Think of this DC restaurant as a supper club on the cheap–a satin-curtained retreat where it’s hard not to indulge in one of the well-made cocktails and where the staff seems to be taking care of you and you only. Chef/owner Matt Cordes’s menu might be a mess–it organizes dishes by their proteins, groups them according to price, and encompasses a UN’s worth of influences–but he and fellow chef Bobby Beard work with precision, so that even the heartiest of shared plates feels like a minor masterpiece.
What to get: Fisherman’s chowder; chicken flatbread; wonton soup; duo of pork (grilled loin and braised shoulder) with apricot polenta; short-rib ravioli; grilled-vegetable gratin; lamb meatballs; chocolate-mousse cake with honey-lavender ice cream.
Open Tuesday through Saturday for dinner, Sunday for brunch and dinner. Expensive.