Peel back the folds of injera, though, and you witness a kaleidoscope of yellow lentils, dark green collards, crimson beets and turmeric-colored cabbage with bright orange carrots. A salad showcasing white flower mushrooms prompts an anecdote about the last trip the owners took to Myanmar, three years ago. SIGN UP TODAY Learn More. 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. No barriers to entry; ADA-compliant restrooms. Bobby Jones, the chef and co-owner of one of Marylands prize crab destinations, says his seafood restaurant 10 miles north of Annapolis was inspired by long-ago summer family gatherings at his grandmothers little creekside rancher on Kent Island. Ive been eating with you since you started, one of my oldest friends said over a dinner that began with a gratis mocktail when a server heard me say my pal didnt drink. Indoor and outdoor seating. Dinner Wednesday through Sunday. Indoor and private outdoor seating. Dinner commences with a flurry of snacks a bite of pork rillettes paired with fig and black garlic, a furl of smoked salmon on a dab of yogurt and pickled herbs before moving on to dishes that ask diners to eat outside the box. Hes right. A lack of staff means shorter hours of operation at restaurants across the board. Executive chef Kristen Essig comes to Washington from the Big Easy, where she co-owned one of its most beloved restaurants, Coquette. The new list also addresses the question the owner routinely hears Whats your favorite dish? with half a dozen favorites from over the decades. Its a kinder, gentler dining experience at Et Voila!, which might find House Speaker Nancy Pelosi (D-Calif.) or Imperfecto chef Enrique Limardo at the next table. The entree is textbook perfect, down to a hedge of mustard-sharpened salad greens. Indoor and outdoor seating. The Indian oasis, 32, looks like a million bucks following a makeover this summer that kept memories of the original club design a dining room carved into zones of privacy, a white piano that gets tickled Thursday through Saturday while offering new art (love the 3-D dancers) and a color scheme that changes with the light (silver on my evening visits). A little card on the table explains Levantine ingredients; a sommelier with a sense of taste (and humor) identifies the perfect quaff for dinner. We marvel as a waiter removes the bones from a plate of Norwegian sole with the precision of a surgeon. Which reminds me, theres no better place to be a regular. Welcome to Carusos Grocery, which takes its name from a store Babins long-ago Sicilian relatives operated in Baton Rouge and revels in old-fashioned details. Brandwein can also be dramatic, evinced by poached sablefish paired with black chickpeas, a monochromatic moment worthy of a frame. Going in, even hot heads might want to ask for medium spice. Otherwise, regulars can count on finding pretty much everything that they have long appreciated about the Rockville stalwart: housemade bread served with black olive tapenade, rooms quieted by linens on the tables and tufted fabric on the walls, and cooking made consistent by the fact chef-owner Enzo Livia retained his loyal kitchen crew. A ramp leads to the entrance, where a wheelchair user might need help with double doors; ADA-compliant restrooms. I used to work at Montmartre, the much-missed French draw on Capitol Hill, he tells us. Dedicated to the good life, in all respects, Oyster Oyster leads the pack. 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. Its all as luscious as it looks. Value is not a dirty word, describes the category of $6 wines by the glass; I got class, I just dont want to pay for it includes the $9 options. . The highlights include better-than-usual. As Marler shared via text, We really just want to see where these adventures lead us and continue to have fun with it all.. Shrimp cooked just enough to warm the seafood are paired with Israeli couscous and a vivid sofrito. But were trying not to steer away from the principals original ambitions, chiefly heightened comfort food., [Like a good neighbor, Pennyroyal Station is there for you], He and his colleagues are doing an ace job of hiding any obstacles. A sniff of the air clean, hot oil is a siren call to anything fried: crisp silvery smelts, maybe, or soft-shell crabs, sweet of meat, served with ponzu sauce for dipping and as delectable as any Ive had this year. As long as they keep getting it from me!. Fans can rest assured that the original details remain in place and that the new hosts have no plans on making any changes, says Jake Addeo, who last cooked in Washington at the Occidental and Bibiana. No takeout or delivery. Takeout and delivery. The most Belgian of them all, though, is a waffle chocolate, served with white chocolate whipped cream and chocolate sauce. While the siblings have in common hospitality and great things in glasses, Revelers Hour is the more relaxed of the two, a model pasta and wine bar in a room thats dark as a movie theater but illuminated with candles and surrounded by wine. No menu until after youve eaten. Indoor and outdoor seating. Tom Sietsema12/21/2021 Iran's Evin Prison set on fire as protests spread Far-right Republicans face tough races in swing districts, testing McCarthy Restaurants have become lifelines during the. The chef gives chicken the everything bagel treatment, except that the entrees crunch comes as much from dried, crumbled chicken skin as the usual seeds and garlic. The reaction to the restaurants news was so heartwarming, the owners began taking steps to buy themselves at least another six months or so. 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. My father was a perfectionist, says Jermaine Smith, who co-owns the operation with his sister, Henrietta Smith-Davis. Takeout and delivery. Takeout and delivery on weekdays. 