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Exposed to a flurry of press releases announcing the opening of Café Riggs, claiming that it is a destination restaurant and not "just" a hotel restaurant, we decided to give it a try for lunch. After all, there was CityZen 'in the good old days'. The room was very pleasant indeed, with high ceilings, comfortable seating, low noise level, pleasing table linen and tableware. Reception was friendly and efficient, serving staff professional. For one starter we had a cold crab, pickled celery and mustard salad on top of a crab-flavored custard, reminiscent of chawanmushi except that the custard was very rich indeed. It was spectacular. For the other starter, a broccoli salad with a sesame-garlic vinaigrette and toasted quinoa to add some crunch. It too was very good, and we would definitely order both dishes again. For a main course we had Arctic char which, blessedly, was not overcooked, with super-crisp skin, couscous, a slightly-saffron-flavored broth, and slivers of snow peas. Good, and we would get it again. And a vegetable main, crispy sunchokes on top of freekah with mustard greens. The sunchokes were excellent, however the freekah with mustard greens was a good concept that needed perhaps some acid insofar as it became tedious after a few bites. For dessert, their version of palet d'or, a chocolate-hazelnut confection. The traditional concept was good, of course; the components were good; but it was poorly presented with crumbling edges. French patisserie is really marred by sloppy presentation. A destination restaurant? Well, not now; perhaps in the future. We will return: we kept saying "my, that looks good" as servers brought dishes to other tables. There is nothing wrong with a great burger and crispy french fries.
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I went to a get-together with a large group at Homestead last night (my first time eating in Petworth). We were on the top floor of 3, where there was a bar and some tables, and they handled us well (large group of various people showing up anywhere between 6 and 9 p.m.). I like the space and the host was friendly and welcoming. I only had a small taste of the menu, but it was excellent. The things I ordered aren't on the online menu at http://homesteaddc.com/starters/ because their menu changes daily, although a number of items on the online menu were on the menu last night (quail, raclette, catfish, buttermilk hot chicken, half roasted chicken, Homestead burger). A salad of berries (blueberries and strawberries), goat cheese, hazelnuts and greens was great - very fresh, interesting greens that weren't the typical "mixed greens," though I can't tell you what they were. Good goat cheese and fresh, tasty berries. Large serving, too. Grilled squid was tiny tiny whole squid (baby squid, but much smaller than baby squid I've had before, about the size of a thumbnail), with drizzles of a delicious yellow sauce that tasted of Spain (I don't recall what was in it, maybe saffron?), and bits of diced fruit (pineapple? don't recall), on top of salad greens. Not what I expected, but very good. There was a saffron soup on the menu and I was very curious but didn't end up getting it. My husband got the half roasted chicken with vegetables and he was happy with it; someone else got the burger, and I snagged a few fries, which were good. Someone else was very happy with her tuna tartare over avocado, which looked appealing. There were many interesting cocktails on the menu (drinks menu isn't online). No mocktails, but I got a nonalcoholic version of a drink that had blackberries (or maybe blueberries, can't recall), cardamom syrup, and lemon. Very nice. Followed it with a ginger beer. There's outdoor seating on the second level (maybe 8 tables) and lots of space throughout the building. I'd definitely go back. -
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Brohim and I went to Emilie's last night (Friday). We had a 6 p.m. reservation but arrived at 5:30 p.m. They promptly seated us at the counter and gave us the menus but it was a little while before someone came to take our drink orders. The cart menu was a little confusing and we had to have it explained twice. No bread comes with the dip, so you have to order bread (focaccia or sourdough) from the kitchen menu for $9. However, if you order a bread, it comes with your choice of one dip. Each additional dip is $3. In our case, we ordered focaccia - 4 pieces of rather chewy and dense foccia. We ordered the chicken liver pate and sichuan honey butter but due to their delay, they gave us all 6 dips (babaganoush, apple butter, seaweed butter, and mascarpone & jelly). I thought the chicken liver was fantastic. For apps, we ordered SCALLOP CRUDO - crispy okra, curry leaves, chili oil. BEEF TARTARE - cured egg yolk, crab fat mustard, pecorino. The scallops, after swishing around in the sauce, are fantastic. The beef tartare were even better. Mixed with egg yolk and pecorino, it had the texture of almost cooked meat. The combination of ingredients were new to me but the best that I can think of. Finally, we shared the PORK BLADE STEAK vermicelli, nuoc cham, peanut sauce. This is a straight up Vietnamese dish with a different cut of pork. The pork was tender, well seasoned, but fatty and sinewy which made it hard to chew. You can get almost the same dish at 1/3 of the price by going to Eden Center but that's an entirely different atmosphere. So I recommend you try both and see which you like better (just order grilled pork w/ vermicelli at any Vietnamese restaurant for comparison). This place will be a winner, similar to Rose's Luxury. Great, seemingly creative food that's really not, served at hipster prices for those who have disposable income, who rather stay in the city instead of venturing out into the burbs for authentic food. The lighting was awful. The only light source is the fluorescent light in the display kitchen. I also used a iPhone 6....and couldn't hold still while taking the tartare shot.
