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 

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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.