Best of Bethesda: Great Plates

Sometimes a single delicious dish can turn a restaurant into a destination. Here are some recent standouts.

Bone-in chicken breast cooked over charcoal with piquant lemon-garlic dressing ($17.25) and Ping-Pong-size balls of crispy falafel with tahini dipping sauce ($6.50) at Bacchus of Lebanon.

A dozen steamed extra-large blue crabs ($85) at Bethesda Crab House.

Perfectly fried ham and chicken croquetas ($5) and rounds of grilled chorizo with chimichurri sauce ($4) at DiVino.

Creamy, cheesy, Old Bay–spiked crab dip with French-bread slices for spreading ($11) at Gaffney’s Restaurant.

Baltimore maki roll with lump crab, avocado, and a shake of Old Bay ($8) at Hanaro.

Feta-filled fried cheese pies ($5.50) and thick house-made yogurt drizzled with tangy olive oil to spread on a pita or just about anything ($5) at Lebanese Taverna.

Roti canai, a flaky pancake that comes with a crock of chicken curry for dipping ($3.65), and pulut hitam, a dessert of Malaysian black sticky-rice and coconut milk ($2.75), at Penang.

Fish tacos with tilapia tucked into house-made tortillas and dressed with avocado cream, shredded cabbage, and pico de gallo ($13.95) at Uncle Julio’s Rio Grande Cafe.

Crusty mashed-potato cakes flecked with green onion, sour cream, and balsamic drizzle ($6.95) at Rí Rá Irish Pub.

Crisp fried turnip cakes tossed with ribbons of egg, scallions, and sprouts and served with Sriracha sauce to personalize the heat ($8) and the house-special eggplant with spicy ground-chicken patties, shrimp, and calamari ($15) at Sweet Basil.

Subscribe to Washingtonian
Follow Washingtonian on Twitter

Follow the Best Bites Bloggers on Twitter at twitter.com/bestbitesblog

More>> Best Bites Blog | Food & Dining | Restaurant Finder

Get Our Weekend Newsletter

The best DC news, delivered straight to your inbox.
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.