Short Rib Ravioli 15Golden sage, baby artichokes, and chanterellemushrooms
Iced Shellfish Platter 78Lobster, blue prawns, crab cocktail, and oysters
main course::Marinated Hanger Steak 30USDA Angus beef aged 21 days
New York Strip Steak 45USDA Angus beef dry-aged 21 days
Porterhouse for Two 84Bluefoot chanterelle mushrooms, bacon lardon, andcaramelized pearl onions
Roasted Diver Sea Scallops 28Braised smoked bacon, Anson Mills polenta, andcaramelized shallot
Roasted Wellington Farms Chicken 27Fava bean, morel, gnocchi, and braised Swiss chard
Sheep's Milk Ricotta Tortelloni 23Marcona almonds, braised fennel, and navel orange
Butter-Braised Stuffed Maine Lobster andPetite Filet 61Citrus butter and wilted baby spinach
sides::Herb Roasted Asparagus 10
Broccoli Rabe 7Chili and Parmesan
Hand-Cut Fries 6Chipotle aïoli
Truffle Twice-Baked Potato Purée 7
Spring Vegetable Gnocchi 7
sauces::Horseradish Cream 3
Béarnaise 3
Chimichurri 3
dessert::Classic Vanilla Cheesecake 8Macerated strawberries
Chocolate Hazelnut Pyramid 8Praline anglaise, warm chocolate ganache, and crispphyllo tuiles
Trio of Crème Brûlée 8Classic vanilla, orange basil, and espresso withcinnamon foam and crisp almond biscotti
Seasonal Fruit Cobbler 7House-churned ice cream
lounge::Crisp Crab Cake Sandwich 17Caper rémoulade and soft brioche roll
Lobster Corn Dog 9Black truffle rémoulade
Mini Burgers 8Housemade brioche and bacon marmalade
Chicken Wings 8Sriracha hot sauce and Berkshire blue cheesedipping sauce
Roasted Halibut 30Corn and fava bean succotash
EZMÈ RESTAURANT & WINE BARDupont Circle
47www.d i n i ngou t . com
www.ezmedc.com
2016 P Street NWWashington, DC 20036
PH: 202.223.4303FAX: 202.223.4305
Lunch: Monday-Friday 11:30am-2:30pm
Dinner: Monday-Thursday 5:30-10pmFriday-Saturday 5-11pmSunday 5-10 pm
Reservations Suggested
Friendly AtmosphereVegan SelectionsSpecial EventsExtensive Wine SelectionTasting Menus
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
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::Muhammara 5.95Roasted red pepper spread with walnut, olive oil, lemon juice, and garlic
Babaganoush 5.95Grilled eggplant, chickpeas, and garlic and olive oiltahini paste
soup::Mercimek Çorbasi 5.45Aromatic red lentil soup
Cacik 4.45Cold yogurt soup with cucumber, dill, and garlic
garden::Mucver 5.95Savory zucchini pancakes served with tomato andyogurt sauces
Mercimek Kofte 4.95Vegetable lentil cakes with bulgar, onions, and parsleyserved with yogurt sauce
Sigara Boregi 5.95Turkey's popular crispy cigar-shaped pastry stuffedwith feta cheese, parsley, and dill
sea::Somon Kanepe 7.95Smoked salmon served on bruschetta with feta cheese, mixed greens, and basil tomato sauce
Deniz Taragi 8.95Sautéed scallops with eggplant purée and Gruyère cheese
Midye 6.95Steamed mussels with white wine, tomato, onion, and garlic
Karides Guvec 8.95Eastern Mediterranean style stew prepared withshrimp, tomato, and garlic
air::Tavuk Kebab 6.95Marinated grilled chicken breast on a skewer; servedwith fresh tomato relish
Tavuk Kofte 6.95Chicken meatballs with mashed potatoes and grilled vegetables
land::Icli Patates Kofte 6.95Potato shells stuffed with ground lamb, beef, parsley, and walnuts; served with yogurt sauce
Adana Kebab 8.95Grilled ground lamb and beef on a skewer
Kuzu Prizola 9.95Grilled rack of lamb with port wine sauce andmashed potatoes
Hunkar Begendi 7.95Braised beef served on eggplant purée with Gruyèrecheese
Arnavut Cigeri 7.95Pan-fried spicy calf's liver served with onions and parsley
Manti 7.95; 19.95Turkish-style homemade mini beef-stuffed doughserved in a garlic yogurt and topped with a butteredred pepper sauce
Iskender Thinly sliced lamb and veal combination with yogurtand tomato sauces
GALILEO III RISTORANTE ITALIANO Downtown
48www.d i n i ngou t . com
www.galileo3restaurant.com
600 14th Street NWWashington, DC 20005
PH: 202.783.0083
Lunch: Monday-Friday 11:30am-2pm
Dinner: Monday-Thursday 5:30-10pm
Friday-Saturday 5-10:30pm
Reservations Suggested
Two Private Dining RoomsPre- and Post-Theater Dining
Specialty CocktailsNew Year's Eve Menu
Valet ParkingRestaurant Buy-Out Available
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
restaurant you will return to again and again. Whether you're in the mood for a cocktail, a glass of
wine, light evening fare, or a full meal, Galileo offers everything you're looking for—and then
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, gottargaof tuna, curly endive, and blood orange dressing
Budino di Parmigiano Parmigiano-Reggiano cheese pudding topped with alayer 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 withfonduta cheese, breaded and sautéed; and roastedhead with garlic, parsley, and black truffle sauce
zuppe, risotti, andpasta::Pappardelle al Cinghiale Large thyme fettuccine with wild boar sauce
Taglierini Neri all’Aragosta Black taglierini served in a lobster cream sauce withbutter-poached Maine lobster tail
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 withmelted butter, sage, and crushed amaretto cookies
Agnolotti Round pillow-shaped pasta filled with ricotta andspinach in a creamy mascarpone sauce
main course::Bistecca di Vitello Grilled Catelli rib-eye of veal, roasted portobellomushrooms, and stuffed potato with fonduta
Agnello al Forno Roasted Shenandoah lamb chop, celery root purée,braised artichokes, and coffee sauce
Filetto di Vitello Porcini powder-dusted and sautéed Catelli veal filetmedallions, roasted porcini mushrooms, braisedcipollini, Taleggio cheese sauce, and veal jus
Aragosta e Seppia Butter poached Maine lobster tail, cuttlefish strips,white polenta, braised pearl onions, and red beet andgarlic sauce
Branzino Whole branzino baked in a bag with potato, pearlonions, black Taggiasche olives, capers, oregano,and basilica
dolci::Torta di Cioccolato Spicy dark chocolate torta, candied squash, pepitobrittle, 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
J&G STEAKHOUSEDowntown
49www.d i n i ngou t . com
www.jgsteakhousewashingtondc.com
W Washington
515 15th Street NWWashington, DC 20004
PH: 202.661.2440
Breakfast: Monday-Friday 7-10:30amSaturday-Sunday 8-11am
Brunch: Saturday-Sunday Noon-2:30pm
Lunch: Monday-Friday 11:45am-2:30pm
Dinner: Sunday-Thursday 5-10pmFriday-Saturday 5-11pm
Cellar Bar: Sunday-Thursday 11:45am-11pmFriday-Saturday 11:45am-Midnight
Reservations Recommended
Award-WinningFull BarHappy HourWeekend Brunch/Breakfast
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.
Three intimate private dining rooms are available for special occasion meetings, dinners, or
celebrations. The Cherry Blossom room seats up to 10 guests; the Coin Room can accommodate up
to 8; and the lower level Wine Bar seats 30. Each weekend features a live jazz brunch on Sundays,
and during warmer months, a lush outdoor patio beckons for cocktails and alfresco dining.
sample menu selections
simply raw::Rice Cracker-Crusted Tuna 15Citrus-chili sauce
Salmon Tartare 13Ginger dressing and fresh radish
soups and salads::Butternut Squash Soup 9Fall mushrooms
Market Beets with Yogurt 12Field mâche, lemon oil, and hazelnuts
entrées::Seared Atlantic Cod 28Scallion-chili sauce, basil, and celery
Rockfish 27Sautéed rapini and sweet garlic-lemon broth
Parmesan-Crusted Organic Chicken 24Salsify and lemon-basil butter
Rack of Lamb 39Smoked chili glaze, oyster mushrooms, and leek fondue
Tangy Glazed Short Ribs 28Crunchy Cheddar grits and herb salad
appetizers::Seared Scallops 12Caramelized cauliflower and caper-raisin emulsion
Bacon-Wrapped Gulf Shrimp 16Avocado, passionfruit, and honey mustard
Jumbo Lump Crab Cake 17Pink grapefruit, avocado, and ginger
from the grill::all meats and fish can be simply grilled
8oz Szechuan Peppercorn-CrustedYellowfin Tuna 29
8oz or 12oz Filet Mignon 30; 40
14oz Six Peppercorn Prime NY Steak 46
22oz Bone-in Rib Eye 49
10oz Prime Hanger Steak Frites 24
8oz J&G Cheeseburger 17
10oz Snake River Farm Wagyu Sirloin 54
tasting menu::for the entire table—68
sides::Creamed Spinach with Basil 10
Sautéed Maitake Mushrooms 10With sesame and lime
Potato Gratin 10
Sautéed Rapini 10With lemon zest and olive oil
Cheddar-Jalapeño Fritters 10Cilantro
French Fries 8
Mashed Potatoes 8
sauces::Béarnaise
Black Pepper Jam
Soy-Miso Mustard
J&G Steak Sauce
pre-theatre menu::available from 5-6:30pm—39
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.
50www.d i n i ngou t . com
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.
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.
appetizers::Crêpes 12Chanterelle mushrooms, chicken, and tarragon velouté
Chesapeake Lump Crab 14Jumbo lump crab and avocado salad, and crispy craband pepper spring roll
Foie Gras Terrine 16Hudson Valley foie gras, Virginia Braeburn apple geléeand chips, and mâche salad
salads::Long Island Pekin Duck Confit Salad 16Boston lettuce, star anise, and balsamic dressing
pasta::Tagliatelle and Chanterelle 21Asparagus and chanterelle mushrooms
main courses::Roasted Farm-Raised Amish Chicken 23Mashed potato, mixed vegetables, and black olives
Braised Prime Beef 22Midwest beef, carrot purée, and cipollini onions
Roasted Rack of Lamb 28Gratin dauphinois, green beans, and garlic confit
Branzino a la Plancha 25Virginia farm winter squash purée, rainbow Swiss chardespelette, and keeper pear emulsion
seasonal cheeses::International 18Tilsiter, Blu di Buffala, Monte Enebro, and Gabietou
Domestic 16Tarentaise, Tumbleweed, Cremont, and Green Hill
Chef's Choice 17Chef's selection of domestic and international cheeses
sample menu selections
www.iciurbanbistro.com
806 15th Street, NWWashington, DC 20005
PH: 202.730.8700
Breakfast:Monday-Friday 6:30-10amSaturday-Sunday 7-11am
Lunch:Monday-Friday 11:30am-4pm
Dinner:Monday-Thursday 4-10pmSaturday-Sunday 5-10:30pm
Reservations Requested
Award WinningPrivate DiningLocally Sourced IngredientsOutdoor Patio Dining
Executive Chef Olivier Perret
ICI URBAN BISTRODowntown
51www.d i n i ngou t . com
JORDAN'S 8 Capitol Hill
52www.d i n i ngou t . com
www.jordans8.com
523 8th Street SEWashington, DC 20003
PH: 202.543.6401
Monday-Thursday 5-11pmFriday-Saturday 5pm-Midnight
Closed Sunday
Lounge SceneRooftop Patio
Full BarHappy Hour
Private PartiesCatering 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, custom-
framed mirrors will give you more reasons to relax and smile.
