100 Very Best 2014Gentlemen, if you’re there in the summer, we suggest you not
wear shorts to Tom Power’s Shaw restaurant—unless you’d like the maître d’
to present you with a pile of pants stitched by the chef/owner’s
costume-designer wife for guests who don’t adhere to the dress code.
(Denim is permitted.) Once inside, diners settle into a quiet, modern
space anchored by lovely light-wood pillars where they can order à la
carte or choose a $65 five-course tasting menu, one of the better values
in town.
Sonnets should be written about the soups, which have subtly
layered flavors and velvety textures. Entrées are as restrained and
cleanly composed as the beige-on-brown decor.
Don’t miss:
Kabocha-squash soup; tonnato with tomato and raw tuna; peppered
rare bigeye tuna with sushi rice and seaweed; soft-shell crabs with wilted
arugula and verjus; antelope with chestnut purée; ice creams;
blueberry tart.
Open: Monday through Saturday for dinner.
Expensive.
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 Petworth.
