This newly opened, honey-toned dining room with overstuffed banquettes serves Asian- and Southern-accented fare along with $10 flutes of Tattinger Champagne. The best plates are the indulgent ones: a cider-brined pork chop, sweet sea scallops set atop rich Asiago grits, cinnamon-sugar-dusted doughnut holes, and house-made peanut-butter ice cream.
-March, 2008
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 Petworth.
