The first is an appetizer of fried mashed eggplant, bright with mint and sweet with fried onions. Takeout also available via website and phone. 1825 14th St. NW. Portioned as if leftovers were expected, the entrees come with a choice of two sides, all of which would look at home at a church social. Cheesecake requires some explaining at the table, too. The multiple rooms soothe visitors with aqua and fuchsia seating, cascades of greenery and servers whose smiles are backed up by polish. The spring in the chefs step could be the reality that this year, the venues 43rd, is its most successful ever; an average of 60 people are on a wait list each night. tosses pies that reach for perfection (and come close), Open for 53 years, Henrys Soul Cafe proves that comfort is always in demand, Italian restaurants can charm and soothe, even without their dining rooms, If you think fine dining is on pause, Imperfecto would beg to differ, Expect a warm welcome and dazzling dishes at Kinship in Shaw, An Ethiopian newcomer makes a spicy splash in Alexandria, women in restaurateur Peter Changs life, If family-style takeout is on the menu, these 3 restaurants have a whole lot to offer, Like a good neighbor, Pennyroyal Station is there for you, Get your Maryland crab fix at the Point Crab House, along with ace service and a water view, The Restaurant at Patowmack Farm, under a new chef, calls for a road trip. The pandemic has caused a spike in restaurant takeout containers and the environmental damage that comes with them. From the bar flow some of the most beautiful and delicious drinks around. A 2,000-Year-Old Menu Staple Is Peaking in 2020. Dressed with scarred walls, white brick and live plants, the space is home to servers who bring, say, a bowl of rice carpeted with folds of dewy salmon, pea shoots and pineapple puree bibimbap scattered with raw fish and aptly introduce the shimmering beauty as Instagram-worthy. When guests asked for more vegetarian options, Anju responded with dishes including wangmandu, big crisp dumplings fattened with Impossible Meat and finished with a racy chile crunch. The talent behind the ice cream, Ben Brunner, is the reason I broke up with Jenis this year. But if theres one dish I never leave off an order, its crispy fried jasmine rice tossed with scallions, cilantro, peanuts, coconut and fried tofu meatless and marvelous. Takeout Tuesday through Sunday, no delivery. Yes, please. Patrons opting for inside tables are separated from other parties by yellow curtains; come cold weather, Clarity is expanding to the second floor of the building, where a bunch of private offices will become dining pods. Krinn says, "I want to be the best part of someones day." Brunch finds a strapping plate of huevos rancheros that fits braised pulled pork in with the eggs, black beans and corn tortillas. His tasting menu changes from visit to visit; the nine or so courses marry just-picked ingredients with abundant creativity. The food, drink and hospitality even early in its game win your fandom. The former White House chef even manages to make cabbage seductive. How are you, Jesse Miller? Dinner and lunch Tuesday through Sunday. What we are drinking is a weekly-changing page of recommendations, and if you guess the grape behind the current mystery wine, you get half off the price of the glass. Since his Greek standard-bearer opened in 2003, he has been tinkering with pies, says his wife and business partner, Anne Marler. Which it is, despite some trimming of the drinks and wine lists and a format switch. Eat out with any frequency and you cant help but notice changes on the restaurant scene wrought by the pandemic. Theres more to explore: whole scored fried sea bass festooned with carrots, red peppers and onions that taste like theyre plugged in to an electric socket a beauty of a Jamaican escovitch and saucy curry goat heaped over steaming rice and peas. As luck would have it, Swahili Village opened on March 15, 2020. Biscuits are baked every 30 minutes or so, and the side dishes are first-class. Like a lot of us, Deshaies says he looks for vegetables when he eats out. Takeout and delivery via DoorDash, Caviar and Uber Eats. The name pays tribute to the women in restaurateur Peter Changs life, foremost his wife and co-chef, Lisa; and his mother, a former farmer in central China. Keep in mind that the chefs used to cook at the nearby Curry Leaf in Laurel, and order the haleem. Her contribution. This memory maker rolls up with a cart carrying an enormous dome of spun sugar hiding progressively smaller replicas inside along with dessert and a salutation on a marzipan ribbon. "I dont tone it down for