sample menu selections
starters::Filet Mignon Sliders 11Grilled tenderloin medallions topped with caramelizedshallots and served with fried frites or mixed greens
Jordan Salad 8Mixed greens, candied pecans, blue cheese, andraspberry vinegarette
Buffalo Burger 11Lean ground bison served any way you want
entrées::Red Snapper Escabeche 17Fried whole red snapper served with red onions, olives,red and yellow peppers, and fingerling potatoes
NY Strip Steak Au Poivre 1712 ounces of grilled New York strip served with herbedfngerling potatoes and a salad of mixed greens
Lamb Chops 18Pan-seared and oven-roasted rack of lamb servedwith truffle mashed potatoes and sautéed spinach
Pork Shank 17Crackling pork shank served with Cuban style rice andblack beans; topped with a spiced pineapple sauce
sides::Grilled Asparagus 5
Sautéed Spinach 5
Fried Sweet Plantains 5
nigiri sushi::two pieces
Sake 4.50Fresh salmon
Unagi 4.50Grilled freshwater eel
Ama Ebi 6Row sweet shrimp
maki sushi::six pieces
Shrimp Roll 5Steamed shrimp, avocado, and cucumber
Ungai Maki 5Grilled eel and cucumber
Spicy Tuna Roll 5Tuna, cucumber, and masago
speciality rolls::Spider Roll 11Deep-fried soft shell crab
Dragon Roll 13Freshwater eel, crab stick, avocado, cucumber, and masago
Lava Roll 11Shrimp tempura with shredded crab and aïoli sauce
Crazy Roll 11Tuna, salmon, white fish, crab, avocado, cucumber,and masago
sushi and sashimi::Sashimi Regular 1812 pieces of chef's choice assorted sashimi
Sushi Regular 14Five pieces of nigiri and a California roll
Roll Combo 1418 piece rolls of California, tuna, and salmon
LE CHAT NOIRAmerican University Park/Tenleytown
53www.d i n i ngou t . com
4907 Wisconsin Avenue, NWWashington, DC 20016
PH: 202.244.2044
Lunch: Daily 11:30am
Dinner: Sunday-Thursday 4-10pmFriday-Saturday 4-11pm
Brunch: Saturday-Sunday 11:30am-4pm
Reservations Suggested
Daily SpecialsWine LoungeGift CertificatesSemi Private RoomTakeout Available
Described as “unpretentious but stylish,” Le Chat Noir, a casual bistro
with a distinct Parisian Left-Bank feel, features classic French cuisine and a
large selection of savory and sweet crêpes. The Wine Lounge atop the restaurant pays
homage to vintage wine-making and silent films. With an impressive wine list and a wide range of
cocktails for you to choose from, this is a place to share an intimate moment. With a cozy home-
like 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.
sample menu selections
appetizers::Escargots 7.50Snails in parsley-garlic butter
Mille-Feuilles 7.95Grilled eggplants, marinated roasted bell peppers, mozzarella, and basil oil
salads::Salade d’Endives au Roquefort 8.25Endives, Roquefort, green apple, roasted walnuts, bell peppers, and walnut vinaigrette
Salade Saint-Tropez 8.95Marinated shrimps, calamari, mussels, bay scallops, and black olives in tarragon-lemon olive oil with heart of palm, arugula, and cherry tomatoes
entrées::Agneau Occitan 23.95Braised lamb stew with Southwest spices, apricots, garlic confit, and roasted potatoes
Escalope de Veau à la Normande 23.95Veal escalope flambée with Calvados, potatoes gratin, and green beans
Boeuf Bourguignon 20.95Traditional beef stew with pearl onions, bacon, potatoes, carrots, and mushroomsin a Burgundy red wine sauce
Bouillabaisse 22.95Poissons de roche, bay scallops, mussels, shrimps, fennel-saffron broth, rouille,and garlic croutons
galettes::Colombier 12.95Roasted chicken breast, melted broccoli, and leeks
Mille et Une Nuit 12.95Tandoori beef, tomato, eggplant, chickpeas, and yogurt
Indochine 14.95Fresh salmon, Napa cabbage, scallion, and green curry crème fraîche
Soleido 12.95Avocado purée, fresh tomatoes, mixed arugula salad, and pistachio mortadelle
desserts::Pêche Mignon 7.50Caramelized poached peach, raspberry sauce, vanilla ice cream, and chantilly
Expresso 7.95Arabica coffee cream, moka sauce, and coffee ice cream
Calvados 8.50Caramelized apple flambéed with Calvados
La Créole 9.95Chocolate and vanilla ice cream, poached pear, warm chocolate, coconut rum,and crushed coconut
M STREET BAR & GRILL Foggy Bottom/West End
54www.d i n i ngou t . com
www.mstreetbarandgrill.com
St. Gregory Hotel2033 M Street NW
Washington, DC 20036
PH: 202.530.3621FAX: 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 5-10pmFriday- Saturday 5-11pm
Brunch: Sunday 11am-3pm
21|M Lounge
Lunch: Monday-Friday 11:30am-2:30pm
Cocktails: Monday-Friday 5pm-Close
Reservations Recommended
Voted Among the Top 10 Best Brunches in Washington, DC—$24.95 per Person
Lounge Atmosphere/FireplacePrivate Dining
Smoking Area (Patio Only)
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.
sample menu selections
breakfast::includes coffee or tea
Healthy Continental Breakfast 14Yogurt, fruit, granola, a pair of breakfast breads(croissant, Danish, or muffin), and orange juice
Steak and Eggs 17Grilled Angus rib-eye, eggs served any style,breakfast potatoes, and toast
“Mamma Mia” Pancake Combo 16Two fluffy pancakes, two eggs any style, breakfastpotatoes, and your choice of bacon, sausage, or ham
Breakfast Quesadilla 14Scrambled eggs, Cheddar cheese, ancho chilispread, guacamole, sour cream, and salsa fresca
salads and soup::add chicken, shrimp, or salmon 4
Golden Gazpacho 5; 7Drizzled with cilantro oil
Steak and Asparagus Salad 15Marinated flank steak, mixed greens tossed in basilvinaigrette, carrots, cucumber, caramelized onions,salsa fresca, and Gorgonzola cheese
Asian Shrimp Buckwheat Noodle Salad 15Julienned vegetables, cabbage, Mandarin oranges,and toasted almonds tossed with sesame miso-soy vinaigrette
Crabmeat and Heirloom Tomato Napoleon 15Layers of crabmeat, avocado, red onion, and freshmozzarella drizzled with a honey-balsamic reduction
sandwiches and panini::choice of mixed greens, french fries, or sweetpotato fries
Crispy Crab Cake Sandwich 15Brioche roll with housemade tartar sauce
Cuban Sandwich 14Slow-roasted pork, ham, pickle, Swiss cheese, andDijon-mayo spread on garlic ciabatta
Pan-Seared Salmon Panini 15On garlic ciabatta panini with wasabi aïoli
Chicken Chipotle Panini 12Chipotle spread, caramelized onions, white Americancheese, and tomato on garlic ciabatta
lunch entrées::Chicken Cordon Bleu 15Breaded chicken breast stuffed with Swiss cheese,ham, and drizzled with whole grain mustard sauce;served with asparagus and petite potatoes
Grilled Steak and Fries 166oz hanger steak, asparagus, and demi-glace
Sautéed Prawns 15Sautéed in a piccata sauce and served with spinachand carrot risotto
appetizers::Mushroom and Prosciutto Crostini 9Pesto spread, sautéed wild mushrooms, and arugula
Prince Edward Island Steamed Mussels 13White wine butter sauce with leeks, onion, parsley,and fennel; finished with crème fraîche and servedwith grilled bread
Caesar Salad 7Romaine hearts tossed in a housemade Caesardressing with romaine crouton
dinner entrées::Pan-Seared Salmon 19Served over a chickpea and orzo ragoût
7oz Flatiron Steak 20Served with white beans, crispy bacon, caramelizedonions, and crispy Brussels sprouts; tossed in alemon confit
Short Ribs 23Slow-braised short ribs served with caramelizedonion grits, collard greens, roasted carrots, andclassic jus
Calamari Salad 16Arugula, avocado, radish, cucumber, and herb cherrytomatoes tossed in a basil Green Goddess dressing
MORTON'S THE STEAKHOUSEGeorgetown
55www.d i n i ngou t . com
www.mortons.com
3251 Prospect Street, NWWashington, DC 20007PH: 202.342.6258
1050 Connecticut Avenue*Washington, DC 20050PH: 202.955.5997
7400 Wisconsin AvenueBethesda, MD 20814PH: 301.657.2650
1750 Crystal DriveArlington, VA 22202PH: 703.418.1444
8075 Leesburg PikeVienna, VA 22182PH: 703.883.0800
*Lunch: Please Call Location for Specific Hours
Dinner: Monday-Saturday 5:30-11pmSunday 5-10pm
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
function held in Morton’s private dining rooms. The dedicated sales and marketing managers
welcome groups of 10 to 100 guests and will give personal attention to every detail of your event
from state-of-the-art audiovisual equipment needs to special entertainment requests. Or find your
silver lining at the end of the day in our bar for specially priced Bar Bites. The bar opens early at all
locations. Call or visit mortons.com for details.
sample menu selections
appetizers and soups::Jumbo Lump Crabmeat Cocktail Mustard mayonnaise sauce
Broiled Sea Scallops Wrapped in Bacon Apricot chutney
Oysters on the Half Shell
Jumbo Lump Crab Cake Mustard mayonnaise sauce
Colossal Shrimp Alexander Beurre blanc sauce
Tuna Tartare, Diced Tomato, and Avocado Thai cream and balsamic glaze
Lobster Bisque
Baked Five Onion Soup Crusted with Swiss cheese
salads::Morton’s Salad Morton’s blue cheese dressing, chopped egg, andanchovies
Caesar Salad Classic dressing
Sliced Beefsteak Tomato Morton’s blue cheese or purple onion and vinaigrette
Chopped Salad Iceberg and romaine, hearts of palm, artichokehearts, bacon bits, blue cheese, chopped egg, purpleonion, tomato, and avocado with Dijon vinaigrette
Center-Cut Iceberg Salad Our version of the wedge with chopped egg, tomato,bacon bits, and either Morton’s blue cheese dressingor Thousand Island dressing
slightly smaller steaks::Filet Mignon, Single Cut, and Béarnaise Sauce
Filet Oskar Asparagus, jumbo lump crab, and béarnaise
Rib-Eye Steak
Cajun Rib-Eye Steak
entrées::Filet Mignon Double cut with béarnaise sauce
Porterhouse Steak
Double Porterhouse For two; carved tableside
Prime Rib Bone-in, double cut; available Friday and Saturday only
New York Strip Steak Signature cut
Jumbo Lump Crab Cakes Mustard mayonnaise sauce
Colossal Shrimp Alexander Beurre blanc sauce
Chicken Christopher Garlic beurre blanc sauce
Broiled Salmon Fillet Chef’s beurre blanc sauce
Lobster Tail
Chilean Sea Bass Pineapple-pepper salsa
desserts::Morton’s Legendary Hot Chocolate Cake
Key Lime Pie
New York Cheesecake
THE OCEANAIRE SEAFOOD ROOM Chinatown/Penn Quarter
56www.d i n i ngou t . com
www.theoceanaire.com
1201 F Street NWWashington, DC 20004
PH: 202.347.2277
Lunch: Monday-Friday 11:30am-5pm
Dinner: Monday-Thursday 5-10pm
Friday-Saturday 5-11pmSunday 5-9pm
Reservations Suggested
Full BarNotable Wine ListBuyouts 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::The Grand Shellfish Platter A towering sampler of chilled shrimp, crab, lobster,and fresh oysters from our fresh raw bar
Jumbo Lump Crab Cake Creamy mustard mayonnaise
Steamed Mussels Mariniere White wine, butter, and shallots
soups and salads::New England Clam Chowder
Bleu Cheese Bibb Lettuce Salad Granny Smith apple, Maytag bleu cheese, and pecans
Mesclun Green Salad Red grapes, shaved prosciutto, and pistachio-whitebalsamic vinaigrette
entrées::“Black and Bleu” Costa Rica Mahi-Mahi “Dirty” with caramelized onions and bleu cheese butter
Seafood Mixed Grill Grilled fish, scallops, shrimp, and baked stuffedshrimp with dirty rice and grilled asparagus
Seared-Rare Yellowfin “Ahi” Tuna Wakame, pickled ginger, wasabi, and soy sauce
Grilled Steak and Shrimp Sliced beef filet, asparagus, and béarnaise sauce
Icelandic Arctic Char Fried whole with red chili soy dipping sauce
Pan-Seared Massachusetts Sea Scallops Israeli couscous, ginger, basil, and balsamic gastrique
Pan-Seared MSC Certified Chilean Sea Bass 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
57www.d i n i ngou t . com
SMITH COMMONSAtlas District/H Street Corridor
www.smithcommonsdc.com
1245 H Street NEWashington, DC 20002
PH: 202.396.0038
