100 Very Best Restaurants 2013: Eola

Photograph by Scott Suchman.

The five-course tasting menu at Daniel Singhofen’s Dupont
Circle restaurant—there’s no à la carte option—begins with a series of
amuse-bouches that can range from extraordinary to unremarkable
but are always unique. A hot-pepper sorbet with peanuts dazzles, while a
waffle cookie with mustard aïoli hardly registers. This high/low dichotomy
sets the tone for dishes to follow: Deftly executed appetizers and pastas
elevate rustic fare to delicious refinement, while entrées sometimes fall
flat. Still, there’s much to admire in Singhofen’s inspired style, and
with its swing-era soundtrack and throne-like chairs, the dining room is a
lovely place to linger over some of the area’s most interesting

A daily offal menu highlights ears and brains, but a hearty
vegetarian selection makes this a good option for meatless celebrations,

Don’t miss: Deviled quail eggs; winter-vegetable
stew; coddled egg with barley and pesto; fettuccine with rabbit Bolognese;
spaghetti with braised pork.

Open: Tuesday through
Saturday for dinner. Expensive.

100 Very Best Restaurants 2013

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