Chef/owner Patrick Bazin’s contemporary dining room is the it spot for date night, and his food has big-city fillips—think spring rolls with crunchy phyllo wrapped around creamy lump crab—but there’s a welcome familiarity, too. Maple-miso Chilean sea bass with wasabi mashed potatoes is a plate we could tuck into nightly. Ditto for the lollipop lamb chops, served with red-grape relish, and the warm chocolate tart.
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