![](https://www.washingtonian.com/wp-content/uploads/2012/04/BARPILARSALMON.jpg)
Chef Bittner smokes this salmon, served with toast points and a traditional garnish with capers and onions, in-house. Photograph by Dakota Fine
![](https://www.washingtonian.com/wp-content/uploads/2012/04/BARPILARSNAILS.jpg)
New among the starters are these snails, cooked in the Catalan style with North Carolina ham, red wine tomato glace, and a crunchy layer of herbed bread crumbs. Photograph by Dakota Fine
![](https://www.washingtonian.com/wp-content/uploads/2012/04/BARPILARROAST.jpg)
New among the entrées, meanwhile, is this pan-seared veal tenderloin with Serrano ham, spinach, and mushrooms, and saltimbocca sauce. Photograph by Dakota Fine
![](https://www.washingtonian.com/wp-content/uploads/2012/04/BARPILARQUAIL.jpg)
Dishwashers carefully skin each grape for this dish of roasted pheasant with creamy sherry sauce, buttery-crunchy wild rice, and green beans. Photograph by Dakota Fine
![](https://www.washingtonian.com/wp-content/uploads/2012/04/BARPILARDININGROOM.jpg)
The new upstairs dining room leads back to a small bar (not visible) with its own cocktail menu. Bill Smith of StudioSmith designed the space. Photograph by Dakota Fine
![](https://www.washingtonian.com/wp-content/uploads/2012/04/BARPILARSTAIRS.jpg)
A winding stairway leads down to the original bar below. Photograph by Dakota Fine