The original outpost in DC’s Cleveland Park—which has the best kitchen—attracts a power crowd, McLean pulls in Tysons-area shoppers, and Bethesda is a family scene and a pre- and postmovie stop. White butcher paper on the tables, glossy wood booths, and market umbrellas on the patio give the place a raffish style.
What to get: Fire-roasted-tomato soup; roasted beets with blood-orange vinaigrette; grilled-tilapia BLT; lamb and goat cheese on sourdough; pan-roasted sea bass over grilled corn with beurre blanc; the house hamburger.
-March, 2008
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.
