2011 DiningOut Washington, DC

Washington, DCMetro area

Premiere 2011

ta s t e s a n D t r e n D s t o f e e D y o u r i n n e r f o o D i eIn the kitchen with Pedro Matamoros of 8407 kitchen bar 12 :: A glass for thought—revisiting

reds 16 :: Rare picks among DC steakhouses 20 :: On the fly with Philippa P.B. Hughes 90

t h e g r e a t r e s t a u r a n t s o f t h e w a s h i n g t o n , d c m e t r o a r e a

Famosofills the neighborhood niche

page 26

MANAGING EDITORJosh [email protected]

SENIOR EDITORJeffrey [email protected]

EXECUTIVE MARKET COORDINATORMegan [email protected]

MARKET COORDINATORLuke [email protected]

CIRCULATION MANAGERRon [email protected]

CONTROLLERPatrick O’[email protected]

SENIOR ART DIRECTORDanielle [email protected]

ART DIRECTORJim [email protected]

WEBSITE/TECHNOLOGY DEVELOPMENTBrad Weber

LEGAL, ACCOUNTING, & BUSINESS MANAGEMENTLaw Offices of William L. Abrams, Esq.Abrams Garfinkel Margolis Bergson, LLPBill AbramsNew York: 212.201.1170Los Angeles: 310.300.2900

Welcome to the inaugural issue of DiningOut Washington, DC! As a local

Washingtonian who travels, or a visitor to DC who has been to one or more of

the dozen other cities in which DiningOut has a presence, you have probably

seen us before. But the issue in your hands is the first of its kind—a magazine

devoted solely and exclusively to the dining scene in the nation’s capital and

the surrounding area—and what a wonderful scene it has become.

From our offices in Logan Circle, we can remember the days when we had to

walk the five blocks to Dupont Circle to get a cup of coffee that didn’t taste

like it was made the week before. Today, we walk out our front door and the

debate that rages over where to eat can take longer than that not-too-long-ago

search for a (good) coffee klatch.

Not only is dining in DC about a specific restaurant selection, but also about

the many neighborhoods that make up this rich, diverse tapestry of a metro. H

Street (can’t wait for the trolley line to be complete!) for Thai? Columbia

Heights for pizza and ice cream? Georgetown for seafood and people

watching? Over to Clarendon (in Virginia) or up to Bethesda (in Maryland)

for just about anything? Have you been to The Yards in Southeast? Don’t

forget the ferry from Old Town to National Harbor where you can have dinner

in one state and dessert in another. You get the point—and all this is just

scratching the surface. Suffice it to say that DC has become a world-class

destination when it comes to dining, and I hope you have the chance to

experience every aspect of it as you get to know us.

I want to personally thank our featured restaurants, advertisers, and readers

for helping make this issue the first of many. We will grow and evolve

with the seasons and the ever-dynamic shifting of the fascinating art and

business of food, but we will always strive to deliver a quality product that

cares deeply about your interests. After all, there aren’t too many things

in life that match the enjoyment to be had over a great meal, solo or with

good friends, in an environment that lets you reflect upon the wonders of

America. How better to do that than in one of the great restaurants in and

around The District?

Happy discovering and dining,

Tanisha Carden

Publisher

publisher’snote

t h e g r e a t r e s t a u r a n t s o f t h e w a s h i n g t o n , d c m e t r o a r e a

202.642.2340 :: fax: 202.299.9017 :: diningout.com1425 Rhode Island Avenue NW, Suite PH1 :: Washinton, DC 20005

PUBLISHERTanisha [email protected]

CONTRIBUTING WRITERSRiki AltmanMarc Peacock BrushLauren CarpenterHarriet EdlesonAndy HumeLauren JurgensenDan KasperBrian MinJulia Watson

CONTRIBUTING PHOTOGRAPHERSYassine El MansouriVioletta MarkelouAndrew Meade

COVER PHOTOGRAPHYYassine El Mansouri yassinephoto.com

ON THE COVERFamoso Restaurant & LoungeThe Collection at Chevy Chase5471 Wisconsin AvenueChevy Chase, MD 20815301.986.8785famosorestaurant.com

Published Internationally by Pearl Publishing Media Group3917 West 32nd Avenue, Unit 1 :: Denver, CO 80212

(ph) 303.455.0290 :: (fax) 303.479.2000

PUBLISHER/EDITORIAL DIRECTORJosh Dinar :: [email protected]

PUBLISHER/DIRECTOR OF SALESGeoff Smith :: [email protected]

PUBLISHER/DIRECTOR OF OPERATIONSJeff Suskin :: [email protected]

RESTAURANTS AND ADVERTISERSFor information regarding listing your restaurant in our next issue, please contact Tanisha Carden at 202.642.2340.

READERSWe would love your feedback! Any great dining experiences, any of your favorite restaurants missing from the guide, any suggestions for the next issue, subscriptions … anything at all, please contact us by phone, mail or e-mail.

WRITERSGot a great idea for a food-related story? We’d love to hear about it. Queries should be sent to [email protected].

All contents are copyrighted 2011 by Pearl Publishing Media Group (PPMG). Published locally by Carshalay, LLC dba DiningOut Magazine.

ContributorsJosh Tyson is an editor

here at DiningOut,

but his true calling is

as Gregarious Father-

Husband. When not

overeating in Las

Vegas—as he does in

this issue’s travel feature

on page 34—he can be found sleeping in two-

hour increments with bits of food in his hair.

Marc Peacock Brush

is the lone male in a

house brimming with

women. He lives in

Denver where he is

a member of New

Age Dad, the nation’s

premier rock band of

dads, toddlers, dogs, and babies. For this

issue, he introduces our meditations on soup

(page 30). elasticizedwaistbands.com

Riki Altman is a Miami-

based freelance

writer, editor, and

proofreader. Her thesis

at Northwestern’s Medill

School of Journalism

was Bite Magazine, a

publication aimed at

“edgy epicureans.” This made her an easy fit

for this issue’s cover story on Famoso in Chevy

Chase, Md. (page 26).

featurecontents premiere 2011

INTHEMIX 10Openings+Events

11ChefRoundtable

What artist do you most identify with

in the kitchen?

12SimpleComfort

The culinary mastery of Pedro

Matamoros of 8407 kitchen bar

14CelebrationsGalore

Private dining options in greater DC

15Old-WorldAnew

Italian cuisine is lively and well

16WineoftheTimes

A serenade in reds

18FeedingtheBodyPolitic

Or why it took a whole world of chefs

to create a dining scene this rich

20Old,MeetNew

The next generation of steakhouses

NIBBLES+SIPSFood and cocktail recipes

Fresh,Fabulous,FamosoChevy Chase’s neighborhood gem

YouAreMostlySoup

Meditations on slurpable cuisine

NirvanaInaNeonFog

Searching for sublimity in Las Vegas

INDEX Restaurants by amenity, cuisine,

and location

LASTBITEPhilippa P.B. Hughes

10

23

34

26

30

26

3430

14

87 90

6

WASHINGTON,DC:: 39 Austin Grill

40 B. Smith’s

41 Bayou

42 Beacon Bar & Grill

43 Bistro Cacao

44 Bourbon Steak

45 Cashion’s Eat Place

46 Charlie Palmer Steak

47 Ezmè Restaurant & Wine Bar

48 Galileo III Ristorante Italiano

49 J&G Steakhouse

50 iCi Urban Bistro

52 Jordan’s 8

53 Le Chat Noir

54 M Street Bar & Grill

55 Morton’s The Steakhouse

56 The Oceanaire Seafood Room

58 Perrys Restaurant

59 Policy

60 Posto

61 Red Velvet Cupcakery

57 Smith Commons

62 Sushi Taro

63 Tsunami Sushi & Lounge

64 Veranda

65 Wok N’ Roll

66 Zengo

67 Zola

68 Zentan Restaurant

MARYLAND:: 71 8407 kitchen bar

72 American Tap Room

74 Famoso Restaurant & Lounge

75 Geppetto Restaurant

76 Mcafe Bar

78 Olazzo

80 Oakville Grille and Wine Bar

81 Thai Pavilion

NORTHERNVIRGINIA:: 83 The Capital Grille

84 fyve Restaurant Lounge

85 La Sandía

86 Panache Tysons

restaurantcontents premiere 2011

NOWINSEASON:Of the League of Extraordinary Superfoods, you,

sweet potato, are our favorite. You are an elegant tuber

with flesh like a tanned Greek goddess. We must admit

that sometimes you can be a bit stringy, which is why we

have really been enjoying your smaller, whiter varieties.

We like dressing you in foil, roasting you over hot coals,

and then mashing your meat with Earth Balance and your

superfood brethren, miso. We can feel your power coursing

through us, healing past transgressions and nourishing our soul as

the cold creeps in.

8

THINGSTODO NEWINTOWN• Washington, DC International Wine &

Food Festival

February10-13

Touted as the most popular festival of its kind

in the mid-Atlantic, this celebration of libation

and vittles makes one’s mouth water: gourmet

food booths, 100 wineries with bevies of

samples, citywide buzz, and the one-and-only

Grand Tasting event. Excited? We are, too. Check

online for tickets, prices, and schedules.

{wineandfooddc.com}

• Chocolate Lovers Festival

March5-6

A two-day fête for the chocolate lovers among

us, this Fairfax festivity revolves around the

artistic and gustatory potential of the world’s

favorite aphrodisiac. Historic re-enactments,

activities for kids, craft shows, chocolate

art displays, and unending tastings of all

things chocolate round out two days you will

remember for the rest of your life.

{chocolatefestival.net}

• Sakura Matsuri Japanese Street Festival

April9

The island nation showcases the best of

its culture and cuisine this spring with six

blocks of performances, 20 restaurants, 30

exhibits, and 35 vendors. It’s part and parcel

of the National Cherry Blossom Festival, and

brings to the fore a cuisine we’re still getting

to know. Discover for yourself what Japanese

culture has introduced to America.

{us-japan.org}

• National Capital Barbecue Battle

June25-26

Pennsylvania Avenue will be home to slow-

roasted pig this June, and you’re fooling

yourself if you think you can miss it. Barbecue

teams and restaurants from around the country

will be competing to win bragging rights as

the National Champions of barbecue—and a

a piece of the $40,000 prize pie. It may not

be happening until summer, but best to be

prepared. Get those bibs ready.

{bbqdc.com}

PhôDC{608 H Street NW; 202.506.2888}

New to Chinatown, this spot serves its moniker alongside multitudes of other French-flecked,

Vietnamese goodies. The cozy, modern décor makes slurping the regenerative elixir even more

delightful. This is great news, because even if there were already 389 phô restaurants in the city

(which there aren’t), we could always use another.

BayouBakery,CoffeeBar&Eatery{151 North Courthouse Road, Arlington, Va.; 703.243.2410}

We love Creole cooking, though probably not quite as much as Chef David Guas, a New Orleans

native who opened this bakery as a tribute to his beloved home. The airy, casual room serves

piping-hot beignets dusted with powdered sugar (thank the Lawd) and other heavenly baked

delights alongside pressed sandwiches served on New Orleans-style French bread, a host of coffee

drinks, dinner specials, and lagniappes (is there a better word for starters?). If the Cajun Cheese

Straws don’t get you, the peanut-caramel-bacon popcorn surely will.

DC-3{423 Eighth Street SE; 202.546.1935}

While DC might not count a hot dog museum among its thrall of institutions, DC-3 gets us one

step closer with an impressive roster of 17 dogs cooked to regional specifications. The Chicago 7

keeps it real (no ketchup!), as do the other selections, bearing intriguing accoutrements like crab

dip, bacon, and Cheese Whiz—and you can always get local with the DC Hot Half-Smoke (pork and

beef link, relish, onions, and yellow mustard). The team behind this hot doggie are also responsible

for Matchbox and Ted’s Bulletin, so expect studied greatness. And for an assignment of your own,

get wise to the joint’s terminology on the lingo board. Want your dog butterflied? Say, “Make it a

splitski.” Bark, “Make it a ripper!” and into the deep-fryer it goes.

inthemixWe’ve got the scoop on what’s new and happening in and around Washington, DC

10

Chef RoundtableWhichartistdoyoumostidentifywithinthekitchen?

BaylessringerStevenRaichlen,

hostofBarbecue University

andauthorofseveralbarbecue

bibles,joinsBaylessintheranks

ofanthropologists.HisPBSseries

Primal Grillrepresentsacontinuing

journeyintothehistoryofman’s

experimentswithfire-based

cooking.Thetwohavealsonever

beenphotographedtogether.

Coincidence?

ArtSmithof Art and Soul

Top Chef Master Rick Bayless. I’ve always admired his love, compassion,

and tireless effort in bringing authentic Mexican food to America—a chef,

anthropologist, and humanitarian.

FamousforhisroleasAngus

MacGuyver,actorRichard

DeanAndersonalsoworksas

acomposer—havingwrittena

songfortheshow’ssoundtrack.

Andersonisalsoactiveinmany

charitableorganizations,including

WaterKeeperAlliance,which

fightstostopwaterpollution.

CarlaHallof Alchemy by Carla Hall

I always want food that’s clever. I like super sleuth movies—ones that involve

clever tricks or double entendres. But if there is a person that I’m always

mentioning in the kitchen, it’s MacGyver. It’s always about the recovery, and

MacGuyver knows how to get out of any pickle.

Forrealdeepdish,youhaveto

gotoChicago.Mycousinknows

aguywhowilltakeyoutothis

placethatnobodyfromoutof

townknowsabout.

BrianMurphyof Policy

The artist that I most identify with is Deep Dish, the renowned DJ team from

Washington D.C. Like their electronica music, my food is full of flavor, is sexy,

and tells a story. Each plate starts as a blank slate constructed with gradual

layers of flavor, texture, and color—like Deep Dish’s progressive house.

WithoutKurosawa,there’dbeno

Star Wars(hisfilmSeven Samurai

inspiredmanyofthecharacters

andeventsinthespacesaga).

Directyouradmirationand/or

scornaccordingly.

NobuYamazakiof Sushi Taro

I identify with Japanese filmmaker Akira Kurosawa, a master at telling traditional

stories—like Shakespeare’s Macbeth and King Lear—using Japanese storylines,

actors, and settings. In the kitchen, I take traditional Japanese cuisine and

make it more attractive to my American customers by plating it differently

and playing with ingredients. In some ways, I feel like I’m taking cues from

Kurosawa when doing this.

11www.diningout.com

SimpleComfortTheculinarymasteryofPedroMatamorosof8407kitchenbar

12

inthemix

Born:April14,1969inNicaragua

Opened8407kitchenbarin:March2010

Style:Seasonal,handcraftedcuisinespecializingincharcuterie

Signaturedishes:Pastabolognese,charcuterie,gnocchi

CulinaryMentor:JeremiahCohen,ownerofTheTabardInn

How did you get into the restaurant business?

I grew up going to a semi-private school in Leon, Nicaragua, studying

accounting and agriculture. I was a hard worker but I didn’t find any joy in

any of the classes I was taking. When I was 21, I moved to the U.S. and

began studying English. I realized accounting wasn’t for me so I got a job

at a restaurant as a dishwasher. The cook showed me how to prepare eggs

overeasy. When I successfully got the eggs out of the pan, he said, “You’re

going to be my cook.” Right after that, I started doing brunch.

Next, I became the part-time breakfast cook at The Tabard Inn. After a while,

the chef told me, “Everybody is talking about you. The owner [Jeremiah

Cohen] has his eye on you.” A lot of chefs think of lunch and brunch as

being beneath the prime dinner menu, but cooking eggs correctly is not

easy. You have to put your heart into anything you do. Three-hundred-

and-fifty people were coming to the restaurant for Sunday brunch, and

I was promoted to executive chef after two years. Cohen saw that I had

a passion for cooking and he gave me the tools to become a better chef.

When did you decide to open your first restaurant?

After seven years at The Tabard Inn I wanted to do my own thing. That

ended up being Nicaro in Silver Spring, Md. A customer—now my silent

partner—said, “You have the best food in the area but your location is

going to kill you.” So I decided to sell Nicaro and move to my present

location on Ramsey Avenue at the Silver Spring Metro station.

How would you describe the cuisine at 8407 kitchen bar?

We feature a variety of dishes—pasta bolognese, charcuterie, lavender-

lemon roasted chicken, grilled steak, lamb. A lot of people are coming to

try our charcuterie—mortadella, chef’s terrine, duck prosciutto, chicken

liver mousse. These are things we can’t take off the menu. A French couple

came to the restaurant once and asked if they could buy the chicken liver

mousse by the pound! They were amazed that they could find charcuterie

here. We also make our own pasta, ham, and bacon.

As both restaurateur and chef, what is your biggest challenge?

Maintaining consistency and teaching people to keep a good standard. I

have been getting people from L’Academie de Cuisine in Gaithersburg—

they’re into cooking, and they care. Ultimately, we like making people happy.

We like it when people say, “We had a great meal. We’re coming back.”

Which dishes do your guests tend to like the best?

The gnocchi. That’s always a winner. I’ve never had a complaint about it.

What’s your design aesthetic?

It’s sleek but comfortable with exposed brick walls and an exposed wood

beam ceiling. There’s a stylish bar/lounge on the ground floor and a warm,

light-filled second floor dining room with rustic charm. We are really trying

to put diners at ease so they can enjoy the food in a comfortable setting.

—Harriet Edleson

SimpleComfortTheculinarymasteryofPedroMatamorosof8407kitchenbar

13www.diningout.com

CelebrationsPrivatediningoptions

ingreaterDC

Galore

With the new year come new

celebrations—that means it’s time

to party-plan. It’s so much more

interesting to host a private party

ina restaurant thanageneric,old

reception hall! Luckily, the greater

DC area has a wide range of

restaurants to accommodate the

mostwild(orintimate)ofparties.

ZentanatDonovanHouse{1155 14th Street NW; 202.379.4366}

Asian fusion is becoming an increasingly

popular option for private parties, which

makes Zentan at Donovan House a unique

and exciting option for any get-together.

Zentan provides a private room for 45 people,

or reception-style seating for up to 50. This

hotspot is also extremely accommodating for

a range of different party styles and sizes. The

delicious sushi, sashimi, and Asian crudo are

the main reasons to go; second to these is the

elegant atmosphere, adorned with trademark

overhead candlelight.

Grace’sMandarin{188 Waterfront Street, National Harbor, Md.;

301.839.3788}

Grace’s Mandarin is a sophisticated pick for

any private crowd. While it doesn’t have a

private dining space, it does offer a semi-

private area on their third-floor mezzanine

level that can seat up to 50 people. A 46-inch

plasma screen for presentations and partitions

to provide extra privacy adds to the allure.

The space is dramatic and regal with a 33-

foot Buddha statue and glorious views of the

Potomac; the menu, meanwhile, offers classic

and alluring Asian cuisine. Favorites include

pan-fried calamari, grilled Berkshire pork, and

Maple Farm duck sausage.

TheColumbiaFirehouseRestaurant{109 South Saint Asaph Street, Old Town

Alexandria, Va.; 703.683.1776}

Rustic and timeless, the Columbia Firehouse

Restaurant is a lovely venue for a warm and

jovial party. Three unique private spaces are

available: The Chop Room and the Wine Room

on the upstairs level, which offer more privacy;

and the Shaker Room, which is located off the

bar area for livelier parties. The Shaker and

Wine Rooms both have working fireplaces, and

the Wine Room has its own private bar. The

food is full of comfort, highlighting regional

dishes such as steamed mussels, oysters,

and shellfish. There are also small plates for

sharing, regional craft beers, stylish wines, and

classic cocktails.

OakvilleGrilleandWineBar{10257 Old Georgetown Road, Bethesda, Md.;

301.897.9100}

Oakville Grille and Wine Bar takes its

influence from Napa Valley, where hearty, fresh

ingredients are abundant and mouth-watering

wine flows like water. With 120 wines by the

bottle and a wealth of simple but luxurious

food items from which to choose, Oakville

Grille is a fun and convivial place to host any

type of gathering. Best of all, Oakville has the

flexibility to host private parties of all different

sizes. Whether it’s a small, intimate gathering

of friends or a large group that requires the

entire seating capacity of the restaurant, all

guests’ needs are met. —Lauren Carpenter

Grace’s Mandarin

14

inthemix

Old-WorldItaliancuisineislivelyandwellingreaterDC

CescoTrattoria{4871 Cordell Avenue, Bethesda, Md.; 301.654.8333}

No chicken Parm for Tuscany-bred Chef Francesco Ricchi. Ricchi prefers

authentic Tuscan cuisine to the Americanized dishes he claims chain restaurants

too often abuse. Instead, he emphasizes simple, high-quality ingredients—

including fresh egg pasta. Cesco’s rigorous traditionalism affords a hearty

counterpoint to DC’s “nouvelle” Italian scene. Warm nights are best spent in

the garden patio devouring Ricchi’s renowned tiramisù. Try the rabbit stew (a

classic Tuscan comfort food) when it’s cold. Located inside the beltway, the

restaurant is the centerpiece of one of the metro area’s restaurant hotspots.

Domaso

{1121 19th Street N, Arlington, Va.; 703.351.1211}

Local produce and meats inspire Domaso’s imaginative, “Italian-in-spirit”

menu. Chef Paul Healy uses Maryland crabs, Virginia hams, handpicked

cheeses, and organic vegetables in a tasty pro-green kitchen that ensures

even takeout boxes are biodegradable. In keeping with Healy’s devotion

to northern Italian principles, only the freshest seasonal ingredients are

used. Start with the award-winning white gazpacho or the mushroom

fettuccini (Healy’s favorite). Inside Hotel Palomar and overlooking both

Georgetown and the Potomac River, the château-like restaurant’s view

of the city is unrivaled.

Posto

{1515 14th Street NW, Washington, DC; 202.332.8613}

The relaxed sister restaurant of more upscale Tosca, Posto is a popular

after-work destination for DC politicians who want it good but not too

fancy. Its biggest draw is the wood-oven pizza. Toppings include the

commonplace (a basil and tomato Margherita) as well as the lively (buffalo

mozzarella and truffle oil). A made-in-Italy rotating wine system keeps

more than 30 wines available by the glass. If you’re feeling lonely, grab a

seat at the communal dining table. You may find yourself rubbing elbows

with one of DC’s elite.

Olazzo

{7921 Norfolk Avenue, Bethesda, Md.; 301.654.9496}

Come for the posh martinis but stay for the romance. This cozy haunt recalls

New York City’s Little Italy with its intimate table settings (bring your date

but don’t bring a crowd), candlelight, and genial waitstaff. It’s also known

for some of the best Italian martinis in town. Brothers Roberto and Riccardo

Pietrobono’s distinctive menu is a favorite of the Italian embassy, where

they’re known to cater events. Olazzo boasts locations in both Silver Spring

and Bethesda.

—Lauren Jurgensen

Anew

15www.diningout.com

Wine of the Aserenadeinreds

TimesIn the dead of winter, when t-shirts are traded

for knit sweaters and pea coats, there is an

untold shift of the palate. Appetites crave

heavy comforts when the cold sets in—beef

stew, rich risotto, chicken pot pie. And with

these inevitable twists to our appetite, come

the inevitable twists to our wine.

That is to say, the lighter tones of whites are

cellared, and full-bodied reds emerge. Of course,

a white will come about here and there, but

nothing resonates with cold-weather fare quite

like a Merlot, or, say, a complex Cabernet. As

we assemble in restaurants for evenings out, we

are tasked with finding the best wines for the

best food.

Educating oneself on the possibilities of red wine

is not about doing extensive research. That’s

how Sommelier Andrew Myers of CityZen sees it.

“Most people don’t want to research wine,” he

explains. “They just want something that they

can pair easily with a meal.” The approach is

less daunting than it might seem: “Find a wine

shop that doesn’t suck, then find a wine guy

who doesn’t suck. Once you start tasting a bit,

it gets easier to pick wines you like and pair

them with foods you like.” Emily Wines, wine

director for Kimpton Properties, urges everyone

to attend wine shop tastings to get a feel for

what varietals appeal to them. When it comes

time to buy, she advises newbies look at high-

end producers and buy second-label wines—this

allows one to experience good quality wine at a

reasonable price.

As far as dining goes, sommeliers don’t expect

diners to have any knowledge of wine. The

important thing is that they describe their flavor

interests in their own terms. Employing that

approach, Sebastian Zutant of Proof Restaurant

urges diners not to be shy when requesting a

red wine at an upscale restaurant. “The most

helpful thing for a sommelier is knowing how

much a guest wants to spend and what their

tastes are. All diners should be confident—only

they know what they like and what they don’t.”

When dining out, Wines agrees that everyone

should communicate openly with the sommelier

about the basics. “Talk about the foods that

you’re having. That gives the sommelier a base

point to work with. I always suggest comparing

the wines that you like to fruits—cherries,

stone fruits, things like that. Describe the flavor

profile. Do you like something that’s heavier or

lighter? Do you like something that more earthy

or more fruity? Those are the questions I ask

right up front.”

If you’d rather do a little reading on the subject

before dabbling in tasting, there are plenty of

resources to choose from. Zutant endorses the

U.K.’s Decanter Magazine, which showcases not

only wine, but spirits. Wine Spectator magazine, a

well-known and widely-available publication from

the U.S., is a good general resource, he says.

“The trouble is, it showcases a lot of high-end

wineries, and there’s a lot more to the wine world

than that.” And, as comical as it may seem to

some, Wine for Dummies offers a good foundation

for understanding the basics of wine growing,

wine tasting, and wine pairing.

To get you started on your red wine

adventure this winter, we’ve included a list of

recommended reds from DC-area sommeliers.

Keep these in mind when you go shopping or

are out on the town enjoying the city’s great

restaurants. And don’t forget the sage advice

from these wine experts—be confident, be

expressive, and be yourself. Sommeliers will

take care of the rest.

—Jeffrey Steen

“Findawineshopthatdoesn’tsuck,thenfindawineguywhodoesn’tsuck.

Onceyoustarttastingabit,itgetseasiertopickwinesyoulikeandpairthem

withfoodsyoulike.”—AndrewMyers

16

inthemix

WhereToGetIt:A.M.WineShoppe2122 18th Street NW

Washington, DC 20009

202.506.2248

amwineshoppe.com

With an approach to wine that makes enjoying a good vintage easier

than pulling the cork, A.M. Wine Shoppe in Adams Morgan (and a sister

establishment to Cashion’s Eat Place) loves the interplay of good wine

and exceptional food—including cheese, cured meats, and panini, all of

which are available at A.M.

The wine selection here is focused on boutique wines with 70 labels

in stock at any one time. In addition to quality, reasonable cost is a

primary concern of Proprietor Justin Abad; most bottles range from

$10-20. While most wines at A.M. have an Old World feel, the emphasis

is more on varietals that are distinctly “restrained and balanced.” The

staff is well-versed in all of A.M.’s offerings, and is more than happy to

help you find a perfect fit for your own tastes.

