Tangs food isnt just clever, its worth preserving for posterity. Craft features halibut poached in olive oil and decked out with a panko crust. The menu seems not to have budged much from its opening days, but I like that housemade chocolate bars still come with the bill. The patio treats customers to a mural abloom with flowers and incorporating local architecture. Equally enticing are the prices: Only one of A&Js many dishes costs more than $13. Wheelchair users are asked to call ahead so a ramp can be set out at the door; ADA-compliant restroom. Limiting the number of guests to 100 or so a night means a happier staff and more precision on the plate, he says. Yet her time at the late Kinkeads in Washington should encourage diners to explore crisp diver scallops, arranged in summer on an orzo salad with artichokes, roasted fennel and sweet garlic. New to ugali? Unfortunately, I encountered a few dishes that did not. A ramp leads to the entrance, where a wheelchair user might need help with double doors; ADA-compliant restrooms. Take the name: We seek perfection, but we will never achieve it, says the chef of his effort in the West End. Frederik De Pue has moved the indoors outside at his destination restaurant in Annapolis, where a 30-seat patio dressed with carpets, curtains even a temporary roof makes for a considered and cozy backdrop for his creative tasting menu. A: Tom Sietsema Count me a big fan of Tortino on 11th St. NW, where the portions are generous, the pastas are made from scratch, the servers wear ties --- veal saltimbocca with a dash of style. Some of the best gored gored in the area is found here; strips of filet mignon, so soft you barely need to chew, arrive in a spicy, brick-colored cloak of awaze, Ethiopias answer to hot sauce. Ultimately, farm-fresh ingredients and creative ways to show them off add up to meals you hope to repeat sophisticated cocktails and chocolate tart with salted caramel included. . The entree is textbook perfect, down to a hedge of mustard-sharpened salad greens. Breakfast, lunch and dinner Wednesday through Sunday. 2021 FALL DINING GUIDE TOM SIETSEMAOCTOBER 6, 2021 WASHINGTON POST You can also go the extra mile by wearing makeup and sunglasses with SPF protection, carrying a parasol, or rocking a wide-brim hat. My father was from Yunan, the only place in China that makes cheese, says the chef, who then details how cheese was hung out on bamboo poles to dry, in the absence of refrigeration. Truth in advertising. Indoor and outdoor seating. Whole fried tilapia is snowy flesh draped in masala sauce mixed with coconut milk. Go now, and you build your own adventure by ordering two dishes from a roster of some of the most novel food around. All of Zuluagas food is interesting, but two main courses stand out. No barriers to entry, but wheelchair users might need assistance with the two front doors; ADA-compliant restrooms. Tom Sietsema, The Washington PostDec. Indoor seating. The presentation of a seafood custard capped with cognac foam has a server spritzing Pernod from an antique atomizer. Wheelchair users can enter through a side door (off the parking lot on the left); ADA-compliant restroom. Makeda, its name a reference to the biblical Queen of Sheba, is full of niceties. Long and clattery, the dining room is warmed up with vintage accents and young servers who look after you like good neighbors. Mostly seafood, based on crab from Maryland, the model comes with French fries and. Baba ganoush is hardly the most photogenic dish in the world, but chef-owner Michael Rafidi primps it so that the first course eggplant three ways: whipped, charred and pickled holds our gaze. The majority of his food is touched by a hearth that serves as the focal point in the homespun dining room and gets as hot as 1,000 degree in its center. The stew, dak jjim, is just a few ingredients, including Korean red chile flakes, but oh, what a sight and oh, what a mom! You can still sit inside the handsome bungalow. The latest major change at Thamee (daughter in English and pronounced thumb-MEE) turned a full-service restaurant into a fast-casual operation. Lunch Tuesday through Friday, dinner Wednesday through Sunday. Shortly after the restaurant changed hands, I sat down to Arctic char lapped with a yogurt sauce tinted with tarragon, slow-roasted venison loin enriched with a whip of lardo, and an arresting toasted coconut semifreddo (flowers paved its sweet surface) a parade of dishes that signaled a smooth and luscious transition. Further crowding the table is a brass plate set off with a bed of rice topped with a fried egg, sprinkled with ground chiles and enhancers of purple onion and lemon wedge. Another prize from the kitchen is mbuzi mchuzi, chopped goat cooked low and slow with onions and garlic, rendering