Takeout and delivery via DoorDash, Grubhub and Uber Eats. Introduced as a pop-up in what used to serve a Greek-influenced tasting menu, the takeout, which also highlights plant-based dishes, seems destined to stick around. Tom Sietsema has been The Washington Post's food critic since 2000. Possibly it was the sting of the orange gazpacho, poured from a slender plastic flask, or the broad metal pan used to ferry the seafood-scattered paella from Penn Quarter to my doorstep. Whatever the detail, takeout from Jaleo, among my hall of fame picks, places me back in the dining room, alive with color and energy in happier times. Were she able to fill those positions, Seki says, she and her father, Hiroshi, the 32-seat taverns 74-year-old chef, could expand service to Sunday and offer longer hours. The bounty of hunt country, served amid the trees. Outdoor dining at Annabelle by Deb Lindsey. An outdoor fountain splashes in a back garden. On closer inspection, they turn out to be mannequins, convincingly set up with bread on their plates and wine in their glasses. Brunch and dinner daily. Diners choose a centerpiece (chicken, lamb, goat, wild boar, potato-cauliflower curry), which is positioned on a long wooden board with a changing vegetable, buttery black lentils, baby spinach sauteed with ginger, garlic and cumin seeds, plus a bite of dessert. Production and photo editing by Jennifer Beeson Gregory. To splurge, go with the Chateaubriand for two. Dean's Cake House. Long and clattery, the dining room is warmed up with vintage accents and young servers who look after you like good neighbors. 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." tosses pies that reach for perfection (and come close), Open for 53 years, Henrys Soul Cafe proves that comfort is always in demand, Italian restaurants can charm and soothe, even without their dining rooms, If you think fine dining is on pause, Imperfecto would beg to differ, Expect a warm welcome and dazzling dishes at Kinship in Shaw, An Ethiopian newcomer makes a spicy splash in Alexandria, women in restaurateur Peter Changs life, If family-style takeout is on the menu, these 3 restaurants have a whole lot to offer, Like a good neighbor, Pennyroyal Station is there for you, Get your Maryland crab fix at the Point Crab House, along with ace service and a water view, The Restaurant at Patowmack Farm, under a new chef, calls for a road trip. Indoor and outdoor seating. Kinship is tasteful in all ways. The proof is in his pasta, specifically cavatelli tossed with broccolini, sausage whipped up from tempeh made on-site and Parmesan created by hooking tofu up with miso, tamari and rice wine vinegar. Makeda, its name a reference to the biblical Queen of Sheba, is full of niceties. Know that the signature steamed mussels still come in a double pot, with a thatch of crisp fries in a newspaper-lined, copper-colored vase. Would you like to sit outside, on a covered patio or in a cabana resembling a Japanese teahouse? Aracosia feels like the family business it is. The name pays tribute to the women in restaurateur Peter Changs life, foremost his wife and co-chef, Lisa; and his mother, a former farmer in central China. . 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. Bajaj wanted to drop the restaurants time-consuming thalis; budget-minded patrons will be happy to see that the fetching little feasts, presented on fancy platters and priced for $30 or less, have, unlike dark wood or depictions of the Raj, stuck around. The hallmark four-course menu was shortened to three dishes, and the entrees became larger and more familiar. Fear not, fans. I still stand behind stalwarts Bucks Fishing & Camping in Washington and Charleston in Baltimore, which you can find in my Hall of Fame. Enhance this page - Upload photos! Inside? No sooner is it 5 p.m. than the crowd files past a garden that might win Adrian Higginss stamp of approval and into the restaurant, where smiling greeters are somehow able to promptly seat the lot in a span of minutes. No matter where you settle, youll find a menu framed by what farmers and growers are sending chef Neal Wavra, who co-owns the property with his wife, Star. Im listening to you, by the way. Did you expect anything less from Johnny Monis, who personally bakes each 16-inch, char-kissed beauty? Who doesnt want more litchi salad with sausage and habanero in their lives? Ahn thinks of the dish as an enhanced juk, or Korean porridge. Takeout and delivery. Service seems to be in a free fall as dining room staff have left the industry in droves, theres a chance youll be asked for proof of vaccination when you show up for your reservation, and good luck finding somewhere to eat early in the week or late at night. Trust me when I tell you: Bammys goes down like a day at the beach. Same for the generously apportioned food, fussed over by chef Justin Moore. Jos Andrs brings Spanish comfort food including a lot of eggs to Bethesda. One slice leads to another, and before you know it, you feel like youre the piggy which doesnt stop you from inhaling some butterscotch pudding before you waddle out. No barriers to entry; ADA-compliant restroom. No matter what you think of the bridge between Latin America and