RecommendedRedsforWinter2011:For sipping alone:

Good pairs for red-meat meals:

• 2007 Rhône

• 2009 Côtes de Rhône

• Syrah- or Grenache-based wines

• Argentinian Malbec

• Paso Robles Syrah

• Pinot Noir

• Washington state Syrah

• Northern Rhône

• Crozes Hermitages

• Châteauneuf-du-Pape

ResourcesforWineNeophytes:Wine Spectator

winespectator.com

Decanter Magazine

decanter.com

Stephen Tanzer’s International Wine Cellar

wineaccess.com

Sotheby’s

sothebys.com/wine

Windows on the World Wine School

windowswineschool.com

Great Wine Made Simple by Andrea Robinson

Clarkson Potter, 2005; available on Amazon.com

17www.diningout.com

Try this assertion out for size: President George

H.W. Bush is the father of modern DC dining. Not

as crazy as you might think.

Shortly after Bush Sr. was elected, the first fam

was reported by The Washington Post’s Reliable

Source to have dined at the Rio Grande in

Bethesda. Hardly had the presidential buttocks

left the chair before it was painted red, white,

and blue and the restaurant’s switchboard was

blocked with diners clamoring to sit on it.

Then The Reliable Source revealed another

Presidential dining adventure to the Peking

Gourmet in a strip mall in Virginia.

By the late ‘80s, the capital wasn’t short on fine-

dining restaurants. For decades, martini lunches

had been lingered over at stalwarts like the

Old Ebbitt Grill, the Occidental, Prime Rib, The

Palm, and the dignified dining rooms of high-

end hotels. Expense accounts holders restored

themselves in the care of French chefs who had

begun to arrive the previous decade at white-

tablecloth establishments like the legendary

Jean-Louis Palladin at The Watergate and the Lion

d’Or on K Street. There was Rive Gauche, Sans

Souci, and Chez François in the Claridge Hotel.

At Le Pavillon, Chef Yannick Cam (now at Bistro

Provence in Bethesda) introduced lobbyists to

nouvelle cuisine.

But dining out in the ‘burbs? Not so much, unless

with your young kids. Of course, the President

didn’t just favor the suburbs. One month after

i Ricchi opened off Dupont Circle, White House

speechwriter Victor Gold booked a table for his

birthday. Among his guests were the President

and his wife. The next day, The Reliable Source

reported the Bushes had dined on Chef Francesco

Ricchi’s pasta in rabbit sauce and le tout

Washington wanted some.

Suddenly, aspiring gourmets turned to the gossip

columns for their restaurant guidance.

Chef Ricchi’s success rivaled Robert Donna’s,

who cooked his way through the watering holes

of Europe before arriving in DC at 19. In 1984,

he and Savino Recine (owner of Primi Piatti

and Filomena) opened Galileo, revealing to

Washingtonians that Italian cuisine stretched

beyond sunset sauces and pizza. Galileo

demonstrated that not just the French could turn

out a sophisticated meal. Donna’s restaurants,

springing up like porcini, became the training

ground for Washington’s next generation of

chefs. Those currently in the capital who have

sliced and diced with Donna include Todd Gray

(Equinox), Cesare Lanfranconi (Ristorante Tosca),

and Amy Brandwein (Casa Nonna).

Eating out for fun and not business became a

new source of entertainment. By the time the

‘80s were drawing to a close, restaurants were

evolving into empires. Ashok Bajaj arrived from

London and launched his seven-restaurant realm

with restrained Indian food at The Bombay

Club. Jeff Buben’s began with Southern food

Feeding the OrwhyittookawholeworldofchefstocreateadiningscenethisrichBy Julia Watson

BodyPolitic

18

inthemix

at Vidalia. Jeff Tunks started with seafood at DC Coast. José Andrés,

master of variety, introduced Spanish tapas at Jaleo, “Nuevo Latino” at

Café Atlantico (whose minibar gave DC its own molecular gastronomy

experience), Middle East small plates at Zaytinya, and authentic Mexican

at Oyamel. Robert Weidmaier’s Marcel’s, then Michel Richard’s Citronelle,

proved it worth giving classic French technique a new look. Later, their

brasseries and others’ became the new bistros.

By the new Millennium, Washington dining rooms had begun to attract a

younger set looking for the food and décor experiences they’d heard about

in Chicago, New York, San Francisco, and Miami. At the same time, young

chefs were ready to move away from their mentors to take up their own

toques. But restaurant leases in the center of town were expensive. Dining

in DC spread wide beyond traditional NW addresses. Tom Power, an alum

of Michel Richard, has Corduroy on 9th Street. On MacArthur Boulevard,

Jeff Black—who had been at Kinkead’s—opened BlackSalt, the second of

his four restaurants. Down at the Navy Yards, ex-European embassies chef

Bart Vandaele opened Belga. As young people moved to up-and-coming

neighborhoods, restaurants opened around them.

Their food was more relaxed. Small plates took off. Sensitive sourcing became

key. Charcuterie platters appeared, from Sonoma Restaurant & Wine Bar on

Capitol Hill to Poste on F Street, where Robert Weland made his own. Caesar

Salad was deconstructed. Comfort food was elevated, like Jamie Leeds’ take

on slow-cooked beef ribs at her Hank’s Oyster Bar in Logan Circle. Artisan

cheeses appeared alongside desserts. There were menus based on fusions of

disparate cuisines, on chocolate, on molecular gastronomy.

It wasn’t long before all this action attracted the big boys from the Big

Apple and the West Coast. Laurent Tourendel picked DC for the first

BLT Steak outside of New York. Le Bernardin’s Eric Ripert came down,

opening the West End Bistro. Art Smith from Chicago introduced southern

soulfood with Art & Soul close to the Capitol. Los Angeles’ Wolfgang Puck

established the Asian-inspired The Source in Penn Quarter. And the capital

sent its own back across the country, with L.A. raving about Andrés’ 2008

offering, The Bazaar.

DC is now a dining destination taken seriously across the globe. Its chefs

show up on awards lists and TV shows. Younger diners have become as

sophisticated in their expectations as expense account eaters had been

before Bush Sr. stepped in to open up the field.

If you want a polished taste of the world on your plate, Washington, DC

is where you’ll find it.

Julia Watson has written on food for the Sunday Times

Magazine, YOU Magazine, National Interest, and The

Washington Post. Her always-informative chronicles of a life

spent eating can be found at eatwashington.com.

DCisnowadiningdestinationtakenseriouslyacrosstheglobe.

19www.diningout.com

Old, Meet NewThenextgenerationofsteakhousesinDC

The great American steakhouse

continuestoreignsupremeasthe

pinnacle of fine dining, providing

an appealing mix of comfort and

sophistication. While the classic

versions are still thriving, the

modern steakhouse continues to

evolve, shedding its predictability

inlieuofafewfreshtwists.Never

fear,though;thetraditionallyhigh

standards of high-quality beef

areat the forefrontof steakhouse

dining in DC Just to give you a

tasteofwhatourcityhastooffer,

we’ve chosen these five local

steakhousesasthebestoftheold

andnewguard.

ChimaBrazilianSteakhouse{8010 Towers Crescent Drive, Vienna, Va.;

703.639.3080}

Amidst a bustling dining atmosphere, Chima Brazilian

Steakhouse offers more than a dozen barbecued

meats, including the house specialty picanha and

Portuguese linguisa served rodizio-style by a roving

army of gauchos, accompanied by a never-ending

supply of side dishes like fried plantains and warm

pao de queijo. Unlike other churrascarias, Chima

also offers fish options, an extensive salad bar with

more than 40 items for the less carnivorous, and

complimentary valet parking.

Bond45{149 Waterfront Street, National Harbor, Md.;

301.839.1445}

Located in the waterfront village of National

Harbor, Bond 45 puts an Italian spin on the

American steakhouse, complete with an antipasti

bar and mozzarella made in-house daily. Tourists

and businessmen alike can enjoy corn-fed, 28-

day dry-aged Prime cuts alongside rustic fare like

osso buco, lobster risotto, and the house specialty

jumbo crab “steak.” While soaking in the view

of the Potomac, kick back with one of Bond 45’s

signature cocktails served Prohibition-style in a tea Chima Brazilian Steakhouse

20

inthemix

—Brian Min

TheCapitalGrille{1861 International Drive, McLean, Va.;

703.448.3900}

An East Coast favorite, The Capital Grille brings

its upscale steakhouse philosophies to the

suburban sprawl of Tysons Corner. Dressed in

dark mahoganies with Art Deco chandeliers

reminiscent of a private country club, The Capital

Grille is no stranger to area businessmen and

Redskins who come to enjoy revamped Americana

fare, from the Kona-crusted sirloin and porcini-

rubbed Delmonico steak (both dry-aged in-house

for 14 days) to lobster mac ‘n’ cheese and the

restaurant’s signature Stoli-Doli cocktail. Check

thecapitalgrille.com for other locations.

Morton’sTheSteakhouse{3251 Prospect Street NW; 202.342.6258}

Proudly exuding old-school charm, Morton’s

The Steakhouse in Georgetown continues the

storied tradition of the Chicago-based institution,

offering nothing less than USDA Prime beef and

top-notch service. In fact, the waiters here are

more than willing to showcase the house cuts

before they’re promptly whisked into Morton’s

trademark open kitchen to be instantly seared

in 1,000-degree broilers. Morton’s classic dinner

menu is complemented by Bar 12-21’s modern,

wallet-friendly “bar bites” offered twice nightly

during a designated weekday “Power Hour.”

Check mortons.com for other locations.

CharliePalmerSteak{101 Constitution Avenue NW; 202.547.8100}

It’s no wonder that Charlie Palmer Steak is the

site of many a politico power lunch. Rising star

Chef Matt Hill continues Palmer’s trademark

progressive American cuisine with a few personal

touches like his spiced yellowfin tuna cannelloni

with avocado and ponzu. To boot, the restaurant’s

floating wine cube features nearly 3,500 bottles

of exclusively American wines guaranteed to pair

perfectly with Steak’s various cuts of up to 28-

day dry-aged Prime Angus beef.

21www.diningout.com

nibbles+sips

Seared Sea Scallops with Balsamic Drizzle from Chef Geoff’s

Food for the Acollectionofgreatlocalrecipesfromgreatlocalchefs

Making

22

SearedSeaScallopswithBalsamicDrizzlefrom Geoff Tracy of Chef Geoff’s

serves two

Ingredients•8ozbalsamicvinegar

•8seascallops

•1Tbsplemonzest

•2Tbspcanolaoil

•saltandpeppertotaste

•zucchini-cornrisotto

MethodIn a small pan, bring vinegar to a boil and reduce

heat to a steady simmer. Reduce until vinegar is

syrupy and sweet. Remove from heat and allow

to cool.

Pat the scallops dry with a paper towel and

season both sides with salt, pepper, and lemon

zest. Heat canola oil in a sauté pan over medium-

high heat and add scallops. Cook 2-3 minutes,

or until brown, and flip. Cook an additional 2

minutes or until desired temperature is reached.

Serve scallops in a bowl with risotto, drizzled

with balsamic reduction.

Wheatberry,Barley,andButternutSquashRisottofrom Tracy O’Grady of Willow Restaurant

serves six

Ingredients

•2cbarley,cooked

•1cwheatberries,cooked

•1Tbspextravirginoliveoil

•3Tbspunsaltedbutter

•1/2whiteonion,minced

•1cbutternutsquash,diced

•2cchickenstock

•1chard-gratingcheese(Beemsterrecommended)

•salt,freshlycrackedblackpepper,agedsherryvinegar,

andsavorytotaste

•sunflowerseeds,forgarnish

MethodPreheat oven to 350 degrees. Toast barley

in oven until golden brown, then place in a

heavy-duty pot and cover with 3-1/2 cups water.

Increase oven temperature to 375, then bake for

45-60 minutes.

Place the wheatberries in a heavy-duty pot as

well, and cover with 2 cups water. Place in the

oven with the barley and bake for 2 hours.

Add the extra virgin olive oil and 1 tablespoon

butter to a heavy-gauge pot over medium

heat. Add the onion and butternut squash and

cook until onion is transulcent. Add barley and

wheatberries, along with chicken stock, and heat

until mixture is very hot and stock is reduced to

almost nothing. Remove from heat and rapidly

stir in the remaining butter, cheese, and savory.

Season to taste with salt, pepper, and vinegar.

Garnish with sunflower seeds.

BakedTomatoBuffaloCapreseSaladwithRoastedScallopsfrom Panache Tysons Restaurant

serves three

IngredientsPesto:

•3Tbsppinenuts

•2cfreshbasilleaves

•1clovegarlic,peeled

•pinchsalt

•1/2cextravirginoliveoil

•1/4cfreshlygratedParmigiano-Reggiano

Tomatoes:

•9slicesRomatomato

•extravirginoliveoil

•garlic,thyme,salt,andsugarforseasoning

Scallops:

•9U10scallops


•saltandpeppertotaste

•9slicesfreshbuffalomozzarella

MethodFor the pesto: Combine the pinenuts, basil, garlic,

and salt in a large stone mortar and grind with

the pestle until the mixture forms a paste (you

can also use a food processor). Slowly drizzle in

the olive oil while beating with a wooden spoon

or mixing. Add the Parmigiano, 1 tablespoon at

a time, beating or mixing until the pesto forms

a thick paste.

For the tomatoes: Preheat oven to 90 degrees.

Season tomato slices with garlic, thyme, salt,

a small amount of sugar, and oil. Place on a

baking sheet and bake in the oven for about

1 hour.

For the scallops: Season the scallops with salt

and pepper. Heat oil in a hot cast iron pan and

cook scallops for 2 minutes on each side, or

until they are a golden brown color.

Place 3 slices of tomato on each plate, then

place a slice of buffalo mozzarella on top of

each slice. Add the roasted scallops on top

and drizzle with pesto. Season with a little

more salt.

Dolmadesfrom Veranda

makes many

IngredientsDolmades:

•2lbsgroundbeef

•2medium-sizedyellowonions

•saltandblackpeppertotaste

•10mintleaves

•4smallbunchesparsley

•4smallbunchesdill

•3eggs


•1crice

•1jargrapeleaves

•1lemon,quartered

Egg-lemon sauce:

•2cchickenstock

•2cmilk

•salt

•whitepepper

•butterandflour(forroux)

•juiceof2lemons

•2eggyolks

MethodFor the dolmades: Mix all the ingredients

together until they form a uniform color. Form

mixture into balls and wrap with grape leaves.

Place a romaine leaf in the bottom of a pot.

Place dolmades on top of romaine leaf very

tightly packed together. Start a second layer

as necessary. Fill the pot with enough water to

just cover the dolmades. Add lemon quarters

and simmer for 45 minutes. Remove dolmades

carefully and allow them to cool.

For the sauce: Add chicken stock, milk, salt, and

pepper to a separate pot and bring to a boil. In

another sauce pot, melt butter and add flour,

stirring until mixture thickens. Add roux to the

first pot and mix well. Simmer for a few minutes

to ensure that sauce thickens. In a small bowl,

mix together the lemon juice and egg yolks,

then add to the stock and milk mixture. Taste for

salt and lemon, and add more as needed. Serve

sauce over dolmades.

23www.diningout.com

nibbles+sips

Luscious Libations

Cran-AppleMargaritafrom Mixologist Ria Freydberg of 3

In a shaker with ice, combine 1 ounce

Don Julio Silver Tequila, 1/2 ounce

Berentzen Apfelkorn Liqueur, and 1/4

ounce freshly squeezed lime juice.

Shake well and strain into a sugar-

rimmed glass over ice. Float with

cranberry juice.

TheWitch’sTalefrom Alexandra Bookless of The Passenger

In a shaker with ice, combine 1-1/2 ounces

Calvados, 1/2 ounce freshly squeezed lime

juice, 1/2 ounce simple syrup, and 1/4 ounce

All-Spice Dram. Shake vigorously and double-

strain into a chilled cocktail glass. Wrap a

lime twist around a cinnamon stick and use

as garnish.

MangoBellafrom Vincent Gernigon at Le Bar at Sofitel

Washington, DC Lafayette Square

In a shaker with ice, combine 1 ounce rum,

1 ounce vanilla rum, 3 dashes Angostura

bitters, 1/2 ounce simple syrup, 1/2 ounce

lemon juice, and 1 ounce fresh mango juice.

Shake well and strain into a cocktail glass.

24

There’s always one restaurant that becomes your

go-to. It’s the place located in a great neighborhood

that seems to welcome you in a warm embrace

when you step inside, even on the chilliest winter

day. At this eatery, every meal is consistently great

and priced affordably. Even when your guests

venture into unfamiliar ordering territory, the result

is refreshingly spot-on. The service is top-notch,

the music sets just the right mood, and no matter

if you are bringing one special person or scads of

friends, you know your party will be impressed.

Famoso Restaurant & Lounge is that spot.

Located at the luxurious Collection at Chevy Chase,

Famoso’s candlelit dining room serves as an escape

from the shopping excitement. This gem makes an

unforgettable impression with its rich Brazilian

hardwood floors, warm amber lighting, modern

seating, and a stunning semi-circular bar stocked

plentifully with bottles of all shapes and sizes.

Captivating artwork can be found throughout,

framed by buttercream-colored walls, but the

floor-to-ceiling windows provide views of perhaps

the most intriguing scenery.

The Northern Italian restaurant was specifically

designed to be a contemporary, yet superbly

comfortable setting for parties of all sizes, whether

comprising a couple desiring an intimate dinner

or a lavish group of up to 300 guests. Famoso

boasts four separate areas for entertaining: a

lounge/bar area for cocktails, a wine room for up

to 25 seated diners, the spacious Couture Room,

and the elegant main dining room.

Though truly spectacular, the décor isn’t Famoso’s

main attraction, however—it’s the cuisine. (If

you don’t believe us, just ask the President and

First Lady. They dined here recently as part of a

party celebrating Attorney General Eric Holder’s

60th birthday.) Chef Nico Amroune, who studied

his craft at Oxford and honed his skills at Tosca

and Teatro Goldoni on K Street, is now at the

helm, creating seasonal menus that pay special

attention to the balance of local, sustainable

ingredients and prized imports from Italy.

“My dishes have a familiarity and authenticity

to them, even for true Italians, but then I take

the flavors a bit farther so there’s always some

element of surprise,” Amroune claims.

“We want to wow guests for the duration of their

meal,” explains General Manager Mehdi Zorgani, a

man who breathes this business as passionately

and personally as any. “Dining here isn’t a rushed

experience—it’s worth savoring.”

Amroune’s new menu incorporates a number of

diverse meat, poultry, and seafood selections

along with succulent appetizers, but diners would

be remiss to forgo his four- and five-course tasting

menus, complete with wine pairings. Dinner

“My dishes have a familiarity and authenticity to them, even for true Italians, but then I take the flavors a bit farther so there’s

always some element of surprise,” Amroune claims.

Chef Nico Amroune

27www.diningout.com

Famoso earned its excellent reputation

over the years by providing a number

of stellar signature items, and those

can still be enjoyed. Pasta, for

example, remains an integral part of

the menu, with fresh noodles being handcrafted daily

and apportioned tableside. “Pasta could be Famoso’s

ticket to acclaim,” Washington Post’s food critic Tom

Sietsema wrote in 2007 when Famoso first opened.

“I’ve never tried one that wasn’t something I wanted to

order again.” Today you’ll find the squid ink spaghetti

with lobster, roasted cherry tomatoes, and leeks is a

luscious and kaleidoscopic offering. Fresh ricotta sauce,

crispy sage, and black truffle give the gnocchi plate

a vividly pastoral aura, too. And the most acclaimed

dish, Famoso’s Risotto al Fagiano, is still an attention-

getter, especially as diners watch servers flambé their

nutty Arborio rice and earthy truffle mixture in a large

Parmigiano-Reggiano wheel.

Seeking lighter fare? The bar menu offers selections

like the signature lamb burger topped with smoked

feta and paired with Parmesan truffle fries and

Famoso’s legendary fritto misto, paired with a light,

yet spicy San Marzano sauce and garlic aïoli.

Ask for the perfect wine pairing, a knowledgeable

server will provide one of nearly two dozen

wines by the glass or offer you a well-

rounded wine list representing domestic and

international vintages. Again, these selections

are priced with affordability in mind, and many

wines by the glass start at $9. Bottles are

available from $30.

“Our list offers more than 180 varietals,” Zorgani

explains, “so those desiring anything from a glass

of Prosecco to a bottle of ’97 Giuseppe Quintarelli

Amarone della Valpolicella will find a wine to their

liking. And we host regular tastings for our staff

so they know which ones pair perfectly.”

If cocktails are more your speed, sip on Famoso’s

beloved eponymous drink, a tart and fruity blend

of citron-infused vodka, housemade Limoncello,

Sicilian blood orange, mango, and passion-fruit.

Or try the housemade sangría and

various infused vodka concoctions.

To enhance each bite of your

multi-dimensional lemon-and-goat-

cheese Napoleon or savory chocolate banana

tart with candied macadamia, consider a host of

perfect after-dinner sippers, ranging from Cognac

to Nespresso coffee. Or drink dessert: a glass of

Chocolate Zinfandel from St. Michael’s Winery or

a bottle of Marcarini Moscato D’Asti may be the

cherry on top of your perfect meal.

If the choices seem overwhelming, consider that

Zorgani and Amroune have gone to extensive

lengths to ensure anyone taking orders,

mixing drinks, or delivering meals knows every

component to the last detail. Famoso’s staff is,

well, famous for its hospitality.

Attentive service, fabulous food, the perfect

location (right off of Wisconsin Avenue and

easily accessible by Metro), and amazing

surroundings—what more could you want from

a neighborhood restaurant?

“We want to wow guests for the duration of their meal,” Zorgani explains.

Mehdi Zorgani

28

Meditations on slurpable cuisineWhen you make soup, you deal with water. Sometimes you deal with cream or broth, but these, too, begin as water.

You forget about water when you eat soup.

There are the typical distractions: split peas,

pulled chicken, tomato. There are more exotic

distractions: lemongrass, oxtail, caramel. You

might savor these distractions in a way that you

would never think to savor water, but think again.

You are mostly water. You are mostly soup.

I am mostly French onion soup. There was a little

sandwich place in Skyline Mall where my mother and

I would stop to rest after shopping for new socks.

There was a trip to Paris with my mother and our

awkward search for soupe à l’oignon. There were the

glazed crocks and mulled wine at Le Central on a first

date with my wife after the birth of our first daughter.

And now there is the self-defeating realization that I

have never made my favorite soup from scratch, and

that I should. I should make it for my family. I should

make it for myself, to more fully become myself, to

better share myself with the women in my life who

might find some way to savor the trumped-up water

set before them.

I will find my largest stock pot. I will render a

consommé from beef broth, itself rendered from

bones and fat. I will chop yellow onions, add a

homemade bouquet garni, toast country bread

and throw rough chunks into the mix. I will learn

how to drape Gruyère over individual ramekins

and brown these in a broiling oven. One ramekin

for my wife, one for each daughter, one for my

mother. Four ramekins for four women who bear

steady witness to the soup that simmers within

me. I wonder what I taste like.

—Marc Peacock Brush

You Are Mostly Soup

“Now there is the self-defeating

realization that I have never made

my favorite soup from scratch.”

French Onion Soup

30

MisoArea of origin: JapanYou are mostly miso soup because you fancy

yourself a great big probiot who identifies with the

host of probiotic bacteria found in traditional miso

paste. Spending quality time with miso just makes

you feel better, and you’ve lost count of how many

of your friends have said the same thing about you.

• Don’t take our word for it: “In addition to its great

flavor and versatility, the daily use of miso is

credited with numerous health benefits, including

lowering cholesterol, alkalinizing the blood,

and canceling the effects of some carcinogens.

Furthermore, un-pasteurized miso is abundant in

beneficial microorganisms and enzymes that aid

digestion and food assimilation.” —John Belleme,

“Miso Magic”

Miso Soup

BorschArea of origin: Eastern EuropeYou are mostly borsch because you don’t stop

being mostly soup just because it’s summer. You

realize that as the sun burns hotter, the desire

for cold liquids increases. And while on even

the hottest day of the year you might yearn for a

steaming broth, you like the option of replenishing

your soup stores with something chilled.

• Don’t take our word for it: The borsch at Ris

{2275 L Street NW; 202.730.2500} combines

shredded beets, celery root, freshly braised

red cabbage, tomato, and beef brisket with

brown sugar and lemon juice for a sweet

and sour touch. “Going into the borsch, the

ingredients themselves already have their own

personality,” Owner Ris Lacoste says. “They’re

just melding with the other ingredients and

that blending of flavors really comes to the

fore.” As this borsch, you are topped off with

a dollop of horseradish, sautéed butter, and

apple sour cream.

Tom KhaArea of Origin: Thailand, LaosYou are mostly tom kha because you are as rich

and savory as you are spicy. You refuse to be

pigeonholed, and there are several variations on

this coconut broth-based soup accordingly. Most

keep to coconut milk, lemongrass, chicken, and the

keystone ingredient, galangal (blue ginger), though

seafood, mushrooms, tofu, dill weed, coriander,

and cilantro occasionally make appearances—all

variations are great for the sinuses.

• Don’t take our word for it: “It’s a simple

soup to make, and it really is comforting …

after eating it last night, everyone’s sinuses

cleared right up, including Heather’s, and

she has been having a horrible time with

allergies this week.” —Barbara Fisher,

tigersandstrawberries.com

LentilArea of origin: Middle East, Hungary, GermanyYou are mostly lentil soup because you are,

as Aristophanes puts it, the “sweetest of

delicacies.” Although often thought of as food

for commoners, lentil soup is an excellent source

of protein, fiber, and potassium. You are the

total package.

• Don’t take our word for it: “If we are good

basic people, then one can assume in us/An

affinity for the leguminous. And there is no

more fundamental/Legume than the lentil.”

—Roy Blount, Jr., “Song to the Lentil”

Bird’s Nest SoupArea of origin: ChinaYou are mostly bird’s nest soup because part of you

longs for ridiculous adventure. The extremely-hard-

to-find, saliva-based nests of cave swallows give

this soup a gelatinous texture and a gigantic price

tag. You are a stickler for mouthfeel—at all costs.

• Don’t take our word for it: “The particular, ganky

texture expressed by the title ingredient in

bird’s nest soup is supposed to come from the

fondness of the swallows in question for impaling

and sucking the mucus from sea cucumbers.”

—Jonathan Gold, L.A. Weekly

31www.diningout.com

Chizakaya

PhôArea of origin: Northern VietnamYou are mostly phô because you are

complex. The broth central to this splendid

soup is—like you—a seamless wash of

perfection. Behind the scenes resides an

artful simmer of beef bones, charred onion,

star anise, cinnamon, roasted ginger, fennel

seed, cardamom, coriander, and clove. You

are anything but simple.

• Don’t take our word for it: “My personal

criterion is the broth, which should be

rich and dense with the gelatin of long-

boiled beef bones, should have a touch

of distinct caramelized sweetness from

the traditional charred ginger and onion,

and should be sharply flavored with

herbs.” —Jonathan Gold, L.A. Weekly

Chicken Noodle SoupArea of origin: GlobalYou are mostly chicken noodle soup because you

are a class act. While your place in the realm of

Americana is often taken for granted, you are a

global citizen. You understand that a chicken

carcass boiled in water is but a foundation for an

influx of indigenous flavors and ingredients—all

with the common purpose of healing the body

and the soul.

