News & Politics

April 2004 Best Bites: Cafe Mozu

Café Mozu at the new Mandarin Oriental hotel (1330 Maryland Ave., SW; 202-787-6868) has a drop-dead view of the Tidal Basin and Jefferson Memorial.

Café Mozu at the new Mandarin Oriental hotel (1330 Maryland Ave., SW; 202-787-6868) has a drop-dead view of the Tidal Basin and Jefferson Memorial. It also has the talents of executive chef Hidemasa Yamamoto, a longtime fixture at the Jockey Club at the former Ritz-Carlton on Massachusetts Avenue, and chef de cuisine George Fassiasdis, who worked with Yamamoto there.

Yamamoto's training in classical French and Italian cuisine is evident in dishes like gold- and red-beet carpaccio with sake-marinated scallops; lobster fricassee with morel mushrooms, haricots verts, and lime leaves; steamed Japanese snapper with buckwheat risotto, clam broth, and coconut essence; and rack of lamb with Japanese seven-pepper crust. Main courses are priced from $19 to $32. Desserts, by pastry chef James Satterwhite, range from a milk-chocolate raspberry Napoleon with star-anise ice cream to coconut mango tart with banana ice cream to a black-and-white martini shake.

The breakfast menu includes choices like eggs, brioche French toast, citrus-buttermilk pancakes, smoothies, and eggs Benedict as well as Asian offerings. The lineup for the Japanese breakfast includes toasted nori seaweed, Japanese pickles, a Japanese-style omelet, and broiled fish. Culinary adventurers may also want to try the Chinese breakfast–dim sum, vegetable porridge, and a soup of greens and bamboo pith, priced from $7 to $32. There's an interesting leaf tea selection of green, scented, and classic black teas. The 120-seat restaurant will serve breakfast, lunch, afternoon tea, and dinner. Breakfast is served Monday through Friday from 6:30 to 10:30, Saturday and Sunday from 7 to 11; lunch is served daily from 11 to 2:30, dinner daily from 6 to 11.

Don’t Miss Another Big Story—Get Our Weekend Newsletter

Our most popular stories of the week, sent every Saturday.

Or, see all of our newsletters. By signing up, you agree to our terms.