Closed MondayDinner: Tuesday-Thursday 5pm-2amFriday-Saturday 5pm-3amSunday 5-10pmOpen for Weekend Brunch soonReservations Requested Via Website
Full BarLocally Sourced/SeasonalLounge AtmosphereSignature DrinksOutdoor Patio and RooftopCatering
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
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::Eggplant Lasagna Grilled eggplant, creamed spinach, goat cheesecrumble, and sliced toast
Little Neck Clams Sautéed bok choy, garlic, and ginger miso mustard sauce
Beef Carpaccio Thin sliced lean beef, caper oil and Parmesean tuile,and baby arugula
soups::Creamed Mussel Bouillon Rich broth, coconut infused curry, and fresh cilantro
Mushroom Velouté Vegetable broth and wild mushroom cream soup
garden::Mango With Moulard Wok-sautéed fresh mango, sliced duck breast, greencurry dressing, frisée
Organic Boston Lettuce Shallot sherry vinegar dressing
main::Penne Carbonara Pasta sautéed with egg, smoked bacon, andParmigiano-Reggiano
Seared Scallops Gingerbread dust, creamed yellow corn, and parsley chips
Sea Bass Grilled baby greens, balsamic basil dressing, and capers
Confit of Duck Leg Sautéed spring mushrooms and port wine sauce
Chef’s Végétarienne Option Du Jour Seasonal vegetarian selections
companions::Frites
Macaroni & Cheese with Aged Manchego
Spinach Salad Mustard dressing
Fingerling Potatoes
Pan Roasted Garlic Butter Upon request
grill::Wood-Grilled Tiger Prawns Watermelon scallion dressing
Maine Lobster Garlic butter and mixed greens
Local Dry-Aged Beef Rib Eye 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 dillpotatoes, and dried tomato julienne
desserts::Vanilla Crème Brûlée
Belgian Chocolate Lava Cake Vanilla whipped cream
Banana Almond Beignet Chocolate sauce
Crepe Mikado Thin pancake, vanilla ice cream, and Belgianchocolate sauce
PERRYS RESTAURANT Adams Morgan
58www.d i n i ngou t . com
www.perrysadamsmorgan.com
1811 Columbia Road NWWashington, DC 20009
PH: 202.234.6218FAX: 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 RoundSeasonal Rooftop Dining
Sunday "Drag" BrunchHappy Hour
Catering AvailableSushi 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::Beet Salad 9Amish greens and Pipe Dreams goat cheese
Gravlax Salad 10House-cured salmon, pickled beets, chopped eggs,and Swedish mustard
Cornmeal Crusted Local Chesapeake Oyster 9Tartar sauce
Carolina Jumbo Lump Crab Cakes 14; 26With Mark's coleslaw
St. Louis Split Barbecue Pork Ribs 9Braised greens
sides::Roased Japanese Pumpkin 7Parsley oil
Roasted Brussels Sprouts 7Mark's Brussels sprouts
Perrys Pickling Sampler 10An assortment of homemade pickled, organicvegetables
entrées::Almond Crusted Tilapia 16Lemon butter and Brussels sprouts
Sautéed Rainbow Trout 17Garlic rosemary baked potato wedge and PathValley greens
Half Chicken Under a Brick 16Couscous salad and apple chutney
Grilled Pork Chop 19Cabbage confit and warm potato salad
sushi::Mini Chirashi 8Chef's choice assorted sashimi over rice
Yellowtail Jalapeño 10Yuzu soy and wasabi oil
Sushi Sashimi 21Assorted sushi, sashimi, and maki
Marinated Sea Scallop 10Soy salt and mango salsa
sake::Kruomatsu-Hakushika 7A traditional hot sake—mature, rich, and full-bodied
Genbei San No Koroshi 10Dry and crisp
Sho Chiku Bai 14Creamy, light, and fruity
Hakushika Namachozou 9Fresh and light
Umenoyado 11Cirtus, sweet, and smooth
Chikurin 32Effervescent and fruity with hints of vanilla
Sho Chiku Bai Premium Ginjo 15Mild taste and fruity aroma
dessert::Pear Tart 8Caramel
Cranberry Walnut Pie 8Vanilla ice cream
POLICYLogan Circle/U Street Corridor/Shaw
59www.d i n i ngou t . com
www.policydc.com
1904 14th Street NWWashington, DC 20009
PH: 202.387.7654FAX: 202.330.5079
Dinner: Monday 5-10pmTuesday-Thursday 5pm-1amFriday-Saturday 5pm-2am
Reservations Suggested
Vegetarian FriendlySeasonal OfferingsPrivate DiningSignature CocktailsLounge AtmosphereOutdoor PatioLate-Night Menu
Redefined with an explosion of broi led, marinated, and sautéed
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
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::Roasted Pepper Hummus Toasted pita
Roasted Marinated Olives Peppadew peppers and white anchovies
Stir-Fried Vineyard Nursery Green Beans Ginger, garlic, sesame, and soy
Red Curried Lentils Vineyard-nursery Swiss chard and cauliflower dumplings
Hand-Cut French Fries Garlic and black truffle mayo
meats::Braised and Grilled Short Ribs Miso-mustard glaze and housemade pickles
Madras Curry Lamb Sliders Gorgonzola and mint pesto
Grilled Hanger Steak Shiitake mushrooms, green beans, and edamame purée
seafood::Oysters (Type Varies) Yuzu-jalapeño mignonette
Yellowfin Tuna Tartare Mustard oil, avocado, smoked sea salt, and Bibb lettuce
Steamed PEI Mussels Housemade Italian sausage, oregano, saffron, white wine, and garlic bread
signature cocktails::Policy 75 Stolichnaya vodka, St. Germain, fresh lemon, and Champagne
Kentucky Ninja Woodford bourbon, lime, vanilla simple syrup, and ginger beer
Rum Old Fashioned Pyrat rum, Domaine de Canton ginger liqueur, and Bitter Truth bitters
Mezcal Eye Opener Del Magauy Mezcal, fresh orange juice, and Pama pomegranate liquor
Death in the Afternoon Your choice of absinthe with Prosecco
On a Whim Pick your poison or just trust your bartender to make you something to savor
POSTO Logan Circle/U Street Corridor/Shaw
60www.d i n i ngou t . com
www.postodc.com
1515 14th Street, NWWashington, DC 20005
PH: 202.332.8613FAX: 202.332.8616
Open Daily
Monday-Thursday 5:30-10:30pmFriday-Saturday 5-11:30pm
Sunday 5-10pm
Reservations Recommended
Notable Wine ListWood-Fired Oven
Bar DiningFull Bar
POSTO—Rahm Emanuel, David Axelrod, and Eric Holder all have been sighted at this Italian spot.—ROLLING STONE, The Hot Issue
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.
sample menu selections
pizza::pizzas are made with buffalo mozzarella
Margherita 13Tomato sauce, mozzarella, and basil
Quattro Formaggi 15Buffalo mozzarella, Gorgonzola, fontina, and shaved Parmesan cheese
Bismarck 14Tomato sauce, mozzarella, ricotta, spinach, and organic egg (add truffle oil $3)
Canales 15Mozzarella, freshly sliced tomatoes, organic arugula, and prosciutto
Calzone 14Buffalo mozzarella, ricotta, wild mushrooms, Italian sausage, and Parma ham
per cominciare::Insalata del Posto 8Arugula, crunchy fennel, toasted almonds, shaved Pecorino Romano, and redwine vinegar
Bufala 12Buffalo mozzarella, tomato confit, grilled eggplant, basil oil, and breadcrumbs
Autunnale 11Endive, Trevisan radicchio, romaine, beets, Gorgonzola, red onion, cucumber,seasoned walnuts, and orange dressing
Timballo 10Kabocha squash and chestnut timbale, sheep's milk ricotta, and sautéed porcini mushrooms
Polipetti 10Grilled baby octopus, saffron potatoes, chickpeas, and frisée salad
primi::Gnocchi 17Kabocha squash dumplings, browned butter, sage, and Gorgonzola cream
Ravioli 17Three-meat ravioli and butter-thyme sauce
Tortelli 16Ricotta, artichoke, and walnut tortelli with royal trumpet mushroom ragoût andParmesan cream sauce
Pappardelle 18Chestnut-flavored pappardelle, local pheasant ragù, parsnips, and chestnuts
Fettuccine 19Black truffle pasta, porcini mushrooms, and raschera cheese
Spaghetti 17Shrimp, scallops, fresh calamari, crispy prosciutto, and light tomato sauce
secondi::Capesante 20Roasted sea scallops, green lentil ragù, celery root sauce, and crispy leeks
Merluzzo 21Pan-seared cod, extra virgin olive oil mashed potato, poached baby carrots, redwine reduction, and parsley pesto
Guance 21Braised veal cheeks, sautéed spinach, and garlic mashed potatoes
Maiale 20Grilled pork chop, heirloom cauliflower, and mustard sauce
RED VELVET CUPCAKERYChinatown/Penn Quarter
61www.d i n i ngou t . com
www.redvelvetcupcakery.com
Penn Quarter501 7th Street NWWashington, DC 20004PH: 202.347.7895
Dupont Circle2029 P Street NWWashington, DC 20036PH: 202.822.2066
RestonReston Town Center11939 Democracy DriveReston, VA 20190PH: 703.464.7075
Penn QuarterSunday-Thursday 11am-10pmFriday-Saturday 11-11pm
Dupont CircleSunday-Thursday 11am-10pmFriday-Saturday 11-11pm
Reston Town CenterSunday-Thursday 11am-10pmFriday-Saturday 11-11pm
Exceptional IngredientsUnparalleled FlavorsPrepared Fresh Throughout the Day
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.
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
SUSHI TARO Dupont Circle
62www.d i n i ngou t . com
www.sushitaro.com
1503 17th Street NWWashington, DC 20036
PH: 202.462.8999FAX: 202.328.3756
Lunch: Monday-Friday 11:30am-2pm
Dinner: Monday-Thursday 5:30-10pm
Friday-Saturday 5:30-10:30pm
Reservations Required
Tasting MenuAward-Winning Sushi Counter
Seasonal Menu Featuring Daily SpecialsValidated 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::Today's Lunch Special 12Served with two small sides, soup, and rice
Hot or Cold Udon or Soba Noodles 10-13
Saba Shioyaki Teishoku 15Salt grilled Boston mackerel served with soup and rice
Bara Chirashi 18Fresh fish and vegetables on a bed of sushi rice withchawan-mushi
Sashimi and Tempura Teishoku 25Assorted sashimi and mixed tempura
Sushi Jo Set 25Assorted sushi, chef's favorite cuts of the day
omakase sushi counter::one of the washington post's "ten top tables," thischef's table accommodates six guests and featuresan educational, fun, and interactive meal of genuinejapanese dishes; for more information please visitsushitaro.com
kaiseki::a traditional japanese dining experience
Traditional Kaiseki Tasting 80Emphasizing cooked dishes, the chef strikes up aconversation with you as you enjoy your food, offeringa series of small plates that highlight the natural flavorsof special ingredients at the height of their seasonalcycle; as the chef prepares each course, he employs avariety of Japan's most traditional cooking techniquesand strives for an almost spiritual simplicity andelegance in the presentation
Sushi Tasting 75This meal combines sushi with a variety of traditionalKaiseki dishes, creating a unique approach to theenjoyment of these different aspects of Japanesecuisine; by alternating between cooked dishes andsushi, the chef keeps your palate refreshed, curious,and open to the subtle flavors of the sushi offerings
Suppon Tasting 80A favorite of the imperial courts, suppon (soft shell turtle)is considered to be the most elegant fare for soup
Seasonal Tasting 100-138
sake::available in a flight tasting or carafe serving
Sushi Taro 25Crisp, dry, and slightly sour
Hakkaisan 90Light and elegant with a smooth finish
Kubota Hekiju 110Robust, cheerful, and voluminous
Born Tokusen 130Strong, powerful, and elegant
Muromachi Jidai 150Fruity, viscous, and rich
Kakunko 350Soft and extremely smooth
shochu::a distilled spirit, similar to scotch whiskey, craftedfrom a variety of grains or other raw materials
Rice 8-15Torikai and Shiro
Barley 6-12Iichiko-Kurobin, Gokoo, Kakushi Gura, and Yokaichi
Sweet Potato 7-17Tenshi No Yu-Waku, Kiccho Ho-Zan, and Ikkomon
TSUNAMI SUSHI & LOUNGELogan Circle/U Street Corridor/Shaw
63www.d i n i ngou t . com
www.tsushi.us
1326 14th Street NW2nd FloorWashington, DC 20005
PH: 202.588.5599FAX: 202.588.5788
Lunch: Monday-Friday Noon-3pm
Dinner: Monday-Thursday 5pm-MidnightFriday 5pm-1am
Weekend: Saturday Noon-1amSunday Noon-Midnight
Exciting Lounge AtmosphereLate-Night DiningExtensive Sake OfferingsFull BarHappy Hour 5-8pmPrivate PartiesTakeout/Delivery Available
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
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.