• Don’t take our word for it: In 2000, Dr.

Stephen Rennard of the Nebraska Medical

Center applied the scientific method to the

ageless theory that chicken soup helps cure

a cold. Rennard’s testing revealed that the

soup indeed inhibited the white blood cell

that causes inflammation’s ability to do so

[i.e. it is good for colds].

West African Chicken and Peanut SoupArea of origin: Uh, West Africa You are mostly West African chicken and peanut

soup because you are indispensable. The

thought of a world without peanut butter is

more frightening than the thought of a world

without trash collectors and/or dentists, and you

remind yourself of this fact with every delicious,

invigorating, and nutty sip.

• Don’t take our word for it: The peanut soup at

Akosombo {613 K Street NW; 202.408.1133},

called egusi, is a near-sacred blend of cream,

oil, spice, and nut. While there is no chicken

in this glowing, yellow broth, you will find

bits of goat skin resting at the bottom. When

you are egusi, you are unafraid.

32

The popular cream of pistachio and coconut

soup at Le Chat Noir {4907 Wisconsin Avenue

NW; 202.244.2044} is an expression of

Executive Chef Thierry Sanchez’s Latin and

European roots. The combination of these

two mild ingredients is finished with a touch

of crispy mint. “It seemed like it could be a

very good match and it turned out to be quite

interesting,” Sanchez says.

The most popular soup at Bastille {1201 North

Royal Streer #A, Alexandria, Va.; 703.519.3776}

is a roasted fall squash velouté made from

butternut or Hubbard squash from the farmer’s

coop. The squash is roasted and combined

with chicken stock or water. “When the weather

turns and it gets colder, it’s a very comforting

and warming soup that people are drawn to,”

Chef/Owner Michelle Garbee-Poteaux says.

The menu at Cashion’s Eat Place {1819

Columbia Road NW; 202.797.1819} boasts a

chestnut and foie gras soup with puréed duck

fat, foie gras, chestnuts, star anise, and duck

stock topped with crispy chestnut chips and

duck confit. It’s a riff on a Jean-Louis Palladin

classic that Chef John Manolatos fell in love

with at the Watergate as a young man. “We

serve a lot of foie gras and have little pieces

that don’t fit into our molds,” Manolatos says.

“It’s a good way to use all of that goodness

in a soup.”

Chef Thierry Sanchez of Le Chat Noir

Local Soups of Note

Recipe:Ingredients

• 3 Tbsp butter

• 16 oz white mushrooms

• 1 oz ea dried porcini and shiitake mushrooms

• 2 oz smoked bacon

• 1 leek, roughly chopped

• 1 fennel bulb, roughly chopped

• 5 garlic cloves

• 8 oz ea Madeira and sherry

• 32 oz chicken stock

• 8 oz heavy cream

• 1 sprig thyme

• white truffle oil, sherry vinegar, and salt to taste

MethodMelt butter in a stockpot. Add leeks, fennel,

bacon, garlic, and mushrooms. Sauté until all

ingredients are browned, then deglaze with

Madeira and sherry. Reduce by half and add

chicken stock, cream, and thyme. Simmer until

reduced by one-third. Remove and discard bacon

and thyme. Place the remaining items into a

blender and purée until smooth. Season with

truffle oil, sherry vinegar, and salt to taste.

Savory Mushroom Bisque This recipe for savory Mushroom Bisque from

Willow {4301 North Fairfax Drive, Arlington, Va.;

703.465.8800} was served at the Women Chefs

& Restaurateurs street food festival on October 3,

2010. Make it, and you will become it.

• Don’t take our word for it: Often called the

meat of the vegetable world, mushrooms are

excellent sources of dietary fiber, protein, and

vitamins. When you are a mushroom soup,

you are a lean and supreme warrior, capable

of bringing others perspective and balance.

Try This

33www.diningout.com

suit ejecting a night’s worth of revelry onto the

marble floor of the Monte Carlo.

Our benchmark brunch the next day had us

partially broken in by the city’s wiles, but

we still weren’t in the mood for gambling.

Our wallets did open inside the impressive,

but oddly named, Fashion Show mall on the

boulevard and, later, the tiny Marc Jacobs store

in Caesar’s Palace. Crystals, a ritzy mall at the

heart of City Center, makes it easier to control

your spending with high-high-end retailers like

Miu Miu, Tom Ford, and Louis Vuitton holding

court. Designed by architect Daniel Libeskind,

the watertight marvel is worth visiting for a

look at the massive, tree-like concierge desk

at its core and a cup of iced tea from Wolfgang

Puck’s fancy little café.

However, nothing in City Center—from the

tranquil pedicures we enjoyed in our hotel spa to

the crack fine art collection punctuating the mini-

city’s many views (Jenny Holzer, Rauschenberg,

Henry Moore, Maya Lin) to its enveloping glut

of shiny surfaces—prepared us for dinner at

L’Atelier de Joël Robuchon’s in the MGM Grand.

The walk there was customarily dubious, fraught

with children standing with mouths-agape under

40-foot video adverts for all-nude shows. As we

worked our way through the circular mayhem

of the MGM, a fine meal felt as remote as a

wall clock, but tucked off in a quiet hallway

was our place. A modest restaurant that sits

next to a smaller and more exclusive sibling,

L’Atelier offers that oft-tossed but rarely real

dining ideal: the meal as an experience.

The only place to sit here is at the bar. There

are tables, but the bar looks onto the kitchen,

a small space with lots of glowing red lights,

curious prep stations, and a gilded pig’s leg

in a silver holster. Here, sous chefs dress very

deliberate looking dishes with micro-chives—

their eyes centimeters from their work, the

greens held by tweezers—like artisans crafting

model ships in bottles. The servers put dishes

into action, often adding final garnishes that you

soon surmise need to hit the dish at a precise

moment for full effect. Our server, named Elias,

explained the food with a combination of glee

and reverence and brought wines that gave

each dish an almost spiritual effervescence.

Executive Chef Steve Benjamin paces the kitchen

with the intensity of a submarine captain, but

is glad to talk about, for instance, the perfectly

in-season white truffles gracing many of the

dishes on the tasting menus. Of these, the

seasonal “Discovery” menu is the way to go.

On this journey, I indulged in a white onion tart

with smoked bacon and asparagus that brings

me pause even now …

There was a quail stuffed with foie gras served

with half-butter mashed potatoes and shavings

of that white Italian truffle. There was King crab

on a turnip disc. Putting these dishes into words

after the fact, however, I find myself wanting

to paraphrase Frank Zappa: writing about food

this good is like dancing about architecture.

Despite its gargantuan scope, our post-dinner

show—O, Cirque de Soleil’s ode to water—paled

in comparison to our meal. The acrobatics were all

that, the set had more mechanical marvels than

most navy vessels, and the lasting impression was

dreamlike, but we both wished we hadn’t hurried

out of L’Atelier, leaving behind a few crumbs of

dessert, to grab our seats.

The procession of memories forged in that little

crimson kitchen were unfairly pinched at the end—

our fault for trying to cram more Vegas in. Still, if

we make it into our ‘90s, we will speak of our meal

at L’Atelier. And I’m guessing by then, the ups and

downs that led us there will have blurred into a

pastiche of cozy neon.

If we make it into our ‘90s, we will

speak of our meal at L’Atelier.

L’Atelier

OCrystals

36

39 Austin Grill

40 B. Smith's

41 Bayou


43 Bistro Cacao

44 Bourbon Steak

45 Cashion's Eat Place




49 J&G Steakhouse

50 iCi Urban Bistro

52 Jordan's 8

53 Le Chat Noir


55 Morton's The Steakhouse



59 Policy

60 Posto


57 Smith Commons

62 Sushi Taro


64 Veranda

65 Wok N' Roll

66 Zengo

67 Zola


WASHINGTON, DC ::

RESTAURANTS ::

AUSTIN GRILLChinatown/Penn Quarter

39www.d i n i ngou t . com

www.austingrill.com

750 E Street NWWashington, DC 20004PH: 202.393.3776

801 King StreetAlexandria, VA 22314PH: 703.684.8969

919 Ellsworth DriveSilver Spring, MD 20910PH: 240.247.8969

36 Maryland AvenueRockville, MD 20850PH: 301.838.4281

Breakfast: Saturday-Sunday 11am-3pm

Lunch: Sunday-Saturday 11am-4pm

Dinner: Monday-Thursday 4-10:30pmFriday-Saturday 4pm-12:30amSunday 4-9:30pm

Hours Vary by Location

Reservations Accepted

With over 20 years of Tex-Mex tradition under its belt, you know Austin

Grill will do it right. At Austin Grill, you’ll find the same food that generations of Texans have

come to expect—with an Austin twist! Specialty margaritas with real lime—no store-bought mixes.

Hand-rolled enchiladas. Fifteen different homemade salsas, sauces, and dressings. Fresh-off-the-

farm ingredients. And, of course, their authentic charbroiled chicken wings. Come for lunch or

dinner and enjoy some of the house specialties—Austin style—like their quesadillas or mesquite-

grilled fish. And the weekend brunch is packed with all your Southern favorites, like homemade

migas, cornmeal pancakes, and huevos rancheros. Kids always eat free on Tuesdays at Austin Grill,

so be sure to bring the little ones. Stop on by and enjoy some of Austin Grill’s best—where every

mouthful has a little bit of Texas in it.

sample menu selections

appetizers::Austin Wings Marinated in a dry rub, mesquite-grilled, and servedwith ranch dressing

Longhorn Nachos Corn tortillas topped with red beans, Jack andCheddar cheeses, and roasted jalapeños; served withroasted corn relish, sour cream, and pico de gallo andoffered with steak, chicken, or combo options

Chile con Queso A Texas classic with an Austin Grill twist—we addShiner Bock beer!

sandwiches::Grilled Portobello Sandwich Seasoned with our Austin marinade, mesquite-grilledand topped with Jack cheese, lettuce, chipotlemayonnaise, tomato, grilled onions, and peppers

The Hangover Burger Topped with Texas chili, smoked bacon, onions,roasted jalapeños, queso, and a fried egg

salads::Grilled Steak or Chicken Wedge Salad Lightly grilled iceberg lettuce topped with bleu cheesecrumbles, bacon, tomatoes, green onions, grilledchicken or carne asada, and bleu cheese dressing;served with an Austin Grill potato

Chalupa Taco Salad Seasoned black beans and red rice, lettuce, pico degallo, Jack and Cheddar cheeses, guacamole, cornrelish, sour cream, and red salsa vinaigrette in acrispy flour tortilla bowl; add grilled chicken, steak,shrimp, or salmon

Bevo Salad House greens, Cotija cheese, black beans,guacamole, pico de gallo, corn relish, and crispytortilla strips in a cilantro-lime vinaigrette; add grilledchicken, steak, shrimp, or salmon

mesquite grill::Austin Pesto Chicken Topped with pepita-cilantro pesto and Jack cheesewith your choice of starch and seasonal vegetables

Carne Asada Steak An 8oz grilled mesquite skirt steak topped with borrachosauce and served on a bed of grilled onions with garlicmashed potatoes and grilled corn on the cob

burritos::Roadhouse Burrito Seasoned ground beef and red beans in a flour tortillatopped with chile con queso; served with red rice

Pollo Guisado Stewed chicken and black beans in a flour tortillatopped with ranchera sauce and Jack and Cheddarcheese; served with red rice

tacos::Tacos al Carbon Marinated skirt steak tacos with cilantro, Cotijacheese, red salsa, and onions

Carnitas Tacos Braised pork marinated in oranges, garlic, and onions;served with scallions, cilantro, and barbecue sauce

combo platters::Joe Ely Big Combo A grilled chicken taco, beef barbacoa enchilada withancho chile sauce, and a hand-rolled chicken tamaletopped with Texas chili

Austin Taco Combo One skirt steak, one chicken, one carnitas, and onepicadillo hard shell

brunch::Migas Plate Eggs scrambled with corn tortillas, mild green chiles,onions, and tomatoes; topped with Jack andCheddar cheeses; served with red beans, red rice,and flour tortillas

Huevos Rancheros Two fried eggs served over ranchera sauce andtopped with melted Jack and Cheddar cheeses androasted poblano peppers; served with red beans, redrice, and flour tortillas

B. SMITH'S Capitol Hill


www.bsmith.com

Union Station50 Massachusetts Avenue NE


PH: 202.289.6188

Open Daily

Monday-Thursday 11:30am-9pmFriday-Saturday 11:30am- 10pm

Sunday 11am-9pm

Reservations Suggested

Business CasualBar Dining

Weekend BrunchHappy Hour

TakeoutPersonal Wines Welcome (Corkage Fee Applies)

Banquet/Private Rooms

B. Smith's at Union Station features a combination of Cajun, Creole, and

Southern cuisine. Located in Washington, DC's Historic Union Station, B. Smith's grand Beaux

Arts-style dining room with its 30-foot ceilings, period chandeliers, and turn-of-the-century

elegance is a national landmark and has been called one of the most beautiful dining rooms in

America. Specialties of the house include Swamp Thang—a mixed seafood dish over Southern-

style greens in a mustard based seafood sauce; Grilled Lamb Chops; Fried Green Tomatoes; and

Spicy Cajun Jambalaya. In its own separate space, the bar at B. Smith's serves as a gathering place

for Washington's political movers and shakers, celebrities, and people who just want to have a

good time. Event planning is their specialty, and catering facilities are available for 12 to 500

people. The restaurant also features a weekend brunch.


soups::Crescent City Gumbo Stewed tomato, scallop, shrimp, chicken, andsmoked turkey sausage

Savory Black-Eyed Pea Soup Garden vegetables, chicken stock, kale, and onion

appetizers::B.’s Bayou Jambalaya Tasso ham, chicken, shrimp, and Louisiana rice

Fried Green Tomatoes Ricotta cheese and red pepper aïoli; can also beprepared grilled

Crispy Calamari Buttermilk- battered, garlic hot sweet peppers, andcocktail sauce

Fried Chicken Livers Sautéed onions, pineapple chutney, and housemade gravy

Lemon Pepper Catfish Fingers Guinness tartar sauce

entrées::Lemon Pepper Catfish Macaroni and cheese, collard greens, and tangyhoney-mustard

Braised Baby Back Ribs Macaroni and cheese and collard greens

Shrimp and Grits Andouille sausage, shallot, garlic, clam jus, andcreamy grits

Lamb Chops Herb asparagus risotto, patty pan squash, andpomegranate drizzle

Crab Cakes Crabmeat, leek potato cake, and jalapeño mustard sauce

Chicken and Gravy Cornbread dressing, sautéed fresh seasonalvegetables, and onion gravy

Shrimp and Crawfish Étouffée Cajun stew and saffron rice

Stuffed Bell Peppers Brown rice, spinach, mushroom, melted Parmesancheese, and Cajun blush sauce

desserts::Bourbon St. Bread Pudding B. Smith’s signature warm bread pudding preparedwith brioche and finished with a warm bourboncrème sauce; topped with vanilla ice cream

B. Smith's Pineapple Upside Down Cake B’s delicious recipe with homemade vanilla ice cream

Beignets Warm fried apple fritters drizzled with caramelamaretto sauce

Coconut Cake Moist yellow cake prepared with vanilla coconutcrème frosting and finished with fresh coconut flakes

Sweet Potato Pie Homemade; served on a pecan graham cracker crustwith a warm butterscotch sauce

BAYOUFoggy Bottom/West End


www.bayouonpenn.com

2519 Pennsylvania Avenue NWWashington, DC 20037

PH: 202.223.6941

Closed on Monday

Lunch: Tuesday-Friday 11am-5pm

Dinner: Tuesday-Wednesday 5-10pmThursday-Saturday 5-11pmSunday 5-10pm

Brunch: Saturday-Sunday 10am-5pm

For world-class live music, New Orleans-inspired cooking, and that laid-

back Big Easy vibe, there's only one place in Washington, DC to go. Just steps

from the Foggy Bottom metro, Bayou brings together the award-winning cuisine of Executive Chef

Rusty Holman, hand-crafted New Orleans cocktails, and a rotating line-up of both local and

national recording artists, performing live. With two funky floors of dining and dancing, Bayou

suits any occasion. Whether it's grabbing a quick po'boy at lunch, sitting down to a three-course

dinner, watching the game with a cold Abita, or grooving the night away in the intimate concert

space, Bayou is DC's number-one spot to laissez les bons temps rouler. Bayou also features live

jazz during dinner every Wednesday through Saturday night.


appetizers::Seafood Gumbo cup 4.95; bowl 6.95

Fried Green Tomatoes 7.95Roasted red pepper aïoli, corn salsa, and goat cheese

Barbecue Shrimp 9.95Lemon, garlic, herbs, butter, and French bread

salads::add chicken breast, fried oyster, or shrimp foradditional cost

Bayou House Salad 7.95Mixed greens, carrot curls, cucumbers, red onion,blue cheese, and sherry vinaigrette

Roasted Beet Salad 9.95Mixed greens, spicy pecans, goat cheese, and citrus vinaigrette

Spinach Salad 9.95Creole mustard vinaigrette, pickled onions, hard-boiled egg, and Tasso ham

po'boys::served from 11am-5pm

Magazine Street 10.95Roast beef with debris

St. Charles 10.95Fried shrimp

Marigny 12.95Fried shrimp, oyster, or catfish (select two)

Esplanade 7.95Fried green tomato

Royal 13.95New Orleans-style barbecue shrimp

Frenchmen 11.95Peacemaker fried oyster

entrées::served from 5pm-close

Swamp Monster 21.95Selection of shellfish with creamy Dijon sauce andcollard greens

Jambalaya 17.95Chicken, shrimp, and andouille sausage

Blackened Catfish 18.95Served over dirty rice and braised collard greens;topped with green tomato chutney

Steak and Frites 23.9512oz N.Y. strip with Cajun fries, broccolini, andcrawfish butter

Cajun Fried Chicken Breast 17.95Mashed potatoes, green beans, and Creole mustard sauce

Crawfish Carbonara 17.95Crawfish tails, bacon, soybeans, and fresh herbs overlinguini with garlic cream sauce

sides::Cajun Fries 3.95

Collard Greens 4.50

Tomato-Cucumber Salad 3.50

Coleslaw 2.50

Mac and Cheese 5.95

Dirty Rice 4.25

BEACON BAR & GRILL Dupont Circle


www.bbgwdc.com

Beacon Hotel

1615 Rhode Island Avenue NWWashington, DC 20036

PH: 202.872.1126FAX: 202.872.1128

Breakfast: Monday-Friday 6:30-10amSaturday-Sunday 7:30-10am

Lunch:Daily 11:30am-3pm

Dinner:Nightly 5-10pm

Brunch:Sunday 11am-3pm


Sunday Sparkling Champagne BrunchWeekday Happy Hour 4-7 pm

Chef's TableCatering

Private Dining Up to 60Seasonal Rooftop Sky Bar

Locally known for the "Best Brunch in Town," the Beacon offers reinterpreted

American comfort foods that are visually stimulating and a treat to the palate. Food

readily inspired and complemented by local produce and regionally obtained seasonal offerings—not to

mention international cuisine—make the dining experience truly innovative and dynamic. Beacon is

popular with area residents due to the various dining and entertainment atmospheres, including a high-

energy lounge, seasonal outdoor patio, and a more elegantly appointed yet contemporary dining room.

Summers, the rooftop Sky-Bar overlooking Dupont Circle, provides yet another welcoming place for

entertaining or catching up with friends. Serving breakfast, lunch, and dinner daily, and brunch on

Sunday, Beacon Bar & Grill is your new standby in Washington, DC.


breakfast::American Breakfast 14Two eggs with hash browns, bacon, sausage, or hamand toast with butter and preserves

Classic Eggs Benedict 15With hollandaise sauce, steamed asparagus, andbreakfast potatoes

Texas French Toast 13Strawberries and bacon, sausage, or ham

Smoked Salmon with Bagel 14Sliced tomato and cream cheese

salads::Autumn Harvest Salad 7Baby greens, sundried cranberries, walnuts, bluecheese, and pumpkin vinaigrette

Crab Louis Salad 13Half avocado, frisee, tomato, cucumber, andhomemade Russian dressing

Sesame Salmon and Noodle Salad 14Asian noodle, julienned vegetables, cashews, beansprouts, and Thai peanut dressing

Chopped Romaine Salad 7Bacon, Parmesan, garlic croutons, and Caesar dressing

sandwiches::all sandwiches come with a choice of french fries,soup, or a small green salad

Beacon Grilled Cheese Sandwich 10Munster cheese, sliced tomato, smoked bacon, andparsley-buttered brioche bread

BB&G Half-Pound Angus Burger 12Half-price on Mondays; lettuce, tomato, and onion,on a kaiser roll with your choice of Cheddar, Swiss,blue, or provolone cheese

The Chesapeake 16Maryland lump crab, rémoulade sauce, and corn relish

Grilled Salmon BLT Burger 14Smoked bacon, sliced avocado, and tzatziki sauce

lunch entrees::Barbecue Brisket 16Slow-roasted beef brisket, Texas barbecue sauce,homemade cornbread, and green beans

New England Lobster Mac and Cheese 18Cavatappi pasta, smoked bacon, Gouda cheese, andbutter-poached lobster

Crispy Buttermilk Chicken 15Sweet potato waffles, green beans, and pecan-maple syrup

starters::Roasted Butternut Squash Soup 6Amaretti and pepitas

Crispy Bangkok Beef Rolls 8Spicy raspberry-ginger dipping sauce

Chilled Beet and Arugula Salad 9Red onion, pistachios, feta cheese, dates, andVermont maple vinaigrette

dinner entrees::Moroccan Spiced Salmon 22Dill crème fraîche, lime-cumin carrots, and smashedred potatoes

Spice-Rubbed Grilled Angus Rib-Eye 28Red bliss mash potatoes, grilled asparagus, andcilantro-mint hollandaise

Pan-Seared Pork Chop 22Apple and rum raisin sauce, smoked Gouda polenta,and green beans

Adobo Brisket 16Onion country gravy, cornbread, braised greenbeans, and smashed potatoes

Portobello, Spinach, and Ricotta Lasagna 19Roasted tomato sauce and provolone

BISTRO CACAOCapitol Hill


www.bistrocacao.com

320 Massachusetts Avenue NEWashington, DC 20002

PH: 202.546.4737FAX: 202.546.4739

Lunch: Monday-Friday 11:30am-3pm

Dinner: Monday-Thursday 3-10pmFriday 3-11pm Saturday 5-11pmSunday 5-10pm



Large Outdoor PatioAbility to Accommodate Large PartiesSteps From Union StationPrivate Dining AvailableCatering AvailableOpen Holidays—Please Call in Advance

Chef Kemal Deger

At Bistro Cacao’s historic location, all guests are invited to enjoy modern

bistro-style French cuisine in a romantically charming and comfortable

setting, blending Old-World France with modern creative touches. Chef Owner

Kemal Deger brings nearly 20 years of culinary expertise to the table, making it easy to enjoy

French-inspired haute cuisine in the heart of Capitol Hill. The flavors of the Mediterranean and

France are beautifully presented here with the likes of sea bass, lobster bisque, and expertly

cooked duck breast nappéd with a rich red wine sauce taking center stage. Chef Deger certainly

has shown his eminent talent at this DC staple. So stop by to enjoy French fare in elegant,

romantic surroundings and experience the Old World in a new way.


soups::Soupe du Jour 7.45

Soupe à l'Oignon 7.45

salads::Salade Cacao 7.45Field greens, tomatoes, heart of palm, golden raisins,and goat cheese balsamic dressing

Lobster Salad 12.95Half lobster tail with endive salad, bleu cheese,roasted pecans, cherry tomato, and mustard-herb dressing

cold appetizers::Pate de Faisan 7.95Pheasant pate with French cornichons and mâche salad

Truite Fumée Salad Smoked trout salad with red beet, fresh grapefruit,and mango dressing

Terrine de Foie Gras de Canard et saBrioche 13.95Duck foie gras terrine with fig compote and warm brioche

hot appetizers::Moules "Cacao" 8.95Steamed mussels in a white wine, shallot, parsley,saffron, and lime broth

Escargots au Beurre d'Ail 7.95Sautéed snails with garlic butter

Coquilles Saint-Jacques 10.95Pan-seared sea scallops with cannellini beans, shiitakemushrooms, golden raisins, and Pernod sauce

Cuisses de Grenouille “Provençal” 9.95Sautéed frogs legs with eggplant, potatoes, andparsley-garlic sauce

meat::Filet Mignon Grillé 25.95With roasted asparagus, potato gratin, and greenpeppercorn sauce

Filet de Poulet 17.95Stuffed chicken breast with goat cheese, sundriedtomato, and apricot; served with French green beans,roasted potatoes, and rosemary sauce

Magret de Canard, Sauce à la Framboise 20.95Pan-seared duck with sautéed baby zucchini, babycarrots, potato gratin, and raspberry sauce

Onglet de Boeuf aux Echalottes 19.95Hanger steak with caramelized shallots, french fries,and red wine sauce

Carré d'Agneau aux Herbes 21.95Mustard and herb-crusted rack of lamb withasparagus, roasted potatoes, and rosemary jus

fish::Chilean Sea Bass 21.95Pistachio crust; served with sautéed spinach, bleucheese polenta cake, and mango-Champagne sauce

Bouillabaisse "Bistro Cacao Style" 24.95Sea scallops, shrimp, mussels, monkfish, and lobsterin a rich fish broth; served with a crouton and rouille

vegetarian::Assiette de Légumes 19.95Grilled bell peppers, zucchini, and asparagus withsautéed tofu, tomatoes, golden raisins, and herb sauce

BOURBON STEAK Georgetown


www.bourbonsteakdc.com

Four Seasons Hotel2800 Pennsylvania Avenue NW


PH: 202.944.2026

Lunch: Monday-Friday 11:30am–2:30pm

Dinner: Sunday-Thursday 6–10pm

Friday-Saturday 5:30-10:30pm

Reservations Recommended

Full BarSpecialty CocktailsNotable Wine List

Private DiningLounge Atmosphere

Award-winning chef and restaurateur Michael Mina brings his signature

cooking style and unique culinary vision to BOURBON STEAK, located in the

prestigious Four Seasons Hotel Washington, DC. With Executive Chef Adam Sobel at the

helm, this chic and contemporary restaurant showcases modern American fare with a focus on all-

natural meats and sustainable seafood available both locally and worldwide. The Lounge at

BOURBON STEAK invites guests to relax before their meal or indulge in a cocktail and a few

tempting dishes to cap off the day. Enjoy the warm and inviting lounge, replete with leather

banquettes, custom silver tables, and a brown Marrone marble-top bar, or opt for a seat on the

private oasis patio boasting fire pits and heaters for almost year-round enjoyment. In addition to a

decadent bar menu, this stylish Georgetown DC bar offers 25 wines by the glass and handcrafted

seasonal cocktails incorporating fresh ingredients and premium small-batch spirits.


