The new breed of wine bar pays as much attention to what’s on the plate as to what’s in the glass. The menu at this bilevel hangout from the group behind Marvin offers upscale versions of the Vietnamese subs called bánh mì, nicely done salads, and high-quality charcuterie (some from local sausage master Jamie Stachowski). The wine list centers on organic and biodynamic selections, and the often excellent cocktails are made from organic liquors. The place still doesn’t have a sign, but the secret is out. If you want to sit right away, get there early or late. (It’s open till 3 am Friday and Saturday.)
Don’t miss: Frisée salad with poached egg; rib-eye or pork-belly bánh mì; fig-and-Gorgonzola and caramelized-onion flatbreads.
For a full review of Dickson Wine Bar, click here.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
