Chef Marjorie Meek-Bradley has expanded her presence well beyond Cleveland Park in the past year, competing on Top Chef and preparing for an upcoming sandwich joint at DC’s convention center. Thankfully, her home-base kitchen doesn’t feel forsaken and is producing a lively lineup of dishes suited for a range of dining experiences. Settle into the bar/lounge for a smoky mezcal cocktail and the extensive variety of cheeses and charcuterie (try the house-made rabbit rillettes) or take a table in the red-hued, pleasantly hushed dining room. Oft-changing plates run eclectic—we fell hard for the excellent Indian-spiced carrot soup, roasted bone marrow with chimichurri, and best-of-both-worlds chicken (it’s roasted and fried). Still, it was tough not to fill up on the complimentary milk bread dusted with everything-bagel seasoning.
Don’t miss: Gribiche deviled eggs; roasted Brussels sprouts with smoked egg yolk; halibut with braised curry cauliflower; dark-chocolate crémeux; chocolate-chip cookies.