Chef Jonny is very innovative. Great place for a romantic dinner. Spit roast goat with three sides is delicious. -Tamesha Warren, Top Chef
The chef loves tomoatoes so he’s using them in his 20 Bites tasting menu. Which will feature tomatoes in 20 different small plates, including a gazpacho & a tomato tartar. Read more.
Though this eatery claims inspiration from California, old-world charcuterie has found a comfortable home on its menu. Cured meats like soppressata, proscuitto, and fennel salumi are standouts.
Capital Spice recommends the braised short ribs, saying "Braised beef short ribs are fall-apart tender and the cheddar grits they’re served over are suitably decadent. It’s a big appetizer, though not Read more.
Try the shrimp and grits by James Beard Award-winning chef Jeffrey Buben. Save 30% off your bill by booking here: http://bit.ly/iiVgT8
lobster corndogs. french fries. mac n cheese. freshmade cocktails. oh, and the dining rooms not half bad either.
Strictly no-frills, Ray's the Steaks has one focus and that is steak. So what the dining room is lacking in visual interest, it makes up for in red meat, cooked to perfection. [Eater 38 Member] Read more.
Always a solid option on Barracks Row, Belga Cafe serves global "Eurofusion" cuisine (mostly Belgian) with a neighborly touch. [Eater 38 Member] Read more.
Go for a tasting menu and order the wine pairings. They wine pairings are surprisingly affordable, so don't hesitate.
Best new addition to Clarendon restaurant scene. Fantastic food, laid-back atmosphere, and reasonable prices. Love the outdoor seating and convenient location to Clarendon Metro Station.
Tucked into a quiet corner of the busy Dupont Circle neighborhood, Hank's Oyster Bar is a local standby for its fresh seafood and laid-back atmosphere. [Eater 38 Member] Read more.
This downtown establishment doesn't seem all that warm and inviting from the outside, but the handmade pastas and other Italian classics say otherwise. [Eater 38 Member] Read more.
Try the grasshopper tacos. I'm not even kidding. Never had them before and they were DELICIOUS. I'm a total convert.
It's got everything you need. Boisterous, after-work izakaya drinking culture? Check. The kushiyaki serving skewered & grilled meats? Check. The raw bar slicing up the freshest fish from Japan? Check.
Great wine and food. The Duck Confit is the best thing on the menu. After that I'd say the Brioche and Sea Bream/Orata are tied for second. Change of pace? Pete is one of the best mixologists in DC
It might not seem like all that much from the outside, but Dukem is authentic Ethiopian in the heart of a city that takes its Ethiopian food very seriously. [Eater 38 Member] Read more.
Scallop dumplings, Har gow, Dry pan fried noodle with yellow leek, Birthday noodles, dumpling soup, Roast pork, Roast duck, Chive sprouts...
The spicy and sour food from the northeastern Issan region can include sausage with kaffir and basil, as well as pork rib with whiskey and garlic. Don't be afraid to get a little messy. Read more.
You MUST have the crispy fried spinach appetizer. It'll change the way you view leafy greens.
Chef R.J. Cooper’s all-tasting-menu venture—parceled out in 16 or 24 quick-bite dishes—is a wild ride of a night, especially if you don’t burden it w/ too many expectations of what dinner should be.
A mezzanine dining area puts you above the crowds, but sometimes it’s more fun to mix it up below, particularly at the long communal table.
Check out this latest location of Hank's where a seafood master has joined forces with a cocktail ace. The cocktail menu has dozens of punches, and this location is finally serving desserts: Read more.
I've eaten here many times, and I have never had rude service. In fact the staff goes out of their way to be friendly and helpful. food is outstanding. If you don't like loud music, don't come late.
TT Tip: start with branzino carpaccio, then move on to squid ink pasta with saffron sheets and finally duck breast with roasted artichoke hearts, olive sauce, potatoes and caramelized quince ragout.
The pizza is so good you don't need to load it with toppings. The simple pizzas are phenom and don't miss the frozen lemon sorbet.
Our table faves at Table were the scallops, oysters, charcuterie, tagliatelle and pork belly. Nice wine list.
Oysters, blue shell mussels, fried Ipswich clams and more join entrees like bouillabaisse, skate wing and smoked toro dashi to pretty much cover the gamut of seafood. [Eater 38 Member]
From our review: "If the kimchi linguine is around, pounce on it. Order it twice." For your main meat, try the hanging beef tender or a cunning lamb trio. Read more: http://bsun.md/14bAlFe
Roberto Donna cooks dinner for a mere four diners at a kitchen counter at Roberto’s 4, a restaurant-within-a-restaurant inside Al Dente.
Flat iron > Ribeye. The flat iron steak is thicker than the ribeye so it's easier to cook to the preferred temperature (med rare). The size difference b/w the two is negligible. And it's cheaper!