bourbon bar burgers::Gryffon's Aerie Grass-Fed Burger Tamworth bacon, Pleasant Ridge reserve, and sweetonion fondue

Heritage Turkey Jack cheese, roasted peppers, and arugula

Korean Barbecue Salmon Burger Kimchi, kochujang sauce, jalapeños, and shredded carrots

Trio of Duck Fat Fries or Onion Rings

shellfish and caviar::Oysters and Clams America's best, daily selection

Sustainable Shrimp Spice-poached, horseradish, and Belvedere cocktail sauce

Caspian Caviar Traditional accompaniments

appetizers::Roasted Market Vegetable Salad Acorn squash, sunchoke, pear, strachiatella, andpomegranate

Oregon Matsutake Risotto Bone marrow, braised tendon, and wild watercress

Housemade Charcuterie Tasting Pimento cheese and pickled watermelon rind

from the wood-burning grill::Local Pastured Meats Eco-friendly farms pork chopGryffon's Aerie grass-fed beef, dealer's choiceGunpowder bison tenderloin

USDA Prime Dry-Aged Beef 14oz New York strip; 28oz aged porterhouse; 16ozboneless rib-eye

Certified Angus 10oz skirt steak; 8oz filet mignon; 20oz bone-in rib-eye

Ocean Fish Mahi mahiFlorida cobiaArctic char

entrées::Michael's Lobster Pot Pie Brandied lobster cream, baby vegetables, and wildmushrooms

Border Springs Farm Lamb Tasting Caramelized carrots, couscous, and argan oil

Roasted Long Island Duck Trio Foie gras, roasted beets, braised chard, and pistachios

Oak-Fired Virginia Swordfish Artichokes, confit gizzards, and black olive aigre doux

Rappahannock Striped Bass Preserved lemon curd, ash-roasted eggplant, andcandied onions

Pan-Roasted Organic Chicken Piperade, Alan Benton's country ham, and farm fresh egg

accompaniments::Hudson Valley Foie Gras

Roasted Marrow Bones

farm fresh side dishes::General Tso's Broccoli

Rancho Gordo Heirloom Tepary Bean Cassoulet

Black Truffle Mac and Cheese

Brussels Sprouts Bacon and honeycrisp apples

CASHION'S EAT PLACEAdams Morgan


www.cashionseatplace.com

[email protected]

1819 Columbia Road NWWashington, DC 20009

PH: 202.797.1819FAX: 202.797.0048

Brunch: Sunday 11:30am-2:30pm

Dinner: Sunday and Tuesday 5:30-10pmWednesday-Saturday 5:30-11pm


Sunday Nights: Pass the Plate for Two $80After Dark Menu at the Bar, Friday-Saturday, Midnight-2amOutdoor Patio Seating (In-Season)

Lauded as "funky-elegant," Cashion's Eat Place strikes the perfect

balance between seriously good food and a laid-back experience. With Chef John

Manolatos at the helm in the kitchen, General Manager Justin Abad overseeing the impressive wine

list, and George Manolatos managing the bar, Cashion's has become the ideal friendly destination

for a meal, a drink, or a late-night snack. Speaking of food, the restaurant offers brunch and dinner

menus, rife with new American/Old World fare. Start your meal off with Ragoût of Wild Mushrooms,

for example, and slide into a Berkshire Pork Chop with Jack Daniels-glazed sweet potatoes. If

you're more of a brunch fan, the Braised Organic Pork "Hash" with a poached egg will definitely hit

the spot. And don't forget to save room for a little sweet treat; you can't beat the Rum-Soaked

Baba or the Chocolate Macademia Nut Tarte. Really, Cashion's is the place to stop by for a drink, a

meal, a snack—or all three!


appetizers::Ragout of Wild Mushrooms 9Fried prosciutto and Tuscan liver crostini

Crispy Pennsylvania Pork Belly 10Garbanzo salad and green tomato marmalade

Foie Gras Terrine 15Prosciutto di Parma, black figs, and pomegranate molasses

Housemade Tagliatelli 12Jumbo lump crab, parsley, breadcrumbs, and goat's milk butter

soups and salads::Pumpkin Soup 9Pumpkin seed oil

Green Fence Farms Bibb Lettuce 11Peppadew peppers, bacon, beets, and creamy feta dressing

main courses::Wild Pacific Halibut Fillet 29Herb-crusted, served over a risotto of local maitaki and English peas with truffle oil

Whole Mediterranean Dorade 30Baby artichokes, roasted gold potatoes, Iaconian olive oil, Maldon sea salt, and aïoli

Berkshire Pork Chops 28Mustard greens, bacon, Jack Daniels glazed sweet potatoes, black garlic, and anaromatic persimmon jus

Columbia River King Salmon Fillet 26Brussels sprouts, bacon, apples, pearl onions, and a local apple cider reduction

CHARLIE PALMER STEAK Capitol Hill


www.charliepalmer.com

101 Constitution Avenue NWWashington, DC 20001

PH: 202.547.8100FAX: 202.547.6607

Lunch: Monday-Friday 11:30am-2:30pm

Dinner: Monday-Friday 5:30-10pm

Saturday 5-10:30 pm

Closed Sundays


Award-Winning$25 Prix-Fixe Lunch

Steps To The CapitolExtensive Wine List

Private EventsRooftop Terrace With Panoramic Views

Catering

Located in the United Brotherhood of Carpenters headquarters off the

wide, open expanse of the National Mall, Charlie Palmer Steak DC is dedicated

to another fine master craft: big, bold American food. Under the direction of Executive

Chef Matt Hill, the menu stars the best American artisan beef cuts like an aged Angus Rib-Eye

"Cowboy" Steak as well as updated seafood classics such as the Iced Shellfish Platter of lobster,

shrimp, king crab, and oysters. Underscoring the patriotic menu, Palmer's innovative wine cube—

which appears to be floating on water—features 3,500 bottles of exclusively American wine and

over 600 selections. Charlie Palmer Steak moves the political power meetings out of the back room

and into private dining spaces—sleek enclaves of dark wood where gathering around the table gets

things done in the best possible way. In addition, the rooftop terrace, which can accommodate 400

guests, boasts the city's most impressive view of the Capitol.


first course::Roasted Butternut Squash Soup 15Duck confit dumpling and crisp crackling

Spiced Yellowfin Tuna "Cannelloni" 18Avocado and ponzu

Seven Vegetable Salad 13Sherry shallot vinaigrette and crisp Parmesan tuile

Braised Short Rib Ravioli 15Golden sage, baby artichokes, and chanterellemushrooms

Iced Shellfish Platter 78Lobster, blue prawns, crab cocktail, and oysters

main course::Marinated Hanger Steak 30USDA Angus beef aged 21 days

New York Strip Steak 45USDA Angus beef dry-aged 21 days

Porterhouse for Two 84Bluefoot chanterelle mushrooms, bacon lardon, andcaramelized pearl onions

Roasted Diver Sea Scallops 28Braised smoked bacon, Anson Mills polenta, andcaramelized shallot

Roasted Wellington Farms Chicken 27Fava bean, morel, gnocchi, and braised Swiss chard

Sheep's Milk Ricotta Tortelloni 23Marcona almonds, braised fennel, and navel orange

Butter-Braised Stuffed Maine Lobster andPetite Filet 61Citrus butter and wilted baby spinach

sides::Herb Roasted Asparagus 10

Broccoli Rabe 7Chili and Parmesan

Hand-Cut Fries 6Chipotle aïoli

Truffle Twice-Baked Potato Purée 7

Spring Vegetable Gnocchi 7

sauces::Horseradish Cream 3

Béarnaise 3

Chimichurri 3

dessert::Classic Vanilla Cheesecake 8Macerated strawberries

Chocolate Hazelnut Pyramid 8Praline anglaise, warm chocolate ganache, and crispphyllo tuiles

Trio of Crème Brûlée 8Classic vanilla, orange basil, and espresso withcinnamon foam and crisp almond biscotti

Seasonal Fruit Cobbler 7House-churned ice cream

lounge::Crisp Crab Cake Sandwich 17Caper rémoulade and soft brioche roll

Lobster Corn Dog 9Black truffle rémoulade

Mini Burgers 8Housemade brioche and bacon marmalade

Chicken Wings 8Sriracha hot sauce and Berkshire blue cheesedipping sauce

Roasted Halibut 30Corn and fava bean succotash

EZMÈ RESTAURANT & WINE BARDupont Circle


www.ezmedc.com

2016 P Street NWWashington, DC 20036

PH: 202.223.4303FAX: 202.223.4305


Dinner: Monday-Thursday 5:30-10pmFriday-Saturday 5-11pmSunday 5-10 pm


Friendly AtmosphereVegan SelectionsSpecial EventsExtensive Wine SelectionTasting Menus

Ezmè Restaurant & Wine Bar offers one-of-a-kind Turkish homemade cuisine,

focusing on healthy ingredients and authenticity, not to mention a thoughtful wine

list with selections from around the world to complement any palate. Open for lunch

and dinner, Ezmè offers a wealth of opportunities to savor the culinary delicacies of the eastern

Mediterranean. Chef Harun Bolukbasi has crafted a menu that speaks to the manifold textures and tastes

of Asian, Middle Eastern, and Balkan cuisine—all which converge in his native Turkey. As a way of

offering many flavors to each guest, Bolukbasi has prepared mezes, or tapas; everything from

recognizable dolmas to grilled eggplant, lentil cakes, and feta cheese-stuffed pastries mark the

sprawling menu. If you'd like more structure to your meal, order the Tasting Menu, a way to try four

separate dishes plus dessert and, at your option, wine pairings. However you indulge, Ezmè will open

your palate to the culinary offerings of Turkey—served in a relaxing, cozy environment.


mezze::Muhammara 5.95Roasted red pepper spread with walnut, olive oil, lemon juice, and garlic

Babaganoush 5.95Grilled eggplant, chickpeas, and garlic and olive oiltahini paste

soup::Mercimek Çorbasi 5.45Aromatic red lentil soup

Cacik 4.45Cold yogurt soup with cucumber, dill, and garlic

garden::Mucver 5.95Savory zucchini pancakes served with tomato andyogurt sauces

Mercimek Kofte 4.95Vegetable lentil cakes with bulgar, onions, and parsleyserved with yogurt sauce

Sigara Boregi 5.95Turkey's popular crispy cigar-shaped pastry stuffedwith feta cheese, parsley, and dill

sea::Somon Kanepe 7.95Smoked salmon served on bruschetta with feta cheese, mixed greens, and basil tomato sauce

Deniz Taragi 8.95Sautéed scallops with eggplant purée and Gruyère cheese

Midye 6.95Steamed mussels with white wine, tomato, onion, and garlic

Karides Guvec 8.95Eastern Mediterranean style stew prepared withshrimp, tomato, and garlic

air::Tavuk Kebab 6.95Marinated grilled chicken breast on a skewer; servedwith fresh tomato relish

Tavuk Kofte 6.95Chicken meatballs with mashed potatoes and grilled vegetables

land::Icli Patates Kofte 6.95Potato shells stuffed with ground lamb, beef, parsley, and walnuts; served with yogurt sauce

Adana Kebab 8.95Grilled ground lamb and beef on a skewer

Kuzu Prizola 9.95Grilled rack of lamb with port wine sauce andmashed potatoes

Hunkar Begendi 7.95Braised beef served on eggplant purée with Gruyèrecheese

Arnavut Cigeri 7.95Pan-fried spicy calf's liver served with onions and parsley

Manti 7.95; 19.95Turkish-style homemade mini beef-stuffed doughserved in a garlic yogurt and topped with a butteredred pepper sauce

Iskender Thinly sliced lamb and veal combination with yogurtand tomato sauces

GALILEO III RISTORANTE ITALIANO Downtown


www.galileo3restaurant.com

600 14th Street NWWashington, DC 20005

PH: 202.783.0083


Dinner: Monday-Thursday 5:30-10pm

Friday-Saturday 5-10:30pm


Two Private Dining RoomsPre- and Post-Theater Dining

Specialty CocktailsNew Year's Eve Menu

Valet ParkingRestaurant Buy-Out Available

Just steps away from The White House, Galileo III is serving up traditional

Italian cuisine set in modern environs. With a kitchen helmed by Chef Roberto Donna

and a menu showcasing dozens of authentic, fresh dishes in the classic Italian style, this is one

restaurant you will return to again and again. Whether you're in the mood for a cocktail, a glass of

wine, light evening fare, or a full meal, Galileo offers everything you're looking for—and then

some. Seating 80 guests with two private rooms, Galileo is a modern, warm, and elegant

restaurant ideal for pre- or post-theater dinner, as well as a quiet, romantic dinner for two or an

evening out with friends. From the tender agnolotti to the Catelli filet medallions, Chef Donna

brings the true flavors of Italy home to DC. So come, enjoy a taste of Italy and experience the true

culinary culture of the Old World.


appetizers::Tonno delle Isole Salad of fregola, chopped tuna, smoked tuna, gottargaof tuna, curly endive, and blood orange dressing

Budino di Parmigiano Parmigiano-Reggiano cheese pudding topped with alayer of burrata cheese, cream of porcini mushrooms,and sliced black truffle

Capesante Sautéed sea scallops atop yellow and black polenta,sautéed lobster mushrooms, and cream sauce

Porcini Porcini mushrooms two ways: stuffed legs withfonduta cheese, breaded and sautéed; and roastedhead with garlic, parsley, and black truffle sauce

zuppe, risotti, andpasta::Pappardelle al Cinghiale Large thyme fettuccine with wild boar sauce

Taglierini Neri all’Aragosta Black taglierini served in a lobster cream sauce withbutter-poached Maine lobster tail

Fettuccine all’Anatra Nettle fettuccine with braised duck sauce

Cappellacci di Zucca Round pasta stuffed with butternut squash purée,mixed with "Mostarda di Cremona" and served withmelted butter, sage, and crushed amaretto cookies

Agnolotti Round pillow-shaped pasta filled with ricotta andspinach in a creamy mascarpone sauce

main course::Bistecca di Vitello Grilled Catelli rib-eye of veal, roasted portobellomushrooms, and stuffed potato with fonduta

Agnello al Forno Roasted Shenandoah lamb chop, celery root purée,braised artichokes, and coffee sauce

Filetto di Vitello Porcini powder-dusted and sautéed Catelli veal filetmedallions, roasted porcini mushrooms, braisedcipollini, Taleggio cheese sauce, and veal jus

Aragosta e Seppia Butter poached Maine lobster tail, cuttlefish strips,white polenta, braised pearl onions, and red beet andgarlic sauce

Branzino Whole branzino baked in a bag with potato, pearlonions, black Taggiasche olives, capers, oregano,and basilica

dolci::Torta di Cioccolato Spicy dark chocolate torta, candied squash, pepitobrittle, and coconut sorbet

Panna Cotta Crème fraîche panna cotta, blood orange marmalade,pomegranate jelly, mint syrup, and crispy carrot

Crostata di Mele Apple crostata, Parmesan, pecans, cider, and caramel

J&G STEAKHOUSEDowntown


www.jgsteakhousewashingtondc.com

W Washington


PH: 202.661.2440

Breakfast: Monday-Friday 7-10:30amSaturday-Sunday 8-11am

Brunch: Saturday-Sunday Noon-2:30pm


Dinner: Sunday-Thursday 5-10pmFriday-Saturday 5-11pm

Cellar Bar: Sunday-Thursday 11:45am-11pmFriday-Saturday 11:45am-Midnight


Award-WinningFull BarHappy HourWeekend Brunch/Breakfast

Rated as a top 100 Restaurant in Washington, DC, J&G Steakhouse is a

showcase for a compilation of Chef Jean-Georges Vongerichten’s favorite

dishes from his New York restaurants and an inspired menu of worldly

steakhouse classics. Overseen by Executive Chef Philippe Reininger, who has opened six

restaurants for Vongerichten across the globe, the backbone of the menu is a selection of premium

meats and an international selection of fresh fish. Also featured are uniquely creative appetizers,

prime cuts of meat chargrilled to perfection, and simply composed dishes with sumptuous sides.

Three intimate private dining rooms are available for special occasion meetings, dinners, or

celebrations. The Cherry Blossom room seats up to 10 guests; the Coin Room can accommodate up

to 8; and the lower level Wine Bar seats 30. Each weekend features a live jazz brunch on Sundays,

and during warmer months, a lush outdoor patio beckons for cocktails and alfresco dining.


simply raw::Rice Cracker-Crusted Tuna 15Citrus-chili sauce

Salmon Tartare 13Ginger dressing and fresh radish

soups and salads::Butternut Squash Soup 9Fall mushrooms

Market Beets with Yogurt 12Field mâche, lemon oil, and hazelnuts

entrées::Seared Atlantic Cod 28Scallion-chili sauce, basil, and celery

Rockfish 27Sautéed rapini and sweet garlic-lemon broth

Parmesan-Crusted Organic Chicken 24Salsify and lemon-basil butter

Rack of Lamb 39Smoked chili glaze, oyster mushrooms, and leek fondue

Tangy Glazed Short Ribs 28Crunchy Cheddar grits and herb salad

appetizers::Seared Scallops 12Caramelized cauliflower and caper-raisin emulsion

Bacon-Wrapped Gulf Shrimp 16Avocado, passionfruit, and honey mustard

Jumbo Lump Crab Cake 17Pink grapefruit, avocado, and ginger

from the grill::all meats and fish can be simply grilled

8oz Szechuan Peppercorn-CrustedYellowfin Tuna 29

8oz or 12oz Filet Mignon 30; 40

14oz Six Peppercorn Prime NY Steak 46

22oz Bone-in Rib Eye 49

10oz Prime Hanger Steak Frites 24

8oz J&G Cheeseburger 17

10oz Snake River Farm Wagyu Sirloin 54

tasting menu::for the entire table—68

sides::Creamed Spinach with Basil 10

Sautéed Maitake Mushrooms 10With sesame and lime

Potato Gratin 10

Sautéed Rapini 10With lemon zest and olive oil

Cheddar-Jalapeño Fritters 10Cilantro

French Fries 8

Mashed Potatoes 8

sauces::Béarnaise

Black Pepper Jam

Soy-Miso Mustard

J&G Steak Sauce

pre-theatre menu::available from 5-6:30pm—39

Located in the Sofitel Washington, DC Lafayette Square, iCi Urban Bistro

offers a fresh and contemporary twist on traditional French bistro cuisine.

Orchestrating the magnificent creations that usher forth from the kitchen, Executive Chef Olivier

Perret focuses on French fundamentals and savory concoctions reminiscent of Old World fare. With a

rich French heritage, Perret spent much of his childhood working in farmers' markets, building an

affinity for fresh, high-quality ingredients. His dedication to only the best is evident in the likes of

iCi's unique Paella Risotto—saffron risotto with mussels, clams, shrimp, and chorizo. The Pastry

Chef follows brilliantly in the Old World theme, melding savory and sweet in the likes of the

Chocolate Trilogy and the French Apple Tart. But the cuisine is only part of the experience—iCi

captures elegant, classic décor in its black marble flooring and jewel-tone fabrics, beautiful

mahogany tables and inviting armchairs. French Designer Pierre-Yves Rochon has created a truly

transcendent space at the Sofitel, reaching to the Art Deco period as inspiration for the dining room

and bar. A brilliant extension of the Bistro, Le Bar showcases a wealth of mahogany, black granite,

and deep green leather. Tall, dark wood bookcases complete a space that is both cozy and elegant—

the ideal complement to the dynamic cocktails offered nightly. Whether you're staying at the Sofitel

and need a place to unwind, or want to experience a masterful combination of ambience and

cuisine, iCi Urban Bistro is a must-visit culinary destination in the heart of Washington, DC.


Executive Chef Olivier Perret brings a French flair to iCi Urban Bistro at Sofitel

Washington, DC Lafayette Square. Born and raised in France’s Burgundy region, Perret

spent much of his youth working at farmers markets, where his affinity for fresh,

locally grown fruits and vegetables was born. These experiences influenced his

professional cooking style, as Perret uses only fresh products of the highest quality.

He visits DC’s FRESHFARM Market weekly and creates his menu using the ingredients

purchased there. His French heritage and training motivate him to ensure each dish is

a masterpiece of flavor and presentation.

Head of the iCi Urban Bistro kitchen since April 2009, Perret has spent nearly a decade

as part of Sofitel’s worldwide family. He first joined the culinary team in 2002 as a line

cook at the highly acclaimed Renoir restaurant at Sofitel Montreal Golden Mile,

becoming the restaurant chef shortly thereafter. Prior to Sofitel Montreal, Perret was

the executive sous-chef at Café des Architectes at Sofitel Chicago Water Tower.

Before joining Sofitel Luxury Hotels, Perret worked at several French restaurants in

Montreal, including Le Bernardin in Outremont and a five-star hotel, focusing on high-volume banquet functions. Perret received his culinary

training at L’Ecole Hotelière Isle d'Abeau in Isère, France. He honed his skills during an apprenticeship at La Tassée restaurant and as a cook at Le

Bouchon in Lyon, France.

appetizers::Crêpes 12Chanterelle mushrooms, chicken, and tarragon velouté

Chesapeake Lump Crab 14Jumbo lump crab and avocado salad, and crispy craband pepper spring roll

Foie Gras Terrine 16Hudson Valley foie gras, Virginia Braeburn apple geléeand chips, and mâche salad

salads::Long Island Pekin Duck Confit Salad 16Boston lettuce, star anise, and balsamic dressing

pasta::Tagliatelle and Chanterelle 21Asparagus and chanterelle mushrooms

main courses::Roasted Farm-Raised Amish Chicken 23Mashed potato, mixed vegetables, and black olives

Braised Prime Beef 22Midwest beef, carrot purée, and cipollini onions

Roasted Rack of Lamb 28Gratin dauphinois, green beans, and garlic confit

Branzino a la Plancha 25Virginia farm winter squash purée, rainbow Swiss chardespelette, and keeper pear emulsion

seasonal cheeses::International 18Tilsiter, Blu di Buffala, Monte Enebro, and Gabietou

Domestic 16Tarentaise, Tumbleweed, Cremont, and Green Hill

Chef's Choice 17Chef's selection of domestic and international cheeses


www.iciurbanbistro.com

806 15th Street, NWWashington, DC 20005

PH: 202.730.8700

Breakfast:Monday-Friday 6:30-10amSaturday-Sunday 7-11am

Lunch:Monday-Friday 11:30am-4pm

Dinner:Monday-Thursday 4-10pmSaturday-Sunday 5-10:30pm

Reservations Requested

Award WinningPrivate DiningLocally Sourced IngredientsOutdoor Patio Dining

Executive Chef Olivier Perret

ICI URBAN BISTRODowntown


JORDAN'S 8 Capitol Hill


www.jordans8.com

523 8th Street SEWashington, DC 20003

PH: 202.543.6401

Monday-Thursday 5-11pmFriday-Saturday 5pm-Midnight

Closed Sunday

Lounge SceneRooftop Patio

Full BarHappy Hour

Private PartiesCatering Available

Jordan’s 8 is the perfect place for anyone to dine. Steaks, seafood, pasta, and

sushi are served on both floors. Located in the heart of Capitol Hill and only one block from the

historic Eastern Market, Jordan's 8 is a very sleek steakhouse and sushi restaurant on Barracks Row. Two

floors, two bars, a private lounge area for medium to small gatherings, plus a rooftop patio, makes this

an ideal dining destination for anything from a laid-back impromptu night out to big, planned events.

Eight 50-inch plasma TVs mounted to pebbled walls, hardwood floors throughout, and large, custom-

framed mirrors will give you more reasons to relax and smile.


starters::Filet Mignon Sliders 11Grilled tenderloin medallions topped with caramelizedshallots and served with fried frites or mixed greens

Jordan Salad 8Mixed greens, candied pecans, blue cheese, andraspberry vinegarette

Buffalo Burger 11Lean ground bison served any way you want

entrées::Red Snapper Escabeche 17Fried whole red snapper served with red onions, olives,red and yellow peppers, and fingerling potatoes

NY Strip Steak Au Poivre 1712 ounces of grilled New York strip served with herbedfngerling potatoes and a salad of mixed greens

Lamb Chops 18Pan-seared and oven-roasted rack of lamb servedwith truffle mashed potatoes and sautéed spinach

Pork Shank 17Crackling pork shank served with Cuban style rice andblack beans; topped with a spiced pineapple sauce

sides::Grilled Asparagus 5

Sautéed Spinach 5

Fried Sweet Plantains 5

nigiri sushi::two pieces

Sake 4.50Fresh salmon

Unagi 4.50Grilled freshwater eel

Ama Ebi 6Row sweet shrimp

maki sushi::six pieces

Shrimp Roll 5Steamed shrimp, avocado, and cucumber

Ungai Maki 5Grilled eel and cucumber

Spicy Tuna Roll 5Tuna, cucumber, and masago

speciality rolls::Spider Roll 11Deep-fried soft shell crab

Dragon Roll 13Freshwater eel, crab stick, avocado, cucumber, and masago

Lava Roll 11Shrimp tempura with shredded crab and aïoli sauce

Crazy Roll 11Tuna, salmon, white fish, crab, avocado, cucumber,and masago

sushi and sashimi::Sashimi Regular 1812 pieces of chef's choice assorted sashimi

Sushi Regular 14Five pieces of nigiri and a California roll

Roll Combo 1418 piece rolls of California, tuna, and salmon

LE CHAT NOIRAmerican University Park/Tenleytown


[email protected]

4907 Wisconsin Avenue, NWWashington, DC 20016

PH: 202.244.2044

Lunch: Daily 11:30am

Dinner: Sunday-Thursday 4-10pmFriday-Saturday 4-11pm

Brunch: Saturday-Sunday 11:30am-4pm


Daily SpecialsWine LoungeGift CertificatesSemi Private RoomTakeout Available

Described as “unpretentious but stylish,” Le Chat Noir, a casual bistro

with a distinct Parisian Left-Bank feel, features classic French cuisine and a

large selection of savory and sweet crêpes. The Wine Lounge atop the restaurant pays

homage to vintage wine-making and silent films. With an impressive wine list and a wide range of

cocktails for you to choose from, this is a place to share an intimate moment. With a cozy home-

like ambience, Le Chat Noir nourishes and tantalizes taste buds in an art nouveau-inspired space.