sample menu selections
starters::Grilled Soy Salmon 8.25Soy-sake marinated and grilled salmon, served on abed of baby greens with hoisin dressing
Lobster Daikon Wrap 10Grilled lobster tail wrapped in daikon radish skinwith cilantro, onion, and peppers; served withlemongrass dressing
Tuna Tartare 8.50Diced tuna, mixed herbs, and seaweed topped with aquail egg and finished with ponzu truffle sauce
Grilled Smoked Duck Salad 8Mixed greens, orange pieces, julienne of ginger, Asianpear, crispy shallots, and hoisin dressing
specialty rolls::8 pieces
Crunchy Shrimp and Crab Roll (Spicy) 10
Logan Circle Roll 15Spicy tuna, layered with eel, cucumber, and avocado
Ninja Roll 8Crab meat, eel, cucumber, avocado, and blacktobiko; 5 pieces
Rock 'N' Roll 15Eel and smoked salmon layered with tuna, salmon,and avocado
Tiger Roll 12Spicy crab stick aïoli layered with shrimp
chef's specials::Bang Bang Shrimp 9Shrimp sautéed in a sweet and spicy green curry sauce
Firecracker Shrimp 9Fresh shrimp sautéed in sake, mirin, and buttercream sauce; sprinkled with shichimi pepper
Foie Gras Nigiri 7Foie gras, flash-seared, topped with a plum, Asianpear, and miso dressing
Duck Breast Nigiri (2 Pieces) 6Flash-seared duck breast topped with foie gras andplum and miso dressing
Surf 'N' Turf Roll 17Grilled, marinated lobster tail, shiitake mushroom,and white asparagus; layered with seared filet mignon
Panko Mussels 7Deep-fried green shell mussels served with a tontasumustard sauce
specialty cocktails::Slushy Frozen Special 8Shochu, sake, Calpico, yuzu juice, and fresh lime juice
Pearl 10Van Gogh Dutch Caramel Vodka, Godiva whitechocolate liqueur, Disaronno, and Frangelico with achocolate tipped rim
Tsunami Julep 10Yamazaki 12-year whiskey, honey, yuzu juice, andmint leaf
Tourmaline 10Hardy VS Cognac, Yuzushu liqueur, Cointreau, lemonjuice, and simple syrup
sake::Hakushika Yamadanishiki 18Premium rice sake—refreshingly clean, gentle, andelegant: a "sake lover's favorite"
Hakushika "Snow Beauty" 20A smooth, bold, and full-bodied taste with a sharp finish
Tomoju "Gold Medal Winner" 42From Ibaraki, a refreshing aroma of Muscat grapes anda soft fruite sweetness with an elegant smooth taste
VERANDA Logan Circle/U Street Corridor/Shaw
64www.d i n i ngou t . com
www.verandaonp.com
1100 P Street NWWashington, DC 20005
PH: 202.234.6870
Brunch: Saturday-Sunday 10:30am-3pm
Dinner: Monday-Friday 5pm-12:30am
Saturday-Sunday 5pm-1:30am
Full BarTakeout
Late Night MenuHappy Hour 5-7 pm
Weekend BrunchOutdoor 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::Tzatziki Yogurt dip mixed with cucumber, garlic, and dill
Dolmades Grape leaves stuffed with rice, ground beef, and herbs
Saganaki Fried kefalograviera cheese flambéed in Metaxa
Mussels Mediterranean P.E.I. with white wine, ouzo, garlic, shallots, andfresh herbs
Mediterranean Sliders House ground mini-burgers on brioche with tzatzikiand fench fries
Mezze Platter Hummus, eggplant, and yogurt salad, and pickledgolden beets; served with pita
soups::French Onion With aged Gruyère cheese
Avgolemono Traditional Greek chicken, egg, and lemon soup
salads::Veranda Mixed greens and tomatoes with aged balsamic-shallot dressing
Caesar Romaine lettuce with sourdough croutons andshaved Parmigiano
Horiatiki Salad of grape tomatoes, green and yellow pepper,cucumber, red onion, olives, and feta cheese with alemon-olive dressing
entrées::Diver Sea Scallops Mashed potatoes, Swiss chard, ratatouille, andlobster 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 anddate-laced mashed potatoes
Half Roasted Chicken With cannellini beans, frisée, Italian sausage, andSicilian olives
Pork Porterhouse Grilled 12oz all-natural center cut with apple-cranberry sauce
Hanger Steak Served with winter vegetables and fingerling potatoesand a red wine, shallot, and mushroom sauce
desserts::Gelato
Baklava
Classic Crème Brûlée
Warm Chocolate-Chestnut Cake Served with lavender-vanilla gelato and caramel sauce
Kadaifi Shredded phyllo stuffed with walnuts and servedwith honey syrup
WOK N' ROLLAdams Morgan
65www.d i n i ngou t . com
www.wokandrolldc.com
Adams Morgan2400 18th Street NWWashington, DC 20009PH: 202.588.5888
Chinatown604 H Street NWWashington, DC 20001PH: 202.347.4656
Open Daily
Sunday-Thursday 10:30am-10:30pmFriday-Saturday 10:30am-1am
Delivery Available Within Two MilesSushi BarLunch SpecialsWeekday Happy HourFull BarPrivate DiningCatering
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
casual and comfortable restaurant and sushi bar, Wok N’ Roll boasts a menu of exceptional variety from
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
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::Crispy Chicken Spring Roll 4.75
Shrimp Tempura 6.25
Steamed or Fried Dumplings 6.95
Crab Meat Fried Wonton 5.25
vegetables::Moo Shi Vegetable 9.50
Broccoli with Garlic Sauce 9.50
String Bean Szechuan Style 9.50
Kung Pao Tofu 9.50
seafood::Szechuan Shrimp 12.95
Kung Pao Shrimp 12.50
Hunan Crispy Whole Fish 13.95
Scallop Hunan Style 12.50
meats::Szechuan Crispy Beef 13.95
Moo Goo Gai Pan 10.95
Sweet and Sour Chicken 10.95
Pork with Hot Garlic Sauce 10.95
King Dom Pork Chop 11.95
Beef with Spring Onions 11.95
General Tso's Chicken 12.50
chef's specials::Shrimp and Scallop 13.95Garlic sauce
Soft-Shell Crab seasonal pricingCantonese-style with ginger and scallion sauce
Peking Duck 14.95; 29.95Served with pancakes
Combination Seafood and Bean CurdClay Pot 13.95
Beef with Black Pepper Sauce 13.95
sushi entrées::served with miso soup or vegetable salad
Sushi Platter (5 pieces) 10.95Chef's selected sushi and a California roll
Sashimi Platter (12 pieces) 17.95Chef's selected fresh sashimi of the day
Wok N' Roll Combo for Two 25.958 pieces of chef selected sushi, California roll, salmonroll, and shrimp tempura
Chirashi 14.95Assorted raw fish over seasoned rice
rolls::six pieces
Wok N' Roll 5.95Tuna, salmon, and cucumber
Spicy Tuna Roll 4.95Spicy tuna and cucumber
California Roll 4.25Crab, cucumber, and avocado
Spider Roll 9.95Soft-shell crab and tobiko
ZENGO Chinatown/Penn Quarter
66www.d i n i ngou t . com
www.richardsandoval.com
781 7th Street NWWashington, 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
Happy Hour: Monday-Saturday 5-7:30pmReservations Recommended
Award-WinningChef's Table
Private DiningLounge Atmosphere
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.
sample menu selections
sushi rolls::Chipotle Yellowfin Tuna Roll 13Yellowfin tuna, wasabi tobiko, avocado, and sesame-chipotle rouille
Torched Wagyu Beef 14Tamago, scallion, masago, and truffled ponzu
dim sum and antojitos::Thai Chicken Empanadas 10Chile poblano, Oaxaca cheese, and mango-curry salsa
Achiote-Hoisin Pork Arepas 9Corn masa, avocado, and crema fresca
Charred Tuna Wonton Tacos 12Sushi rice, mango salsa, and guacamole
Peking Duck-Daikon Tacos 12Duck Confit, curried apple, and orange-coriander sauce
Thai Shrimp Lettuce Wraps 12Chorizo, peanut, cilantro, and tamarind chutney
soups and salads::Crispy Calamari Salad 13Smoked tamarind, heart of palm, jicama, red onion, and frisée lettuce
Tuna Tataki 14Avocado, kaiware sprout, grilled watermelon, mixed greens, and lemon-wasabi dressing
large plates::Wagyu Skirt Steak Churrasco 24Grilled onion, crispy fingerling tostones, mushroom chimichurri sauce, andchipotle egg sauce
Pan-Roasted Chilean Sea Bass 28Steamed rice, fried plantains, yuzu, and ginger-enchilado sauce
Braised Beef Short Ribs 26Oaxaca cheese potato purée, shiitake, huitlacoche, and dragon sauce
Chipotle-Miso Glazed Black Cod 27Daikon radish and lemon-togarashi aïoli
Crispy Tofu 17Long beans, bean sprouts, ginger, cilantro, and sesame chile sauce
Black Garlic Mojo Scallops 24Coconut-sweet potato purée and hibiscus-soy oranges
ZOLAChinatown/Penn Quarter
67www.d i n i ngou t . com
www.zoladc.com
800 F Street, NWWashington, DC 20004
PH: 202.654.0999
Open Daily
Monday-Thursday 11:30am-10pmFriday-Saturday 11:30am-11pmSunday 11:30am-9pm
Reservations Suggested, Not Required
Award-WinningFull BarLate-Night DiningValet Parking Available
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.
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::Rutabaga Soup Gorgonzola, pearl onions, port gelée, and chervil crackers
Belgian Endive Artichokes, green beans, quail egg, and green olive brittle
Quinoa Fries Ossau Iraty cheese and Madeira sorbet
Goat Ricotta Dumplings Sautéed Swiss chard, textures of red beets, andamaranth grain crisps
Squash Seared Brussels sprouts, sous vide leeks, fennel, andbrown butter-almond emulsion
Potatoes Broccoli, green onion, white Cheddar, and truffle sponge
Chanterelle Mushrooms Aged Gouda and celery root agnolotti with sherry spuma
fish::Sea Scallop Cured ham, crab, avocado, and spicy grapefruit sauce
Albacore “TLT” Preserved heirloom tomatoes, charred romaine,clam-olive oil mousse, and brioche
Tai Snapper Local apple lacquer, fall squash, and house-cured bacon
Shrimp Spicy anchovy glaze, tarragon pistou, and soba
Sablefish Short rib and scallion fried rice with pomegranate glaze
Walleye Pike Roasted onions, crispy lettuce, and tomato-brioche sauce
Suzuki Housemade sopressata and saffron spaghettimussel jus
meat::Oxtail Soup Pomegranate-Brie croutons, quince, and chanterelles
Quail Duck sausage-stuffed leg, roasted breast, polenta,and plum aigre doux
Liver and Onions Foie gras torchon, pickled peaches, and onion tuile
Chicken Truffle pesto, mushroom ravioli, and arugula
Veal Crispy sweet breads, roast eggplant, persimmons,and creamed spinach
Beef Small autumn vegetables, charred onion soubise,and Worcestershire foam
Lamb Sunchoke purée, red onion jam, and lamb pancetta
68www.d i n i ngou t . com
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 crêpes, 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 after-
dinner cocktail at the exclusive outdoor rooftop bar, ADC (Above DC) with its panoramic views over
the rooftops of Washington.
69www.d i n i ngou t . com
soups and starters::Coconut Shrimp Soup 8Thai chili and fresh lime
Singapore Slaw 16Nineteen ingredients, salted plum dressing, and peanuts
Steamed Vegetable Dumplings 10Swatow chili sauce
Seared Diver Scallop 14Herb salad and palm sugar lime sauce
sushi and sashimi::Chirashi Bowl 23Assorted daily fish over brown rice with sakesoy dressing
Bigeye Tuna 13Black pepper and shallot soy-sesame dressing
Charred Scallops 13Almond, sundried tomato dressing, and salmon roe
Escolar 13Pickled jalapeño, jicama, and shallot-sesame dressing
Vegan Roll 10Sweet potato, portobello mushroom, taro root, wasabi,and guacamole
Snow Roll 13Tuna, salmon, yellowtail, and avocado with kelp seaweed
Brick Roll 14Spicy lobster, scallop, barbecue eel, avocado, and tobiko
entrées::Caramelized Black Cod 26Cantonese preserved vegetables and miso mustard
Hong Kong-Style Steamed Fish 34Chili-black bean sauce, green onion, and ginger
Crispy Garlic Chicken 22Sweet-and-sour sauce and shrimp chips
Stir Fried Eggplant and Tofu 19Peppers, jicama, shiitake, edamame, and sesame-soy-ginger sauce
Cantonese Marinated Skirt Steak 26Shallot brown butter, chilli ponzu, and crunchy hazelnuts
Mongolian Rack of Lamb 34Chili mint, carrot cardamom chutney, peanut sauce,and glazed bananas
noodles, rice, and sides::Stir Fried Pearl Noodles 20Scallops, shrimp, and fresh vegetables
Crispy Vegetable Fried Rice and RoastedAlmonds 13
Wasabi Mashed Potato 6
Stir-Fried Garlic Chinese Long Beans 6
sake::Well of Wisdom, Ginjo 6 glass
Otokoyama, Junmai 7 glass
Wandering Poet, Junmai 8 glass
Downtown
sample menu selections
ZENTAN RESTAURANT
www.zentanrestaurant.com
Donovan House1155 14th Street, NWWashington, DC 20005PH: 202.379.4366
Breakfast: Monday-Friday 7-10:30amSaturday 7-11amSunday 8-11am
Dinner: Monday-Thursday 5:30-10:30pmFriday-Saturday 5:30-11:30pmSunday 5:30-10pm
Reservations Recommended
Late Night DiningDistinctive Cocktail SelectionPrivate DiningValet Parking
Chef Jaime Montes De Oca, Jr.
