100 Very Best Restaurant 2016: Doi Moi

A Vietnamese favorite at Doi Moi: sablefish with dill. Photograph by Scott Suchman.

Thip Khao’s green-papaya salad and Little Serow’s fried tofu are well-known bucket-list items for capsaicin addicts, but the tear-inducing mushroom-and-herb salad at this bright-white Thai/Vietnamese small-plates hangout deserves a spot right alongside them. Much of the menu is singeing, and the trick is finding a good balance—knowing that fluffy mounds of crab fried rice and giant pork buns are your friends next to the curries and chili-laced larb salad. So, too, the wine list, which is packed with tongue-soothing values from Germany and Austria. We just wish we could say the same about the servers, who during multiple visits ranged from unhelpful to absentee.

Don’t miss: Sticky wings; crispy-rice salad; fried marinated beef; duck with red curry; khao soi, a chicken curry with noodles; sablefish with dill; cones of soft-serve.

See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.

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