About Cashion's Eat Place
Well before ambitious neighborhood restaurants were popping up on every corner, this twinkly Adams Morgan destination served farm-to-table fare to discerning diners looking to escape the pomp and circumstance of downtown DC’s expense-account spots. Competition has increased manifold, but Cashion’s continues to hold its own with such dishes as tender roast chicken; house-made tagliatelle with pork belly in a creamy, mushroom-scented sauce; and flaky, beer-battered cod with onion rings. Skip the “for the table” dishes at the top of the menu; snacks such as the Greek-spread sampler and prosciutto-topped rabbit-liver mousse sound better than they taste. One exception: the crispy salt-roasted potatoes with garlic aïoli.
Open: Tuesday through Friday for dinner, Saturday and Sunday for brunch and dinner.
Don’t Miss: Kabocha-squash soup; Maryland porgy with shrimp, capers, olives, and roasted peppers; rib-eye steak with mashed potatoes, collards, and house-made steak sauce; bison burger; chocolate-and-caramel tart.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