the meat tender. Whatever your preference short rib birria flavored by a complex mole, grilled fish brightened with avocado mousse reveals care and thought. No barriers to entry, although the small restroom is too snug to accommodate a wheelchair. When he opened his Maryland pizzeria seven years ago, friends told him he needed to round out the menu with appetizers and pasta. Few chefs have more fun getting us to eat our vegetables than Rob Rubba, whose (mostly) plant-based tasting menu is a garden of good eating in Shaw. The pale yellow drift to the side is whipped yogurt with fermented mango. Biting into the messy history of America's iconic sandwich. Sofra tasting menu $95, chefs table at the hearth $150 per person. Otherwise, regulars can count on finding pretty much everything that they have long appreciated about the Rockville stalwart: housemade bread served with black olive tapenade, rooms quieted by linens on the tables and tufted fabric on the walls, and cooking made consistent by the fact chef-owner Enzo Livia retained his loyal kitchen crew. Sandwiches $14-$21, entrees $25-$27, family meals $40. Everything coming out of the kitchen is something to rave about. 2021 FALL DINING GUIDE TOM SIETSEMAOCTOBER 6, 2021 WASHINGTON POST The key to picking an aqua scooter that will deliver fun safely is to know what factors are important to you. Dinner daily, lunch weekdays. In fact ChiKo was just included on Tom Sietsema's Top Ten Favorite DC Restaurants in his 2017 Fall Dining Guide, landing at #8. Eat out with any frequency and you cant help but notice changes on the restaurant scene wrought by the pandemic. Accessibility: Two doors lead to the host stand;. While chefs Drewno and Kim collaborate on dishes, each one is a modern take on Korean or Chinese, rather than a fusion of cuisines. New head chef Samuel Meoo, 27, is behind the whole chicken, brined in a host of goodies ginseng tea, Sichuan peppercorns, ginger, honey then air-dried for a day, roasted, lacquered and gussied up with so many colorful flowers, its as if the chicken encountered a ticker-tape parade en route to the table. A coffee shop and bakery by day, the Mount Pleasant storefront morphs into a lovely little restaurant at night, where chef Brad Deboy says his response to the pandemic has been having fun with food and being creative.. It would be easy to fill up on pancakes alone; the scroll-like dosas, wrapped in both wax paper and foil and tucked into pizza boxes, are excellent. Desserts are outsized. The restaurant isnt flawless. This years survey of my favorite restaurants, my 22nd annual fall dining guide, is a reflection of how the pandemic has changed me, too. Owned by Alex Manfredonia, who brings fine dining experience from San Francisco, Vin 909 has the reception down pat. Such a reassuring restaurant. The deeper your dive on the menu, though, the more competition the tacos get for your taste buds. Among the treasures from the original menu are tandoori salmon and ever-fiery green chili chicken. The kitchen treats people who dont eat meat like VIPs. The server has been on board since Frankly Pizza! In the short time shes been the chef here, Tracy OGrady has reached out to Arlington with housemade breads and pastas, a long dessert list that addresses both cake and pie, and steaks for two: 18 ounces of rib-eye or New York strip with a choice of three sides you know, so locals dont have to trek to Washington for a steakhouse experience. Three sides of the Points dining room are windows or see-through garage doors that put customers face to face with a fleet of boats; the menu channels the late Patricia Lyons Jones with dishes including Mom-moms crab soup. [If you think fine dining is on pause, Imperfecto would beg to differ]. The kitchen, helmed by executive chef Angel Barreto, fresh from being named one of this years best new chefs by Food & Wine magazine, excels at panchan (love the shredded sauteed bellflower root) and seems to come out with a new kimchi every season, the latest fashion being julienne papaya and carrot moistened with Asian pear puree. Entrees $31-$59; chefs tasting menu $150, wine pairing $125. Not into crab? Your eyes widen with each bite. Bobby Jones, the chef and co-owner of one of Marylands prize crab destinations, says his seafood restaurant 10 miles north of Annapolis was inspired by long-ago summer family gatherings at his grandmothers little creekside rancher on Kent Island. Light pours through the windows, which take in a spacious patio outside. Design and development by Clare Ramirez. A&J offers its menus in Chinese and English, but fear not: The lists are the same, except for the fuller descriptions on the English version. Tom Sietsema has been The Washington Post's food critic since 2000. Just ask the customers who ordered the