the Mediterranean created by Enrique Limardo, you cant say he overpromised. It would be just as easy to fill up on a refreshingly tart striped bass ceviche; crisp masa cakes paved with inky black beans and pickled onions; ultrasmooth corn pudding steamed inside a poblano pepper, or one of the truly special specials from Christian Irabin, the Mexican native and former Oyamel cook whose mission extends to supporting local farms and immigrant workers. The dining room is airy and light-filled. Word seems to have spread. Takeout via Caviar, DoorDash, website or phone. Pan-roasted lamb loin is nearly upstaged by its dagger of red kuri squash, flavorful from a braise of lamb trimmings and saffron. Save. Welcome to Carusos Grocery, which takes its name from a store Babins long-ago Sicilian relatives operated in Baton Rouge and revels in old-fashioned details. Rooted in royal Thai ceremony, the snack crowns juicy yellow fruit with little balls of chicken shaped with roasted peanuts, fermented radish and palm sugar. But I love the chase. (Even outside, or on the phone, Jaleo lives up to its English translation: commotion. No on-site seating. Confused about tipping these days? Entrees $20-$34; tasting menu $70, beverage pairing $30. No delivery or takeout. Review. Open wide for oxtail birria starring beef-fat tortillas and a steaming teacup of reduced braising juices, a dunk like no other. Comforts abound. 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. Dinner Thursday through Saturday. How are you, Jesse Miller? Dinner Wednesday through Sunday, lunch weekends. " Really, chef? The butcher steak, thick and blushing, underscores the chefs tenure at St. Anselm, one of the citys best grills. Limited indoor seating (two stools at a counter). Berbere, the Ethiopian spice blend that torches whatever it touches. Try it with the citys best collard greens and sweet-sticky plantains, and swoon away. No takeout or delivery. The name of his place is tongue in cheek, says owner Frank Linn. Theres a reason Henrys, which also has a catering arm and a second, lesser branch in Oxon Hill sells about 100,000 sweet potato pies a year. Pizza! Delivery via DoorDash. Maupillier, who spent six years cooking for the legendary Michel Richard, believes in braises and makes a compelling case with his Moroccan chicken, served beneath a protective and delicious cover of chicken jus flavored with cinnamon, coriander and cumin. Buckboard Restaurant. Sections ; Home; . No delivery. The entree, accompanied by a carton of couscous and slivered almonds, was sufficient to become lunch for two thereafter. Reservations recommended, through Tock. Brunch finds a strapping plate of huevos rancheros that fits braised pulled pork in with the eggs, black beans and corn tortillas. In fall, she serves the popular Bolognese on pasta made from chestnut flour, and autumn is more luscious because of it. Wheelchair users are asked to call ahead so a ramp can be set out at the door; ADA-compliant restroom. Cheers to that. Eaten throughout Kenya, it showcases bites of chargrilled beef or goat that have been marinated in a spice blend whose list of ingredients is as long as the Nile. Indoor and outdoor seating. As never before, says Seki, I have to say no now and then. Over summer, diners thrilled to a rainbow of tomatoes served with what tasted like herbed ricotta but turned out to spring from pumpkin seeds, and a round of watermelon plied with chile-hot peanuts, shiso and a hidden local oyster sharpened with ginger vinaigrette. Same for the earthy-sweet beets, which also get a stab of heat from jalapeos. Lunch and dinner daily. Better still, the vibrant buffet delivered on the palate. On the upside, that just gives me more excuses to return. Open in Google Maps 1500. A mouthwatering "reuben" that swaps in shaved celery root for corned beef, and velvety shrimp curry, tingling with galangal and lemongrass, is my idea of a stellar double-feature. Dinner $125 per person, Sunday supper $95. Jeremiah Langhorne says hes serving half as many customers as he did pre-pandemic and his is a better restaurant for it. Tasting menu $75 Tuesday through Thursday, $85 Friday and Saturday. His food has more twists than "Parasite," but it always makes sense and it never fails to please, which explains why I rushed to write about it early in the pandemic. Few chefs offer such comforting life lines. The flavors of Northeast China are on parade at these same-named dim sum outposts in Rockville and Annandale, where, despite the pandemic, customers are treated to an improbable selection of nearly 70 dishes. Note just the meatloaf, glazed with sriracha and slightly creamy with Gruyere, a nod to the French background of chef David Deshaies. Happily, the four-course tasting menu that diners can design for themselves remains a staple of one of the citys most creative restaurants. Warning: This graphic requires JavaScript. Takeout and delivery. That said, my preference is a table in the second-floor dining room. Some of the inns classics arent publicized. And its no big deal when an elderly woman pauses at the entrance, struggling to find the mask she swore she stowed in her purse.
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