Food

Neighborhood Eats: Restaurant 3

This newly opened, honey-toned dining room with overstuffed banquettes serves Asian- and Southern-accented fare along with $10 flutes of Tattinger Champagne. The best plates are the indulgent ones: a cider-brined pork chop, sweet sea scallops set atop rich Asiago grits, cinnamon-sugar-dusted doughnut holes, and house-made peanut-butter ice cream.

-March, 2008 

Don’t Miss Another New Restaurant—Get Our Food Newsletter

The latest in Washington’s food and drink scene.

Or, see all of our newsletters. By signing up, you agree to our terms.
Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

SIGN UP
We engage readers directly in their mailboxes with topics like Health, Things to Do, Best Brunches, Design & Shopping, and Real Estate. Get the latest from our editors today.
Get The Best Of Washingtonian In Your Inbox!