Korean take on beef Wellington, swaddled in pork belly, for Christmas. His response to the upheaval: radical self-care, meaning more time with friends and outside pursuits and taking stock of the whole person, mental health included, in a business known for its long hours and uncomfortable working conditions. Nyama choma is a dish that could keep the newcomer part of a mini-chain with a branch in Newark and plans for New York and Tysons in business. The Washington Post food critic's guide to the nation's top ten culinary capitalsplus restaurant . hot for food all day - Lauren Toyota 2021-03-16 More than 100 utterly simple, crazy-delicious vegan recipes that satisfy cravings all day, everyday, from YouTube guru and bestselling author of Vegan Foie gras glides to the linen-draped table with an elegant gteau cornbread (layered with foie gras buttercream), a reminder of where youre enjoying it. Consecutive doors at the entrance make it easier for wheelchair users to go in through the patio. Ingredients makes luscious use of a bumper crop of tomatillos from the chefs garden, the source of a sauce for a soothing, taleggio-stuffed arepa. One of them, Angel Barreto, sees something profound positive even coming out of the mess. Other delicious options include spicy steamed shrimp, fish and chips staged in a fry basket and tacos (pork or fish) distinguished by their two-ply cradles: a soft flour tortilla lined with a fried corn tortilla. Love what the restaurant has become: one of Northern Virginias best places to dine. Adler stands in front of the visible kitchen, inspecting plates as they go out: some of the best, and most photogenic, pesto-sauced pasta, veal cutlets and shrimp scampi in memory. Aaron Silverman, the visionary behind one of the most beloved dining destinations in Washington, says, Were not in the restaurant business, but the business of making people happy. Sure enough, dinner at Roses Luxury commences with light-but-luscious focaccia offered with housemade ricotta and accompanied by the kind of music you wouldnt mind as background to your life. ADA-compliant restroom. Regulars know it as much for its ambitious social mission as its tea leaf salad and catfish mohinga. Instagram obsessives like me know what to expect . The fish slick with olive oil, fragrant with cardamom and fiery with mitmita does what the chef, Senait Mimi Tedla, intends: It makes you feel good, she says of her enlightened version of the Ethiopian classic, whose flames typically come from spiced butter. Dinner Tuesday through Sunday, lunch Wednesday through Saturday. Hill sweats the details. Takeout, no delivery. Indoor dining only. In contrast, Obelisk feels like a poetry reading graced with sublime food. No restaurant fed me more often, or better, throughout the pandemic than French chef David Deshaiess whimsical tribute to American comfort food near the convention center (hence the name). Rajoo adjusts the level with a combination of roasted black peppercorns and dried red chiles. Proof of vaccination or negative test required. Biscuits are baked every 30 minutes or so, and the side dishes are first-class. Food lovers will appreciate the restroom doors. (Onion flowers help.). Check out the swordfish kebab, cooked over coals and painted with a sauce made vibrant with green chiles, cilantro, caraway and more. Time for someone else to enjoy one of the best meals of their week. . As before, the smell of smoke from a wood-stoked oven seduces you the moment you step inside the wood-and-brick interior. With the gluten-free chicken comes cauliflower, baked with aioli and richer for it. Rutas menu is a master class in execution. The paintings of women with thanaka, a paste made from sandalwood bark, rubbed across their cheeks? [Remember Blend 111? Dinner $125 per person, Sunday supper $95. [Expect a warm welcome and dazzling dishes at Kinship in Shaw]. Before the pandemic, it wasnt unusual for some customers to show up with their own containers. We're counting down Post food critic Tom Sietsema's Top 5 restaurants in and around Washington for 2022 over the next two weeks, highlighting one restaurant each weekday until Tom's full. While the siblings have in common hospitality and great things in glasses, Revelers Hour is the more relaxed of the two, a model pasta and wine bar in a room thats dark as a movie theater but illuminated with candles and surrounded by wine. I just wanted to do one thing as good as I can, says the chef. Were you to inspect his open kitchen, youd find vegetable scraps being saved for cocktails and lids instead of plastic wrap to cover food. He previously worked for the Microsoft Corp., where he launched sidewalk.com; the Seattle Post-Intelligencer; the San Francisco Chronicle; and the Milwaukee Journal. I havent decided when, or