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.
71 8407 kitchen bar
72 American Tap Room
74 Famoso Restaurant & Lounge
75 Geppetto Restaurant
76 Mcafe Bar
78 Olazzo
80 Oakville Grille and Wine Bar
81 Thai Pavilion
MARYLAND ::
RESTAURANTS ::
8407 KITCHEN BARSilver Spring
71www.d i n i ngou t . com
www.8407kb.com
8407 Ramsey AvenueSilver Spring, MD 20910
PH: 301.587.8407FAX: 301.587.8408
Lunch: Monday-Friday 11:30am-2:30pm
Dinner: Sunday 5-9pmMonday-Thursday 5-9:30pmFriday-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
Reservations Recommended
Seasonal Menu featuring Daily SpecialsWeekday Happy HourWine Lovers Monday Exclusive Half-Price Wine Bottle Selections
Zagat Rated 2010Neighborhood Gem and Fit for Foodies—OpenTableGreat New Restaurants: 25 Spots Where It's A Treat to Eat—WashingtonianThe Restaurant Issue: Chef Matamoros' Hot Spot Shines The Spotlight on Great Small Plates andSeafood—DC Magazine"Crafty Comfort Food," by Restaurant Critic Tom Sietsema—The Washington Post 4.21.10
8407 kitchen bar in downtown Silver Spring is a welcoming oasis of
comfort and casual sophistication. From the sleek and stylish bar/lounge on the ground
floor to the warm and rustic charm of the light-filled second floor dining room, 8407 offers
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.
sample menu selections
standard menu::Charcuterie Board Chef's terrine, summer sausage, duck prosciutto,and chicken liver mousse
Buttermilk Fried Calamari Spicy salsa verde
House-Smoked Salmon Purple mustard, rye crostini, and dill
Duck Prosciutto, Arugula, and Fig Buttermilk blue cheese and sherry walnut vinaigrette
Artisanal Cheeses
Cuban Style Pressed Pork Sandwich Chimichurri, duck fat french fries, and aïoli
Fields of Athenry Lamb Bolognese withHousemade Tagliatelle Grana padano
lunch::Grilled Marinated Salmon Salad Arugula, pickled beets, pearl onions, Jonathanapples, and creamy horseradish dressing
Housemade Gnocchi Roasted wild mushrooms and Parmesan coulis
8407 Reuben Sandwich Swiss cheese, 1000 Island dressing, rye, duck fatfrench fries, and aïoli
Seafood Bouillabaisse Shrimp, mussels, fish, garlic aïoli, and grilled bread
dinner::Seared Scallops Chanterelle mushroom-sweet potato hash, truffledressing, and pea shoots
Grilled 12oz Rib-Eye Fingerling potatoes, cipollini onions, haricots verts,and red wine reduction
Housemade Gnocchi Roasted wild mushrooms and Parmesan coulis
Moulard Duck Breast Duck confit, braised lentils, dried cranberries, andpurple sage
desserts::Chocolate Almond Torte Morello cherry sauce and crème fraîche
Goat Cheese Flan Blueberry compote and lemon verbena ice cream
Apple Dumpling Dried fruits, mascarpone cream, and ruby port sauce
Poached Bartlett Pear Walnut phyllo sticks and elderflower sorbet
brunch::Challah French Toast 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
72www.d i n i ngou t . com
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 globally-
inspired 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.
AMERICAN TAP ROOMBethesda
73www.d i n i ngou t . com
starters::Phoenix Wings Crispy wings with dry spice rub served with house bleucheese dressing
Shrimp and Hummus Grilled shrimp with seasoned hummus and freshvegetables
Cordon Bleu Sliders Two chicken patties fried to a golden brown and toppedwith ham, melted Swiss, and honey Dijon sauce
Merguez Appetizer Spicy lamb sausage with potato purée, spinach, andMorrocan barbecue sauce
salads::Atlantic Salmon Salad Seared salmon with baby spinach and cucumbers, andserved with ginger dressing
Chinese Chicken Salad Crisp chicken with Asian dressing, vegetables, andcrunchy 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 greensand seaweed
The Tap Room Steak Salad Grilled, marinated, all-natural beef with roasted peppers,baby greens, and feta herb vinaigrette dressing
entrées::Penne Primavera Penne tossed in fresh basil pesto with tomatoes and parmesan
Chilean Sea Bass Marinated in white miso served with bok choy andshiitake mushrooms
Crab Cakes Succulent crab cakes with a vegetable medley and redpepper cream sauce
Chicken Kabobs With fresh vegetables and herb sweet pea rice
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, anda 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 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 Richard Beckel
sample menu selections
www.americantaproom.com
7278 Woodmont AvenueBethesda, MD 20814PH: 301.656.1366
1811 Library StreetReston, VA 20190PH: 703.834.0400
Breakfast: Saturday 11am-3pm, Sunday10am-3pm; Lunch: Monday-Saturday11am-4pm, Sunday 10am-4pm; DinnerSunday-Saturday 4pm-Midnight
Reservations Accepted: Call aheads
Chef's TableBaby Grand PianoPrivate Dining Up to 28
Chef Bobby Vickers
FAMOSO RESTAURANT & LOUNGE Chevy Chase
74www.d i n i ngou t . com
www.famosorestaurant.com
The Collection at Chevy Chase5471 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 IngredientsNotable Wine List
Full BarHappy Hour
Three Hours Validated ParkingAbility 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::Calamari e Zucchine Fritti 14Golden brown crispy calamari and zucchini with aspicy marinara tomato sauce
Tartara de Tonno 14Ahi tuna tartare on tuna carpaccio with avocado,seasame seeds, quail eggs, crispy lotus root, andlemon Meyer vinaigrette
Fegato d'Oca 18Pan-seared crispy foie gras, prosciutto di Parma,Anson Mills polenta, mâche, and blackberry-portwine sauce
insalate::Pera 12Organic baby arugula, roasted pear chips, crispy AltoAdige speck, La Tur cheese, and Meyer lemon vinaigrette
Burrata 14Pugliese mozzarella, roasted tomatoes confit,arugula, balsamic jelly, and extra virgin olive oil
risotti::Risotto al Fagiano 24Italian "Baldo superfino arborio" rice set in a pheasantragoût with black truffle paste creamed (Mantecato)tableside in a Parmigiano-Reggiano wheel
primi piattiati::our pasta is handcrafted daily by our team
Pappardelle al Ragù di Cinghiale 18Chestnut flour pappardelle with wild boar ragù andpeppered Pecorino Romano
Gnocchi di Patate in Salsa di Ricotta eTartufi Neri 21Potato gnocchi with fresh ricotta sauce, crispy sage,and Savini black truffle
Ravioletto di Crescenza 24Truffle Crescenza cheese with sorrel-filled pasta,porcini mushroom sauce, crispy garlic, andParmigiano-Reggiano
secondi piatti::pesce
Salmerini in Crosta 26Poached Arctic char in olive oil with hazelnut crust,pickled shallots, Swiss chard, and Barbaresco winebéarnaise sauce
Branzino Nero 28Pan-seared crispy black sea bass with roastedHubbard squash, black trumpet mushrooms, seabeans, and lime-Calabrese pepper emulsion
Dentice al Sale 321-1/2lbs roasted snapper in a salt crust with freshherbs, organic seasoned vegetables, grilled lemon,and extra virgin olive oil
secondi piatti::carne
Agnello in Tre Maniere alla Famoso 32Pistachio-crusted Wisconsin lamb chop, braisedlamb shoulder, grilled lamb heart, crunchy potatoes,and lamb braising jus
Filetto di Vitello 34Roasted veal filet with braised red cabbage, balsamiccipollini, and parsnip chips in a special port wine reduction
Bistecca di Manzo 3416oz grilled bone-in rib-eye, cowboy cut withradicchio Treviso, fingerling potatoes, andBarbaresco foie gras sauce
tasting menu::the experience of famoso signature dishes, selectedby the chef; add $30 per person for wine pairing
4 Courses 55
5 Courses 65
GEPPETTO RESTAURANTBethesda
75www.d i n i ngou t . com
www.geppettorestaurant.com
10257 Old Georgetown RoadBethesda, MD 20814
PH: 301.493.9230FAX: 301.530.9549
Lunch: Monday-Friday 11:30am-5pm Saturday Noon-5pm
Dinner: Monday-Thursday 5-9pmFriday-Saturday 5-10pmSunday 5-9pm
Local GemPrivate Dining AvailableExtensive Wine ListDelivery Available
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
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::Chicken Pasta Salad With onion, celery, sweet red peppers, fusilli pasta, pinenuts, and lemon vinaigrette;served with avocado, cucumber, sweet peppers, snow peas, and strawberries
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 lightcoating of our housemade sauce and a sprinkling of freshly shredded mozzarellaand provolone cheeses
White Pizza A thin-crust garlic and shallot pizza with dried herbs and olive oil; topped withmelted fontina cheese
Neopolitan Gourmet Hand-tossed crust with chicken, spinach, roasted red peppers, artichoke,and eggplant
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 Cheddarcheeses, chicken, onions, and red bell pepper
entrées::Chicken with Artichokes and Mushrooms Boneless breast of chicken sautéed with scallions, artichokes, and mushrooms ina cream sauce; tossed with spinach fettuccine
Veal Piccata Veal scaloppini sautéed with white wine, cream, lemon, and capers; served withthe 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
desserts::Ricotta Pie Acclaimed throughout the U.S., our ricotta pie contains ricotta cheese, toastedalmonds, chocolate chips, and whipped cream served in a graham cracker crust
Tiramisù Ladyfingers soaked in espresso and Kahlúa; layered with mascarpone mousseand cocoa powder
76www.d i n i ngou t . com
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.
77www.d i n i ngou t . com
appetizers::Carpaccio Tricolore 10.95Thin slices of grouper, ahi tuna, Atlantic salmon,arugula salad, and citrus vinaigrette
Polipo Mediterraneo All’Insalata 10.95Roasted baby octopus, saffron potatoes, Tuscanbeans, Taggiasca olives, and fresh herbs
sandwiches::Club Sandwich 8.95Roasted turkey breast, baby lettuce, crispy bacon,tomato, and herbed mayo
Caprese Panini 9.95Fresh tomato, mozzarella, sweet basil, and balsamic vinaigrette
Mcafe Burger 10.95Grilled Angus beef burger, caramelized onion, lettuce,tomato, and Cheddar cheese on a brioche bun
risotto::Risotto del Girono market priceChef’s daily risotto
salads::Insalata Greca 9.95Greek salad, tomato, English cucumber, sweet onions,feta cheese, kalamata olives, capers, and oregano
Insalata di Barbabietole 11.95Roasted beet salad, French beans, caramelizedwalnuts, cranberries, and goat cheese crostini drizzledwith orange balsamic vinaigrette
Insalata di Calamari 11.95Tiny ribbon slices of calamari with roasted bell peppers,olives, and capers; drizzled with sweet basil vinaigrette
Mcafe Insalata 14.95Grilled marinated flatiron steak over fries, served withmixed green salad drizzled with balsamic dressing
pastas::Pappardelle Bolognese 13.95Classic Bolognese meat pasta sauce with Parmigianoand fresh herbs
Gnocchi di Spinaci al Gorgonzola 14.95Handcrafted spinach potato dumplings with Gorgonzolacheese sauce, toasted walnuts, and chives
Linguine Neri alle Vongole 15.95Squid ink linguine noodles, clams, chiles, garlic, andChianti wine sauce
meats::Battuta di Pollo e Pomodorini 19.95Pounded and grilled chicken breast, served witharugula and cherry tomato salad
Mcafe Skirt Steak 18.95Spiced grilled skirt steak, roasted Yukon gold potatoes,Tuscan kale, and port wine reduction
Scaloppine di Vitello al Marsala 19.95Veal scaloppine with Lombardi Marsala wine sauce,wild mushrooms, and organic seasonal vegetables
pizza::Margherita con Mozzarella di Bufala 15.95Imported water buffalo mozzarella with organic basiland fresh tomato sauce
Four Seasons 13.95Fresh tomato sauce, mozzarella, artichokes, olives,mushrooms, and Italian ham
fish::Filetto di Branzino Mediterraneo 19.95Pan-seared fillet of Mediterranean sea bass, servedwith Swiss chard, pinenuts, raisins, shallots, andglazed with balsamic vinegar
Sogliola Alla Mandorle 17.95Sauteed flounder served with spinach finished withalmond butter sauce
focaccia/flatbread::Anatra 9.95Duck confit, plum marmalade, caramelized onions, andricotta salata
Focaccia di Tartar di Tonno 15.95Ahi tuna tartare, jalape√±o, cherry tomatoes, andanchovy aïoli
brunch::Mcafe Brunch Tart 12.95Phyllo tart with avocado, bacon tomato, scallions, andmozzarella with two sunny-side up eggs
Crab Cake Eggs Benedict 18.95Two poached eggs, crab cake, hollandaise sauce, andchoice of fruit or french fries
Smoked Salmon Platter 13.95Bagel, smoked salmon, cream cheese, onions, capers,and choice of french fries of House salad
Chevy Chase
sample menu selections
MCAFE BAR
www.mcafebar.com
The Collection at Chevy Chase5471 Wisconsin AvenueChevy Chase, MD 20815PH: 301.986.4818
Restaurant and Bar: Sunday-Thursday 11am-10pmFriday-Saturday 11am-10:30pm
Bellini Brunch: Saturday-Sunday 11am-4pm
Happy Hour: Daily 4-7pm
Reservations SuggestedWalk-ins Welcome
Vegetarian-FriendlyWeekend Bellini BrunchTakeoutPatio SeatingGift CertificatesFamily-Friendly Menu2 1/2 Hours Validated Parking
78www.d i n i ngou t . com
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.
