About Westend Bistro
The fish burger—a panko-crusted patty on an olive-oil roll slathered with saffron aïoli—has long been the bellwether dish for the sleek-lined restaurant in the West End’s Ritz-Carlton hotel. Creator Eric Ripert severed his relationship with the bistro in 2012, but the sandwich tastes just as wonderful under the auspices of current chef Devin Bozkaya. The rest of the menu has fared well, too: Try glistening, tuna carpaccio, topped with chives and shallots and dashed with olive oil and lemon, or sweet-corn soup drizzled with cilantro oil. When nothing but homespun roast chicken will do, Bozkaya’s tender version, served over slow-cooked vegetables and a rich celery-root purée, will satisfy your craving.
Open: Monday through Friday for lunch and dinner, Saturday and Sunday for dinner.
Don’t Miss: Salad of mustard greens and Pink Lady apples; mac and cheese with country ham; pan-roasted duck breast with smoked honey, walnuts, and golden raisins; olive-oil/poppy-seed cake with orange cream.
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.