whether, to bring back star ratings, but beginning Oct. 17, Im restoring sound checks to my reviews. No delivery. Lunch and dinner daily. The smooth filling revels in nutmeg, ginger, vanilla and orange, albeit in amounts that let the sweet potato shine. The roomy, unisex restroom thoughtfully includes Braille type near the entry. Dinner and lunch daily, brunch Sundays. Did I mention the menu is still printed on the kind of luxurious stock typically reserved for wedding invitations? Indoor and outdoor seating. A bite of fried bread followed by a taste of daikon sweet followed by savory and decidedly sour wakes up the appetite. An earlier illness found the self-described mad scientist researching food that would restore his health. Crafted from rum, curdled and clarified kefir and a puree of cilantro and mint, its the color of life green and inspired by mint chutney. Red Hen rocks. Ultimately, this is a record of why I think Washington remains one of the best places to dine in America. The newcomer, adjacent to the Roost food hall in the Hill East neighborhood, is neither cheesy nor cheffy. Duck confit slipped into triangular pasta, fried to a light crisp and served on a spoonful of fontina sauce merits a return engagement. Im most drawn to fish here, although the plump pork chop, brined in baking spices, is mighty impressive. The paneed rabbit, a star on the opening menu, has been replaced by breaded skate wing, but rabbit is destined to flavor the fall gumbo. Looking for a party room? Indoor seating only. While this popular American restaurant changed hands shortly before the pandemic, new owner Jarrett Walsh and executive chef Nathan Johnson have only enhanced the window-wrapped dining destination in Frederick, Md. Like a lot of us, Deshaies says he looks for vegetables when he eats out. It belongs on the bookshelf of every devout chowhound and fresser." Adam Platt, Restaurant Critic, New York magazine New York City Food Crawls - Ali Zweben Imber 2018-09-30 Sip and taste your way through New . While every other chef in town is pushing chicken, Deboy invites us to try pheasant brined in lemon, onion and bay leaf and better for passing over a charcoal grill before you slice in. Her contribution. photo by: deb lindsey Indoor and outdoor seating for dinner; indoor dining not available for breakfast or lunch. Tom Sietsema, 2021 Fall Dining Guide Top 10 The Washington Post Fall Dining Guide, 2021 BEST RESTAURANTS 2021: INCHEON RESTAURANT Northern Virginia Magazine, 2021 The 21 Best Restaurants in Fairfax County Northern Virginia Magazine, 2021 The 5 Best Places In NoVA To Order A Tasting Menu Northern Virginia Magazine, 2021 The meatier draws on her menu include awaze tibs sauteed lamb, rosemary and jalapeo and kitfo, blazingly spiced minced beef cooked (or not) the way you ask. The long line outside the cute bungalow has us worried when we pull up before its doors open for dinner. No matter what you think of the bridge between Latin America and the Mediterranean created by Enrique Limardo, you cant say he overpromised. Mezze $16-$25, shareable entrees $52-$65. (Empty ring fingers are so yesterday; these days, singles are more interested in a potential someones vaccination status.). I've been here. Il Pizzico is all heart. Sundas clearly learned a lot at Rasika West End. Consecutive doors at entrance; ADA-compliant restroom. That hasnt stopped staff from ferrying food to customers on the second-floor dining room or chef Jocelyn Law-Yone, 68, from storytelling. As for dessert, the eye-opener of the bunch is the pineapple boat, swollen with a rum syrup and bright with mint and lime. But the restaurateurs are doing a four-star job of helping us navigate the pandemic with life rings including pizza and ice cream at Happy Gyro. Tacos are probably why youre drawn to a table on the sloping front patio, snug dining room hung with Mexican masks or covered back lot. The bowl packs in seafood and country ham along with seemingly a bushel of vegetables, in a broth made rich with a quartet of stocks. New to the menu is salmon goulash, based on a recipe Tedlas mother made for her father, who grew up in Italy. Hence his fascination with fermentation throughout the menu. Takeout and delivery. But I was doing the same thing. Diners who forget to specify get the dish, often eaten rare, cooked medium. No takeout or delivery. Lunch and dinner daily, dim sum weekends. Say amen to the velvety collard greens (best splashed with hot sauce), mashed potatoes flecked with red bits of peel, and creamy mac and cheese. One of the best reasons to reserve at brunch is the chance at pupusas, an idea of sous-chef Alberto Lopez, a native of El Salvador. A lot of guests have opinions about vegetables, based on unpleasant experiences with say, canned mushrooms or overcooked