100 Very Best Restaurants 2014: Cashion’s Eat Place

Chef Tom Power of Corduroy enjoys a late night dinner at Cashion's Eat Place in Adam's Morgan. Photograph by Scott Suchman.
Chef Tom Power of Corduroy enjoys a late night dinner at Cashion's Eat Place in Adam's Morgan. Photograph by Scott Suchman.

Well before ambitious neighborhood restaurants were popping up on every corner, this twinkly Adams Morgan destination served farm-to-table fare to discerning diners looking to escape the pomp and circumstance of downtown DC’s expense-account spots. Competition has increased manifold, but Cashion’s continues to hold its own with such dishes as tender roast chicken; house-made tagliatelle with pork belly in a creamy, mushroom-scented sauce; and flaky, beer-battered cod with onion rings. Skip the “for the table” dishes at the top of the menu; snacks such as the Greek-spread sampler and prosciutto-topped rabbit-liver mousse sound better than they taste. One exception: the crispy salt-roasted potatoes with garlic aïoli.

Open: Tuesday through Friday for dinner, Saturday and Sunday for brunch and dinner.

Don’t Miss: Kabocha-squash soup; Maryland porgy with shrimp, capers, olives, and roasted peppers; rib-eye steak with mashed potatoes, collards, and house-made steak sauce; bison burger; chocolate-and-caramel tart. 

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