Chef Clayton Miller’s clever pairings–think foie gras and hushpuppies–could go awry. But he rarely sacrifices deliciousness to be different. Same goes for co-owner Stefan Trummer’s cocktails, the most justifiably famous of which is the Titanic, a cross of vodka, sparkling wine, and frozen Champagne.
Silk-paddle fans and miles of French doors give the dining room a breezy West Coast feel. The tavern-like lower level–a scene most nights–has a more vintage look with its onyx-and-stacked-stone bar.
What to get: Lamb’s-tongue salad with sweet-potato jam; smoked and roasted salmon; sirloin with potato confit; frozen banana mousse with caramel ice cream. At the bar: Parmesan popcorn; potato chips; pork-schnitzel sandwich.
Open Tuesday through Saturday for dinner, Sunday for brunch and dinner. Bar open Tuesday through Friday for dinner, Saturday for lunch and 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.
