Art and Soul puts a modern spin on Southern hoe cakes. This one is topped with cured salmon, caperberries, and dill creme fraiche. Photograph by Stacy Zarin-Goldberg
Try miniature versions of stews and curries on one of the platters at Bethesda’s Passage to India. Photograph by Stacy Zarin-Goldberg
“Baby cakes,” a changing selection of miniature confections, are a fitting finish to the Southern comfort food at Art and Soul. Photograph by Photo by Stacy Zarin-Goldberg
Cava may put its own modern spin on many Greek dishes, but this baklava sticks to tradition. Photograph by Stacy Zarin-Goldberg
The terrific desserts at Central Michel Richard harken back to kiddie favorites such as banana splits and Kit-Kat bars. Photograph by Stacy Zarin-Goldberg
At Central Michel Richard, an airy cheesecake is dressed up with raspberry sauce. Photograph by Stacy Zarin-Goldberg
How can you tell the fish at BlackSalt, in DC’s Palisades, is ultra-fresh? It comes from the excellent fish market that fronts the restaurant. Photograph by Stacy Zarin-Goldberg
Addie’s chef Nate Waugaman embellishes his board of house-cured meats with pumpkin marmalade and pickled vegetables. Photograph by Stacy Zarin-Goldberg
Bistro Bis, Jeff Buben’s French dining room on Capitol Hill, has one of the finest cheese carts in town. Photograph by Stacy Zarin-Goldberg
100 Best Restaurants Photograph by Chris Leaman
Chickpea-filled puris, one-biter snacks at Indique Heights, get a hit of tamarind water just before they are eaten. Photograph by Stacy Zarin-Goldberg
Indique Heights has quite the spice selection. Photograph by Stacy Zarin-Goldberg
Two worthy ways to end a meal at Assaggi: an elegant cheese plate or fabulous Italian doughnuts. Photograph by Stacy Zarin-Goldberg
At Brasserie Beck, Robert Wiedmaier specializes in robust, winter-friendly Belgian cooking. To the left is his pastry-wrapped choucroute; to the right is a decadent and dark chocolate gateau. Photograph by Stacy Zarin-Goldberg
BLT Steak minds the details, from the creative cocktails to the expertly fried onion rings. Photograph by Stacy Zarin-Goldberg
Sauteed squash gets a simple accent of garlic, olive oil, and chopped vegetables at Cava. At right, Cava’s addictive “Crazy Feta” dip with jalapenos. Photograph by Stacy Zarin Goldberg
At the DC outpost of Cava, you’ll find mezze with a twist (Disco fries, mini-gyros) and a buzzing vibe. Photograph by Scott Suchman
At Central, Citronelle chef Michel Richard’s more casual Penn Quarter bistro, features whimsical takes on a banana split and carpaccio the right is a carpaccio of tuna and salmon. Photograph by Stacy Zarin-Goldberg
Things at CityZen are never as simple as they may look. At left, cuttlefish ratatouille is paired with peperone-stuffed squash blossoms. Dessert is a white-chocolate steamed pudding with cherries stewed in Gruner Veltliner, and pistachio ice cream. Photograph by Stacy Zarin Goldberg
Dessert at Equinox can range from decadent doughnut holes to a light sorbet. Photograph by Stacy Zarin-Goldberg
Grilled salmon with gnocchi and spring-pea ragout at the chandeliered Clarendon dining room Eventide. Photograph by Scott Suchman
The seafood counter at BLT Steak holds Jonah crab claws, Alaskan crab legs, Littleneck clams, and periwinkles. Photograph by Stacy Zarin-Goldberg
BLT Steak takes the stuffiness out of steakhouse dining, listing their cuts of Kobe beef on a cafeteria-style board. Photograph by Stacy Zarin-Goldberg
Greek-inspired combinations, such as a pairing of haloumi cheese with roasted squash, are on display at Komi, Washington’s best restaurant. To the right is chef/owner Johnny Monis, flanked by cooks Evan Colondres and Zack Leasure. Photograph by Scott Suchman
This plate of beets and geoduck clams is typical of Komi: It’s vividly presented and full of flavor. Photograph by Scott Suchman
On the menu at Eastern Market fixture Montmartre: lots of laughter, clanging pots, and good mussels. Photograph by Scott Suchman
Italian newcomer Potenza offers robust cooking in a cozy setting. Photograph by Scott Suchman
Expect stunningly presented Vietnamese fare at Present in Falls Church. At left is a seafood salad, at right is a fried whole fish. Photograph by Scott Suchman
A bounty of lobster, stone-crab claws, and oysters greets diners at Reston seafood emporium PassionFish. Photograph by Scott Suchman
A caramely apple tarte Tatin sweetens the ending at Old Town’s Restaurant Eve. Photograph by Scott Suchman
100 Best Restaurants Photograph by Chris Leaman
Sushi Taro chef/owner Nobu Yamazaki commands the area’s most ambitious, most expensive sushi bar. Photograph by Scott Suchman
