100 Very Best Restaurants 2013: The Bombay Club


A thali platter at Bombay Club. Photograph by Scott Suchman

Media and political types flock to this clubby restaurant a
stone’s throw from the White House. The fit-for-the-Raj dining room is
made for conversation—tables are well spaced, and at dinnertime the
tinkling of a piano helps ensure that state secrets remain that way. The
kitchen, helmed by Nilesh Singhvi, does lots of things well. Breads are
wonderfully flaky, silver thali platters near works of art,
tandoori meats nicely smoky, and curries for the most part suitably spicy.
There are bouts of creativity in dishes such as a duck kebab and
butternut-squash samosas. And though the place draws a power crowd, mere
mortals get stellar service, too.

Don’t miss: Crispy
arugula-and-spinach chaat;tandoori trout; duck-and-apricot curry;
truffled naan.

Open: Monday through Friday for
lunch and dinner, Saturday for dinner, Sunday for brunch and dinner.

100 Very Best Restaurants 2013

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 Petworth.