They are adventurous and creative, always coming up with new flavors. Plus they have delicious lucuma ice cream, need I say more?
Beef Patty and Jerk Pork: a weekend special pairing unctuous swine slow-cooked in a mess of stinging spices, with rice, beans and pickled slaw. —Warren Rojas
Mak's Special: Named after owner Mak Kibour, a native of Ethiopia, the special offers a non-spicy version of her home country's food. —Stefanie Gans
Ray's makes some giant, juicy burgers, that will require lots of napkins, or one really big bib. Check out my homemade review. Read more.
*** stars in Tom Sietsema's Fall Dining Guide 2011 ("One hundred bottles of beer on the wall? Try more than 500," writes Tom.) http://wapo.st/qrpFHA
** stars in Tom Sietsema's Fall Dining Guide 2011 ("The city's best source for kitfo -- Ethiopia's fiery, butter-splashed version of steak tartare," writes Tom.) http://wapo.st/pFL1z9
Midday is especially busy, with lawyers and lobbyists sinking into the pale-suede banquettes, but at night the action shifts to the raw bar, where oysters, shrimp, & lobsters glisten in mounds of ice.
The formidable wine list is among Washington’s best. What to get: Japanese hamachi with green-apple mustard; olive-oil-poached cod with pipérade jus; braised halibut in Arbois wine sauce.
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.
The bustling cafe and bar is a place you can bring the family or come for a casually sophisticated couple’s night out. Plates are huge—you’ll likely take home a doggy bag.
The high-end boardroom decor and hefty price tags signal an expense-account spot, but the house-made pastas and hearty ragus infuse the place with some soul.
