100 Best Restaurants 2012: Newton's Table
Restaurant Arrivals We’re Most Excited About
Reviewed By Todd Kliman, Cynthia Hacinli, Ann Limpert, Rina Rapuano
Dennis Friedman shows off his creative American cooking at Newton’s Table in Bethesda. Photograph by Scott Suchman.
Comments () | Published January 13, 2012
100 Best Restaurants 2012

Newton's Table
Address: 4917 Elm St., Bethesda, MD 20814
Phone: 301-718-0550
Neighborhood: Bethesda/Glen Echo
Cuisines: Modern, Fusion/Eclectic, American
Opening Hours: Open for lunch Monday through Friday 11:30 to 2:30, for dinner Monday through Thursday 5 to 9:30, Friday and Saturday 5 to 10:30, Sunday 5 to 9.
Wheelchair Accessible: Yes
Kid Friendly: Yes
Nearby Metro Stops: Bethesda
Price Range: Inexpensive
Reservations: Recommended
Best Dishes Nori-wrapped tuna; gougères; duck-confit nachos; cocoa-nib-rubbed bison rib eye; pork chop with stone fruits; burger; sea bass over udon noodles; Chocolate Crunch; Pig Brittle.
Price Details: Starters $7 to $18, entrées $16 to $36.
Special Features:
Wheelchair Accessible, Kid Friendly


At a time when portions at some places seem to be shrinking, this chef-owned spot is intent on making sure you're satisfied. But oversize doesn't mean clunky--these dishes still manage to pull off refinement.

If the vertical garnishes and zigzags of sauces feel passé, the flavors alternate between spot-on renditions of classics--such as a cone of herb-and-cheese gougères--and forward-thinking innovations. Chef Dennis Friedman sometimes slips in an Asian accent, as with an elegant nori-wrapped tuna appetizer. The dining room isn't exciting--the restaurant took over what was once Rock Creek, and renovations didn't enliven it much--but there's enough fun on the plate and in the cocktails.

What to get: Sweet-smoky duck-confit nachos; grass-fed sirloin burger at lunch; bison rib eye rubbed with cocoa nibs; sea bass over udon noodles; surf and turf featuring an outstanding petit filet mignon; crab cakes; prosciutto-studded Pig Brittle; root-beer float with house-made ice cream.

Open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner. Expensive.

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Posted at 12:00 AM/ET, 01/13/2012 RSS | Print | Permalink | Washingtonian.com Restaurant Reviews