79www.d i n i ngou t . com
antipasti::Mozzarella Neopolitan 7Fresh sliced mozzarella, basil, and tomatoes withroasted red peppers and olives
Calamari 9Lightly fried calamari rings served with homemade red sauce
Brushetta 8Toasted bread topped with basil, Roma tomatoes,garlic, and mozzarella
salads::Caprese 7Fresh mozzarella, tomatoes, and fresh basil tossed witholive oil and garlic
Salmon Mango Salad 12Grilled salmon topped with mango relish over a house salad
Olazzo Salad 13.50Buffalo mozzarella and Roma tomatoes with shrimpand basil over a house salad
Chicken or Steak Milanese Salad 9Lightly breaded steak or chicken over our house salad
sandwiches::Chicken or Steak Milanese 8Breaded chicken or beef with lettuce and tomato
Sicilian Style Grilled Chicken 9Grilled chicken topped with roasted red peppers, freshmozzarella, and basil
Prosciutto, Mozzarella, and Tomato withItalian Ham 9
Grilled Eggplant 8.50Grilled eggplant with fresh mozzarella and roasted red peppers
lunch entrées::Lasagna Bolognese 9.50Fresh ricotta, mozzarella, seasoned ground beef, andred sauce
Pasta Primavera Fresh 9Tomatoes, broccoli, peppers, onions, mushrooms, andsundried tomatoes sautéed with basil, garlic, and olive oil
Shrimp Rosé 11Pasta and sautéed shrimp in a creamy tomato sauce
Pasta alla Checca 8Sliced Roma tomatoes and fresh basil with olive oil andgarlic
Chicken Cardinale 9.50Penne pasta with chicken and sundried tomatoes in arose sauce
dinner::all entrées served with salad and fresh bread
Chicken Parmesan 14Lightly breaded chicken breast topped with mozzarellaand served over penne marinara
Ravioli Rosé 15Ricotta, Parmesan, Romano, and mozzarella-filledravioli cooked in a tomato-cream sauce
Linguini with Clams 16Sautéed clams with marinara or white wine sauce over linguine
Pasta with Meatballs or Sausage 13Homemade meatballs or mild Italian sausage in a redsauce with penne
Silver Spring
signature cocktails::Italian Surfer Malibu rum, amaretto, pineapple juice, andcranberry juice
Old Blue Eyes Stoli O, Malibu Rum, blue Curaçao, andpineapple 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
sample menu selections
OLAZZO
www.olazzo.com
8235 Georgia AvenueSilver Spring, MD 20910PH: 301.588.2540FAX: 301.588.2541
7921 Norfolk AvenueBethesda, MD 20814PH: 301.654.9496
Lunch:Monday-Friday 11:30am-2pm
Dinner:Monday-Thursday 5-9pmFriday-Saturday 5-10:30pmSunday 5-9pm
Full BarWines by the Bottle Half-priced onMonday Nights$5 Martinis on Tuesday NightsSignature CocktailsTakeoutCatering
OAKVILLE GRILLE AND WINE BAR Bethesda
80www.d i n i ngou t . com
www.oakvillewinebar.com
10257 Old Georgetown RoadBethesda, MD 20814
PH: 301.897.9100FAX: 301.530.9549
Lunch: Monday-Friday 11:30am-3pm
Saturday Noon-3pm
Dinner: Monday-Thursday 5-9pmFriday-Saturday 5-10pm
Sunday 5-9pm
Chef's TableComplimentary ParkingReservations AcceptedLarge Parties Welcome
Private Wine TastingsFull 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
THAI PAVILIONNational Harbor
81www.d i n i ngou t . com
www.thaipavilionnationalharbor.com
151 American WayNational Harbor, MD 20745
PH: 301.749.2022
Lunch: Monday-Friday 11:30am-3pm
Dinner: Monday-Thursday 5-10pmFriday 5-11pm
Weekend: Saturday 11:30am-11pmSunday 11:30am-10pm
Thai Pavilion is a unique and exotically themed restaurant located in the
waterfront village of National Harbor. 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.
sample menu selections
soups::Tofu Soup 6Soft white tofu and a hint of garlic in a lightlyseasoned broth
Poh Tack Soup 12Spicy and sour soup with a combination of seafood,tomato, and basil leaves
Tom Yum Goong 12Signature soup of jumbo shrimp in lemongrassgalangal soup with chile paste, a dash of cream, andfresh mushrooms
appetizers::Shrimp Spring Rolls 9Crispy rolls stuffed with crabmeat, shrimp, cellophanenoodles, and mixed vegetables; served with a mildspicy sauce
Duck Rolls 10Slices of roasted pork lightly battered with scallionsand our homemade duck sauce; wrapped in anAsian pancake
noodles::lunch pricing; dinner pricing
Pad Thai 11; 14Choice of beef, chicken, or pork stir-fried with thinrice noodles, red bean curd, crushed peanuts, beansprouts, scallions, and egg in tamarind sauce
Pad Mee 11; 14Stir-fried egg noodles with chicken, shiitake mushrooms,carrots, sweet peppers, scallions, and spinach
entrées::lunch pricing; dinner pricing
Ka Pow 12; 15Choice of beef, chicken, or pork sautéed with groundchile, garlic, and basil leaves
Ginger Stir-Fry 12; 15Choice of beef, chicken, or pork stir-fried with freshginger, onions, scallions, and mushrooms served insoybean sauce
Thai Pavilion Steak 14; 17Slices of tender flanksteak sautéed in sweet sesamesteak sauce, mushrooms, and snow peas
Basil Mussels 14; 17Fresh mussels sautéed with hot chile, garlic, andbasil leaves
Pa Ram 14; 17Slices of chicken breast sautéed with light yellow curry ona bed of steamed spinach; topped with peanut sauce
house specialties::Black Pepper Sea Bass 30Pan-seared sea bass with black pepper, hot sesamegarlic, scallions, and soy sauce
Kapow Grilled King Salmon 25Grilled fillet king salmon glazed with a spicy chile,basil, and garlic sauce; served on a bed ofsteamed asparagus
Shrimp Clay Pot 25Shrimp, cellophane noodles, shiitake mushrooms,vegetables, and ginger cooked in a clay pot
Seafood Medley 26Medley of shrimp, fish fillet, sea scallops, calamari,mussels, green beans, bamboo shoots, and baby cornsautéed in a Sriracha, red pepper, and garlic sauce
Shrimp Paragon 27Grilled jumbo shrimp and scallops in a pool of grilledchile paste garlic sauce; topped with crabmeat
Crispy Whole Flounder seasonalCrispy whole flounder, served with your choice ofspicy chile and garlic sauce or black bean, ginger,and mushroom sauce
desserts::Tropical Caramel 7Tropical lychee fruit ice cream, baked banana, andpineapple with caramel sauce
Thai Coconut Custard 6Homemade Thai coconut custard; served with steamedsticky rice tossed with sweetened coconut cream
83 The Capital Grille
84 fyve Restaurant Lounge
85 La Sandía
86 Panache Tysons
NORTHERN VIRGINIA ::
RESTAURANTS ::
THE CAPITAL GRILLETysons Corner/McLean
83www.d i n i ngou t . com
www.thecapitalgrille.com
Tysons Corner1861 International DriveMcLean, VA 22102PH: 703.448.3900
Chevy Chase5310 Western AvenueChevy Chase, MD 20815PH: 301.718.7812
Lunch: Monday-Friday 11:30am-3pm
Dinner: Monday-Thursday 5-10pmFriday-Saturday 5-11pmSunday 4-9pm
Reservations Recommended
The Capital Grille Tysons 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
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
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::Cold Shellfish Platter 48A melt-in-the-mouth 1lb baby lobster, icy Gulf Coastjumbo shrimp, and freshly shucked oysters
Wagyu Beef Carpaccio 15Premium Japanese Wagyu beef blended with sevenspices, seared, chilled, and sliced razor-thin;garnished with fresh arugula
Pan-Fried Calamari with Hot Cherry Peppers 13Calamari sautéed in garlic butter until golden crisp,then tossed with a house blend of peppers andscallions for a nice, fiery finish
Prosciutto-Wrapped Mozzarella with Vine-Ripened Tomatoes 15Fresh mozzarella wrapped in prosciutto and pan-seared until crisp; garnished with vine-ripenedtomatoes and grana toast points
soups and salads::Lobster Bisque cup 10; bowl 12Lumps of the sweetest lobster are sautéed andadded to a luscious bisque; finished with a drizzle ofDry Sack sherry
French Onion Soup crock 10Sweet onions nestled in a delectable broth andcovered by a blanket of melt-in-your-mouth cheeses
The "Wedge" with Blue Cheese andCrumbled Bacon 10A crunchy, cold wedge of iceberg lettuce with vine-ripe tomatoes and crisp, smoked bacon; served withchunks of blue cheese
main courses::14oz Dry-Aged Steak au Poivre with aCourvoisier Cream Sauce 42Black peppercorns are crushed, then rubbed onto adry-aged sirloin seared to its juicy best; served with arich Courvoisier-Cognac cream and peppercorn sauce
Bone-In Kona-Crusted Dry-Aged Sirloinwith Shallot Butter 43A wonderful flavor combination with caramelizedshallots, seasonings, and coffee rub to create a first-class steak many guests claim as their favorite
Double-Cut Lamb Rib Chops (4) 40Four flavorful rib chops are double-cut and grilled theway you want them; a tangy, sweet cherry mostardais the perfect accompaniment
Roasted Chicken 27The Grille's own blend of red rub spices adds adefinite kick to fresh whole chicken, slow-roasted toseal in moistness and flavor
seafood::Seared Citrus-Glazed Salmon 32The salmon's river-fresh flavor is captured by pan-searing a generous fillet with savory herbs, thenplacing it on a hearty bed of vegetables and spätzle;a zesty dill-Dijon butter sauce tops the dish off
Sushi-Grade Sesame Seared Tuna withGingered Rice 3911oz sesame-encrusted tuna steak is seared to yourpreference and served on a bed of ginger rice;wasabi-infused oil, white soy, and ginger vinegar adda spectrum of flavorful sensations
Broiled Fresh Lobster market priceFresh Atlantic lobster, broiled—2, 3, 4, or 5lb lobster
dessert::Flourless Chocolate Espresso Cake 8Chocolate lovers will rhapsodize over this rich, densedream of a cake with a hint of espresso, freshraspberries, whipped cream, and Melba sauce
Fresh Berries in Vanilla Cream 8
Coconut Cream Pie 9A delightful macaroon-style crust in layers withwhipped coconut pastry cream and a caramel-rumsauce topping
FYVE RESTAURANT LOUNGE Arlington :: Pentagon City
84www.d i n i ngou t . com
www.fyverestaurant.com
The Ritz-Carlton, Pentagon City1250 South Hayes Street
Arlington, VA 22202
PH: 703.412.2762
Breakfast: Daily 6:30-11:30am
Lunch: Daily 11:30am-2:30pm
Dinner: Monday-Saturday 5:30-10pm
Brunch: Sunday 11:30am-2:30pm
Not Open Sunday for DinnerReservations Suggested
Locally-Sourced/SeasonalLounge Atmosphere
FireplaceFull Bar
Happy HourBanquet/Private Rooms
Afternoon High Tea, Saturday-Sunday, from 2:30-4:30pm
fyve Restaurant Lounge is strategically located close to the seat of power
in Washington, DC, near The Pentagon. The Arlington restaurant’s American bistro
cuisine, prepared by Chef Frederic Chartier, is offered in an atmosphere with dazzling hues of red
and orange that introduce an upbeat and contemporary décor. Chef Chartier displays his passion for
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::fyve's Special Lunch 21Select one appetizer, one entrée, and one dessert
dinner::soups and appetizers::Classic French Onion Soup 8Toasted baguette and Gruyère cheese
Dill-Cured Atlantic Salmon 12Homemade cured salmon, cucumber tzaziki, dill, andtoast points
Comte, Mountaineer Cheesse, andArtichoke Terrine 12Bacon, mixed greens, and balsamic vinaigrette
salads::Local Field Greens 10Mixed field greens, fennel, carrots, grapes, oranges,bleu cheese, and black cherry vinaigrette
Maryland Apple Salad 10Baby arugula, Crown Orchards Farm Galaapples, bleu cheese, pickled shallots, andpomegranate vinaigrette
entrées::Grilled Colossal Shrimp 30Organic grits, baby spinach, and coconut sauce
Westminster Braised Pork Belly 27Swiss chard, Yukon gold mashed potatoes, andwhite wine-shallot jus
Jamison Farm Lamb Shank 29Vegetable medley and lavender sauce
12oz New York Strip Steak 33Truffle Parmesan french fries and béarnaise sauce
on the side::Sautéed Asparagus 6
Sautéed or Creamed Spinach 6
"Loaded" Baked Potato 6Sour cream, bacon, chives, and Cheddar cheese
desserts::Cranberry Orange Crème Brûlée 9Macaroon and Breton cookie
Brandy Cherry Cheesecake 10Spiced cookie crust and pistachio whipped cream
Ice Cream Sundae 10Your choice of housemade ice cream, whippedcream, or brownie pieces
Hot Churros 10Housemade chocolate; please allow 10 minutes
wines by the glass::Norton Torrontes 8
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
Ravenswood Sonoma Zinfandel 10
Barbourville Winery Cabernet Sauvignon 13
Franciscan Cabernet Sauvignon 18
LA SANDÍATysons Corner/McLean
85www.d i n i ngou t . com
www.richardsandoval.com
7852L Tysons Corner CenterMcLean, VA 22102
PH: 703.893.2222FAX: 703.893.2220
Open for Lunch and Dinner Daily: 11am-Close
Brunch: Saturday-Sunday 11am-3pm
Happy Hour: Monday-Friday 4-7pm
Award-WinningOver 100 Tequila SelectionsFit For FoodiesCasual LoungePrivate DiningTakeout
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. House-
infused 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.
