Their maxim is “elegant comfort cuisine” and chef Doug Brown has created a menuthat diners will find reasonable in price and outstanding in quality. The atmosphere ofthis newly-opened restaurant is welcoming and relaxing, much like its menu optionsthat range from foie gras to macaroni and cheese. A standout dish that will winmany fans in the summer months is the Trout Meuniere, two boneless fillets from NorthCarolina waters blanketed in a grapefruit-browned butter sauce, sautéed fennel andcrushed hazelnuts, with haricot verts on the side. Next time someone posits the age-oldquery, “where can I go for really good food that is not outrageously priced?” you havethe answer.
2430 Pennsylvania Avenue, NW
Mie N Yu
Washington’s newest hip hotspot is winning rave reviews for its lavish décor, consistingof gauzy tents, endless pillows, and intensely color-themed rooms. One item onthe menu, the blueberry foie gras, tastes as good as the interior looks. This appetizerby chef Timothy Elliott is served on a crispy wonton topped with a generous helpingof tender foie gras that rest upon blueberry compote. The sweet and tart flavors of theblueberry perfectly complement the rich and salty duck liver, and the texture contrastsnicely with the thin crunchy wonton.
3125 M Street, NW
Springtime is beautiful in Washington, and to celebrate the explosion of flowers thatgrace our nation’s capital, Chef Laurent Hollaender concieved a French inspiredmenu that utilizes edible flowers in nearly every dish. He has created an enviableand delectable creamy seafood dish that manages to be light and flavorful, by preparingopen-ended raviolis stuffed with halibut, atop a fillet of halibut, and coveringthem in an onion compote with white truffle emulsion. For the final touch they are decoratedwith the ubiquitous edible flowers.
2019 I Street, NW
Poste-modern Nicoise salad is more than just a cute name, it is an idea that is longoverdue. What arrives on the plate may not have been what you were expecting,but the lobster salad with its sherry vanilla vinaigrette is what you never knew youalways wanted. The expertly prepared Maine lobster tail and the burst of flavorfrom the creamy yet light dressing are the stars of this dish, accompanied by asmall portion of mache, minutely chopped sides of egg and onion, capers, tomatoes,haricots verts, and Moroccan cured olives. Chef Jay Comfort has created the ultimatesummer salad, dainty yet delectable.
555 8th Street, NW