anyone." Then the coronavirus started dominating headlines, and he was forced to rein in anything more ambitious than survival. Happy Gyro adds pizza and pork to an otherwise vegetarian menu. Keep Kinship in mind for date night or a special (small) gathering, but also for the occasional crowd-pleasing comfort, one night short rib enchiladas. In Annandale, wheelchair users can enter the restaurant via the right side of the building, which has a ramp. Takeout and delivery. Chef Matt Hill and his business partner, Todd Salvadore, have worked at some of the areas best restaurants, and theyve incorporated best practices into everything they do at Ruthies, a tribute to the chefs late North Carolina grandmother. Dinner Tuesday through Sunday, lunch Wednesday through Saturday. To look at ssam is to take in a rainbow. No barriers to access, but the restroom is snug. I dont want to miss a dish in the lot. The owner likes nothing more than when customers opt for a thali: All the flavors of Nepal in an assortment of dishes, says Subash Rai, who does double duty as the restaurants chef. Indoor and outdoor seating. Jos Andrs brings Spanish comfort food including a lot of eggs to Bethesda. I wanted to do surf and turf, but not with beef or lobster, says De Pue, who has a catch in flash-fried octopus paired with peach-topped pork loin. With the gluten-free chicken comes cauliflower, baked with aioli and richer for it. Fashioned from rice and lentils, the crisp golden scrolls are some of the best in the area. Entrees $19-$45; prix fixe $79, wine pairing $49. Indeed, the vast menu in Fairfax is a celebration of homestyle cooking, the kind of food I enjoyed growing up, says Lydia Chang, the couples daughter and business partner. Thompson Italian, watched over by chefs Gabe and Katherine Thompson, is as consistent as they come. New to the lineup: supper trays to go, a response to customers who are increasingly inclined to travel or entertain at home, says Gabe. A dinner from this big-hearted restaurant, whose seating now spills onto the street, is almost guaranteed to result in tonights midnight snack or tomorrows lunch. A garland of ingredients that suggest salad Nicoise finds a spread of smoked trout replacing the traditional tuna. DEAN'S CAKE HOUSE, Andalusia - Restaurant Reviews, Photos & Phone Chennai Hoppers Indian Restaurant | Gaithersburg, MD Tom Sietsema's fall dining guide countdown: Hitching Post is No. 1 A celebration of the bounty of the Mid-Atlantic look for quail with wild grapes the Dabney occasionally incorporates truffles or foie gras into the menu, and I couldnt live without olive oil, jokes the chef. It's dinner alfresco, here in The Plains. ), [Jos Andrs brings Spanish comfort food including a lot of eggs to Bethesda]. This years survey of my favorite restaurants, my 22nd annual fall dining guide, is a reflection of how the pandemic has changed me, too. Chef-owner Ali Mesghali hoped to introduce his Persian retreat, a dashing extension of his culinary brand in Atlanta, in March. "I dont want to be stingy," says the chef. Fun is a side dish here. No delivery or takeout. To order alcohol with your meal, use GoTab. Sixty dollars gets you 10 courses, served on a banana leaf. Drizzled with smoked tomato honey, lamb is staged multiple ways on a shareable plate that turns shaved squash into pretty yellow ruffles and tucks some meat into tasty peppers. The dining room is dressed with gray chairs that hug you through a meal and panels from wooden wine boxes collected by the owner a salon for chowhounds. The presentation of a seafood custard capped with cognac foam has a server spritzing Pernod from an antique atomizer. As for the cooking, theres little on the menu that youve likely encountered before. Rajoo adjusts the level with a combination of roasted black peppercorns and dried red chiles. Dinner Tuesday through Sunday, lunch Tuesday through Friday. Deshaies says he doesnt like to see blank spaces in his takeout containers. This place had been described to me as "the best local restaurant," but I'm not inclined to go back. The $8 appetizer is familiar and finessed, just like so much of the rest of Rutas handiwork at the youngest restaurant in the realm of the prolific Ashok Bajaj. Summer beans and julienned peaches are slicked with a dressing of chile oil, lime juice and sesame seeds, plus some crunch courtesy of dried shallots and garlic. If the kitchen is taking shortcuts, I cant taste them. No restaurant fed me more often, or better, throughout the pandemic than French chef David Deshaiess whimsical tribute to American comfort food near the convention center (hence the name). The combination of nine