Its diverse and loyal clientele raves about not only the food, but the décor and feel of the

restaurant. "The food is always amazing," one devoted diner says. "Everything about it is

authentically French, marked by extremely high quality." It's no surprise, then, that this engaging

hideaway has become a true neighborhood gem.


appetizers::Escargots 7.50Snails in parsley-garlic butter

Mille-Feuilles 7.95Grilled eggplants, marinated roasted bell peppers, mozzarella, and basil oil

salads::Salade d’Endives au Roquefort 8.25Endives, Roquefort, green apple, roasted walnuts, bell peppers, and walnut vinaigrette

Salade Saint-Tropez 8.95Marinated shrimps, calamari, mussels, bay scallops, and black olives in tarragon-lemon olive oil with heart of palm, arugula, and cherry tomatoes

entrées::Agneau Occitan 23.95Braised lamb stew with Southwest spices, apricots, garlic confit, and roasted potatoes

Escalope de Veau à la Normande 23.95Veal escalope flambée with Calvados, potatoes gratin, and green beans

Boeuf Bourguignon 20.95Traditional beef stew with pearl onions, bacon, potatoes, carrots, and mushroomsin a Burgundy red wine sauce

Bouillabaisse 22.95Poissons de roche, bay scallops, mussels, shrimps, fennel-saffron broth, rouille,and garlic croutons

galettes::Colombier 12.95Roasted chicken breast, melted broccoli, and leeks

Mille et Une Nuit 12.95Tandoori beef, tomato, eggplant, chickpeas, and yogurt

Indochine 14.95Fresh salmon, Napa cabbage, scallion, and green curry crème fraîche

Soleido 12.95Avocado purée, fresh tomatoes, mixed arugula salad, and pistachio mortadelle

desserts::Pêche Mignon 7.50Caramelized poached peach, raspberry sauce, vanilla ice cream, and chantilly

Expresso 7.95Arabica coffee cream, moka sauce, and coffee ice cream

Calvados 8.50Caramelized apple flambéed with Calvados

La Créole 9.95Chocolate and vanilla ice cream, poached pear, warm chocolate, coconut rum,and crushed coconut

M STREET BAR & GRILL Foggy Bottom/West End


www.mstreetbarandgrill.com

St. Gregory Hotel2033 M Street NW


PH: 202.530.3621FAX: 202.223.2983

Breakfast: Monday-Friday 6:30-10:30am

Saturday-Sunday 7:30-10:30am

Lunch: Daily 11:30am-2:30pm

Dinner: Sunday-Thursday 5-10pmFriday- Saturday 5-11pm

Brunch: Sunday 11am-3pm

21|M Lounge


Cocktails: Monday-Friday 5pm-Close


Voted Among the Top 10 Best Brunches in Washington, DC—$24.95 per Person

Lounge Atmosphere/FireplacePrivate Dining

Smoking Area (Patio Only)

M|Street Bar & Grill: intimate, urban, stylish, and diversified with American

cuisine that is innovative, regionally inspired, and packed with flavor. Varied

opportunities for dining and entertaining include the popular 21|M Lounge—a glass-enclosed folly

and, in season, an outdoor patio. The lounge is perfect for after-work gatherings with pre-dinner

cocktails and light fare. It features great happy hour signature cocktails, a bar menu, and the Sunday

Jazz Champagne Brunch.


breakfast::includes coffee or tea

Healthy Continental Breakfast 14Yogurt, fruit, granola, a pair of breakfast breads(croissant, Danish, or muffin), and orange juice

Steak and Eggs 17Grilled Angus rib-eye, eggs served any style,breakfast potatoes, and toast

“Mamma Mia” Pancake Combo 16Two fluffy pancakes, two eggs any style, breakfastpotatoes, and your choice of bacon, sausage, or ham

Breakfast Quesadilla 14Scrambled eggs, Cheddar cheese, ancho chilispread, guacamole, sour cream, and salsa fresca

salads and soup::add chicken, shrimp, or salmon 4

Golden Gazpacho 5; 7Drizzled with cilantro oil

Steak and Asparagus Salad 15Marinated flank steak, mixed greens tossed in basilvinaigrette, carrots, cucumber, caramelized onions,salsa fresca, and Gorgonzola cheese

Asian Shrimp Buckwheat Noodle Salad 15Julienned vegetables, cabbage, Mandarin oranges,and toasted almonds tossed with sesame miso-soy vinaigrette

Crabmeat and Heirloom Tomato Napoleon 15Layers of crabmeat, avocado, red onion, and freshmozzarella drizzled with a honey-balsamic reduction

sandwiches and panini::choice of mixed greens, french fries, or sweetpotato fries

Crispy Crab Cake Sandwich 15Brioche roll with housemade tartar sauce

Cuban Sandwich 14Slow-roasted pork, ham, pickle, Swiss cheese, andDijon-mayo spread on garlic ciabatta

Pan-Seared Salmon Panini 15On garlic ciabatta panini with wasabi aïoli

Chicken Chipotle Panini 12Chipotle spread, caramelized onions, white Americancheese, and tomato on garlic ciabatta

lunch entrées::Chicken Cordon Bleu 15Breaded chicken breast stuffed with Swiss cheese,ham, and drizzled with whole grain mustard sauce;served with asparagus and petite potatoes

Grilled Steak and Fries 166oz hanger steak, asparagus, and demi-glace

Sautéed Prawns 15Sautéed in a piccata sauce and served with spinachand carrot risotto

appetizers::Mushroom and Prosciutto Crostini 9Pesto spread, sautéed wild mushrooms, and arugula

Prince Edward Island Steamed Mussels 13White wine butter sauce with leeks, onion, parsley,and fennel; finished with crème fraîche and servedwith grilled bread

Caesar Salad 7Romaine hearts tossed in a housemade Caesardressing with romaine crouton

dinner entrées::Pan-Seared Salmon 19Served over a chickpea and orzo ragoût

7oz Flatiron Steak 20Served with white beans, crispy bacon, caramelizedonions, and crispy Brussels sprouts; tossed in alemon confit

Short Ribs 23Slow-braised short ribs served with caramelizedonion grits, collard greens, roasted carrots, andclassic jus

Calamari Salad 16Arugula, avocado, radish, cucumber, and herb cherrytomatoes tossed in a basil Green Goddess dressing

MORTON'S THE STEAKHOUSEGeorgetown


www.mortons.com

3251 Prospect Street, NWWashington, DC 20007PH: 202.342.6258

1050 Connecticut Avenue*Washington, DC 20050PH: 202.955.5997

7400 Wisconsin AvenueBethesda, MD 20814PH: 301.657.2650

1750 Crystal DriveArlington, VA 22202PH: 703.418.1444

8075 Leesburg PikeVienna, VA 22182PH: 703.883.0800

*Lunch: Please Call Location for Specific Hours

Dinner: Monday-Saturday 5:30-11pmSunday 5-10pm

Morton’s... the classic steakhouse experience and home of the best steak

anywhere. Featuring USDA Prime-aged beef, fresh seafood, decadent desserts, and an award-

winning wine list. The buzz, alive at the bar and in the booths, has continued for over three decades

at 77 locations worldwide. Sophisticated elegance, privacy, and genuine hospitality mark every

function held in Morton’s private dining rooms. The dedicated sales and marketing managers

welcome groups of 10 to 100 guests and will give personal attention to every detail of your event

from state-of-the-art audiovisual equipment needs to special entertainment requests. Or find your

silver lining at the end of the day in our bar for specially priced Bar Bites. The bar opens early at all

locations. Call or visit mortons.com for details.


appetizers and soups::Jumbo Lump Crabmeat Cocktail Mustard mayonnaise sauce

Broiled Sea Scallops Wrapped in Bacon Apricot chutney

Oysters on the Half Shell

Jumbo Lump Crab Cake Mustard mayonnaise sauce

Colossal Shrimp Alexander Beurre blanc sauce

Tuna Tartare, Diced Tomato, and Avocado Thai cream and balsamic glaze

Lobster Bisque

Baked Five Onion Soup Crusted with Swiss cheese

salads::Morton’s Salad Morton’s blue cheese dressing, chopped egg, andanchovies

Caesar Salad Classic dressing

Sliced Beefsteak Tomato Morton’s blue cheese or purple onion and vinaigrette

Chopped Salad Iceberg and romaine, hearts of palm, artichokehearts, bacon bits, blue cheese, chopped egg, purpleonion, tomato, and avocado with Dijon vinaigrette

Center-Cut Iceberg Salad Our version of the wedge with chopped egg, tomato,bacon bits, and either Morton’s blue cheese dressingor Thousand Island dressing

slightly smaller steaks::Filet Mignon, Single Cut, and Béarnaise Sauce

Filet Oskar Asparagus, jumbo lump crab, and béarnaise

Rib-Eye Steak

Cajun Rib-Eye Steak

entrées::Filet Mignon Double cut with béarnaise sauce

Porterhouse Steak

Double Porterhouse For two; carved tableside

Prime Rib Bone-in, double cut; available Friday and Saturday only

New York Strip Steak Signature cut

Jumbo Lump Crab Cakes Mustard mayonnaise sauce

Colossal Shrimp Alexander Beurre blanc sauce

Chicken Christopher Garlic beurre blanc sauce

Broiled Salmon Fillet Chef’s beurre blanc sauce

Lobster Tail

Chilean Sea Bass Pineapple-pepper salsa

desserts::Morton’s Legendary Hot Chocolate Cake

Key Lime Pie

New York Cheesecake

THE OCEANAIRE SEAFOOD ROOM Chinatown/Penn Quarter


www.theoceanaire.com

1201 F Street NWWashington, DC 20004

PH: 202.347.2277


Dinner: Monday-Thursday 5-10pm

Friday-Saturday 5-11pmSunday 5-9pm


Full BarNotable Wine ListBuyouts Available

Private and Semi-Private Dining Room Available

Enchanting atmosphere, first class service, and fresh seafood are all part of

the magic at The Oceanaire Seafood Room located in the heart of the Penn Quarter.

An eatery straight from the sea, The Oceanaire Seafood Room brings guests a selection of the freshest

seafood Washington, DC has to offer. Although a vast assortment of the fish is local, The Oceanaire

Seafood Room would not be the same without their specialty seafood offerings like the Mediterranean

Daurade, as well as countless seafood treasures from across the world. Diners can experience a raw bar

filled with a range of oysters from creamy to fruity, prepared to the guest’s liking. Lobster, crabs, and

clams are just the beginning to this extraordinary meal, including daily options like bluenose sea bass,

halibut, flounder, and organic snapper. Whether you’re a fish lover or just a food lover, The Oceanaire

Seafood Room has a little something for everyone.


appetizers::The Grand Shellfish Platter A towering sampler of chilled shrimp, crab, lobster,and fresh oysters from our fresh raw bar

Jumbo Lump Crab Cake Creamy mustard mayonnaise

Steamed Mussels Mariniere White wine, butter, and shallots

soups and salads::New England Clam Chowder

Bleu Cheese Bibb Lettuce Salad Granny Smith apple, Maytag bleu cheese, and pecans

Mesclun Green Salad Red grapes, shaved prosciutto, and pistachio-whitebalsamic vinaigrette

entrées::“Black and Bleu” Costa Rica Mahi-Mahi “Dirty” with caramelized onions and bleu cheese butter

Seafood Mixed Grill Grilled fish, scallops, shrimp, and baked stuffedshrimp with dirty rice and grilled asparagus

Seared-Rare Yellowfin “Ahi” Tuna Wakame, pickled ginger, wasabi, and soy sauce

Grilled Steak and Shrimp Sliced beef filet, asparagus, and béarnaise sauce

Icelandic Arctic Char Fried whole with red chili soy dipping sauce

Pan-Seared Massachusetts Sea Scallops Israeli couscous, ginger, basil, and balsamic gastrique

Pan-Seared MSC Certified Chilean Sea Bass Brussels sprout leaves, bacon, onions, and Parmesan

Australian Barramundi “Dynamite” Crab crusted with spicy chili beurre blanc

Grilled Carolina Black Grouper Roasted cauliflower, arugula salad, cherry tomatoes,and green apple curry cream

Pan-Roasted Chicken Chop Mushroom pan jus and Yukon gold mashers

10oz Center-Cut Filet Mignon

16oz New York Strip Steak


SMITH COMMONSAtlas District/H Street Corridor

www.smithcommonsdc.com

1245 H Street NEWashington, DC 20002

PH: 202.396.0038

Closed MondayDinner: Tuesday-Thursday 5pm-2amFriday-Saturday 5pm-3amSunday 5-10pmOpen for Weekend Brunch soonReservations Requested Via Website

Full BarLocally Sourced/SeasonalLounge AtmosphereSignature DrinksOutdoor Patio and RooftopCatering

Smith Commons is a dining room and public house in the Atlas Arts District of

Washington, DC. Executive Chef Frederik De Pue developed the internationally inspired menu with

comforting dishes like free-range roasted chicken and penne Carbonara, and gourmet treats like confit of

duck leg and Maine lobster. From charcuterie to wood-grilled entrées and classics like fish and chips, this

neighborhood restaurant offers comfort food for every palate. The three-story neighborhood bistro

features a bar on each level, second and third floor patios with full height operable doors, and a loft

space that overlooks the dining room below. Low lighting, high-back chairs, soft lounge furniture, and a

contemporary mix of finishes, textures and a variety of original artwork makes for a comfortable and

sophisticated setting, in both open and more intimate spaces for private events. An eclectic music mix

adds to the inviting atmosphere for guests nightly.


starters::Eggplant Lasagna Grilled eggplant, creamed spinach, goat cheesecrumble, and sliced toast

Little Neck Clams Sautéed bok choy, garlic, and ginger miso mustard sauce

Beef Carpaccio Thin sliced lean beef, caper oil and Parmesean tuile,and baby arugula

soups::Creamed Mussel Bouillon Rich broth, coconut infused curry, and fresh cilantro

Mushroom Velouté Vegetable broth and wild mushroom cream soup

garden::Mango With Moulard Wok-sautéed fresh mango, sliced duck breast, greencurry dressing, frisée

Organic Boston Lettuce Shallot sherry vinegar dressing

main::Penne Carbonara Pasta sautéed with egg, smoked bacon, andParmigiano-Reggiano

Seared Scallops Gingerbread dust, creamed yellow corn, and parsley chips

Sea Bass Grilled baby greens, balsamic basil dressing, and capers

Confit of Duck Leg Sautéed spring mushrooms and port wine sauce

Chef’s Végétarienne Option Du Jour Seasonal vegetarian selections

companions::Frites

Macaroni & Cheese with Aged Manchego

Spinach Salad Mustard dressing

Fingerling Potatoes

Pan Roasted Garlic Butter Upon request

grill::Wood-Grilled Tiger Prawns Watermelon scallion dressing

Maine Lobster Garlic butter and mixed greens

Local Dry-Aged Beef Rib Eye Black pepper sauce and frites

Marcho Farm Veal Porterhouse Baked potato and scallions

Pork Chop Macaroni and cheese with aged Manchego

Lamb Chop Grilled baby eggplant, arugula, crushed fingerling dillpotatoes, and dried tomato julienne

desserts::Vanilla Crème Brûlée

Belgian Chocolate Lava Cake Vanilla whipped cream

Banana Almond Beignet Chocolate sauce

Crepe Mikado Thin pancake, vanilla ice cream, and Belgianchocolate sauce

PERRYS RESTAURANT Adams Morgan


www.perrysadamsmorgan.com

1811 Columbia Road NWWashington, DC 20009

PH: 202.234.6218FAX: 202.234.9453

Dinner: Sunday-Thursday 5:30-10:30pm


Brunch: Saturday 11am-3pm (No Performances)

Drag Brunch: Sunday 10am-3pm

Rooftop Bar Year RoundSeasonal Rooftop Dining

Sunday "Drag" BrunchHappy Hour

Catering AvailableSushi Bar

Private Events

Perrys restaurant, located in the heart of colorful Adams Morgan, was

established in 1984. This trendy neighborhood, then up-and-coming, features Perrys one of

the first restaurants to create a niche for itself as “The New Wave Sushi Bar," serving traditional

Japanese cuisine and sushi. Today, Perrys Chef Mark Furstenberg and Chef Robert Dalliah continue

to push the envelope and, as a result, the restaurant is the destination in DC for cutting-edge

contemporary American cuisine. At the eight-stool glazed granite sushi bar, guests may enjoy

seeing and eating the colorful, fresh fish Sushi Chef Hiroaki Shiokawa prepares to order. Food from

the kitchen is also available at the full-service bar. Guests may prefer to lounge on couches or sit in

chairs amidst flickering candles, fresh flowers, and modern art. The impressive full service wet bar

is also an option. The rooftop dining room and bar are the perfect setting to enjoy an evening under

the stars with magnificent views of the city.


starters::Beet Salad 9Amish greens and Pipe Dreams goat cheese

Gravlax Salad 10House-cured salmon, pickled beets, chopped eggs,and Swedish mustard

Cornmeal Crusted Local Chesapeake Oyster 9Tartar sauce

Carolina Jumbo Lump Crab Cakes 14; 26With Mark's coleslaw

St. Louis Split Barbecue Pork Ribs 9Braised greens

sides::Roased Japanese Pumpkin 7Parsley oil

Roasted Brussels Sprouts 7Mark's Brussels sprouts

Perrys Pickling Sampler 10An assortment of homemade pickled, organicvegetables

entrées::Almond Crusted Tilapia 16Lemon butter and Brussels sprouts

Sautéed Rainbow Trout 17Garlic rosemary baked potato wedge and PathValley greens

Half Chicken Under a Brick 16Couscous salad and apple chutney

Grilled Pork Chop 19Cabbage confit and warm potato salad

sushi::Mini Chirashi 8Chef's choice assorted sashimi over rice

Yellowtail Jalapeño 10Yuzu soy and wasabi oil

Sushi Sashimi 21Assorted sushi, sashimi, and maki

Marinated Sea Scallop 10Soy salt and mango salsa

sake::Kruomatsu-Hakushika 7A traditional hot sake—mature, rich, and full-bodied

Genbei San No Koroshi 10Dry and crisp

Sho Chiku Bai 14Creamy, light, and fruity

Hakushika Namachozou 9Fresh and light

Umenoyado 11Cirtus, sweet, and smooth

Chikurin 32Effervescent and fruity with hints of vanilla

Sho Chiku Bai Premium Ginjo 15Mild taste and fruity aroma

dessert::Pear Tart 8Caramel

Cranberry Walnut Pie 8Vanilla ice cream

POLICYLogan Circle/U Street Corridor/Shaw


www.policydc.com


PH: 202.387.7654FAX: 202.330.5079

Dinner: Monday 5-10pmTuesday-Thursday 5pm-1amFriday-Saturday 5pm-2am


Vegetarian FriendlySeasonal OfferingsPrivate DiningSignature CocktailsLounge AtmosphereOutdoor PatioLate-Night Menu

Redefined with an explosion of broi led, marinated, and sautéed

perspectives, Policy exudes chic and contemporary with a serious take on

first-class dining. Policy, which recently joined the Historical U Street corridor with an eye

toward hip and happening, offers inviting dining in a upbeat atmosphere. Chef Brian Murphy, a

graduate of the highly-esteemed Johnson & Wales, is the driving force behind the well-crafted menu

of American cuisine, influenced by global flavors. Setting his sights on simple yet complex dishes

utilizing French technique and fresh ingredients from local farmers, Murphy has developed this

seasonal menu of small, shared plates packed with enormous flavor. Be sure to pair your meal with

a speciality cocktail from the craft bar, any of a variety of sophisticated wines, or a selection from

the notable and recognized beer list, which features craft beer ranging from by-the-glass picks to

large formats of 40 ounces. Boasting live music in the Liberty Lounge Tuesdays, Fridays, and

Saturdays, a meal at Policy is about more than getting fed—it's an experience.


vegetables::Roasted Pepper Hummus Toasted pita

Roasted Marinated Olives Peppadew peppers and white anchovies

Stir-Fried Vineyard Nursery Green Beans Ginger, garlic, sesame, and soy

Red Curried Lentils Vineyard-nursery Swiss chard and cauliflower dumplings

Hand-Cut French Fries Garlic and black truffle mayo

meats::Braised and Grilled Short Ribs Miso-mustard glaze and housemade pickles

Madras Curry Lamb Sliders Gorgonzola and mint pesto

Grilled Hanger Steak Shiitake mushrooms, green beans, and edamame purée

seafood::Oysters (Type Varies) Yuzu-jalapeño mignonette

Yellowfin Tuna Tartare Mustard oil, avocado, smoked sea salt, and Bibb lettuce

Steamed PEI Mussels Housemade Italian sausage, oregano, saffron, white wine, and garlic bread

signature cocktails::Policy 75 Stolichnaya vodka, St. Germain, fresh lemon, and Champagne

Kentucky Ninja Woodford bourbon, lime, vanilla simple syrup, and ginger beer

Rum Old Fashioned Pyrat rum, Domaine de Canton ginger liqueur, and Bitter Truth bitters

Mezcal Eye Opener Del Magauy Mezcal, fresh orange juice, and Pama pomegranate liquor

Death in the Afternoon Your choice of absinthe with Prosecco

On a Whim Pick your poison or just trust your bartender to make you something to savor

POSTO Logan Circle/U Street Corridor/Shaw


www.postodc.com

1515 14th Street, NWWashington, DC 20005

PH: 202.332.8613FAX: 202.332.8616

Open Daily

Monday-Thursday 5:30-10:30pmFriday-Saturday 5-11:30pm

Sunday 5-10pm


Notable Wine ListWood-Fired Oven

Bar DiningFull Bar

POSTO—Rahm Emanuel, David Axelrod, and Eric Holder all have been sighted at this Italian spot.—ROLLING STONE, The Hot Issue

The culinary team from award-winning Ristorante Tosca presents Posto,

“a modern Italian place to meet.” Posto fills a void in spirited Logan Circle, serving classic

and modern Italian dishes. The kitchen works with local farms to source organic vegetables and

imports only the finest Italian ingredients. Posto also features a custom-built, wood-burning oven

for pizzas and focaccia. A long communal table in the bar area invites diners to enjoy a warm plate,

a glass of wine, and each other’s company.


pizza::pizzas are made with buffalo mozzarella

Margherita 13Tomato sauce, mozzarella, and basil

Quattro Formaggi 15Buffalo mozzarella, Gorgonzola, fontina, and shaved Parmesan cheese

Bismarck 14Tomato sauce, mozzarella, ricotta, spinach, and organic egg (add truffle oil $3)

Canales 15Mozzarella, freshly sliced tomatoes, organic arugula, and prosciutto

Calzone 14Buffalo mozzarella, ricotta, wild mushrooms, Italian sausage, and Parma ham

per cominciare::Insalata del Posto 8Arugula, crunchy fennel, toasted almonds, shaved Pecorino Romano, and redwine vinegar

Bufala 12Buffalo mozzarella, tomato confit, grilled eggplant, basil oil, and breadcrumbs

Autunnale 11Endive, Trevisan radicchio, romaine, beets, Gorgonzola, red onion, cucumber,seasoned walnuts, and orange dressing

Timballo 10Kabocha squash and chestnut timbale, sheep's milk ricotta, and sautéed porcini mushrooms

Polipetti 10Grilled baby octopus, saffron potatoes, chickpeas, and frisée salad

primi::Gnocchi 17Kabocha squash dumplings, browned butter, sage, and Gorgonzola cream

Ravioli 17Three-meat ravioli and butter-thyme sauce

Tortelli 16Ricotta, artichoke, and walnut tortelli with royal trumpet mushroom ragoût andParmesan cream sauce

Pappardelle 18Chestnut-flavored pappardelle, local pheasant ragù, parsnips, and chestnuts

Fettuccine 19Black truffle pasta, porcini mushrooms, and raschera cheese

Spaghetti 17Shrimp, scallops, fresh calamari, crispy prosciutto, and light tomato sauce

secondi::Capesante 20Roasted sea scallops, green lentil ragù, celery root sauce, and crispy leeks

Merluzzo 21Pan-seared cod, extra virgin olive oil mashed potato, poached baby carrots, redwine reduction, and parsley pesto

Guance 21Braised veal cheeks, sautéed spinach, and garlic mashed potatoes

Maiale 20Grilled pork chop, heirloom cauliflower, and mustard sauce

RED VELVET CUPCAKERYChinatown/Penn Quarter


www.redvelvetcupcakery.com

Penn Quarter501 7th Street NWWashington, DC 20004PH: 202.347.7895

Dupont Circle2029 P Street NWWashington, DC 20036PH: 202.822.2066

RestonReston Town Center11939 Democracy DriveReston, VA 20190PH: 703.464.7075

Penn QuarterSunday-Thursday 11am-10pmFriday-Saturday 11-11pm

Dupont CircleSunday-Thursday 11am-10pmFriday-Saturday 11-11pm

Reston Town CenterSunday-Thursday 11am-10pmFriday-Saturday 11-11pm

Exceptional IngredientsUnparalleled FlavorsPrepared Fresh Throughout the Day

From the finest French chocolate and the best European butter to the aromatic

vanillas of the Bourbon Islands in Madagascar, Red Velvet cupcakes seduce you

from the first bite to the very last crumb. Red Velvet Cupcakery first opened its doors to DC's

Penn Quarter neighborhood in December 2008 and has since then expanded into Dupont Circle; Reston,

Va.; and Tucson, Ariz. The expertly trained pastry chefs at each location combine eminent skill with

impressive artistry and top-shelf ingredients to create their supreme quality confections. Everything is

made from scratch each morning and throughout the day to ensure that you receive a freshly-baked

cupcake the moment you buy it. In case you doubt how popular these cupcakes are, just take a look

around—Red Velvet has seen coverage in top-tier publications like USA Today and made loyal customers

out of everyone from the Washington Wizards to the Ritz. Stop by to savor one of their signature recipes

or featured flavor of the week, or call for special orders and catering services. Whatever your flavor, Red

Velvet will surely satisfy your cupcake craving.


menu::Southern Belle

Traditional chocolate red velvet cake with a whipped cream cheese topping

B-Day An almond-scented blonde cake topped with Valrhona milk chocolate and garnished with confetti birthday sprinkles

Morning Call An espresso infused chocolate cake with a coffee Swiss buttercream; garnished with a chocolate covered espresso bean and a dusting of espresso powder

Vanilla Bean Tender-crumbed blonde cake made with vanilla beans from the Bourbon Islands of Madagascar, European butter, and buttermilk; topped with a sweet and creamy

American buttercream

Devil's Food A rich chocolate buttermilk cake topped with Valrhona bittersweet chocolate ganache and garnished with 24K gold leaf

ingredients::red velvet uses the best ingredients on earth, including...

Valrhona The finest chocolate in the world and the only one ever used; often referred to as the "grand" chocolate

Buttercream Unlike other bakeries that simply add different flavorings or extracts to an American-style buttercream, other styles of buttercreams are incorporated including Swiss, French, and Italian

European Butter European butter makes all of the cakes creamy and melt-in-your mouth decadent

Buttermilk Buttermilk creates the perfect balance between light and moist

24K Gold Leaf Delicate fine sheets carefully garnish each Devil’s Food cupcake, creating a rich accent

SUSHI TARO Dupont Circle


www.sushitaro.com


PH: 202.462.8999FAX: 202.328.3756


Dinner: Monday-Thursday 5:30-10pm


Reservations Required

Tasting MenuAward-Winning Sushi Counter

Seasonal Menu Featuring Daily SpecialsValidated Garage Parking At Dinner

Sushi Taro is pleased to introduce “Kaiseki,” a traditional dining experience

proudly offered here in Washington, DC, just as it is offered in Japan. Kaiseki

combines the elegance of Japan’s ancient courtly cuisine with the simplicity of Buddhist temple fare.

The goal of Kaiseki is to highlight the natural taste of ingredients at the peak of freshness and flavor.

