About Garrison
You might recognize the name Rob Weland from his stints at Poste and at Cork. Or not. Weland keeps a low profile, choosing to spend his time in the kitchen, cooking—quaint thought! The great benefit of this single-minded devotion is that every dish is carefully wrought, with none of the sloppiness that can creep into a kitchen with an absentee chef. Weland works closely with a local farm, and the bounties are prominently featured (more in spring and summer, when the chef showcased a stunning heirloom-tomato salad). Pastas remain his signature. There are only two, but both are gorgeous testament to the art. Beware the mind/body split that results after just one taste: The body wants to devour the entire plate; the mind wants you to savor each remarkable bite.
Don’t miss: Chicken-liver parfait; bison tartare; grilled mushrooms over grits; arctic char with mushrooms; pastrami hash (brunch); gingerbread cake.
See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.
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.
