100 Very Best Restaurants 2017: EatBar

Cost:

The interior of EatBar.

Think of EatBar as a gastro-dive: a come-hungry joint with a jukebox where wings, fries, and patty melts get gussied up with an en vogue ingredient or two and executed to perfection; try a double pimiento cheeseburger with bacon and tomato jam. The menu is apportioned into sections including Beasty Things, Bready Things, and Meaty and Cheesy Things. Gimmicky? Maybe, if the gloriously unhealthy fare weren’t such a swoony thing. Pro tip: The Green Things may be healthy but aren’t exciting enough to skip any section of the menu that ends in “-y.” Moderate.

Also great: Sausage-stuffed olives; beef-fat fries; smoked chicken; pork burger; ham fries; Nutella panini.

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

Anna Spiegel
Food Editor

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.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.

Kristen Hinman
Articles Editor

Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.