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SPECIAL FEATURE | RESTAURANTGUIDE

0450; www.restauranteve.com Creative dish: Rouget with garden beans

consistently high-performing dining destination. Any occasion becomes special here, whether it’s an anniversary or a Tuesday night dinner. 1330 Maryland Ave. SW,Washington, D.C.; 202-787-6006; www. mandarinoriental.com/ washington/dining/cityzen/

Sustainable NORA American Nora Pouillon’s ode to organic foods remains one of Washington’s best since it opened in 1979. Simply prepared dishes with little seasoning are the norm, allowing fresh organic ingredients to shine. 2132 Florida Ave. NW,Washington, D.C.; 202-462-5143; www. noras.com Creative dish: Red and gold beet salad

POSTEMODERNE BRASSERIEAND BAR French-American Easily the best beef Bourguignon in the District with equally fabulous cocktails.Word to the wise: Booth seating can be uncomfortable with patrons on the other side pressing into you. Ask for a table instead. 555 8th St. NW,Washington, D.C.; 202-783-6060; www. postebrasserie.com Creative dish: Alaskan ivory king salmon

Nora’s red and gold beet salad

OVALROOM American

Poste with Westend’s seafood vendors from the Chesapeake Bay and New England areas on sustainable fishing. The blue crab soup is sheer heaven. 1190 22nd St. NW, Washington, D.C.; 202-9744900; www.ritzcarlton.com/ en/Properties/WashingtonDC/ Dining/Westend/Default.htm

HÄRTH American Hilton’s Tysons Corner restaurant boasts environmentally sustainable elements throughout the warm and inviting space, offering comfort food to match. Try any one of the assortment of flatbreads, crisped in the onsite wood-burning oven. 7920 Jones Branch Dr., McLean, Va.; 703-761-5131; www. harthrestaurant.com

Raw Bars

WESTENDBISTRO American

HANK’SOYSTER BAR Seafood

Eric Ripert’s Foggy Bottom outpost is in capable hands under chef de cuisine Joe Palma. Try Palma’s “oceanto-table” Fisherman’s Dinner Series beginning Nov. 16, which includes a discussion

With a recently expanded space and new indoor lounge area, we’re looking forward to being able to stop by more often for oysters and Jamie Leed’s famous lobster rolls. 1624 Q St. NW,

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Washington D.C.; 202-4624265; www.hanksdc.com

com/blt-steak-washington-dc/ Creative dish: Tuna tartare

OLDEBBITTGRILL American

Parties/Groups

With its dark wood interior and proximity to the White House, this throwback to old Washington could easily be dismissed as a tourist magnet. Insiders know that it consistently boasts one of the city’s best raw bars, especially when prices are slashed after 11 p.m. 675 15th St. NW, Washington, D.C.; 202-3474800; www.ebbitt.com

BLACKBYRD WAREHOUSE Seafood This drinking theater is great for late-night oyster happy hour and the hipster DJs who play dubstep late into the night. Regulars swear by the lobster rolls and salmon reuben. 2005 14th St. NW, Washington, D.C.

BLTSTEAK Steakhouse Expect a gorgeous raw bar with mild, creamy oysters and tangy mignonette. The shrimp and crab claws are consistently fresh and very good. 1625 I St. NW.Washington, D.C.; 202-689-8999; http://www.e2hospitality.

The private room for up to 40 is the perfect setting in which to enjoy the luxurious truffled pasta and duck confit. The quiet atmosphere allows for easy conversation. 800 Connecticut Ave. NW #110, Washington, D.C.; 202-4638700; www.ovalroom.com

Small Plates

BLUEDUCK American

ZAYTINYA Turkish-Greek-Lebanese

The glass-enclosed private table at Blue Duck is perhaps the most modern and unique way to enjoy an organically sourced menu. It provides privacy, while the open top allows diners to enjoy the restaurant’s sophisticated vibe. 1201 24th St. NW, Washington, D.C.; 202-4196755; www.blueducktavern.com Creative dish: House smoked sturgeon rilette, caviar jelly

One of several that fall under José Andrés’ ThinkFoodGroup umbrella, Zaytinya’s selection of mezze bears the Spanish über chef ’s unmistakable touch. 701 9th St. NW,Washington D.C.; 202638-0800; www.zatinya.com

VIDALIA Southern The private dining rooms are quiet and intimate with great service that allows diners to take their time perusing an extensive wine list. Don’t miss the shrimp and grits. 1990 M St. NW, Washington, D.C.; 202-6591990; www.vidaliadc.com Creative dish: Shrimp and grits

CITYZEN American Eric Ziebold continues to bring his “A” game at this

WA S H I N G T O N L I F E

ESTADIO Spanish This relatively new kid on the block is rarely empty and for good reason. The usual suspects (boquerones, patatas bravas) make an appearance alongside more creative interpretations. 1520 14th St. NW,Washington, D.C.; 202319-1404; www.estadio-dc.com

GRAFFIATO Italian Mike Isabella has brought his small plates to Washington, and we like it. Try the delectable pork fried almonds or the White House pizza with three cheeses, prosciutto and a little black truffle honey. 707 6th St. NW, Washington, D.C.; 202-2893600; www.graffiatodc.com

| N O V E M B E R      | washingtonlife.com

Washington Life Magazine - November 2011  

Foodies unite for the best of dining issue featuring our 2012 restaurant guide, top chefs and lots of other tasty culinary content.

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