Food

The Needle: Restaurant Eve

There may be more-luxurious settings, and chef Cathal Armstrong is no innovator, but no area restaurant satisfies on so many levels. Looking to unwind? The roster of cocktails is the best around. Crave pampering? The effortless-seeming service will make you feel like a king. For foodies, the tasting room is an extravaganza, while the bistro makes good on its promise of a relaxed meal of earthy yet refined cooking. Need a lighter bite? The cheeses, some made in-house, are terrific, and so is the charcuterie board—all made in-house.

This article appeared in the July, 2008 issue of The Washingtonian. 

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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.