Food

The Needle: Cork

The menu at this tiny wine bar doesn’t change much. That’s not a bad thing when it comes to such small plates as creamy-sweet chicken-liver bruschetta and oiled tomatoes with chèvre—little gems that have been on the menu since day one. But a recent dinner’s fried calamari and rock shrimp spent too little time in the fryer and a plate of avocado bruschetta was too sparsely seasoned. Other than that, our chief complaint is the inevitable wait for a table.

 

-September 2009 

Get Our “Brunches This Weekend” Newsletter

The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.

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.