A bite of fried bread followed by a taste of daikon sweet followed by savory and decidedly sour wakes up the appetite. The way chef Yuan Tang defines it, "familiar" is another way to say fabulous. The pastas are mostly rolled out right here; the specials shake up the routine. Aracosia feels like the family business it is. BUCKBOARD RESTAURANT, Andalusia - Tripadvisor The patio treats customers to a mural abloom with flowers and incorporating local architecture. The chef is a discerning shopper. Takeout via Tock or phone. Dinner Wednesday through Monday. Generous grinds of cracked pepper and a brick to press the chicken super-close to the heat reward the recipient with a blast of spice and an entree that crackles when you bite down. While Patierno feels obliged to retain crowd-pleasers, specials are a way to keep his cooks interested. Takeout via Toast. A former cook at Oyamel, Irabien has partnered with the neighboring Bucks Fishing & Camping and Comet Pizza to establish a business with the mission of helping local farms and immigrant workers. The taco hovering an inch above the rest, short rib birria, starts with a mole chocolate, chiles and enough allspice and cinnamon to channel Christmas in the air and ends with a glorious heap of soft beef, set off with crimson dragonfruit, on your plate. Specials can be spectacular. Lunch Wednesday through Saturday, dinner Tuesday through Sunday, mercato open daily. Please enable JavaScript for the best experience. Lucky visitors to Royal Nepal. 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. Pizza! Kinship is tasteful in all ways. Takeout via Toast, Caviar and DoorDash. (Maybe youve heard. Now and then, the chef offers a taste of the food his mother made back in his native Sicily. Please enable JavaScript for the best experience. Takeout, no delivery. Im nervous, he says. Then again, I also always fit in the ropy caramelized beef jerky, ignited with ginger and best enjoyed with its stinging red sauce. When we marvel at the staffs efficiency, a host tells us, We have lots of little corners to seat people, including a rear enclosed patio with a two-stool chefs counter that looks into the pizza-making operation. Just eat it and enjoy it! I wanted to tell her. 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. A simply billed farm egg, its top removed, nestles in hay. Long and clattery, the dining room is warmed up with vintage accents and young servers who look after you like good neighbors. New to the list: Cinco Soles, for glistening ceviche in Columbia Heights, ghost kitchen Spicebird, for fiery chicken out of Malaysian eatery Makan, Morgana, for Italian-chic vibes in Adams Morgan,. Warning: This graphic requires JavaScript. This is the Inn, after all. A staff snack whipped up from leftover oxtails proved so popular, it was redesigned for public consumption. Hope for sweet-and-sour eggplant on crostini. New Orleans is summoned in the long-grain Louisiana rice that shores up the fish amandine and in the crackle from the Leidenheimer bread thats shipped in for the beefy po boy. The flaky paratha, meanwhile, has become my choice mop. Meanwhile, the family-style dishes steamed pork belly alternating with slices of smoked tofu atop a mound of pickled mustard greens, shiny purple eggplant piled atop spicy garlic sauce are the definition of mass appeal. Hot tip from the owners daughter, Lydia: "People should ask about the specials." No barriers to entry at the Rockville branch, which has an ADA-compliant restroom. Entrees $31-$59; chefs tasting menu $150, wine pairing $125. Surprise! The restaurants smart service with a smile feels like old times. Between the reggae and the Caribbean food from the guys who made Maydan such a draw, time spent at the addition to the Navy Yard is just what the doctor ordered. Unwind with a drink and some snacks. 2941.com. With the gluten-free chicken comes cauliflower, baked with aioli and richer for it. Seize the chance to taste a role model. In her native Laos, cabbage is used as a scoop and a cover. " Of course, the takeout containers are all marked with whats inside them. A special pop-up becomes a permanent fixture, Entrees $17 to $21, $49 for family platter. Wavra says she moves the votives on the mantle only when nobody is there.. The pandemic prompted this Italian charmer to take reservations for the first time in 31 years. 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. . But an even finer dish is the chicken, brined in citrus, massaged with oregano and dried before roasting. Washington Post's Tom Sietsema Awards Del Mar 3 Stars. With just four stools at the bar and no more than six seats on the sloped patio, this may be the hardest reservation in town right now. Crispy potatoes stuffed into pillowy housemade pita is a lot of carbs almost too much fun. No barriers to access, but the restroom is snug. All of Zuluagas food is interesting, but two main courses stand out. Dinner Tuesday through Sunday, lunch Tuesday through Friday. Its more global. The redo reflects that, and extends to the menu, overseen for half the life of the restaurant by chef Nilesh Singhvi. Because readers asked, the following reviews offer information on vaccine mandates and accessibility. Lately, Ive been killing two birds with one stone by ordering simultaneously from Happy Gyro and the owners neighboring Thai eatery, the winning Little Serow. Try it with the citys best collard greens and sweet-sticky plantains, and swoon away. Not into crab? Moniss obsession with pizza goes way back and results in 16-inch sourdough pies spurred to greatness by long and slow fermentation and the fact that the chef bakes each sturdy round himself. And one of my favorite tapas here remains the sherry-dressed salad of sliced fennel, green apple, crisp walnuts and manchego cheese the perfect foil to Jos Andrss beloved fried foods. - CLOSED. I rediscovered a chill pill this summer that doesnt involve a prescription. Indoor and outdoor seating. For the full Anju experience, though, you have to order aged kimchi. Indoor and outdoor seating. The issue? Dinner Tuesday through Sunday, lunch Wednesday through Friday. That said, kudos to a sommelier who, without prompting, steers diners to liquid treasures that are well south of three digits. Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves. No barriers to entry; ADA-compliant restrooms. Its all as luscious as it looks. 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. Delivery via Chownow. The following establishments not only have consistency and good taste in their favor, they shine a light on the way forward. Takeout and delivery. Chennai Hoppers Indian Restaurant | Gaithersburg, MD The setting at Patowmack Farm 40 acres owned by restaurateur Beverly Morton Billand is beautiful and practical. The talent behind the ice cream, Ben Brunner, is the reason I broke up with Jenis this year. Customers asked for breakfast and chef-owner Tsehay Beferdu delivered, with a menu offered daily until noon. I dont care, says Smith-Davis, laughing at the memories of people trying to pass off her food as home cooking. Tom Sietsema has been The Washington Post's food critic since 2000. Ahn combines arborio rice and pecorino cheese as deftly as any Italian chef, but makes his risotto singular with the help of dashi instead of chicken stock and diced boiled abalone as the featured attraction. Same for the generously apportioned food, fussed over by chef Justin Moore. Delivery via DoorDash. As before, you should also know Three Blacksmiths still takes reservations about 200 days out and March 2022 is already spoken for. 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. Warning: This graphic requires JavaScript. 2Fifty expanded into D.C. during the pandemic with a small stall inside Union Market. Which is a long way of saying pretty much everything on the menu created by chefs Lisa and Peter Chang is something you dont want to miss. Sixty dollars gets you 10 courses, served on a banana leaf. Truth in advertising. The interior feels as alive as the man behind the menu. Fiola DC named #2 Best Italian Restaurant in the World by 50 Top Italy. Ive also yet to meet a pasta I havent loved here. Time for someone else to enjoy one of the best meals of their week. Pork gets a lot of play on the script, as a chop, in cassoulet, and as a cheese-stuffed schnitzel, its plate bulked up with spaetzle and seasonal vegetables. Arranging the takeout for a group portrait on my kitchen counter this summer, I was struck by the beauty of the spread. Reported by mediums, the ghost in the oldest dining room is harmless. The beautiful salads capture whatever season were in corn, cucumber and nectarine in August and side dishes such as tomato-sauced Romano beans scattered with feta cheese are snapshots of the chefs childhood, both at home and on visits to Greece. Indoor and outdoor seating. Ask Tom: Dining during the pandemic - The Washington Post The appeal extends to the liquids and the hospitality: The $10 cocktails are improvements on throwbacks, and a spot on your shirt (hello, tomato sauce!) Indoor and outdoor seating. Fried lentils replace the usual bulgur in a tabbouleh displayed on a swipe of hummus fueled with tamarind; Lebanese flatbread, sprinkled with zaatar, makes for a finger-blistering scoop. Dinner Wednesday through Saturday, brunch weekends. Eggplant stars in a schnitzel topped with shaved fennel kraut that would be at home in Germany. Proof of vaccination required. No takeout or delivery. Red Hen adds a 20 percent gratuity to the bill then flags it with a highlighter for transparency. Shocked to see a tuna melt on a menu from former White House chef Frank Ruta? I want to be the change, she says. Just removing the aluminum cover of the vivid assembly, including tomatoes and dipping sauce, is enough to slap a smile on my face. Theres nothing I dont crave seconds of on the menu. The first is an appetizer of fried mashed eggplant, bright with mint and sweet with fried onions. In honor of Independence Day in Mexico last month, Irabien featured chile en nogada, a roasted poblano pepper stuffed with a treasure trove of ingredients ground beef and pork, tomatoes, walnuts, peaches, onion and pooled with a creamy walnut sauce. Indoor seating only. Takeout Sunday and Tuesday through Thursday, no delivery. Diners are sent into the night with treats for tomorrow granola, zucchini bread that in some cases never make it home. A thali is a lot to take in. The food is both recognizable and wonderful, and vegetarians are treated like most honored guests. To splurge, go with the Chateaubriand for two. The tomato sauce a touch sweet, a little tangy comes from an old family recipe; the bacon is made in-house. Pastas $24-$30, wood-fired entrees $28-$39. Come to think of it, theres not much I cant recommend at this Indian restaurant, inviting in orange accents and set off with ornate screens that you dont get to see until the owners reopen their dining room. The roomy, unisex restroom thoughtfully includes Braille type near the entry. The bar, fronted with chic leather stools, teaches that jalapeo-infused tequila, mezcal and Spanish red wine are soul mates in a glass. When he opened his Maryland pizzeria seven years ago, friends told him he needed to round out the menu with appetizers and pasta. Me? A celebration of the bounty of the Mid-Atlantic look for quail with wild grapes the Dabney occasionally incorporates truffles or foie gras into the menu, and I couldnt live without olive oil, jokes the chef. Besides, his melt is built with tuna confit, housemade mayonnaise, thick Pullman bread and Gruyere, which bubbles after a moment under the broiler. Indoor and outdoor seating. The food is tasteful in every way. Eight courses sound like a lot, but theyre presented so that something light (or lighthearted) might follow something weighty. Even his more straightforward-sounding dishes sparkle at Daru.