During a Kaiseki meal, instead of ordering off a menu, diners let the chef entertain them with a series

of surprises. This allows the chef to use his imagination and to feature the ingredients that are most

delicious in any season and on any given day. At Sushi Taro, guests are encouraged to try one of three

types of the Kaiseki meal: In the “Kaiseki Tasting,” the chef puts the emphasis on cooked dishes. In

the “Sushi Tasting,” the chef serves morsels of seafood and seasoned rice alongside other dishes.

And in the “Suppon Kaiseki Tasting,” the chef serves soft shell snapping turtle prepared using an

ancient Japanese cooking technique to bring out the genuine Japanese flavor. So come, enjoy the

simple form of genuine Japanese-style dishes at Sushi Taro.


lunch::Today's Lunch Special 12Served with two small sides, soup, and rice

Hot or Cold Udon or Soba Noodles 10-13

Saba Shioyaki Teishoku 15Salt grilled Boston mackerel served with soup and rice

Bara Chirashi 18Fresh fish and vegetables on a bed of sushi rice withchawan-mushi

Sashimi and Tempura Teishoku 25Assorted sashimi and mixed tempura

Sushi Jo Set 25Assorted sushi, chef's favorite cuts of the day

omakase sushi counter::one of the washington post's "ten top tables," thischef's table accommodates six guests and featuresan educational, fun, and interactive meal of genuinejapanese dishes; for more information please visitsushitaro.com

kaiseki::a traditional japanese dining experience

Traditional Kaiseki Tasting 80Emphasizing cooked dishes, the chef strikes up aconversation with you as you enjoy your food, offeringa series of small plates that highlight the natural flavorsof special ingredients at the height of their seasonalcycle; as the chef prepares each course, he employs avariety of Japan's most traditional cooking techniquesand strives for an almost spiritual simplicity andelegance in the presentation

Sushi Tasting 75This meal combines sushi with a variety of traditionalKaiseki dishes, creating a unique approach to theenjoyment of these different aspects of Japanesecuisine; by alternating between cooked dishes andsushi, the chef keeps your palate refreshed, curious,and open to the subtle flavors of the sushi offerings

Suppon Tasting 80A favorite of the imperial courts, suppon (soft shell turtle)is considered to be the most elegant fare for soup

Seasonal Tasting 100-138

sake::available in a flight tasting or carafe serving

Sushi Taro 25Crisp, dry, and slightly sour

Hakkaisan 90Light and elegant with a smooth finish

Kubota Hekiju 110Robust, cheerful, and voluminous

Born Tokusen 130Strong, powerful, and elegant

Muromachi Jidai 150Fruity, viscous, and rich

Kakunko 350Soft and extremely smooth

shochu::a distilled spirit, similar to scotch whiskey, craftedfrom a variety of grains or other raw materials

Rice 8-15Torikai and Shiro

Barley 6-12Iichiko-Kurobin, Gokoo, Kakushi Gura, and Yokaichi

Sweet Potato 7-17Tenshi No Yu-Waku, Kiccho Ho-Zan, and Ikkomon

TSUNAMI SUSHI & LOUNGELogan Circle/U Street Corridor/Shaw


www.tsushi.us

1326 14th Street NW2nd FloorWashington, DC 20005

PH: 202.588.5599FAX: 202.588.5788

Lunch: Monday-Friday Noon-3pm

Dinner: Monday-Thursday 5pm-MidnightFriday 5pm-1am

Weekend: Saturday Noon-1amSunday Noon-Midnight

Exciting Lounge AtmosphereLate-Night DiningExtensive Sake OfferingsFull BarHappy Hour 5-8pmPrivate PartiesTakeout/Delivery Available

In a stylish and dynamic setting, the innovative family behind Logan Circle

favorite Thai Tanic introduces Tsunami Sushi & Lounge where there is never a

dull moment if you crave food, fun, and atmosphere. The bustling sushi bar and

restaurant area outlined with sleek small tables is the perfect spot for a casual meal complete with a

view of the vibrant neighborhood below. The expansive 12-foot bar near the rear of the room serves up

a stunning array of signature cocktails, like Yellow Tiger Eyes, in addition to an expansive selection of

top shelf sake. But the coup de grâce has to be Tsunami’s uber-chic, loft lounge. Tucked away in the

restaurant’s upper level, this intimate area features crystal chandeliers and leather sofas where you

can relax and listen to the creative vibes resonating from the DJ booth while enjoying tasteful tidbits

and enticing conversation. Not to be outdone by the inviting surroundings, Tsunami’s creative menu is

sure to leave you wanting more. From traditional Japanese favorites to the chef ’s daily specials,

Tsunami delights even the most discerning palate.


starters::Grilled Soy Salmon 8.25Soy-sake marinated and grilled salmon, served on abed of baby greens with hoisin dressing

Lobster Daikon Wrap 10Grilled lobster tail wrapped in daikon radish skinwith cilantro, onion, and peppers; served withlemongrass dressing

Tuna Tartare 8.50Diced tuna, mixed herbs, and seaweed topped with aquail egg and finished with ponzu truffle sauce

Grilled Smoked Duck Salad 8Mixed greens, orange pieces, julienne of ginger, Asianpear, crispy shallots, and hoisin dressing

specialty rolls::8 pieces

Crunchy Shrimp and Crab Roll (Spicy) 10

Logan Circle Roll 15Spicy tuna, layered with eel, cucumber, and avocado

Ninja Roll 8Crab meat, eel, cucumber, avocado, and blacktobiko; 5 pieces

Rock 'N' Roll 15Eel and smoked salmon layered with tuna, salmon,and avocado

Tiger Roll 12Spicy crab stick aïoli layered with shrimp

chef's specials::Bang Bang Shrimp 9Shrimp sautéed in a sweet and spicy green curry sauce

Firecracker Shrimp 9Fresh shrimp sautéed in sake, mirin, and buttercream sauce; sprinkled with shichimi pepper

Foie Gras Nigiri 7Foie gras, flash-seared, topped with a plum, Asianpear, and miso dressing

Duck Breast Nigiri (2 Pieces) 6Flash-seared duck breast topped with foie gras andplum and miso dressing

Surf 'N' Turf Roll 17Grilled, marinated lobster tail, shiitake mushroom,and white asparagus; layered with seared filet mignon

Panko Mussels 7Deep-fried green shell mussels served with a tontasumustard sauce

specialty cocktails::Slushy Frozen Special 8Shochu, sake, Calpico, yuzu juice, and fresh lime juice

Pearl 10Van Gogh Dutch Caramel Vodka, Godiva whitechocolate liqueur, Disaronno, and Frangelico with achocolate tipped rim

Tsunami Julep 10Yamazaki 12-year whiskey, honey, yuzu juice, andmint leaf

Tourmaline 10Hardy VS Cognac, Yuzushu liqueur, Cointreau, lemonjuice, and simple syrup

sake::Hakushika Yamadanishiki 18Premium rice sake—refreshingly clean, gentle, andelegant: a "sake lover's favorite"

Hakushika "Snow Beauty" 20A smooth, bold, and full-bodied taste with a sharp finish

Tomoju "Gold Medal Winner" 42From Ibaraki, a refreshing aroma of Muscat grapes anda soft fruite sweetness with an elegant smooth taste

VERANDA Logan Circle/U Street Corridor/Shaw


www.verandaonp.com

1100 P Street NWWashington, DC 20005

PH: 202.234.6870

Brunch: Saturday-Sunday 10:30am-3pm

Dinner: Monday-Friday 5pm-12:30am

Saturday-Sunday 5pm-1:30am

Full BarTakeout

Late Night MenuHappy Hour 5-7 pm

Weekend BrunchOutdoor Cafe Seating

This neighborhood bar and grill was opened in the fall of 2007 by brothers

Aleksander and Erland Duni. The name comes from their grandma’s patio in northwest Greece

where they spent the summers eating fresh produce from her garden and dinner under the stars

overlooking the lights in Korfu. The location of their little village on the seashore made it convenient

for sourcing fresh seafood and became the insipration for this jewel in Logan Circle. In fact, Chef Paul

Morelo created a menu where Greek and Italian dishes combine with southern American tradition—a

truly innovative fusion concept. Veranda utilizes the freshest ingredients found locally, as well as

imported traditional ingredients from Greece and Italy. On Saturday and Sunday, Veranda offers a

great traditional brunch with some of the most delicious omelets in DC After dinner, the bar is the

place to be as neighborhood folks get together for gossip while music hums in the background.


noshes::Tzatziki Yogurt dip mixed with cucumber, garlic, and dill

Dolmades Grape leaves stuffed with rice, ground beef, and herbs

Saganaki Fried kefalograviera cheese flambéed in Metaxa

Mussels Mediterranean P.E.I. with white wine, ouzo, garlic, shallots, andfresh herbs

Mediterranean Sliders House ground mini-burgers on brioche with tzatzikiand fench fries

Mezze Platter Hummus, eggplant, and yogurt salad, and pickledgolden beets; served with pita

soups::French Onion With aged Gruyère cheese

Avgolemono Traditional Greek chicken, egg, and lemon soup

salads::Veranda Mixed greens and tomatoes with aged balsamic-shallot dressing

Caesar Romaine lettuce with sourdough croutons andshaved Parmigiano

Horiatiki Salad of grape tomatoes, green and yellow pepper,cucumber, red onion, olives, and feta cheese with alemon-olive dressing

entrées::Diver Sea Scallops Mashed potatoes, Swiss chard, ratatouille, andlobster crème sauce

Fillet of Salmon Sautéed with balsamic-braised endive

Rigatoni Salcicia Italian sausage, Napa cabbage, and rustic tomato sauce

Lamb Shank Essences of star anise, harissa, juniper, coriander,and cinnamon served with winter vegetables anddate-laced mashed potatoes

Half Roasted Chicken With cannellini beans, frisée, Italian sausage, andSicilian olives

Pork Porterhouse Grilled 12oz all-natural center cut with apple-cranberry sauce

Hanger Steak Served with winter vegetables and fingerling potatoesand a red wine, shallot, and mushroom sauce

desserts::Gelato

Baklava

Classic Crème Brûlée

Warm Chocolate-Chestnut Cake Served with lavender-vanilla gelato and caramel sauce

Kadaifi Shredded phyllo stuffed with walnuts and servedwith honey syrup

WOK N' ROLLAdams Morgan


www.wokandrolldc.com

Adams Morgan2400 18th Street NWWashington, DC 20009PH: 202.588.5888

Chinatown604 H Street NWWashington, DC 20001PH: 202.347.4656

Open Daily

Sunday-Thursday 10:30am-10:30pmFriday-Saturday 10:30am-1am

Delivery Available Within Two MilesSushi BarLunch SpecialsWeekday Happy HourFull BarPrivate DiningCatering

Those in the know breathed a collective sigh of relief when Wok N’ Roll opened

their second location along the bustling 18th Street corridor in Adams Morgan. A

casual and comfortable restaurant and sushi bar, Wok N’ Roll boasts a menu of exceptional variety from

the traditional Chinese offerings such as Sesame Chicken, Chow Mein, and Hot and Sour Soup to a

dazzling array of sushi choices. Stop in and have a seat at the sushi bar where you can sip tea and relax,

and even enjoy news and sports on their flatscreen televisions, while enjoying inventive and beautifully

prepared rolls and tempura. Or gather the gang after a late night of socializing and order the Party Boat

which features an abundant 20 pieces of sushi and 24 pieces of sashimi. If you’d rather not venture out,

Wok N’ Roll has you covered—they offer delivery every day from 10:30am-10:30pm.


appetizers::Crispy Chicken Spring Roll 4.75

Shrimp Tempura 6.25

Steamed or Fried Dumplings 6.95

Crab Meat Fried Wonton 5.25

vegetables::Moo Shi Vegetable 9.50

Broccoli with Garlic Sauce 9.50

String Bean Szechuan Style 9.50

Kung Pao Tofu 9.50

seafood::Szechuan Shrimp 12.95

Kung Pao Shrimp 12.50

Hunan Crispy Whole Fish 13.95

Scallop Hunan Style 12.50

meats::Szechuan Crispy Beef 13.95

Moo Goo Gai Pan 10.95

Sweet and Sour Chicken 10.95

Pork with Hot Garlic Sauce 10.95

King Dom Pork Chop 11.95

Beef with Spring Onions 11.95

General Tso's Chicken 12.50

chef's specials::Shrimp and Scallop 13.95Garlic sauce

Soft-Shell Crab seasonal pricingCantonese-style with ginger and scallion sauce

Peking Duck 14.95; 29.95Served with pancakes

Combination Seafood and Bean CurdClay Pot 13.95

Beef with Black Pepper Sauce 13.95

sushi entrées::served with miso soup or vegetable salad

Sushi Platter (5 pieces) 10.95Chef's selected sushi and a California roll

Sashimi Platter (12 pieces) 17.95Chef's selected fresh sashimi of the day

Wok N' Roll Combo for Two 25.958 pieces of chef selected sushi, California roll, salmonroll, and shrimp tempura

Chirashi 14.95Assorted raw fish over seasoned rice

rolls::six pieces

Wok N' Roll 5.95Tuna, salmon, and cucumber

Spicy Tuna Roll 4.95Spicy tuna and cucumber

California Roll 4.25Crab, cucumber, and avocado

Spider Roll 9.95Soft-shell crab and tobiko

ZENGO Chinatown/Penn Quarter


www.richardsandoval.com


PH: 202.393.2929


Dinner: Sunday-Thursday 5-10pm


Bar and Lounge: Monday-Thursday 5-11pm

Friday-Saturday 5pm-12:30am

Happy Hour: Monday-Saturday 5-7:30pmReservations Recommended

Award-WinningChef's Table

Private DiningLounge Atmosphere

Zengo is a sophisticated blend of Latin-Asian styles and flavors. Chef Richard

Sandoval, whose accolades include Bon Appétit Restaurateur of the Year and Mexico’s Toque d’Oro,

artfully spins Latin-Asian ingredients into colorful, beautifully balanced dishes designed for sharing. The

beverage menu features innovative, hand-muddled cocktails as well as an extensive selection of wines,

sakes, and tequilas. The vibrant décor fuses traditional and contemporary tastes, the perfect setting to

sample Zengo’s acclaimed cuisine.


sushi rolls::Chipotle Yellowfin Tuna Roll 13Yellowfin tuna, wasabi tobiko, avocado, and sesame-chipotle rouille

Torched Wagyu Beef 14Tamago, scallion, masago, and truffled ponzu

dim sum and antojitos::Thai Chicken Empanadas 10Chile poblano, Oaxaca cheese, and mango-curry salsa

Achiote-Hoisin Pork Arepas 9Corn masa, avocado, and crema fresca

Charred Tuna Wonton Tacos 12Sushi rice, mango salsa, and guacamole

Peking Duck-Daikon Tacos 12Duck Confit, curried apple, and orange-coriander sauce

Thai Shrimp Lettuce Wraps 12Chorizo, peanut, cilantro, and tamarind chutney

soups and salads::Crispy Calamari Salad 13Smoked tamarind, heart of palm, jicama, red onion, and frisée lettuce

Tuna Tataki 14Avocado, kaiware sprout, grilled watermelon, mixed greens, and lemon-wasabi dressing

large plates::Wagyu Skirt Steak Churrasco 24Grilled onion, crispy fingerling tostones, mushroom chimichurri sauce, andchipotle egg sauce

Pan-Roasted Chilean Sea Bass 28Steamed rice, fried plantains, yuzu, and ginger-enchilado sauce

Braised Beef Short Ribs 26Oaxaca cheese potato purée, shiitake, huitlacoche, and dragon sauce

Chipotle-Miso Glazed Black Cod 27Daikon radish and lemon-togarashi aïoli

Crispy Tofu 17Long beans, bean sprouts, ginger, cilantro, and sesame chile sauce

Black Garlic Mojo Scallops 24Coconut-sweet potato purée and hibiscus-soy oranges

ZOLAChinatown/Penn Quarter


www.zoladc.com

800 F Street, NWWashington, DC 20004

PH: 202.654.0999

Open Daily

Monday-Thursday 11:30am-10pmFriday-Saturday 11:30am-11pmSunday 11:30am-9pm

Reservations Suggested, Not Required

Award-WinningFull BarLate-Night DiningValet Parking Available

Zola is beyond cooking, eating, and drinking. It’s the promise of an uncommon

experience, a profound passion for service and attention down to the very last lovely detail. From the

refreshed kitchen to the reinvigorated menus and all the little surprises along the way, this is

redefined fine dining. Classically trained with a touch of the wild side. Romantic, authentic, and

genuine by nature. Casually upscale and entirely comfortable, from the first glimpse to the final bite.

This is the new Zola. Chef Bryan Moscatello presents his dual menu concept with an updated Modern

American Menu for the bar room and a Chef’s Tasting Room Menu that takes guests on a prix-fixe

exploration of amazing culinary adventure! Showcasing sustainable, seasonal ingredients, the

beautifully presented and meticulously prepared tasting menu is comprised of vegetable, fish, and

meat offerings, allowing each guest to create a personalized choice of remarkable dishes.


vegetables::Rutabaga Soup Gorgonzola, pearl onions, port gelée, and chervil crackers

Belgian Endive Artichokes, green beans, quail egg, and green olive brittle

Quinoa Fries Ossau Iraty cheese and Madeira sorbet

Goat Ricotta Dumplings Sautéed Swiss chard, textures of red beets, andamaranth grain crisps

Squash Seared Brussels sprouts, sous vide leeks, fennel, andbrown butter-almond emulsion

Potatoes Broccoli, green onion, white Cheddar, and truffle sponge

Chanterelle Mushrooms Aged Gouda and celery root agnolotti with sherry spuma

fish::Sea Scallop Cured ham, crab, avocado, and spicy grapefruit sauce

Albacore “TLT” Preserved heirloom tomatoes, charred romaine,clam-olive oil mousse, and brioche

Tai Snapper Local apple lacquer, fall squash, and house-cured bacon

Shrimp Spicy anchovy glaze, tarragon pistou, and soba

Sablefish Short rib and scallion fried rice with pomegranate glaze

Walleye Pike Roasted onions, crispy lettuce, and tomato-brioche sauce

Suzuki Housemade sopressata and saffron spaghettimussel jus

meat::Oxtail Soup Pomegranate-Brie croutons, quince, and chanterelles

Quail Duck sausage-stuffed leg, roasted breast, polenta,and plum aigre doux

Liver and Onions Foie gras torchon, pickled peaches, and onion tuile

Chicken Truffle pesto, mushroom ravioli, and arugula

Veal Crispy sweet breads, roast eggplant, persimmons,and creamed spinach

Beef Small autumn vegetables, charred onion soubise,and Worcestershire foam

Lamb Sunchoke purée, red onion jam, and lamb pancetta


Celebrity Chef Susur Lee introduces Washington, DC diners to his inventive

global Asian cuisine with Zentan, located in Donovan House, a Thompson Hotel.

Diners can enjoy imaginative and tasty culinary creations including signature standouts such as the

Singapore Slaw with salted plum dressing, Szechwan-Style Half Duck with djan lotus crêpes, and a

wide selection of Asian crudos, sushi, and sashimi including Kanpachi, big eye tuna, yellowtail, and

Madai snapper. Mongolian Rack of Lamb, Caramelized Black Cod, Hong Kong-style steamed fish, and

Cantonese Marinated Skirt Steak with shallot butter are some of the uniquely prepared dishes

designed to pair with a variety of carefully selected sakes offered at Zentan. Diners may also choose

from one of the many original specialty cocktails such as the Gingerberry Julep, Blood Orange

Blossom, Yen Yen, or Spicy Thai Martini offered at the restaurant bar; or enjoy a Firecracker, Typhoon,

or Snow Roll at the sushi bar. Following dinner in the spring and summer, diners can enjoy an after-

dinner cocktail at the exclusive outdoor rooftop bar, ADC (Above DC) with its panoramic views over

the rooftops of Washington.


soups and starters::Coconut Shrimp Soup 8Thai chili and fresh lime

Singapore Slaw 16Nineteen ingredients, salted plum dressing, and peanuts

Steamed Vegetable Dumplings 10Swatow chili sauce

Seared Diver Scallop 14Herb salad and palm sugar lime sauce

sushi and sashimi::Chirashi Bowl 23Assorted daily fish over brown rice with sakesoy dressing

Bigeye Tuna 13Black pepper and shallot soy-sesame dressing

Charred Scallops 13Almond, sundried tomato dressing, and salmon roe

Escolar 13Pickled jalapeño, jicama, and shallot-sesame dressing

Vegan Roll 10Sweet potato, portobello mushroom, taro root, wasabi,and guacamole

Snow Roll 13Tuna, salmon, yellowtail, and avocado with kelp seaweed

Brick Roll 14Spicy lobster, scallop, barbecue eel, avocado, and tobiko

entrées::Caramelized Black Cod 26Cantonese preserved vegetables and miso mustard

Hong Kong-Style Steamed Fish 34Chili-black bean sauce, green onion, and ginger

Crispy Garlic Chicken 22Sweet-and-sour sauce and shrimp chips

Stir Fried Eggplant and Tofu 19Peppers, jicama, shiitake, edamame, and sesame-soy-ginger sauce

Cantonese Marinated Skirt Steak 26Shallot brown butter, chilli ponzu, and crunchy hazelnuts

Mongolian Rack of Lamb 34Chili mint, carrot cardamom chutney, peanut sauce,and glazed bananas

noodles, rice, and sides::Stir Fried Pearl Noodles 20Scallops, shrimp, and fresh vegetables

Crispy Vegetable Fried Rice and RoastedAlmonds 13

Wasabi Mashed Potato 6

Stir-Fried Garlic Chinese Long Beans 6

sake::Well of Wisdom, Ginjo 6 glass

Otokoyama, Junmai 7 glass

Wandering Poet, Junmai 8 glass

Downtown


ZENTAN RESTAURANT

www.zentanrestaurant.com

Donovan House1155 14th Street, NWWashington, DC 20005PH: 202.379.4366

Breakfast: Monday-Friday 7-10:30amSaturday 7-11amSunday 8-11am

Dinner: Monday-Thursday 5:30-10:30pmFriday-Saturday 5:30-11:30pmSunday 5:30-10pm


Late Night DiningDistinctive Cocktail SelectionPrivate DiningValet Parking

Chef Jaime Montes De Oca, Jr.

Jaime Montes De Oca, Jr. is the Chef de Cuisine of Zentan, Susur Lee's newest global Asian restaurant located in

Donovan House, a Thompson Hotel. As chef de cuisine, Montes De Oca, Jr., leads the culinary team in turning out

imaginative standouts such as the Singapore Slaw with salted plum dressing, Szechwan Style Half Duck with djan

lotus crêpes, as well as a wide selection of Asian crudos, sushi, and sashimi.

To Zentan and Donovan House, Montes De Oca, Jr. brings a long history of hotel experience with prestigious

institutions such as The Plaza, The Ritz Carlton, and The Waldorf-Astoria. Before opening Zentan in 2009, Montes De

Oca, Jr. collaborated with Chef Lee in opening Susur's New York hot spot, Shang. He has also held posts at some of

the most reputable New York eateries such as Gramercy Park Hotel and Tocqueville where his focus was creating

Modern American cuisine driven by Green Market produce. Throughout his culinary career, Montes de Oca, Jr. has

learned from celebrated chefs such as Laurent Manrique, George Mendes, and Jean-Georges Vongerichten. Montes

De Oca, Jr. is a 1990 graduate of New York Restaurant School.

71 8407 kitchen bar




76 Mcafe Bar

78 Olazzo


81 Thai Pavilion

MARYLAND ::

RESTAURANTS ::

8407 KITCHEN BARSilver Spring


www.8407kb.com

8407 Ramsey AvenueSilver Spring, MD 20910

PH: 301.587.8407FAX: 301.587.8408


Dinner: Sunday 5-9pmMonday-Thursday 5-9:30pmFriday-Saturday 5-10:30pm

Brunch: Sunday 11am-2:30pm

8407 Standard Menu—Available for Diners Who Wish to Eat Between or After Lunch and Dinner


Seasonal Menu featuring Daily SpecialsWeekday Happy HourWine Lovers Monday Exclusive Half-Price Wine Bottle Selections

Zagat Rated 2010Neighborhood Gem and Fit for Foodies—OpenTableGreat New Restaurants: 25 Spots Where It's A Treat to Eat—WashingtonianThe Restaurant Issue: Chef Matamoros' Hot Spot Shines The Spotlight on Great Small Plates andSeafood—DC Magazine"Crafty Comfort Food," by Restaurant Critic Tom Sietsema—The Washington Post 4.21.10

8407 kitchen bar in downtown Silver Spring is a welcoming oasis of

comfort and casual sophistication. From the sleek and stylish bar/lounge on the ground

floor to the warm and rustic charm of the light-filled second floor dining room, 8407 offers

something to please all moods and tastes. Executive Chef Pedro Matamoros' artisanal American

menu features housemade charcuterie, fresh, seasonal, locally-sourced produce, meat and game,

as well as sustainable seafood. Pastry Chef Rita Garruba's desserts end the meal on a perfect,

graceful note. The dining experience is welcoming with knowledgeable service in a warm and

approachable atmosphere.


standard menu::Charcuterie Board Chef's terrine, summer sausage, duck prosciutto,and chicken liver mousse

Buttermilk Fried Calamari Spicy salsa verde

House-Smoked Salmon Purple mustard, rye crostini, and dill

Duck Prosciutto, Arugula, and Fig Buttermilk blue cheese and sherry walnut vinaigrette

Artisanal Cheeses

Cuban Style Pressed Pork Sandwich Chimichurri, duck fat french fries, and aïoli

Fields of Athenry Lamb Bolognese withHousemade Tagliatelle Grana padano

lunch::Grilled Marinated Salmon Salad Arugula, pickled beets, pearl onions, Jonathanapples, and creamy horseradish dressing

Housemade Gnocchi Roasted wild mushrooms and Parmesan coulis

8407 Reuben Sandwich Swiss cheese, 1000 Island dressing, rye, duck fatfrench fries, and aïoli

Seafood Bouillabaisse Shrimp, mussels, fish, garlic aïoli, and grilled bread

dinner::Seared Scallops Chanterelle mushroom-sweet potato hash, truffledressing, and pea shoots

Grilled 12oz Rib-Eye Fingerling potatoes, cipollini onions, haricots verts,and red wine reduction

Housemade Gnocchi Roasted wild mushrooms and Parmesan coulis

Moulard Duck Breast Duck confit, braised lentils, dried cranberries, andpurple sage

desserts::Chocolate Almond Torte Morello cherry sauce and crème fraîche

Goat Cheese Flan Blueberry compote and lemon verbena ice cream

Apple Dumpling Dried fruits, mascarpone cream, and ruby port sauce

Poached Bartlett Pear Walnut phyllo sticks and elderflower sorbet

brunch::Challah French Toast Summer berry compote and Path Valley maple syrup

Housemade Tasso Ham Eggs Benedict Hollandaise

Shrimp and Grits Poached eggs, hollandaise, cheese, and spring onion

Steak and Eggs Tri-tip steak, poached eggs, hollandaise, and fries


American Tap Room redefines the idea of casual sophistication. Ranging from a

Live Jazz Brunch, to a casual lunch outing, to late-night celebrations or sporting

event viewing parties, each dining experience is uniquely enjoyable. ATR is a

contemporary gathering place that offers something for everyone. The food combines simple concepts

with creative style that results in multi-faceted flavors. Unequalled American cuisine pairs with globally-

inspired creations such as our Lobster Mac and Cheese, Pan-Seared Canadian Scallops, Phoenix Wings,

Salmon and Eggs Florentine, and Arugula or Chinese Chicken Salad.

