100 Very Best Restaurants 2014: The Bombay Club

No. 10 on this year's list.
The samundari thali platter at Bombay Club. Photograph by Scott Suchman.

If the cooking at Ashok Bajaj’s modern Indian spot, Rasika, is like a New World wine—bright, brash, and full-flavored—the Bombay Club, Bajaj’s first restaurant, is its Old World counterpart. Chef Nilesh Singhvi favors subtle, earthy flavors in his Samundari thali—a curry sampler served with a supple slice of tandoori-cooked salmon—and a lamb vindaloo laced with aged vinegar.

In the dining room, Beltway power players sit at tables semi-obstructed by leafy potted plants, which create a sense of privacy but also intrigue—plenty of neck-craning takes place as servers cater to VIPs while making newcomers feel welcome, too. For a splurge-worthy feast with out-of-towners, there are few better options for an only-in-Washington experience. 

Open: Monday through Friday for lunch and dinner, Saturday for dinner, Sunday for brunch and dinner. 

Don’t miss: Kale chaat, with date-and-tamarind chutney; spicy duck kebab; Masala crab with onions and curry leaves; chicken tikka makhani; dal makhani.

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