About Food Wine & Co.
Certain chefs have a knack for getting people to eat their vegetables—Michael Harr gets them to eat their roasted bone marrow. Off-cuts aren’t seen much in downtown Bethesda, but given the kitchen’s ability to turn out killer deviled eggs and fried artichokes, many diners are swayed to explore. Harr expanded his offerings last year, adding crudos and tartares to the mix of fried bar snacks and rotating daily specials that highlight seasonal finds (recently spotted: seared lamb liver). The lively bar calls for one of many craft brews and a burger—we’re partial to the truffled patty with crispy onions—or you can linger at a table for the “30 minute” roast chicken, a moist bird over sage spaetzle. Another dish deserving of its half-hour wait: chocolate-brioche bread pudding drenched in Cognac sauce.
Open: Monday through Friday for lunch and dinner, Saturday and Sunday for dinner.
Don’t Miss: Spiced sweet potatoes with yogurt sauce; octopus with pumpkin; butternut-squash soup; tuna tartare; bone marrow; lamb burger.
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.
