Details

Kinkead's (Closed)

2000 Pennsylvania Ave., NW
Washington, DC 20006

202-296-7700

Neighborhood: Foggy Bottom/West End, Downtown

Cuisines: Seafood, Modern, American

Opening Hours:
Open for lunch Sunday through Friday 11:30 AM to 2:30 PM. Open for dinner Sunday through Thursday 5:30 to 10 PM; Friday and Saturday 5:30 to 10:30 PM.

Nearby Metro Stops: Foggy Bottom-GWU, Farragut North

Price Range: Very expensive

Dress: Business Attire

Noise Level: Chatty

Reservations: Recommended

Website: http://www.kinkead.com

Best Dishes:
Ipswich clams; oysters on the half shell; any of the rotating list of chowders; crabcake; a filet of cod topped with crab imperial and sided with spoonbread; skate wing, either pan-seared or crusted; apple tarte Tatin.

Price Details:
Dinner entrees, $26 to $30.

100 Best Restaurants 2008: Kinkead's

No. 9: Kinkead's

Cuisine: DC’s preeminent seafood emporium, a bastion of the traditional, regionally rooted American cooking that has fallen from favor with the influx of trendy, high-concept restaurants.

Mood: A mix of sophistication and conviviality, polish and accessibility. High-rollers, tourists, conventioneers, politicos—all flock to Bob Kinkead’s Foggy Bottom brasserie for the fresh fish and seafood, nightly jazz piano, assured pacing, and extensive wine list.

Best for: Groups with cautious or persnickety diners, oyster lovers (five varieties are flown in fresh every day), travelers seeking sure-handed preparations of regional delicacies such as shad roe and soft-shell crab.

Best dishes: Butternut-squash ravioli in brown-butter sauce garnished with sage and pancetta; butter-poached lobster with shell-bean succotash; fried Ipswich clams with tartar sauce; elegant Chesapeake-oyster stew; the city’s definitive crab cake; delicately fried soft shells (in season); crab-imperial-stuffed cod with ham spoonbread; crispy skate wing with cauliflower flan; milk-chocolate tart with salted peanuts, peanut-butter ice cream, and a duo of sauces (caramel and vanilla).

Insider tips: Dine at the bar, where—steep prices notwithstanding—the atmosphere is unpretentious, even boisterous. The veteran barmen, quick to chime in with a quip, lend the place the air of an Irish pub—and mix an incomparably smooth Manhattan.

Service: •••