To complement the dining experience, ATR has selected over 50 varieties of wine and features 20 beers

on tap and 30 by the bottle to offer the best pairing of libations and food from the menu.

Tap Rooms have been part of American culture since the 18th century. They have been synonymous with

comfortable gathering places where friends and families enjoy good food, good drinks, and good times.

American Tap Room continue this fine tradition and seeks to rekindle the unique vitality of its

predecessors, while raising the bar for quality. It is where old meets new, taking the best of the past

traditions, and combining it with a contemporary and sophisticated setting and classic grill menu.

AMERICAN TAP ROOMBethesda


starters::Phoenix Wings Crispy wings with dry spice rub served with house bleucheese dressing

Shrimp and Hummus Grilled shrimp with seasoned hummus and freshvegetables

Cordon Bleu Sliders Two chicken patties fried to a golden brown and toppedwith ham, melted Swiss, and honey Dijon sauce

Merguez Appetizer Spicy lamb sausage with potato purée, spinach, andMorrocan barbecue sauce

salads::Atlantic Salmon Salad Seared salmon with baby spinach and cucumbers, andserved with ginger dressing

Chinese Chicken Salad Crisp chicken with Asian dressing, vegetables, andcrunchy noodles

Arugula Salad Baby arugula tossed with virgin olive oil, Belgian honey,goat cheese, and toasted almonds

Seared Tuna Salad Sashimi-grade tuna with an exotic mix of Asian greensand seaweed

The Tap Room Steak Salad Grilled, marinated, all-natural beef with roasted peppers,baby greens, and feta herb vinaigrette dressing

entrées::Penne Primavera Penne tossed in fresh basil pesto with tomatoes and parmesan

Chilean Sea Bass Marinated in white miso served with bok choy andshiitake mushrooms

Crab Cakes Succulent crab cakes with a vegetable medley and redpepper cream sauce

Chicken Kabobs With fresh vegetables and herb sweet pea rice

New York Strip Steak All-natural beef seasoned and grilled to perfection,served with seasonal vegetables, and choice of a side

Scallops Seared and served with corn, tomatoes, scallions, anda black pepper shrimp sauce

Lobster Mac and Cheese Large portions of Maine lobster with mascarpone,tomato, and fresh herbs

Cape May Stuffed Shrimp Grilled shrimp stuffed with jumbo lump crabmeat

Chef Richard Beckel has over 20 years of experience in the restaurant

industry. After graduating from the Culinary Institute of America in NY,

Chef Beckel has had countless restaurant experiences that have made

him the culinary expert he is today. This includes being the Corporate

Chef and C.O.O. of Hooked Seafood Restaurant, and the Executive Chef at

the Caucus Room, one of Washington, DC’s premier power-dining spots.

Chef Bobby Vickers is one of very few who is triple certified as an

Executive Chef. Chef Bobby’s career has covered over four decades of

cuisine changes and has inspired many chefs in several different venues

all over the country. Previous venues include the United States Capitol,

Chevy Chase Club, Congressional Country Club, Fedora Café in St. Louis,

Miami and Tyson’s Corner. Bobby continues to enjoy teaching the art and

is passionate about what the world has to offer to his cooking.

Chef Richard Beckel


www.americantaproom.com

7278 Woodmont AvenueBethesda, MD 20814PH: 301.656.1366

1811 Library StreetReston, VA 20190PH: 703.834.0400

Breakfast: Saturday 11am-3pm, Sunday10am-3pm; Lunch: Monday-Saturday11am-4pm, Sunday 10am-4pm; DinnerSunday-Saturday 4pm-Midnight

Reservations Accepted: Call aheads

Chef's TableBaby Grand PianoPrivate Dining Up to 28

Chef Bobby Vickers

FAMOSO RESTAURANT & LOUNGE Chevy Chase


www.famosorestaurant.com

The Collection at Chevy Chase5471 Wisconsin Avenue

Chevy Chase, MD 20815

PH: 301.986.8785

Dinner: Tuesday-Thursday 5-10pm


Bar and Lounge: Tuesday-Saturday 5pm-Later


Local and Sustainable IngredientsNotable Wine List

Full BarHappy Hour

Three Hours Validated ParkingAbility to Accommodate Large Parties

Private and Semi-Private Dining Rooms

Elegant chic meets modern design at Famoso, an authentic northern Italian

restaurant and lounge centrally located in the heart of Chevy Chase at The

Collection shops. Buffed Brazilian hardwood floors and amber overhead lighting balance the

main dining room’s buttercream walls and contemporary art, providing an elegant and unique setting

for dinner or your next event. Famoso can be utilized for semi-private dinner parties, wedding

receptions, birthday celebrations, business dinners, and more. From an intimate dinner for two, a

cocktail party, or an elaborate seated dinner of 100+ guests, Executive Chef Nico Amroune will custom

design a menu to ensure every dining experience is unique and represents your vision. The sleek

semi-circular bar and intimate lounging area serve as the restaurant’s centerpiece, and are perfect for

an after-work cocktail or a pre-dinner drink. Famoso Restaurant & Lounge provides an absolute

experience in upscale casual dining for parties of all sizes and occasions.


antipasti::Calamari e Zucchine Fritti 14Golden brown crispy calamari and zucchini with aspicy marinara tomato sauce

Tartara de Tonno 14Ahi tuna tartare on tuna carpaccio with avocado,seasame seeds, quail eggs, crispy lotus root, andlemon Meyer vinaigrette

Fegato d'Oca 18Pan-seared crispy foie gras, prosciutto di Parma,Anson Mills polenta, mâche, and blackberry-portwine sauce

insalate::Pera 12Organic baby arugula, roasted pear chips, crispy AltoAdige speck, La Tur cheese, and Meyer lemon vinaigrette

Burrata 14Pugliese mozzarella, roasted tomatoes confit,arugula, balsamic jelly, and extra virgin olive oil

risotti::Risotto al Fagiano 24Italian "Baldo superfino arborio" rice set in a pheasantragoût with black truffle paste creamed (Mantecato)tableside in a Parmigiano-Reggiano wheel

primi piattiati::our pasta is handcrafted daily by our team

Pappardelle al Ragù di Cinghiale 18Chestnut flour pappardelle with wild boar ragù andpeppered Pecorino Romano

Gnocchi di Patate in Salsa di Ricotta eTartufi Neri 21Potato gnocchi with fresh ricotta sauce, crispy sage,and Savini black truffle

Ravioletto di Crescenza 24Truffle Crescenza cheese with sorrel-filled pasta,porcini mushroom sauce, crispy garlic, andParmigiano-Reggiano

secondi piatti::pesce

Salmerini in Crosta 26Poached Arctic char in olive oil with hazelnut crust,pickled shallots, Swiss chard, and Barbaresco winebéarnaise sauce

Branzino Nero 28Pan-seared crispy black sea bass with roastedHubbard squash, black trumpet mushrooms, seabeans, and lime-Calabrese pepper emulsion

Dentice al Sale 321-1/2lbs roasted snapper in a salt crust with freshherbs, organic seasoned vegetables, grilled lemon,and extra virgin olive oil

secondi piatti::carne

Agnello in Tre Maniere alla Famoso 32Pistachio-crusted Wisconsin lamb chop, braisedlamb shoulder, grilled lamb heart, crunchy potatoes,and lamb braising jus

Filetto di Vitello 34Roasted veal filet with braised red cabbage, balsamiccipollini, and parsnip chips in a special port wine reduction

Bistecca di Manzo 3416oz grilled bone-in rib-eye, cowboy cut withradicchio Treviso, fingerling potatoes, andBarbaresco foie gras sauce

tasting menu::the experience of famoso signature dishes, selectedby the chef; add $30 per person for wine pairing

4 Courses 55

5 Courses 65

GEPPETTO RESTAURANTBethesda


www.geppettorestaurant.com

10257 Old Georgetown RoadBethesda, MD 20814

PH: 301.493.9230FAX: 301.530.9549

Lunch: Monday-Friday 11:30am-5pm Saturday Noon-5pm

Dinner: Monday-Thursday 5-9pmFriday-Saturday 5-10pmSunday 5-9pm

Local GemPrivate Dining AvailableExtensive Wine ListDelivery Available

Geppetto’s incredible, award-winning pizza and homey Italian food have

been a magnet for families since 1977. The restaurant was the first in the area to

introduce the thick-crusted Sicilian pizza, with its inch-high homemade crust. The menu also

includes favorites such as homemade pastas, seafood selections, and a wide assortment of

delicious entrées. Each dish is made from only the freshest and highest quality ingredients.

Geppetto's wine list features a wide array of over 150 bottles and 15 wines by the glass with a

California-centric slant, as well as several Italian favorites.


appetizers::Shrimp Bruschetta Marinated grilled shrimp, tomato, and Parmesan on toasted Italian bread

salads::Chicken Pasta Salad With onion, celery, sweet red peppers, fusilli pasta, pinenuts, and lemon vinaigrette;served with avocado, cucumber, sweet peppers, snow peas, and strawberries

Fruit and Ricotta Cheese Seasonal fruit with toasted almonds, coconut, and ricotta cheese

pizzas::Delicato Pizza A pizza with the special Geppetto touch—a super thin crust; served with a lightcoating of our housemade sauce and a sprinkling of freshly shredded mozzarellaand provolone cheeses

White Pizza A thin-crust garlic and shallot pizza with dried herbs and olive oil; topped withmelted fontina cheese

Neopolitan Gourmet Hand-tossed crust with chicken, spinach, roasted red peppers, artichoke,and eggplant

Cranberry Chicken Our white pizza topped with grilled chicken, cranberries, and fried onions

Sicilian Chicken Fajita Deep-dish crust with our housemade tomato sauce, mozzarella and Cheddarcheeses, chicken, onions, and red bell pepper

entrées::Chicken with Artichokes and Mushrooms Boneless breast of chicken sautéed with scallions, artichokes, and mushrooms ina cream sauce; tossed with spinach fettuccine

Veal Piccata Veal scaloppini sautéed with white wine, cream, lemon, and capers; served withthe vegetable of the day and pasta

Bambino Club A crispy pizza dough sandwich layered with grilled chicken, mozzarella cheese,bacon, lettuce, tomato, and herb mayonnaise with fresh fruit

desserts::Ricotta Pie Acclaimed throughout the U.S., our ricotta pie contains ricotta cheese, toastedalmonds, chocolate chips, and whipped cream served in a graham cracker crust

Tiramisù Ladyfingers soaked in espresso and Kahlúa; layered with mascarpone mousseand cocoa powder


Centrally located in the heart of Chevy Chase at The Collection, Mcafe Bar

provides a modern, yet inviting setting for the neighborhood's chic locals and

well-heeled shoppers who flock to it, day and night, for simply prepared,

contemporary take on classic Northern Italian cuisine. The vibrant and exciting ambience

features a striking cranberry accent wall adorned with oversized black-and-white photographs of

Hollywood icons, and floor-to-ceiling windows that open onto an intimate patio for seasonal al fresco

dining in the sun or under the stars.

Chef Nico Amroune’s menu showcases an artful blend of traditional and contemporary cooking with an

emphasis on quality ingredients, simplicity, and flavor. Locals come in droves for the delicious specialties

such as the Tagliatelle al Ragu di Agnello featuring house-crafted saffron tagliatelle, and the

Mediterranean-inspired Filetto di Branzino, but they become regulars for chef's exceptional daily

specials. One bite of the delectable Chef’s Pizza with a table-shared Insalata Mista, and you become

acutely aware that this is a local’s spot, equally fitting for a special occasion or a delicious casual lunch.

Pair your meal with a hand-crafted cocktail, martini or a selection from the thoughtful array of

International wines, carefully selected by general manager Mehdi Zorgani.

Open daily at 11, Mcafe is the perfect place to come relax after a visit to the exclusive Collection Shops.

On the weekends, The Bellini Brunch, available until 4 p.m., features brunch classics such as Crab Eggs

Benedict and the signature Mcafe Brunch Tart, a phyllo tart with avocado, bacon, tomato, scallions,

mozzarella, and two sunny side up eggs. Pair it with a Bellini, Mimosa or Bloody Mary for the perfect

start, or end, to any day.


appetizers::Carpaccio Tricolore 10.95Thin slices of grouper, ahi tuna, Atlantic salmon,arugula salad, and citrus vinaigrette

Polipo Mediterraneo All’Insalata 10.95Roasted baby octopus, saffron potatoes, Tuscanbeans, Taggiasca olives, and fresh herbs

sandwiches::Club Sandwich 8.95Roasted turkey breast, baby lettuce, crispy bacon,tomato, and herbed mayo

Caprese Panini 9.95Fresh tomato, mozzarella, sweet basil, and balsamic vinaigrette

Mcafe Burger 10.95Grilled Angus beef burger, caramelized onion, lettuce,tomato, and Cheddar cheese on a brioche bun

risotto::Risotto del Girono market priceChef’s daily risotto

salads::Insalata Greca 9.95Greek salad, tomato, English cucumber, sweet onions,feta cheese, kalamata olives, capers, and oregano

Insalata di Barbabietole 11.95Roasted beet salad, French beans, caramelizedwalnuts, cranberries, and goat cheese crostini drizzledwith orange balsamic vinaigrette

Insalata di Calamari 11.95Tiny ribbon slices of calamari with roasted bell peppers,olives, and capers; drizzled with sweet basil vinaigrette

Mcafe Insalata 14.95Grilled marinated flatiron steak over fries, served withmixed green salad drizzled with balsamic dressing

pastas::Pappardelle Bolognese 13.95Classic Bolognese meat pasta sauce with Parmigianoand fresh herbs

Gnocchi di Spinaci al Gorgonzola 14.95Handcrafted spinach potato dumplings with Gorgonzolacheese sauce, toasted walnuts, and chives

Linguine Neri alle Vongole 15.95Squid ink linguine noodles, clams, chiles, garlic, andChianti wine sauce

meats::Battuta di Pollo e Pomodorini 19.95Pounded and grilled chicken breast, served witharugula and cherry tomato salad

Mcafe Skirt Steak 18.95Spiced grilled skirt steak, roasted Yukon gold potatoes,Tuscan kale, and port wine reduction

Scaloppine di Vitello al Marsala 19.95Veal scaloppine with Lombardi Marsala wine sauce,wild mushrooms, and organic seasonal vegetables

pizza::Margherita con Mozzarella di Bufala 15.95Imported water buffalo mozzarella with organic basiland fresh tomato sauce

Four Seasons 13.95Fresh tomato sauce, mozzarella, artichokes, olives,mushrooms, and Italian ham

fish::Filetto di Branzino Mediterraneo 19.95Pan-seared fillet of Mediterranean sea bass, servedwith Swiss chard, pinenuts, raisins, shallots, andglazed with balsamic vinegar

Sogliola Alla Mandorle 17.95Sauteed flounder served with spinach finished withalmond butter sauce

focaccia/flatbread::Anatra 9.95Duck confit, plum marmalade, caramelized onions, andricotta salata

Focaccia di Tartar di Tonno 15.95Ahi tuna tartare, jalape√±o, cherry tomatoes, andanchovy aïoli

brunch::Mcafe Brunch Tart 12.95Phyllo tart with avocado, bacon tomato, scallions, andmozzarella with two sunny-side up eggs

Crab Cake Eggs Benedict 18.95Two poached eggs, crab cake, hollandaise sauce, andchoice of fruit or french fries

Smoked Salmon Platter 13.95Bagel, smoked salmon, cream cheese, onions, capers,and choice of french fries of House salad

Chevy Chase


MCAFE BAR

www.mcafebar.com

The Collection at Chevy Chase5471 Wisconsin AvenueChevy Chase, MD 20815PH: 301.986.4818

Restaurant and Bar: Sunday-Thursday 11am-10pmFriday-Saturday 11am-10:30pm

Bellini Brunch: Saturday-Sunday 11am-4pm

Happy Hour: Daily 4-7pm

Reservations SuggestedWalk-ins Welcome

Vegetarian-FriendlyWeekend Bellini BrunchTakeoutPatio SeatingGift CertificatesFamily-Friendly Menu2 1/2 Hours Validated Parking


Born the sons of Italian immigrants, brothers Riccardo and Roberto Pietrobono

opened Olazzo Bethesda in 2002. Taking a tiny storefront property with a history of failed

restaurants, the Pietrobono brothers transformed the space into a critically-acclaimed neighborhood

spot. With menu items reminiscent of their days growing up in a pasta-centric household, the brothers

have given the Bethesda area a taste of Italian-American cuisine for over nine years. Along the way

Olazzo has collected numerous accolades such as Best Red Sauce Italian Restaurant (City Paper), Best

Overall restaurant (Silver Spring Voice), and six-time top 100 Best Bargain Restaurant from The

Washingtonian. In 2007, Riccardo and Roberto picked their childhood home of Silver Spring to launch

the second outpost of Olazzo. Using only the freshest ingredients, Olazzo offers concise, well-executed

classics such as Lasagna Bolognese, Linguine with Sausage and Peppers, and Penne Pasta with

Homemade Meatballs. Nightly specials include Monday night half-priced bottles of wine and the popular

$5 Martini night on Tuesdays.


antipasti::Mozzarella Neopolitan 7Fresh sliced mozzarella, basil, and tomatoes withroasted red peppers and olives

Calamari 9Lightly fried calamari rings served with homemade red sauce

Brushetta 8Toasted bread topped with basil, Roma tomatoes,garlic, and mozzarella

salads::Caprese 7Fresh mozzarella, tomatoes, and fresh basil tossed witholive oil and garlic

Salmon Mango Salad 12Grilled salmon topped with mango relish over a house salad

Olazzo Salad 13.50Buffalo mozzarella and Roma tomatoes with shrimpand basil over a house salad

Chicken or Steak Milanese Salad 9Lightly breaded steak or chicken over our house salad

sandwiches::Chicken or Steak Milanese 8Breaded chicken or beef with lettuce and tomato

Sicilian Style Grilled Chicken 9Grilled chicken topped with roasted red peppers, freshmozzarella, and basil

Prosciutto, Mozzarella, and Tomato withItalian Ham 9

Grilled Eggplant 8.50Grilled eggplant with fresh mozzarella and roasted red peppers

lunch entrées::Lasagna Bolognese 9.50Fresh ricotta, mozzarella, seasoned ground beef, andred sauce

Pasta Primavera Fresh 9Tomatoes, broccoli, peppers, onions, mushrooms, andsundried tomatoes sautéed with basil, garlic, and olive oil

Shrimp Rosé 11Pasta and sautéed shrimp in a creamy tomato sauce

Pasta alla Checca 8Sliced Roma tomatoes and fresh basil with olive oil andgarlic

Chicken Cardinale 9.50Penne pasta with chicken and sundried tomatoes in arose sauce

dinner::all entrées served with salad and fresh bread

Chicken Parmesan 14Lightly breaded chicken breast topped with mozzarellaand served over penne marinara

Ravioli Rosé 15Ricotta, Parmesan, Romano, and mozzarella-filledravioli cooked in a tomato-cream sauce

Linguini with Clams 16Sautéed clams with marinara or white wine sauce over linguine

Pasta with Meatballs or Sausage 13Homemade meatballs or mild Italian sausage in a redsauce with penne

Silver Spring

signature cocktails::Italian Surfer Malibu rum, amaretto, pineapple juice, andcranberry juice

Old Blue Eyes Stoli O, Malibu Rum, blue Curaçao, andpineapple juice

Sicilian Southern Comfort, amaretto, and lime

Pompeii Stoli Limon, fresh lemon, and pomegranate juice

Bada Bing Malibu Rum, Bacardi, Chambord, cranberry,and pineapple juice

Flirtini Stoli Vanilla, Bailey's, and crème de cacao

Chocolate Sundae Kahlúa, Chambord, crème de banane, and cream

Olazzo Stoli Raz, red wine, cranberry, and pineapple juice


OLAZZO

www.olazzo.com

8235 Georgia AvenueSilver Spring, MD 20910PH: 301.588.2540FAX: 301.588.2541

7921 Norfolk AvenueBethesda, MD 20814PH: 301.654.9496

Lunch:Monday-Friday 11:30am-2pm

Dinner:Monday-Thursday 5-9pmFriday-Saturday 5-10:30pmSunday 5-9pm

Full BarWines by the Bottle Half-priced onMonday Nights$5 Martinis on Tuesday NightsSignature CocktailsTakeoutCatering

OAKVILLE GRILLE AND WINE BAR Bethesda


www.oakvillewinebar.com

10257 Old Georgetown RoadBethesda, MD 20814

PH: 301.897.9100FAX: 301.530.9549


Saturday Noon-3pm

Dinner: Monday-Thursday 5-9pmFriday-Saturday 5-10pm

Sunday 5-9pm

Chef's TableComplimentary ParkingReservations AcceptedLarge Parties Welcome

Private Wine TastingsFull Bar

Oakville Grille and Wine Bar draws its inspiration from the Oakville region

of Napa Valley, California. Featuring contemporary American cuisine, our menu is both stylish

and luxurious, complemented by a full array of more than 120 wines by the bottle and 15 wines by

the glass. Our interior décor is sleek and relaxing. The polished granite bar is a perfect spot to

sample wines from our cellar, while the chic dining room seems destined for meetings of all sorts.

Oakville aims to please every palate, offering a variety of classic California-style dishes, beautifully

composed with fresh, new exuberance.


appetizers::Smoked Salmon Pizza

Slices of smoked salmon on thin crust with dill whipped cream cheese, diced onions, and capers

salads::Crisp Caesar in Crouton Vase

Hearts of romaine in a crouton vase with a creamy Parmigiano-Reggiano and black pepper dressing

entrées::Black and Blue

10oz blackened flatiron steak, Stilton blue cheese crumbles, crispy fried onions, house-cut fries, haricots verts, and a red wine sauce

Pistachio- and Parmesan-Crusted Rockfish Oven-roasted rockfish served with roasted red pepper, spinach, orzo, and vanilla-yellow corn sauce

Grilled Rack of Lamb Sautéed baby squash, mashed potatoes, snow pea tendrils, and a balsamic-shallot reduction

Potato-Crusted Tilapia Seared and roasted; served with steamed vegetable ravioli and herb butter

desserts::Passionfruit Cheesecake

With vanilla wafer crust, mango mascarpone, and mango sauce

Chocolate Raspberry Napoleon Layers of crisp puff pastry layered with chocolate mousse

THAI PAVILIONNational Harbor


www.thaipavilionnationalharbor.com

151 American WayNational Harbor, MD 20745

PH: 301.749.2022


Dinner: Monday-Thursday 5-10pmFriday 5-11pm

Weekend: Saturday 11:30am-11pmSunday 11:30am-10pm

Thai Pavilion is a unique and exotically themed restaurant located in the

waterfront village of National Harbor. At Thai Pavilion, the experience involves a lot

more than elegant décor and comfortable surroundings. It begins in the kitchen where chefs take

pride in preparing each dish with premium ingredients to create authentic Thai cuisine that you

will enjoy sharing with your family and friends. Take a step through the door and experience the

magic of traditional Thai cuisine.


soups::Tofu Soup 6Soft white tofu and a hint of garlic in a lightlyseasoned broth

Poh Tack Soup 12Spicy and sour soup with a combination of seafood,tomato, and basil leaves

Tom Yum Goong 12Signature soup of jumbo shrimp in lemongrassgalangal soup with chile paste, a dash of cream, andfresh mushrooms

appetizers::Shrimp Spring Rolls 9Crispy rolls stuffed with crabmeat, shrimp, cellophanenoodles, and mixed vegetables; served with a mildspicy sauce

Duck Rolls 10Slices of roasted pork lightly battered with scallionsand our homemade duck sauce; wrapped in anAsian pancake

noodles::lunch pricing; dinner pricing

Pad Thai 11; 14Choice of beef, chicken, or pork stir-fried with thinrice noodles, red bean curd, crushed peanuts, beansprouts, scallions, and egg in tamarind sauce

Pad Mee 11; 14Stir-fried egg noodles with chicken, shiitake mushrooms,carrots, sweet peppers, scallions, and spinach

entrées::lunch pricing; dinner pricing

Ka Pow 12; 15Choice of beef, chicken, or pork sautéed with groundchile, garlic, and basil leaves

Ginger Stir-Fry 12; 15Choice of beef, chicken, or pork stir-fried with freshginger, onions, scallions, and mushrooms served insoybean sauce

Thai Pavilion Steak 14; 17Slices of tender flanksteak sautéed in sweet sesamesteak sauce, mushrooms, and snow peas

Basil Mussels 14; 17Fresh mussels sautéed with hot chile, garlic, andbasil leaves

Pa Ram 14; 17Slices of chicken breast sautéed with light yellow curry ona bed of steamed spinach; topped with peanut sauce

house specialties::Black Pepper Sea Bass 30Pan-seared sea bass with black pepper, hot sesamegarlic, scallions, and soy sauce

Kapow Grilled King Salmon 25Grilled fillet king salmon glazed with a spicy chile,basil, and garlic sauce; served on a bed ofsteamed asparagus

Shrimp Clay Pot 25Shrimp, cellophane noodles, shiitake mushrooms,vegetables, and ginger cooked in a clay pot

Seafood Medley 26Medley of shrimp, fish fillet, sea scallops, calamari,mussels, green beans, bamboo shoots, and baby cornsautéed in a Sriracha, red pepper, and garlic sauce

Shrimp Paragon 27Grilled jumbo shrimp and scallops in a pool of grilledchile paste garlic sauce; topped with crabmeat

Crispy Whole Flounder seasonalCrispy whole flounder, served with your choice ofspicy chile and garlic sauce or black bean, ginger,and mushroom sauce

desserts::Tropical Caramel 7Tropical lychee fruit ice cream, baked banana, andpineapple with caramel sauce

Thai Coconut Custard 6Homemade Thai coconut custard; served with steamedsticky rice tossed with sweetened coconut cream

83 The Capital Grille


85 La Sandía

86 Panache Tysons

NORTHERN VIRGINIA ::

RESTAURANTS ::