sample menu selections
for the table::Guacamole 9.95Prepared tableside—avocado, tomato, onion, cilantro, and chile serrano
Queso Fundido 8.95Melted Oaxaca, Chihuahua, and Monterey cheeses, chile morita salsa, andflour tortillas
La Sandía Nachos 8.95Fresh corn tortilla chips, cheese sauce, guacamole, crema fresca, black beanpurée, 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 11.95Cilantro, onion, lime, and salsa roja
Tacos al Pastor 11.95Adobo-marinated pork, grilled pineapple, onion, cilantro, and salsa verde
Chicken Tinga 11.95Shredded chicken, tomato-chipotle sauce, pico de gallo, and crema fresca
Grilled Skirt Steak 12.95Cilantro, onion, lime, and salsa roja
Tacos Baja 12.95Beer-battered tilapia, chipotle aïoli, and Mexican slaw
Pork Carnitas 11.95Slow-roasted pork shoulder, pico de gallo, lime, and salsa verde
enchiladas::two enchiladas served with mexican rice and refried black beans
Chicken Enchiladas Divorciadas 13.95Shredded chicken, entomatada sauce, tomatillo sauce, and crema fresca
Beef Barbacoa Enchiladas 14.95House-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 15.95Adobo marinated chicken breast with salsa roja
Skirt Steak 16.95Achiote marinated skirt steak with salsa roja
Shrimp 16.95Achiote-citrus herb marinade with salsa verde
Market Vegetable 12.95Refried beans with salsa verde
chef's specials::Pork Carnitas 16.95Slow-roasted pork shoulder, corn tortillas, guacamole, pickled onion, charrobeans, salsa verde, and habanero salsa
Carne Asada 19.95Grilled skirt steak, sautéed chile poblano, chimichurri, chile morita sauce, sweetcorn tamal, and charro beans
PANACHE TYSONS Tysons Corner/McLean
86www.d i n i ngou t . com
www.panacherestaurant.com
1753 Pinnacle DriveMcLean, VA 22102
PH: 703.748.1919FAX: 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 OptionsHappy Hour Specials
Unique CocktailsPrivate Dining
Late-Night Lounge
Located in the heart of Tysons Corner, Panache is a contemporar y
M e d i t e r ra n e a n re s t a u ra 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 ve
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 award-
winning 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::Spanish Octopus 8.50Braised octopus in a tomato red wine sauce served with polenta
Petite Crab Cake 15Jumbo lump crab cakes served with soft polenta
Coquilles St. Jacques 10.50Diver scallops pan-seared and served with roasted corn and chorizo
Parmigiana di Melanzane 8Eggplant and tomato layered with fresh mozzarella and basil; topped withtomato sauce
cold tapas::Red Beet Confit 8Napoleon of sliced beets topped with herb whipped goat cheese, toastedpinenuts, and fresh local tomato rémoulade
Carpaccio di Carne 8Thinly sliced beef tenderloin topped with shaved Parmigiano-Reggiano, celeryhearts, and cremini mushrooms
Fattoush 6.50A traditional Mediterranean salad of cucumbers, tomatoes, peppers, and cilantrotossed with a lemon dressing
soup::French Onion 6
pasta::available in half or full portions
Lobster Ravioli 11; 21Housemade pasta stuffed with fresh lobster and served in a fresh tarragon andtomato sauce
Pappardelle with Ragoût of Lamb 11; 20Hand-rolled pasta topped with our house specialty, slow-braised ragù of lamb
Grilled Sea Scallop Risotto 11; 21Crisp pancetta, fire-roasted red peppers, and sundried tomatoes slow-cooked in ashellfish fumet with organic Acquerello rice and topped with grilled scallops
entrées::Pan-Seared Chilian Sea Bass 27Pan-seared Chilean sea bass served with soft polenta, seasonal vegetables, and asour cherry sauce
Colorado Double Lamb Chops 28Colorado double lamb chops served with potatoes and seasonal vegetables
Organic Chicken Breast Marsala 19Sautéed organic chicken breast with wild mushrooms, Marsala wine, and a touchof cream; served with potatoes au gratin
desserts::Tiramisù 6.50
Cheesecake 6.50
restaurant index by amenity |
AWARD-WINNING :: 44 Bourbon Steak
83 The Capital Grille
45 Cashion’s Eat Place
46 Charlie Palmer Steak
50 ici Urban Bistro
49 J&G Steakhouse
85 La Sandía
54 M Street Bar & Grill
55 Morton’s The Steakhouse
56 The Oceanaire Seafood Room
78 Olazzo
86 Panache Tysons
65 Wok N’ Roll
66 Zengo
68 Zentan Restaurant
67 Zola
BAR SCENE :: 71 8407 kitchen bar
72 American Tap Room
39 Austin Grill
40 B. Smith’s
41 Bayou
42 Beacon Bar & Grill
44 Bourbon Steak
83 The Capital Grille
45 Cashion’s Eat Place
46 Charlie Palmer Steak
48 Galileo III Ristorante Italiano
49 J&G Steakhouse
52 Jordan’s 8
85 La Sandía
53 Le Chat Noir
54 M Street Bar & Grill
55 Morton’s The Steakhouse
78 Olazzo
86 Panache Tysons
58 Perrys Restaurant
59 Policy
60 Posto
57 Smith Commons
63 Tsunami Sushi & Lounge
66 Zengo
68 Zentan Restaurant
67 Zola
BREAKFAST :: 72 American Tap Room
39 Austin Grill
42 Beacon Bar & Grill
49 J&G Steakhouse
54 M Street Bar & Grill
68 Zentan Restaurant
CATERING :: 71 8407 kitchen bar
39 Austin Grill
40 B. Smith’s
42 Beacon Bar & Grill
43 Bistro Cacao
46 Charlie Palmer Steak
47 Ezmè Restaurant & Wine Bar
48 Galileo III Ristorante Italiano
75 Geppetto Restaurant
52 Jordan’s 8
54 M Street Bar & Grill
55 Morton’s The Steakhouse
78 Olazzo
86 Panache Tysons
58 Perrys Restaurant
61 Red Velvet Cupcakery
57 Smith Commons
81 Thai Pavilion
65 Wok N’ Roll
66 Zengo
68 Zentan Restaurant
67 Zola
CIGARS :: 52 Jordan’s 8
55 Morton’s The Steakhouse
BYOB :: 43 Bistro Cacao
47 Ezmè Restaurant & Wine Bar
85 La Sandía
53 Le Chat Noir
65 Wok N’ Roll
COAL- OR WOOD-FIRED OVEN :: 76 Mcafe Bar
60 Posto
57 Smith Commons
CORPORATE MEETING SPACE :: 71 8407 kitchen bar
72 American Tap Room
42 Beacon Bar & Grill
83 The Capital Grille
46 Charlie Palmer Steak
74 Famoso Restaurant & Lounge
48 Galileo III Ristorante Italiano
49 J&G Steakhouse
54 M Street Bar & Grill
76 Mcafe Bar
56 The Oceanaire Seafood Room
78 Olazzo
57 Smith Commons
63 Tsunami Sushi & Lounge
65 Wok N’ Roll
68 Zentan Restaurant
67 Zola
DANCING :: 41 Bayou
59 Policy
DELIVERY :: 75 Geppetto Restaurant
63 Tsunami Sushi & Lounge
65 Wok N’ Roll
68 Zentan Restaurant
DINER :: 47 Ezmè Restaurant & Wine Bar
53 Le Chat Noir
62 Sushi Taro
64 Veranda
65 Wok N’ Roll
67 Zola
DRESS CODE :: 40 B. Smith’s
ENTERTAINMENT :: 72 American Tap Room
39 Austin Grill
40 B. Smith’s
41 Bayou
41 Bayou
54 M Street Bar & Grill
59 Policy
65 Wok N’ Roll
FAMILY-FRIENDLY :: 71 8407 kitchen bar
72 American Tap Room
39 Austin Grill
40 B. Smith’s
41 Bayou
42 Beacon Bar & Grill
46 Charlie Palmer Steak
74 Famoso Restaurant & Lounge
75 Geppetto Restaurant
53 Le Chat Noir
54 M Street Bar & Grill
76 Mcafe Bar
78 Olazzo
86 Panache Tysons
59 Policy
60 Posto
61 Red Velvet Cupcakery
81 Thai Pavilion
64 Veranda
68 Zentan Restaurant
FIREPLACE :: 72 American Tap Room
42 Beacon Bar & Grill
43 Bistro Cacao
84 fyve Restaurant Lounge
54 M Street Bar & Grill
57 Smith Commons
FIXED-PRICE MENU AVAILABLE :: 42 Beacon Bar & Grill
43 Bistro Cacao
46 Charlie Palmer Steak
47 Ezmè Restaurant & Wine Bar
74 Famoso Restaurant & Lounge
84 fyve Restaurant Lounge
48 Galileo III Ristorante Italiano
53 Le Chat Noir
54 M Street Bar & Grill
62 Sushi Taro
81 Thai Pavilion
63 Tsunami Sushi & Lounge
64 Veranda
68 Zentan Restaurant
67 Zola
FULL BAR :: 71 8407 kitchen bar
72 American Tap Room
39 Austin Grill
40 B. Smith’s
41 Bayou
42 Beacon Bar & Grill
43 Bistro Cacao
45 Cashion’s Eat Place
46 Charlie Palmer Steak
74 Famoso Restaurant & Lounge
84 fyve Restaurant Lounge
48 Galileo III Ristorante Italiano
75 Geppetto Restaurant
50 ici Urban Bistro
49 J&G Steakhouse
52 Jordan’s 8
85 La Sandía
53 Le Chat Noir
54 M Street Bar & Grill
76 Mcafe Bar
55 Morton’s The Steakhouse
80 Oakville Grille and Wine Bar
56 The Oceanaire Seafood Room
78 Olazzo
86 Panache Tysons
58 Perrys Restaurant
59 Policy
60 Posto
57 Smith Commons
62 Sushi Taro
81 Thai Pavilion
63 Tsunami Sushi & Lounge
64 Veranda
65 Wok N’ Roll
66 Zengo
68 Zentan Restaurant
67 Zola
HAPPY HOUR :: 71 8407 kitchen bar
72 American Tap Room
39 Austin Grill
40 B. Smith’s
41 Bayou
42 Beacon Bar & Grill
83 The Capital Grille
46 Charlie Palmer Steak
