Amid higher-profile restaurants and celeb-chef imports, this Dupont Circle dining room made a quiet entrance. But what it lacks in buzz it makes up for in heart—literally. Chef Daniel Singhofen’s love of offal is evident from the start, with an amuse-bouche of pork heart cooked in duck fat and an appetizer of chicken-fried tongue. He also rolls his own pasta—you’re not likely to find a better rendition of tagliatelle in any local Italian restaurant. The night unspools in a tranquil space that, like its rowhouse-restaurant models Komi and Obelisk, shows that more can be done with less, provided the staff has enough warmth—and heart.
Don’t miss: Corn panna cotta; quail ravioli; fried apple pie.
For a full review of Eola, 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.
