There may be more-luxurious settings, and chef Cathal Armstrong is no innovator, but no area restaurant satisfies on so many levels. Looking to unwind? The roster of cocktails is the best around. Crave pampering? The effortless-seeming service will make you feel like a king. For foodies, the tasting room is an extravaganza, while the bistro makes good on its promise of a relaxed meal of earthy yet refined cooking. Need a lighter bite? The cheeses, some made in-house, are terrific, and so is the charcuterie board—all made in-house.
This article appeared in the July, 2008 issue of The Washingtonian.
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