Chef Richard Beckel layers fried green tomatoes with honey goat cheese, then ups the richness with a mustard-and-marjoram emulsion. Photograph by Erik Uecke
Among the menu’s five casseroles is a polenta and sous-vide short-rib dish with winter veggies and a red wine sauce. Photograph by Erik Uecke
Owner Michael Sternberg describes the makeover in the first-floor tavern as “industrial” and “modern,” a response to what he perceives as a more dining-savvy and stylish crowd in Clarendon. Photograph by Erik Uecke
Breaking the rule of no yellow lighting in restaurants, the designers brought in wine-bottle-ensconced bulbs designed by California company Roost. Photograph by Erik Uecke
Chef Beckel says though chops are a tough sell in Washington-area steakhouses, diners who get a glimpse of this hefty veal cut become curious and want to try the dish. Photograph by Erik Uecke