beans mung, kidney, soy and fava, among others warmed with bay leaf, cloves and chiles is fuel you wont forget. Takeout via phone. Make that whole branzino cooked over a wood grill or pasta draped with the chefs wonderful white Bolognese, what she calls a warm blanket of veal and beef cooked in chicken stock and milk and finished with sage and butter. The beauty of American cooking? A&J offers its menus in Chinese and English, but fear not: The lists are the same, except for the fuller descriptions on the English version. Cant decide which of the dozens of dishes to try? Wheelchair users can reach the dining room via a side door near the kitchen; ADA-compliant restrooms. No takeout or delivery. It helps that he retained his entire staff, who still went through two weeks of training before reopening the dining room in June. Wheelchair users can enter through a side door (off the parking lot on the left); ADA-compliant restroom. But an even finer dish is the chicken, brined in citrus, massaged with oregano and dried before roasting. Just removing the aluminum cover of the vivid assembly, including tomatoes and dipping sauce, is enough to slap a smile on my face. Theres nothing I dont crave seconds of on the menu. Cheers to that. Dressed with lemon juice, sumac and turmeric, its the best chopped salad in town. served its first pie and makes an ace ambassador, asking strangers where theyre from and letting them try as many of the beers on tap as they want. Avocado toast has nothing on this sensation. Spiced potatoes, cabbage and carrot compose one of nearly a dozen rousing fillings. Ahn delivers. I miss the arty dining room, but not the crowds that packed it. See her cacio e pepe, Romes classic cheese and pepper pasta, dressed up with oysters and bottarga and bright with lemon. Corduroy Outside dining during the pandemic often means traffic and pedestrians in the background. Grilled rockfish set on a shimmering pool of sungold tomato sauce and circled with brioche croutons and herbs arranged as if with tweezers was beautiful and luscious. Were you worried there wouldnt be a fall dining guide this year? Expect a serious wine list, an herb-packed hamburger, pistachio cake for dessert and cosseting service. Delivery via Tock and Skip the Line. Going into Amy Brandweins warmhearted osteria and market, I always know I can count on seeing a few regulars. Four-course menu $95 per person; a la carte bar menu $28-$33. 2020 Fall Dining Guide by Tom Sietsema - Girasole Indoor and outdoor seating. Hes right. I rediscovered a chill pill this summer that doesnt involve a prescription. The lush uni, meanwhile, is plucked from Santa Barbara, Calif. Hiroshi presents the treasure with a dab of wasabi and a tiny quail egg. Wheelchair users can access the restaurant and the restrooms via a ramp and an entrance in the back of the building. Competitors should check out the high bar he maintains in his own lair, where the meatless attractions include kale nachos, shiitake-filled batons of phyllo and tiptop chop, a sumptuous mound of shredded kale, quinoa, slivered almonds, pomegranate seeds and carrots rising from a plate of garlicky hummus. Owner Rose Previte thinks of Argentina when she slices into the bavette set off with bold, cumin-laced chimichurri, Argentina being home to asado and the country where the restaurateur spent her honeymoon. The itinerary embraces seven generous courses and can be tailored for vegetarians. Now do it. But even Monday nights pack in fans of the chef. Indoor and private outdoor seating. Their engagement is likely to grab your attention, too. The supple tortillas derive from fresh masa (and a hand press), and the spicy margarita is true to its word. Lately, Im crushing on slender maccheroni tossed with crumbled braised goat, green olives and lemon zest. Because outside chef Amy Brandweins restaurant, along an alley of upscale shops, is a magical place to find yourself, sipping on a well-made cocktail, poking into an artful appetizer or twirling housemade pasta on your fork. Dinner commences with a temperature check and slices of ciabatta and focaccia from Piccolina, the restaurants casual offshoot across from where youre socially distanced from fellow diners. Ask for the chess pie and you get the whole thing, presented in slices beneath a glass globe. These days, customers can still count on Smiths high standards in every order of carryout. An earlier illness found the self-described mad scientist researching food that would restore his health. Hope for sweet-and-sour eggplant on crostini. The candles on the tables are oyster shells filled with wax. "I make food the way I like it," says