74 Famoso Restaurant & Lounge
48 Galileo III Ristorante Italiano
49 J&G Steakhouse
52 Jordan’s 8
85 La Sandía
53 Le Chat Noir
54 M Street Bar & Grill
76 Mcafe Bar
55 Morton’s The Steakhouse
87www.diningout.com
78 Olazzo
86 Panache Tysons
59 Policy
62 Sushi Taro
63 Tsunami Sushi & Lounge
64 Veranda
65 Wok N’ Roll
68 Zentan Restaurant
INTERNET :: 72 American Tap Room
39 Austin Grill
41 Bayou
42 Beacon Bar & Grill
83 The Capital Grille
74 Famoso Restaurant & Lounge
50 ici Urban Bistro
52 Jordan’s 8
54 M Street Bar & Grill
76 Mcafe Bar
56 The Oceanaire Seafood Room
57 Smith Commons
63 Tsunami Sushi & Lounge
65 Wok N’ Roll
68 Zentan Restaurant
KIDS’ MENU :: 71 8407 kitchen bar
72 American Tap Room
39 Austin Grill
40 B. Smith’s
42 Beacon Bar & Grill
84 fyve Restaurant Lounge
75 Geppetto Restaurant
52 Jordan’s 8
54 M Street Bar & Grill
76 Mcafe Bar
56 The Oceanaire Seafood Room
78 Olazzo
81 Thai Pavilion
65 Wok N’ Roll
LARGE PARTIES :: 71 8407 kitchen bar
72 American Tap Room
39 Austin Grill
40 B. Smith’s
42 Beacon Bar & Grill
43 Bistro Cacao
83 The Capital Grille
46 Charlie Palmer Steak
74 Famoso Restaurant & Lounge
48 Galileo III Ristorante Italiano
75 Geppetto Restaurant
85 La Sandía
54 M Street Bar & Grill
76 Mcafe Bar
55 Morton’s The Steakhouse
80 Oakville Grille and Wine Bar
56 The Oceanaire Seafood Room
78 Olazzo
86 Panache Tysons
59 Policy
57 Smith Commons
81 Thai Pavilion
63 Tsunami Sushi & Lounge
64 Veranda
68 Zentan Restaurant
LATE-NIGHT DINING :: 71 8407 kitchen bar
72 American Tap Room
39 Austin Grill
45 Cashion’s Eat Place
74 Famoso Restaurant & Lounge
52 Jordan’s 8
85 La Sandía
76 Mcafe Bar
59 Policy
63 Tsunami Sushi & Lounge
68 Zentan Restaurant
67 Zola
LIVE MUSIC :: 72 American Tap Room
39 Austin Grill
40 B. Smith’s
41 Bayou
65 Wok N’ Roll
LOCALLY SOURCED/ SEASONAL :: 71 8407 kitchen bar
43 Bistro Cacao
45 Cashion’s Eat Place
46 Charlie Palmer Steak
84 fyve Restaurant Lounge
48 Galileo III Ristorante Italiano
50 ici Urban Bistro
53 Le Chat Noir
60 Posto
57 Smith Commons
62 Sushi Taro
64 Veranda
67 Zola
LOUNGE ATMOSPHERE :: 71 8407 kitchen bar
40 B. Smith’s
42 Beacon Bar & Grill
83 The Capital Grille
46 Charlie Palmer Steak
74 Famoso Restaurant & Lounge
49 J&G Steakhouse
52 Jordan’s 8
85 La Sandía
53 Le Chat Noir
54 M Street Bar & Grill
78 Olazzo
86 Panache Tysons
59 Policy
81 Thai Pavilion
63 Tsunami Sushi & Lounge
66 Zengo
NOT HANDICAP ACCESSIBLE :: 43 Bistro Cacao
62 Sushi Taro
NOTABLE VIEWS :: 46 Charlie Palmer Steak
49 J&G Steakhouse
57 Smith Commons
68 Zentan Restaurant
NOTABLE WINE LIST :: 72 American Tap Room
43 Bistro Cacao
83 The Capital Grille
46 Charlie Palmer Steak
48 Galileo III Ristorante Italiano
75 Geppetto Restaurant
50 ici Urban Bistro
49 J&G Steakhouse
53 Le Chat Noir
76 Mcafe Bar
55 Morton’s The Steakhouse
80 Oakville Grille and Wine Bar
86 Panache Tysons
60 Posto
57 Smith Commons
62 Sushi Taro
67 Zola
OUTDOOR DINING :: 72 American Tap Room
39 Austin Grill
41 Bayou
42 Beacon Bar & Grill
43 Bistro Cacao
45 Cashion’s Eat Place
46 Charlie Palmer Steak
75 Geppetto Restaurant
50 ici Urban Bistro
49 J&G Steakhouse
52 Jordan’s 8
85 La Sandía
53 Le Chat Noir
54 M Street Bar & Grill
76 Mcafe Bar
55 Morton’s The Steakhouse
78 Olazzo
86 Panache Tysons
58 Perrys Restaurant
59 Policy
60 Posto
57 Smith Commons
81 Thai Pavilion
64 Veranda
65 Wok N’ Roll
PARKING: VALET :: 42 Beacon Bar & Grill
83 The Capital Grille
45 Cashion’s Eat Place
46 Charlie Palmer Steak
48 Galileo III Ristorante Italiano
50 ici Urban Bistro
49 J&G Steakhouse
52 Jordan’s 8
54 M Street Bar & Grill
55 Morton’s The Steakhouse
56 The Oceanaire Seafood Room
78 Olazzo
86 Panache Tysons
59 Policy
57 Smith Commons
68 Zentan Restaurant
67 Zola
PET FRIENDLY :: 75 Geppetto Restaurant
52 Jordan’s 8
59 Policy
64 Veranda
PRE- OR POST- THEATER DINING :: 71 8407 kitchen bar
83 The Capital Grille
48 Galileo III Ristorante Italiano
75 Geppetto Restaurant
50 ici Urban Bistro
49 J&G Steakhouse
54 M Street Bar & Grill
80 Oakville Grille and Wine Bar
78 Olazzo
59 Policy
60 Posto
57 Smith Commons
64 Veranda
68 Zentan Restaurant
PRIVATE DINING: OVER FIFTY :: 42 Beacon Bar & Grill
46 Charlie Palmer Steak
74 Famoso Restaurant & Lounge
48 Galileo III Ristorante Italiano
75 Geppetto Restaurant
52 Jordan’s 8
85 La Sandía
54 M Street Bar & Grill
76 Mcafe Bar
80 Oakville Grille and Wine Bar
86 Panache Tysons
58 Perrys Restaurant
59 Policy
68 Zentan Restaurant
PRIVATE DINING: UP TO FIFTY :: 41 Bayou
43 Bistro Cacao
83 The Capital Grille
53 Le Chat Noir
56 The Oceanaire Seafood Room
78 Olazzo
64 Veranda
| restaurant index by amenity
88
PRIVATE DINING: UP TO TEN :: 50 ici Urban Bistro
49 J&G Steakhouse
57 Smith Commons
VIP FEATURES :: 43 Bistro Cacao
83 The Capital Grille
50 ici Urban Bistro
49 J&G Steakhouse
86 Panache Tysons
57 Smith Commons
68 Zentan Restaurant
WEEKEND BRUNCH :: 72 American Tap Room
39 Austin Grill
40 B. Smith’s
41 Bayou
42 Beacon Bar & Grill
43 Bistro Cacao
49 J&G Steakhouse
85 La Sandía
53 Le Chat Noir
54 M Street Bar & Grill
76 Mcafe Bar
58 Perrys Restaurant
64 Veranda
68 Zentan Restaurant
AMERICAN BISTRO :: 42 Beacon Bar & Grill
84 fyve Restaurant Lounge
54 M Street Bar & Grill
57 Smith Commons
AMERICAN GRILL :: 72 American Tap Room
42 Beacon Bar & Grill
83 The Capital Grille
46 Charlie Palmer Steak
52 Jordan’s 8
CHINESE :: 65 Wok N’ Roll
68 Zentan Restaurant
CONTEMPORARY AMERICAN :: 71 8407 kitchen bar
45 Cashion’s Eat Place
49 J&G Steakhouse
52 Jordan’s 8
80 Oakville Grille and Wine Bar
58 Perrys Restaurant
59 Policy
57 Smith Commons
67 Zola
FRENCH :: 43 Bistro Cacao
50 ici Urban Bistro
53 Le Chat Noir
FUSION/ECLECTIC/WORLD :: 66 Zengo
GREEK :: 64 Veranda
ITALIAN :: 74 Famoso Restaurant & Lounge
48 Galileo III Ristorante Italiano
75 Geppetto Restaurant
76 Mcafe Bar
78 Olazzo
86 Panache Tysons
60 Posto
JAPANESE :: 52 Jordan’s 8
62 Sushi Taro
81 Thai Pavilion
63 Tsunami Sushi & Lounge
65 Wok N’ Roll
66 Zengo
MEDITERRANEAN :: 86 Panache Tysons
64 Veranda
MEXICAN :: 39 Austin Grill
85 La Sandía
66 Zengo
MIDDLE EASTERN :: 47 Ezmè Restaurant & Wine Bar
SEAFOOD :: 71 8407 kitchen bar
49 J&G Steakhouse
56 The Oceanaire Seafood Room
58 Perrys Restaurant
62 Sushi Taro
SOUTHERN :: 40 B. Smith’s
41 Bayou
STEAKHOUSE :: 44 Bourbon Steak
83 The Capital Grille
46 Charlie Palmer Steak
49 J&G Steakhouse
52 Jordan’s 8
55 Morton’s The Steakhouse
SUSHI :: 52 Jordan’s 8
58 Perrys Restaurant
62 Sushi Taro
63 Tsunami Sushi & Lounge
65 Wok N’ Roll
68 Zentan Restaurant
TAPAS/ SMALL PLATES :: 47 Ezmè Restaurant & Wine Bar
86 Panache Tysons
64 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 Cashion’s Eat Place
58 Perrys Restaurant
65 Wok N’ Roll
AMERICAN UNIVERSITY PARK/TENLEYTOWN :: 53 Le Chat Noir
ARLINGTON :: PENTAGON CITY :: 84 fyve Restaurant Lounge
ATLAS ARTS DISTRICT :: 57 Smith Commons
BETHESDA :: 72 American Tap Room
75 Geppetto Restaurant
80 Oakville Grille and Wine Bar
CAPITOL HILL :: 40 B. Smith’s
43 Bistro Cacao
46 Charlie Palmer Steak
52 Jordan’s 8
CHEVY CHASE :: 74 Famoso Restaurant & Lounge
76 Mcafe Bar
CHINATOWN/PENN QUARTER :: 39 Austin Grill
56 The Oceanaire Seafood Room
61 Red Velvet Cupcakery
66 Zengo
67 Zola
DOWNTOWN :: 48 Galileo III Ristorante Italiano
50 ici Urban Bistro
49 J&G Steakhouse
68 Zentan Restaurant
DUPONT CIRCLE :: 42 Beacon Bar & Grill
47 Ezmè Restaurant & Wine Bar
62 Sushi Taro
FOGGY BOTTOM/WEST END :: 41 Bayou
54 M Street Bar & Grill
GEORGETOWN :: 44 Bourbon Steak
55 Morton’s The Steakhouse
LOGAN CIRCLE/U STREET CORRIDOR/SHAW :: 59 Policy
60 Posto
63 Tsunami Sushi & Lounge
64 Veranda
NATIONAL HARBOR :: 81 Thai Pavilion
SILVER SPRING :: 71 8407 kitchen bar
78 Olazzo
TYSONS CORNER/MCLEAN :: 83 The Capital Grille
85 La Sandía
86 Panache Tysons
restaurant index by amenity/cuisine/location|
89www.diningout.com
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.
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
Last Bite with Philippa P.B. Hughes
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.
90