THE CAPITAL GRILLETysons Corner/McLean


www.thecapitalgrille.com

Tysons Corner1861 International DriveMcLean, VA 22102PH: 703.448.3900

Chevy Chase5310 Western AvenueChevy Chase, MD 20815PH: 301.718.7812


Dinner: Monday-Thursday 5-10pmFriday-Saturday 5-11pmSunday 4-9pm


The Capital Grille Tysons The Capital Grille Chevy Chase

In a fine-dining mecca it takes a restaurant with exceptional cuisine,

professional service, and a refined ambience to make its mark. At The Capital

Grille, mahogany paneling and warm lighting create a comfortable, luxurious atmosphere that

perfectly complements a premier dining experience. The centerpiece of the magnificent space is a

sophisticated bar featuring the restaurant’s signature Pineapple Stoli Doli martini and first class

people-watching. Serving lunch and dinner, the menu highlights nationally renowned dry-aged

steaks, fresh seafood, and creative side dishes presented by exceptionally gracious servers. An

impressive wine cellar houses more than 5,000 bottles of acclaimed wines. Private dining rooms are

equipped with state-of-the-art audio-visual and satellite broadcast capabilities. A dedicated staff is

available for business meetings, intimate parties, and formal gatherings. Mark made.


appetizers::Cold Shellfish Platter 48A melt-in-the-mouth 1lb baby lobster, icy Gulf Coastjumbo shrimp, and freshly shucked oysters

Wagyu Beef Carpaccio 15Premium Japanese Wagyu beef blended with sevenspices, seared, chilled, and sliced razor-thin;garnished with fresh arugula

Pan-Fried Calamari with Hot Cherry Peppers 13Calamari sautéed in garlic butter until golden crisp,then tossed with a house blend of peppers andscallions for a nice, fiery finish

Prosciutto-Wrapped Mozzarella with Vine-Ripened Tomatoes 15Fresh mozzarella wrapped in prosciutto and pan-seared until crisp; garnished with vine-ripenedtomatoes and grana toast points

soups and salads::Lobster Bisque cup 10; bowl 12Lumps of the sweetest lobster are sautéed andadded to a luscious bisque; finished with a drizzle ofDry Sack sherry

French Onion Soup crock 10Sweet onions nestled in a delectable broth andcovered by a blanket of melt-in-your-mouth cheeses

The "Wedge" with Blue Cheese andCrumbled Bacon 10A crunchy, cold wedge of iceberg lettuce with vine-ripe tomatoes and crisp, smoked bacon; served withchunks of blue cheese

main courses::14oz Dry-Aged Steak au Poivre with aCourvoisier Cream Sauce 42Black peppercorns are crushed, then rubbed onto adry-aged sirloin seared to its juicy best; served with arich Courvoisier-Cognac cream and peppercorn sauce

Bone-In Kona-Crusted Dry-Aged Sirloinwith Shallot Butter 43A wonderful flavor combination with caramelizedshallots, seasonings, and coffee rub to create a first-class steak many guests claim as their favorite

Double-Cut Lamb Rib Chops (4) 40Four flavorful rib chops are double-cut and grilled theway you want them; a tangy, sweet cherry mostardais the perfect accompaniment

Roasted Chicken 27The Grille's own blend of red rub spices adds adefinite kick to fresh whole chicken, slow-roasted toseal in moistness and flavor

seafood::Seared Citrus-Glazed Salmon 32The salmon's river-fresh flavor is captured by pan-searing a generous fillet with savory herbs, thenplacing it on a hearty bed of vegetables and spätzle;a zesty dill-Dijon butter sauce tops the dish off

Sushi-Grade Sesame Seared Tuna withGingered Rice 3911oz sesame-encrusted tuna steak is seared to yourpreference and served on a bed of ginger rice;wasabi-infused oil, white soy, and ginger vinegar adda spectrum of flavorful sensations

Broiled Fresh Lobster market priceFresh Atlantic lobster, broiled—2, 3, 4, or 5lb lobster

dessert::Flourless Chocolate Espresso Cake 8Chocolate lovers will rhapsodize over this rich, densedream of a cake with a hint of espresso, freshraspberries, whipped cream, and Melba sauce

Fresh Berries in Vanilla Cream 8

Coconut Cream Pie 9A delightful macaroon-style crust in layers withwhipped coconut pastry cream and a caramel-rumsauce topping

FYVE RESTAURANT LOUNGE Arlington :: Pentagon City


www.fyverestaurant.com

The Ritz-Carlton, Pentagon City1250 South Hayes Street

Arlington, VA 22202

PH: 703.412.2762

Breakfast: Daily 6:30-11:30am

Lunch: Daily 11:30am-2:30pm

Dinner: Monday-Saturday 5:30-10pm

Brunch: Sunday 11:30am-2:30pm

Not Open Sunday for DinnerReservations Suggested

Locally-Sourced/SeasonalLounge Atmosphere

FireplaceFull Bar

Happy HourBanquet/Private Rooms

Afternoon High Tea, Saturday-Sunday, from 2:30-4:30pm

fyve Restaurant Lounge is strategically located close to the seat of power

in Washington, DC, near The Pentagon. The Arlington restaurant’s American bistro

cuisine, prepared by Chef Frederic Chartier, is offered in an atmosphere with dazzling hues of red

and orange that introduce an upbeat and contemporary décor. Chef Chartier displays his passion for

cooking with regional and organic ingredients to present them in unique ways and gives you an

unforgettable dining experience with exquisite cuisine. His menu focuses on serving American

bistro classics such as homemade pasta dishes, steaks, chicken, and seafood. fyve Restaurant

Lounge is the perfect blend of modern design and impeccable service that create an extraordinary

culinary experience.


lunch::fyve's Special Lunch 21Select one appetizer, one entrée, and one dessert

dinner::soups and appetizers::Classic French Onion Soup 8Toasted baguette and Gruyère cheese

Dill-Cured Atlantic Salmon 12Homemade cured salmon, cucumber tzaziki, dill, andtoast points

Comte, Mountaineer Cheesse, andArtichoke Terrine 12Bacon, mixed greens, and balsamic vinaigrette

salads::Local Field Greens 10Mixed field greens, fennel, carrots, grapes, oranges,bleu cheese, and black cherry vinaigrette

Maryland Apple Salad 10Baby arugula, Crown Orchards Farm Galaapples, bleu cheese, pickled shallots, andpomegranate vinaigrette

entrées::Grilled Colossal Shrimp 30Organic grits, baby spinach, and coconut sauce

Westminster Braised Pork Belly 27Swiss chard, Yukon gold mashed potatoes, andwhite wine-shallot jus

Jamison Farm Lamb Shank 29Vegetable medley and lavender sauce

12oz New York Strip Steak 33Truffle Parmesan french fries and béarnaise sauce

on the side::Sautéed Asparagus 6

Sautéed or Creamed Spinach 6

"Loaded" Baked Potato 6Sour cream, bacon, chives, and Cheddar cheese

desserts::Cranberry Orange Crème Brûlée 9Macaroon and Breton cookie

Brandy Cherry Cheesecake 10Spiced cookie crust and pistachio whipped cream

Ice Cream Sundae 10Your choice of housemade ice cream, whippedcream, or brownie pieces

Hot Churros 10Housemade chocolate; please allow 10 minutes

wines by the glass::Norton Torrontes 8

White Hall, Chardonnay 11

Pouilly-Fuissé, Louis Jadot Chardonnay 18

Caymus Belle Glos Meiomi Pinot Noir 16

Sterling Merlot 13

St. Francis Merlot 15

White Hall Syrah 13

Ravenswood Sonoma Zinfandel 10

Barbourville Winery Cabernet Sauvignon 13

Franciscan Cabernet Sauvignon 18

LA SANDÍATysons Corner/McLean


www.richardsandoval.com

7852L Tysons Corner CenterMcLean, VA 22102

PH: 703.893.2222FAX: 703.893.2220

Open for Lunch and Dinner Daily: 11am-Close


Happy Hour: Monday-Friday 4-7pm

Award-WinningOver 100 Tequila SelectionsFit For FoodiesCasual LoungePrivate DiningTakeout

Internationally acclaimed Chef Richard Sandoval elevates Mexican

cooking to new heights at La Sandía. Inspired by his culinary mantra of "old ways, new

hands," Chef Sandoval reinterprets traditional dishes with innovative techniques and skillful

presentation. The finest authentic and local market ingredients further enhance the chef‘s cuisine.

With over 100 varieties, La Sandía boasts one of the DC area’s largest collections of tequila. House-

infused spirits and tasting flights are also available. The cocktail menu features Latin classics and

a selection of Mexican beers. Vibrant colors and chic décor enliven La Sandía’s dining room. The

patio is a casual yet sophisticated choice for lunch, dinner, or happy hour.


for the table::Guacamole 9.95Prepared tableside—avocado, tomato, onion, cilantro, and chile serrano

Queso Fundido 8.95Melted Oaxaca, Chihuahua, and Monterey cheeses, chile morita salsa, andflour tortillas

La Sandía Nachos 8.95Fresh corn tortilla chips, cheese sauce, guacamole, crema fresca, black beanpurée, and pico de gallo; with grilled chicken or skirt steak add 2

tacos::three soft, corn tortilla tacos served with mexican rice and refried black beans

Grilled Chicken 11.95Cilantro, onion, lime, and salsa roja

Tacos al Pastor 11.95Adobo-marinated pork, grilled pineapple, onion, cilantro, and salsa verde

Chicken Tinga 11.95Shredded chicken, tomato-chipotle sauce, pico de gallo, and crema fresca

Grilled Skirt Steak 12.95Cilantro, onion, lime, and salsa roja

Tacos Baja 12.95Beer-battered tilapia, chipotle aïoli, and Mexican slaw

Pork Carnitas 11.95Slow-roasted pork shoulder, pico de gallo, lime, and salsa verde

enchiladas::two enchiladas served with mexican rice and refried black beans

Chicken Enchiladas Divorciadas 13.95Shredded chicken, entomatada sauce, tomatillo sauce, and crema fresca

Beef Barbacoa Enchiladas 14.95House-smoked shredded beef, entomatada sauce, and crema fresca

fajitas::your choice of grilled fajitas with bell pepper, citrus-marinaded onion,guacamole, mexican rice, charro beans, and flour tortillas

Chicken 15.95Adobo marinated chicken breast with salsa roja

Skirt Steak 16.95Achiote marinated skirt steak with salsa roja

Shrimp 16.95Achiote-citrus herb marinade with salsa verde

Market Vegetable 12.95Refried beans with salsa verde

chef's specials::Pork Carnitas 16.95Slow-roasted pork shoulder, corn tortillas, guacamole, pickled onion, charrobeans, salsa verde, and habanero salsa

Carne Asada 19.95Grilled skirt steak, sautéed chile poblano, chimichurri, chile morita sauce, sweetcorn tamal, and charro beans

PANACHE TYSONS Tysons Corner/McLean


www.panacherestaurant.com

1753 Pinnacle DriveMcLean, VA 22102

PH: 703.748.1919FAX: 703.748.6022


Dinner: Monday-Thursday 4-10pm

Friday-Saturday 4-11pm

Late Night Lounge:Friday-Saturday 11pm-1:30am

Gluten-Free OptionsHappy Hour Specials

Unique CocktailsPrivate Dining

Late-Night Lounge

Located in the heart of Tysons Corner, Panache is a contemporar y

M e d i t e r ra n e a n re s t a u ra n t , b a r, a n d l o u n g e w i t h a s e x y a n d s u a ve

atmosphere. Executive Chef Giovanni Carlo brings his Italian roots to Panache through his

culinary skill, producing delectable, high-quality dishes for lunch and dinner. Offering a wide

range of hot and cold small plates, from the Coquilles St. Jacques, a tasty selection of Diver

scallops pan-seared and served with roasted corn and chorizo, to the housemade pastas

including delicious Agnolotti stuffed with spinach and ricotta in a Parmesan-marscapone sauce,

Panache is sure to please. Make sure to pair your entrée with a selection from their award-

winning 150-bottle wine list, including boutique and organic wines. If you are looking for a more

energetic atmosphere, be sure to stop by to enjoy their unbeatable happy hour Monday through

Saturday evenings. Whether for after-work drinks or a romantic dinner for two, do not miss out

on this OpenTable-rated neighborhood gem!


hot tapas::Spanish Octopus 8.50Braised octopus in a tomato red wine sauce served with polenta

Petite Crab Cake 15Jumbo lump crab cakes served with soft polenta

Coquilles St. Jacques 10.50Diver scallops pan-seared and served with roasted corn and chorizo

Parmigiana di Melanzane 8Eggplant and tomato layered with fresh mozzarella and basil; topped withtomato sauce

cold tapas::Red Beet Confit 8Napoleon of sliced beets topped with herb whipped goat cheese, toastedpinenuts, and fresh local tomato rémoulade

Carpaccio di Carne 8Thinly sliced beef tenderloin topped with shaved Parmigiano-Reggiano, celeryhearts, and cremini mushrooms

Fattoush 6.50A traditional Mediterranean salad of cucumbers, tomatoes, peppers, and cilantrotossed with a lemon dressing

soup::French Onion 6

pasta::available in half or full portions

Lobster Ravioli 11; 21Housemade pasta stuffed with fresh lobster and served in a fresh tarragon andtomato sauce

Pappardelle with Ragoût of Lamb 11; 20Hand-rolled pasta topped with our house specialty, slow-braised ragù of lamb

Grilled Sea Scallop Risotto 11; 21Crisp pancetta, fire-roasted red peppers, and sundried tomatoes slow-cooked in ashellfish fumet with organic Acquerello rice and topped with grilled scallops

entrées::Pan-Seared Chilian Sea Bass 27Pan-seared Chilean sea bass served with soft polenta, seasonal vegetables, and asour cherry sauce

Colorado Double Lamb Chops 28Colorado double lamb chops served with potatoes and seasonal vegetables

Organic Chicken Breast Marsala 19Sautéed organic chicken breast with wild mushrooms, Marsala wine, and a touchof cream; served with potatoes au gratin

desserts::Tiramisù 6.50

Cheesecake 6.50

restaurant index by amenity |

AWARD-WINNING :: 44 Bourbon Steak




50 ici Urban Bistro

49 J&G Steakhouse

85 La Sandía




78 Olazzo

86 Panache Tysons

65 Wok N’ Roll

66 Zengo


67 Zola

BAR SCENE :: 71 8407 kitchen bar


39 Austin Grill

40 B. Smith’s

41 Bayou


44 Bourbon Steak





49 J&G Steakhouse

52 Jordan’s 8

85 La Sandía

53 Le Chat Noir



78 Olazzo

86 Panache Tysons


59 Policy

60 Posto

57 Smith Commons


66 Zengo


67 Zola

BREAKFAST :: 72 American Tap Room

39 Austin Grill


49 J&G Steakhouse



CATERING :: 71 8407 kitchen bar

39 Austin Grill

40 B. Smith’s


43 Bistro Cacao





52 Jordan’s 8



78 Olazzo

86 Panache Tysons



57 Smith Commons

81 Thai Pavilion

65 Wok N’ Roll

66 Zengo


67 Zola

CIGARS :: 52 Jordan’s 8


BYOB :: 43 Bistro Cacao


85 La Sandía

53 Le Chat Noir

65 Wok N’ Roll

COAL- OR WOOD-FIRED OVEN :: 76 Mcafe Bar

60 Posto

57 Smith Commons

CORPORATE MEETING SPACE :: 71 8407 kitchen bar







49 J&G Steakhouse


76 Mcafe Bar


78 Olazzo

57 Smith Commons


65 Wok N’ Roll


67 Zola

DANCING :: 41 Bayou

59 Policy

DELIVERY :: 75 Geppetto Restaurant


65 Wok N’ Roll


DINER :: 47 Ezmè Restaurant & Wine Bar

53 Le Chat Noir

62 Sushi Taro

64 Veranda

65 Wok N’ Roll

67 Zola

DRESS CODE :: 40 B. Smith’s

ENTERTAINMENT :: 72 American Tap Room

39 Austin Grill

40 B. Smith’s

41 Bayou

41 Bayou


59 Policy

65 Wok N’ Roll

FAMILY-FRIENDLY :: 71 8407 kitchen bar


39 Austin Grill

40 B. Smith’s

41 Bayou





53 Le Chat Noir


76 Mcafe Bar

78 Olazzo

86 Panache Tysons

59 Policy

60 Posto


81 Thai Pavilion

64 Veranda


FIREPLACE :: 72 American Tap Room


43 Bistro Cacao



57 Smith Commons

FIXED-PRICE MENU AVAILABLE :: 42 Beacon Bar & Grill

43 Bistro Cacao






53 Le Chat Noir


62 Sushi Taro

81 Thai Pavilion


64 Veranda


67 Zola

FULL BAR :: 71 8407 kitchen bar


39 Austin Grill

40 B. Smith’s

41 Bayou


43 Bistro Cacao







50 ici Urban Bistro

49 J&G Steakhouse

52 Jordan’s 8

85 La Sandía

53 Le Chat Noir


76 Mcafe Bar




78 Olazzo

86 Panache Tysons


59 Policy

60 Posto

57 Smith Commons

62 Sushi Taro

81 Thai Pavilion


64 Veranda

65 Wok N’ Roll

66 Zengo


67 Zola

HAPPY HOUR :: 71 8407 kitchen bar


39 Austin Grill

40 B. Smith’s

41 Bayou






49 J&G Steakhouse

52 Jordan’s 8

85 La Sandía

53 Le Chat Noir


76 Mcafe Bar


87www.diningout.com

78 Olazzo

86 Panache Tysons

59 Policy

62 Sushi Taro


64 Veranda

65 Wok N’ Roll


INTERNET :: 72 American Tap Room

39 Austin Grill

41 Bayou




50 ici Urban Bistro

52 Jordan’s 8


76 Mcafe Bar


57 Smith Commons


65 Wok N’ Roll


KIDS’ MENU :: 71 8407 kitchen bar


39 Austin Grill

40 B. Smith’s




52 Jordan’s 8


76 Mcafe Bar


78 Olazzo

81 Thai Pavilion

65 Wok N’ Roll

LARGE PARTIES :: 71 8407 kitchen bar


39 Austin Grill

40 B. Smith’s


43 Bistro Cacao






85 La Sandía


76 Mcafe Bar




78 Olazzo

86 Panache Tysons

59 Policy

57 Smith Commons

81 Thai Pavilion


64 Veranda


LATE-NIGHT DINING :: 71 8407 kitchen bar


39 Austin Grill



52 Jordan’s 8

85 La Sandía

76 Mcafe Bar

59 Policy



67 Zola

LIVE MUSIC :: 72 American Tap Room

39 Austin Grill

40 B. Smith’s

41 Bayou

65 Wok N’ Roll

LOCALLY SOURCED/ SEASONAL :: 71 8407 kitchen bar

43 Bistro Cacao





50 ici Urban Bistro

53 Le Chat Noir

60 Posto

57 Smith Commons

62 Sushi Taro

64 Veranda

67 Zola

LOUNGE ATMOSPHERE :: 71 8407 kitchen bar

40 B. Smith’s





49 J&G Steakhouse

52 Jordan’s 8

85 La Sandía

53 Le Chat Noir


78 Olazzo

86 Panache Tysons

59 Policy

81 Thai Pavilion


66 Zengo

NOT HANDICAP ACCESSIBLE :: 43 Bistro Cacao

62 Sushi Taro

NOTABLE VIEWS :: 46 Charlie Palmer Steak

49 J&G Steakhouse

57 Smith Commons


NOTABLE WINE LIST :: 72 American Tap Room

43 Bistro Cacao





50 ici Urban Bistro

49 J&G Steakhouse

53 Le Chat Noir

76 Mcafe Bar



86 Panache Tysons

60 Posto

57 Smith Commons

62 Sushi Taro

67 Zola

OUTDOOR DINING :: 72 American Tap Room

39 Austin Grill

41 Bayou


43 Bistro Cacao




50 ici Urban Bistro

49 J&G Steakhouse

52 Jordan’s 8

85 La Sandía

53 Le Chat Noir


76 Mcafe Bar


78 Olazzo

86 Panache Tysons


59 Policy

60 Posto

57 Smith Commons

81 Thai Pavilion

64 Veranda

65 Wok N’ Roll

PARKING: VALET :: 42 Beacon Bar & Grill





50 ici Urban Bistro

49 J&G Steakhouse

52 Jordan’s 8




78 Olazzo

86 Panache Tysons

59 Policy

57 Smith Commons


67 Zola

PET FRIENDLY :: 75 Geppetto Restaurant

52 Jordan’s 8

59 Policy

64 Veranda

PRE- OR POST- THEATER DINING :: 71 8407 kitchen bar




50 ici Urban Bistro

49 J&G Steakhouse



78 Olazzo

59 Policy

60 Posto

57 Smith Commons

64 Veranda


PRIVATE DINING: OVER FIFTY :: 42 Beacon Bar & Grill





52 Jordan’s 8

85 La Sandía


76 Mcafe Bar


86 Panache Tysons


59 Policy


PRIVATE DINING: UP TO FIFTY :: 41 Bayou

43 Bistro Cacao


53 Le Chat Noir


78 Olazzo

64 Veranda

| restaurant index by amenity

88

PRIVATE DINING: UP TO TEN :: 50 ici Urban Bistro

49 J&G Steakhouse

57 Smith Commons

VIP FEATURES :: 43 Bistro Cacao


50 ici Urban Bistro

49 J&G Steakhouse

86 Panache Tysons

57 Smith Commons


WEEKEND BRUNCH :: 72 American Tap Room

39 Austin Grill

40 B. Smith’s

41 Bayou


43 Bistro Cacao

49 J&G Steakhouse

85 La Sandía

53 Le Chat Noir


76 Mcafe Bar


64 Veranda


AMERICAN BISTRO :: 42 Beacon Bar & Grill



57 Smith Commons

AMERICAN GRILL :: 72 American Tap Room




52 Jordan’s 8

CHINESE :: 65 Wok N’ Roll


CONTEMPORARY AMERICAN :: 71 8407 kitchen bar


49 J&G Steakhouse

52 Jordan’s 8



59 Policy

57 Smith Commons

67 Zola

FRENCH :: 43 Bistro Cacao

50 ici Urban Bistro

53 Le Chat Noir

FUSION/ECLECTIC/WORLD :: 66 Zengo

GREEK :: 64 Veranda

ITALIAN :: 74 Famoso Restaurant & Lounge



76 Mcafe Bar

78 Olazzo

86 Panache Tysons

60 Posto

JAPANESE :: 52 Jordan’s 8

62 Sushi Taro

81 Thai Pavilion


65 Wok N’ Roll

66 Zengo

MEDITERRANEAN :: 86 Panache Tysons

64 Veranda

MEXICAN :: 39 Austin Grill

85 La Sandía

66 Zengo

MIDDLE EASTERN :: 47 Ezmè Restaurant & Wine Bar

SEAFOOD :: 71 8407 kitchen bar

49 J&G Steakhouse



62 Sushi Taro

SOUTHERN :: 40 B. Smith’s

41 Bayou

STEAKHOUSE :: 44 Bourbon Steak



49 J&G Steakhouse

52 Jordan’s 8


SUSHI :: 52 Jordan’s 8


62 Sushi Taro


65 Wok N’ Roll


TAPAS/ SMALL PLATES :: 47 Ezmè Restaurant & Wine Bar

86 Panache Tysons

64 Veranda

THAI :: 81 Thai Pavilion

TURKISH :: 47 Ezmè Restaurant & Wine Bar

VEGAN/VEGETARIAN :: 68 Zentan Restaurant

DESSERT :: 61 Red Velvet Cupcakery

BAKERY :: 61 Red Velvet Cupcakery

LATIN ASIAN :: 66 Zengo

ADAMS MORGAN :: 45 Cashion’s Eat Place


65 Wok N’ Roll

AMERICAN UNIVERSITY PARK/TENLEYTOWN :: 53 Le Chat Noir

ARLINGTON :: PENTAGON CITY :: 84 fyve Restaurant Lounge

ATLAS ARTS DISTRICT :: 57 Smith Commons

BETHESDA :: 72 American Tap Room



CAPITOL HILL :: 40 B. Smith’s

43 Bistro Cacao


52 Jordan’s 8

CHEVY CHASE :: 74 Famoso Restaurant & Lounge

76 Mcafe Bar

CHINATOWN/PENN QUARTER :: 39 Austin Grill



66 Zengo

67 Zola

DOWNTOWN :: 48 Galileo III Ristorante Italiano

50 ici Urban Bistro

49 J&G Steakhouse


DUPONT CIRCLE :: 42 Beacon Bar & Grill


62 Sushi Taro

FOGGY BOTTOM/WEST END :: 41 Bayou


GEORGETOWN :: 44 Bourbon Steak


LOGAN CIRCLE/U STREET CORRIDOR/SHAW :: 59 Policy

60 Posto


64 Veranda

NATIONAL HARBOR :: 81 Thai Pavilion

SILVER SPRING :: 71 8407 kitchen bar

78 Olazzo

TYSONS CORNER/MCLEAN :: 83 The Capital Grille

85 La Sandía

86 Panache Tysons

restaurant index by amenity/cuisine/location|

89www.diningout.com

Typical breakfast: I’m actually pretty boring. I eat a bowl of

oatmeal with dried cranberries and sliced almonds.

Three favorite food items to buy: Tortillas, bananas,

and peanut butter. I do like a good peanut butter and banana

sandwich.

Typical dinner: I go to a lot of events, and one of the

problems with going to events constantly, is that they’re not

really dinner-oriented. Mostly, I eat a lot of hors d’oeuvre. I

went to the Velocity DC opening recently and there were a lot

of those there.

I was also recently invited to a roundtable discussion at J&G, and

they prepared this awesome fixed-course tasting menu for us. It

was so fantastic, I took a picture of every course.

Favorite snack: [Laughs.] You know, I do eat a lot of peanut

butter on bananas. I also snack on Greek yogurt.

Least favorite food: I’ve never acquired a taste for

sweetbreads.

Favorite holiday indulgence: I started a little tradition in my

family for Thanksgiving, since I got tired of the usual trimmings.

I started making homemade pasta for the meal—cheese-filled

ravioli in broth. My family complains about it not being traditional,

but I like it.

Least favorite dishes to make: I really don’t like dishes with

turkey. Actually, I don’t like much poultry—I rarely eat chicken. I

could never be a vegetarian though; I love red meat.

Favorite comfort food haven in DC: Coppi (in the U Street

neighborhood). It’s an Italian restaurant, a well-known neighborhood

spot. Their starters are excellent—like the Swiss chard with garlic

and hot pepper flakes. They usually have parsnips, too, which they

slice thinly and roast under high heat and serve with salt and olive

oil. When I go, I usually order a few starters.

There’s another great place called Marvin in the same area. They have

a Belgian-style menu and a coconut curry that is totally awesome.

It’s really rich and warm—perfect for a cold winter night.

Chef you would want cooking for you: Chef Gary Robinson.

He just became chef at the British embassy in DC five months ago,

but was in Hong Kong and Dubai before that. He also served as

Prince Charles’ personal chef for seven years.

—Jeffrey Steen

Last Bite with Philippa P.B. Hughes

Once an accomplished lawyer-lobbyist, Philippa

P.B. Hughes has turned her attention to DC’s

burgeoning art scene. As the creator of The Pink

Line Project (pinklineproject.com), Hughes

spends her days promoting the art community

by building and fostering collaboration among

artists. We had a few minutes to talk to her about

another of DC’s many artistic talents—food—and

how she indulges outside the spotlight.

90

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2011 DiningOut Washington, DC