7 THINGS YOU CAN DO TO ACTUALLY PREVENT WRINKLES SANDRA GUTIERREZJULY 13, 2021 POPULAR-SCIENCE A recent dinner found us tucking into risotto swollen with what tasted like a forest of porcini mushrooms, lamb ragu humming with red wine and rosemary, and pork tenderloin nearly upstaged by its roast potatoes and creamy borlotti beans. Berbere, the Ethiopian spice blend that torches whatever it touches. Theres no more fetching kitchen in town than the open one at Albi Arabic for my heart surrounded by a mural of characters holding hands. Unfortunately, I encountered a few dishes that did not. But an even finer dish is the chicken, brined in citrus, massaged with oregano and dried before roasting. Those chopped collards have lots of garlic, ginger and red onion going for them. Major talent has stepped into big shoes at this road-trip-worthy restaurant in Loudoun County, where Vincent Badiee replaced Tarver King last November, following Kings news that he planned to open a place of his own in the area. Otherwise, it feels like 2019 in the sedate dining rooms, where servers in smart Alton Lane suits attend to your needs like the pros they are and the ever-epic menu is divided into categories that prioritize the thinking of chef Eric Ziebold. 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. 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. Indoor seating. I appreciate the environment, open and airy, and the attention paid to the wine list. Same for dominoes of roseate local beef accessorized with grilled broccoli, burned eggplant and a dollop of ketchup, brilliant with red pepper. Cheers to that. Alone, the stewlike wild boar, cooked with onions and tomatoes, hums with mustard powder, chili powder, lemon juice and sage. No wonder reservations are still hard to come by. Knowing that Tyler and her colleagues, chef Jon Sybert and wine maven Bill Jensen, are also behind the nearby Tail Up Goat is reason enough to pay respects. Just eat it and enjoy it! I wanted to tell her. Takeout and delivery. 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. Indoor and outdoor seating. Ask for the chess pie and you get the whole thing, presented in slices beneath a glass globe. Warning: This graphic requires JavaScript. Im a folder, says the owner. The joyride might start with a wispy bite of fried julienne celery root so light it melts on the tongue, along with a surprise center of silken smoked tofu and move on to dishes that trumpet the season. Even his more straightforward-sounding dishes sparkle at Daru. Mac and cheese gets finished with Parmesan breadcrumbs, and the braised greens served with smoked tomatoes sting with the juice of pickled Fresno chiles. These days, customers can still count on Smiths high standards in every order of carryout. His pt is a world-class organ recital, his gnocchi the softest of pillows. Concerned reservation holders reached out to me when they heard that the warmhearted owners behind the Rappahannock County dining destination, chef John and Diane MacPherson, sold it in August to another couple, chef Jake and Sara Addeo. Diners are sent into the night with treats for tomorrow granola, zucchini bread that in some cases never make it home. Steps at the entrance require wheelchair users to enter through a door to the left; ADA-compliant restroom. Love what the restaurant has become: one of Northern Virginias best places to dine. 2021 FALL DINING GUIDE TOM SIETSEMAOCTOBER 6, 2021 WASHINGTON POST It's nestled between a handful of other quick eats, bars and restaurants. Wheelchair users should call ahead for a ramp at the entrance; ADA-compliant restroom. No barriers to entry at the Rockville branch, which has an ADA-compliant restroom. 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. Indoor seating only. Dinner Wednesday through Sunday, lunch weekends. Il Pizzico translates to English as the pinch, as in pinches of different flavors of Italy, says Livia. It doesnt feel challenging enough for some chefs, says Michael Babin. The sisig is one of the best pork dishes I've eaten all yearimagine a sizzling skillet of fajitas, only swap out the steak or chicken for crispy pig ears and belly, and give the whole thing a good dousing of calamansi juice. Pastas $24-$30, wood-fired entrees $28-$39. Tom Sietsema's fall dining guide Over the years, it morphed several times. The issue? Same for the earthy-sweet beets, which also get a stab of heat from jalapeos. 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. No barriers to entry; ADA-compliant restrooms. Eggplant stars in a schnitzel topped with shaved fennel kraut that would be at home in Germany. 717 8th St. Indoor seating only. Lettuces, shishito peppers and cardoons are a given. This is top five, for sure.. When hes not minding his ever-expanding culinary empire, Andrs is saving the world. washingtonpost.com. Mama Changs glorious tofu skin salad, slick with chile oil and garnished with cilantro and scallions, qualifies as a final meal request not anytime soon, fingers crossed. Rubbas inspired food is served by attentive staff in a small dining room whose pinks and greens radiate joy. Dinner daily, lunch weekdays. Craft features halibut poached in olive oil and decked out with a panko crust. The decade-old restaurant has fun with its wine list, a liquid romp around the world. I've been here. Check. Caramel-colored leather chairs and banquettes prove stylish and comfortable; clusters of elegant wooden lights could double as art installations. Regulars know it as much for its ambitious social mission as its tea leaf salad and catfish mohinga. The executive chef at Anju in Washington, whos spent half his 32 years in the industry, is no Ted Lasso. Takeout, no delivery. But if you do, youre welcome, too. 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. Moniss obsession with pizza goes way back and results in 16-inch sourdough pies spurred to greatness by long and slow fermentation and the fact that the chef bakes each sturdy round himself. The constant here is consistency. Pinks and greens radiate joy with oregano and dried before roasting pinch, as in pinches of different flavors Italy. 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