the co-owner of Northern Virginias premier Laotian outpost, as well as Thip Khao in Washington. Lamb chops are marinated overnight in garlic, Greek yogurt and green chiles elements that insert themselves into every nook and cranny of the meat and acquire a shower of crushed pink peppercorns after they leave the grill. Delivery Friday via website. Mezze $16-$25, shareable entrees $52-$65. A roulade of flank steak from Paris, as in Virginia, veers Mediterranean with eggplant, olives and roasted tomatoes. Few chefs have more fun getting us to eat our vegetables than Rob Rubba, whose (mostly) plant-based tasting menu is a garden of good eating in Shaw. Share the guide with friends and start adding restaurants to your list. Its from everywhere, says Walsh. We briefly pause to admire the edible canvas before plunging into the spread: deep golden cabbage, zesty red lentils, a rosy mound of kitfo that replaces the usual minced raw beef with raw tuna. Ribbon-shaped mafalda pasta shows off leeks, thyme and a handful of wild mushrooms, while a mighty pork chop Milanese is accompanied by a little pitcher of mustard sauce to cut the richness. Any meal is better if it includes roseate slices of beef tongue hot off the grill hotter with a dab of Japanese mustard and some cool punctuation in the form of kimchi cucumbers punched up with garlic and chile flakes. Owners Dante Datta and Suresh Sundas bring to their maiden restaurant off the H Street corridor mouthwatering rsums. Dinner Wednesday through Sunday. Other delicious options include spicy steamed shrimp, fish and chips staged in a fry basket and tacos (pork or fish) distinguished by their two-ply cradles: a soft flour tortilla lined with a fried corn tortilla. The restaurant keeps a ramp for navigating the high step at the entrance, but not the stairs leading to the second-floor dining room and patio. Sounds hopeful to us. Indoor and outdoor seating. Dont miss sous-chef Leena Alys Lebanese fried rice, a swirl of color and crunch, lentils and almonds, inspired by mujaddara. Dinner Wednesday through Monday. Same for dominoes of roseate local beef accessorized with grilled broccoli, burned eggplant and a dollop of ketchup, brilliant with red pepper. Yes, the menu looks smaller than before, and the service skews young. His page-long "Manhattan Project" allows imbibers to mix and match spirits, vermouths and bitters to create one-of-a-kind versions of the classic cocktail. Time for someone else to enjoy one of the best meals of their week. I know just what Im having the moment I have to pull on a sweater: lentil soup from one of the best Afghan restaurants in the area (the other standard bearers being Aracosias siblings in Springfield and Washington). Rubbas inspired food is served by attentive staff in a small dining room whose pinks and greens radiate joy. Pay a visit to Fiola to enjoy signature Italian offerings from the a la carte and main dining room menus. Theyre being trained by some of the best in the business, foremost chef-owner Patrick OConnell, who has something fun to talk about as he chats up patrons: a bakery-cafe across the street in what used to be the hamlets post office (look for a late October launch) and a dreamy glass conservatory. Sprinkled among the family-friendly eats are dishes that hark to Hills fine dining days at Charlie Palmer Steak and the late Range. Dinner Wednesday through Saturday. The executive chef at Anju in Washington, whos spent half his 32 years in the industry, is no Ted Lasso. Having experienced the chefs food both as takeout and on Annabelles patio, I have to say I prefer the latter on a fair night on china in Dupont Circle, at a table enclosed by a white fence, with a cameo by the gracious Bajaj. And its no big deal when an elderly woman pauses at the entrance, struggling to find the mask she swore she stowed in her purse. 2: The Conservatory at Goodstone Inn Middleburg / Modern American / $$$$ This Middleburg property exists for elegant meals in a space that will wow. Share. Ramps near the entrance and roomy restrooms make the restaurant wheelchair-friendly. Her translation of the request highlights the light crunch of the pale, gelatinous mushroom, its ruffles dressed with lime juice, garlic oil and roasted chickpea flour for creaminess. I have yet to encounter one. Note just the meatloaf, glazed with sriracha and slightly creamy with Gruyere, a nod to the French background of chef David Deshaies. (But if you like leftovers ). Indoor seating only. The lightest bouillabaisse around is a few Gulf shrimp and a crisp square of red snapper lapped with a tomato-colored sauce that tastes of the sea and is best mopped