asparagus, says Rubba. Dinner Wednesday through Sunday. The decade-old restaurant has fun with its wine list, a liquid romp around the world. The kitchen, under the watch of chef Robert Cain, is as reliable as ever. Takeout, no delivery. Corn might be stuffed into pasta and arranged on a piney cream sauce; local beef is sliced over charred shishitos alongside a brushstroke of mustardy Diane sauce. Green olives do the job of a bread basket; good drinks (go for the rosemary-laced gimlet) spring from the central bar. The restaurant keeps a ramp for navigating the high step at the entrance, but not the stairs leading to the second-floor dining room and patio. Want to light up your dining room table? You should, too. 107 N. Fayette Street, Alexandria, Va. LOGAN CIRCLEThe foot of a neon-green Holiday Inn is home to the first Johnny Rockets D.C. has seen in years. Peel back the folds of injera, though, and you witness a kaleidoscope of yellow lentils, dark green collards, crimson beets and turmeric-colored cabbage with bright orange carrots. Dishes for sharing, $14 to $27. Youre a light in the dark. Indeed, the vast menu in Fairfax is a celebration of homestyle cooking, the kind of food I enjoyed growing up, says Lydia Chang, the couples daughter and business partner. Dinner Tuesday through Saturday. I want to be the change, she says. Guilty! As never before, says Seki, I have to say no now and then. Your fork doesnt know where to start. To eat either entree, delivered by servers who look after you like most honored guests, is to understand whats kept the doors open all these years. 136 Paramount Park Dr., Gaithersburg, Md. 2021 FALL DINING GUIDE TOM SIETSEMAOCTOBER 6, 2021 WASHINGTON POST It's nestled between a handful of other quick eats, bars and restaurants. SIGN UP TODAY Learn More. Sietsema offers a . And I cant imagine a Nepalese meal without momos. Otherwise, it feels like 2019 in the sedate dining rooms, where servers in smart Alton Lane suits attend to your needs like the pros they are and the ever-epic menu is divided into categories that prioritize the thinking of chef Eric Ziebold. (The crust is based on the one created by the owners father, who founded what became La Prima Food Group based in College Park.) Takeout, no delivery. Lunch weekdays, brunch weekends, dinner Monday through Saturday. Its the Goldilocks of restaurants just right. Sunday Suppers at Lucques - Suzanne Goin 2005-11-08 3310 Rhode Island Ave., Mount Rainier, Md. At a time when her many of her peers are retired or thinking of it, Law-Yone has become the public face of the ambitious restaurant she co-owns with her daughter, Simone Jacobson, and Eric Wang. A meal begins with complimentary sel roti rings of honey-sweetened rice bread accompanied by a bowl of fermented daikon, slick with mustard oil and tossed with mustard and fenugreek seeds. A sniff of the air clean, hot oil is a siren call to anything fried: crisp silvery smelts, maybe, or soft-shell crabs, sweet of meat, served with ponzu sauce for dipping and as delectable as any Ive had this year. Vegetarians fly first-class here; kudos to the towering hearts of palm crab cake. Meanwhile, Mother Nature has a rival in the pastry team, whose hand-painted peach involves a sumptuous mousse. The owners of the citys best Korean restaurant are also behind the popular, fast-casual Chiko. Yet his preaching is subtle. The executive chef at Anju in Washington, whos spent half his 32 years in the industry, is no Ted Lasso. Wheelchair users can enter through a side door; ADA-compliant restroom. [The Restaurant at Patowmack Farm, under a new chef, calls for a road trip]. Takeout and delivery. Diced fluke arranged with ribbons of compressed celery and matchsticks of green apple in a puddle of dashi adds up to the most revivifying crudo for miles. Looking for a server and a line cook five days a week. In Annandale, wheelchair users can enter the restaurant via the right side of the building, which has a ramp. Im crossing my fingers, looking for four-leaf clovers, rubbing rabbits feet and booking more time here. Try it with the citys best collard greens and sweet-sticky plantains, and swoon away. Throw in some folk music and some murals from far away, and its easy to think you are, in fact, in a Himalayan roost. Everyone I take falls in love with the experience. Dinner daily, lunch Tuesday through Sunday, brunch weekends. The richest dish of the lot is the slow-cooked lamb, shaped into a soft terrine and grouped with red cabbage, sweetened with agave syrup, and an uber-silky potato puree inspired by the late French chef Jol Robuchon. Shrimp cooked just enough to warm the seafood are paired with Israeli couscous and a vivid sofrito. 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tom sietsema fall dining guide 2021