with the buttery pullman toast on the side. Specials have produced hits, too, including thin sweet potato noodles topped with jumbo lump blue crab from Maryland. The pandemic has wreaked havoc on the restaurant industry. What always appears to be a full house well, full as defined by safety protocols suggests diners are digging the lot hes delivering. Possibly it was the sting of the orange gazpacho, poured from a slender plastic flask, or the broad metal pan used to ferry the seafood-scattered paella from Penn Quarter to my doorstep. Whatever the detail, takeout from Jaleo, among my hall of fame picks, places me back in the dining room, alive with color and energy in happier times. Takeout via Caviar, DoorDash, website or phone. His response to the upheaval: radical self-care, meaning more time with friends and outside pursuits and taking stock of the whole person, mental health included, in a business known for its long hours and uncomfortable working conditions. Top Michelin Star Restaurants in Washington DC - Keener Management Think of your meal as the world tour of takeout, Kebabs $15 to $16, sides $5 to $8, Tigris tour dinner $70 (for two); seven-course Tour of the World dinner $90 (for two). When hes not minding his ever-expanding culinary empire, Andrs is saving the world. Rooster & Owl is newly comfortable, thanks to a handsome front patio set with table lamps and a dining room that has replaced concrete floors with wood. On closer inspection, they turn out to be mannequins, convincingly set up with bread on their plates and wine in their glasses. Indoor and outdoor seating for dinner; indoor dining not available for breakfast or lunch. Indoor seating only. The tip of the iceberg finds chicken smoked over tea leaves, cigar-length pork potstickers, crisp cabbage ignited with Sichuan peppercorns, and nugget-size steamed spareribs, coated in soft rice crumbs seasoned with five-spice powder. The design adds to the you-are-there feel. Theres a reason Henrys, which also has a catering arm and a second, lesser branch in Oxon Hill sells about 100,000 sweet potato pies a year. (Maybe youve heard. It's the Year of the Noodle. (Anticipate fingers stained red with paprika, chiles and cayenne, too.). Red Hen rocks. Each spoonful tastes like a day at the beach. Beferdu uses the recipes she learned from her restaurateur-mother as a girl growing up in Addis Ababa and later showcased in a trio of hotels she ran in Ethiopias capital. And if the drinks taste true, credit goes to Dauphines spirits maven and co-creator Neal Bodenheimer, whose Cure bar in New Orleans helped fuel the countrys craft cocktail revolution. As never before, says Seki, I have to say no now and then. Please enable JavaScript for the best experience. Tasting menu $60. Thats a lot," says the chef. Hes giving his clientele delicious incentive for putting some miles on their cars. But the white rice is enjoying plenty of attention from chowhounds, too. The long line outside the cute bungalow has us worried when we pull up before its doors open for dinner. Forget its debut and feast on its much-improved second act.]. Delivery via Caviar, DoorDash, Uber Eats and Skip the Line. Housemade ravioli tends to be stuffed with something that reminds you what time of year it is, and the scallop ceviche lit with lime and chiles brings Lima close. New head chef Samuel Meoo, 27, is behind the whole chicken, brined in a host of goodies ginseng tea, Sichuan peppercorns, ginger, honey then air-dried for a day, roasted, lacquered and gussied up with so many colorful flowers, its as if the chicken encountered a ticker-tape parade en route to the table. It would be easy to fill up on pancakes alone; the scroll-like dosas, wrapped in both wax paper and foil and tucked into pizza boxes, are excellent. Moses Krishnarajan and Venkatesan Krishnan (Laura Chase de Formigny), Brussels sprouts and apple kimchi (Dixie D. Vereen), Terrine of rabbit, olives and eggplant (Deb Lindsey), Chef Jeeraporn Poksupthong (Scott Suchman), Wine director Alissa Diaz talking with diners (Scott Suchman), Chef Frederik De Pue (Laura Chase de Formigny), Mannequins in the dining room (Laura Chase de Formigny), Flauta with jamon (Laura Chase de Formigny), Roast chicken and sides (Laura Chase de Formigny), Spicy jumbo shrimp with snap peas (Deb Lindsey), Eggplant lasagna and other dishes (Deb Lindsey), Mannequins in the dining room (Deb Lindsey), Burrata agnolotti and chicken to go (Scott Suchman), Chef David Deshaies with his daughter, Vikki (Dixie D. Vereen), To weather the pandemic, restaurants reinvent themselves, again and again.

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