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Scored a reservation for four this Friday, and I'm certainly looking forward to it. A friend of mine ate there two or three times before the place became well-known, and he thoroughly enjoyed it. It's a bit of a drive, even from Ashburn, but I know it will be great. Haven't read anything here--has anyone been? -
Incredibly, Jônt, Chef Ryan Ratino's Chef's Counter on top of Bresca, received 2 Michelin Stars less than one year after opening. As of today (May 26), it's completely booked until Jun 24. A 14-course tasting menu is $225 ($345 including supplements), with beverage pairings available for $155. With tax and tip, the full experience here is $1,300 for two! The wines by the glass and bottle are very well-chosen for such a new restaurant, but so, so expensive with no obvious entry point (other than the wrist-slitting choice of their outstanding-looking non-alcoholic beverages). For a restaurant this rarefied, there can be no excuse for any typos on the wine list, not even online. Jônt is also the only Michelin 2-Star restaurant open in DC right now (Minibar and Pineapple & Pearls are still closed). There is very limited seating space, and a huge pent-up dining demand (Minibar created this niche by opening in 2003 for the artificially low price of $65 (for 34 courses), and subsequently going up in price like a helicopter). Congratulations to the team here for such a noteworthy achievement - this is the equivalent of winning the Rookie of the Year and MVP awards in the same season. Now, the long-term question is: Will Jônt be remembered as Fred Lynn, or Ichiro Suzuki?
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Having heard of Prune through its chef's popular cookbook ("Blood, Bones and Butter"), I hadn't tried it before coming here on a cold, rainy Sunday for brunch this weekend. Brunch is a hard time to judge a restaurant - I'm sure the staff would rather be elsewhere and often many of the customers would rather be at home in their beds (particularly with the aforementioned weather), but the 30 minute wait outside suggested that enough people thought this was worthwhile. Sitting at the bar, the bartender was amiable and efficient and could make an excellent Southwestern Bloody Mary ($12) - one of 8ish bloody mary options on their beverage menu. Its always odd to see bars in New York line up customer orders for a half hour, just waiting to deliver our needed libations at 12:01pm due to an antiquated blue law. I ordered what was the finest Huevos Rancheros I've yet eaten - two eggs baked into the tomato/chili sauce with a light topping of white cheese, served with black beans and a little avocado ($15). +1 received what appeared to be a technically perfect omelet with cheese and bacon, though it seemed to lack a certain penache, and the +2 ordered an omelet with fried orders that looked, and I was told was, delicious. The Monte Cristo's coming out of the kitchen made me wish I'd had my cardiologist on call so I could have ordered one... All in all, a very pleasant meal that made me want to return for dinner. One note - this place is small. Small to the extent that I found my 6'3" frame grew to be uncomfortable relatively quickly. Maybe this helps turn the tables at a popular spot faster, but definitely not a location I wanted to linger after brunch. (We paid in cash as our local +2 suggested they may not take credit cards - probably worth confirming if you're planning a visit...) -
This summer Tom Sietsema reviewed this place and tore it to shreds. Since then they've replaced the old chef with a much younger and more innovative one. His name is Tarver King and he comes from The Woodlands resort and Inn, in Summerville, SC. Looks like he's doing some interesting stuff. The place raises it's own cows, chickens, and the majority of the produce... (including sorrel and elderflowers that grow wild on the property!) there is a blog of the food and property started... www.goodstoneblog.blogspot.com His stuff looks pretty modern but completely local... check it out for an interesting read! their regular website.. www.goodstone.com the place is gorgeous and only about an hour outside of the city! -
Tom wrote a first bite about this in the Post in early March. Esquire featured an article entitled, "Found: the incredible restaurant in the middle of nowhere that nobody knows about." Despite the distance this is a serious restaurant that Washingtonians should be considering for a destination. Simply, it is Rose's Luxury with seven tables and a total of one person in the kitchen: the gifted Ian Boden. I would actually suggest in the weeks to come this will be the most difficult table in America to find a seat at. An excellent video: My little essay about it: The early 19th century insane asylum, Western State Hospital, in downtown Staunton, is now a condo called the Villages. For its last 15 or so years it was a penitentiary. The small one hundred + year old graveyard with individual crosses on the graves of inmates is outside a building's window. Condos. The guard towers still stand. Across the street is Wright's Dairy Maid, a small town '50's hamburger and frozen custard stand that is still popular with families and teenagers camped out by their cars and sitting at picnic tables. A hundred or so yards from the guard towers which no longer need to be staffed. Whatever contrast the image of an American Graffitiish drive in across the street from a former institution for the criminally insane conjures actually doesn't approach the reality of sitting in the primitive, spartan Shack that James Beard semi finalist Ian Boden now holds forth in a few blocks away. He opened this three or four months ago after moving back to Staunton from his stay at Charlottesville's Glass Haus Kitchen which was built for him. This is, literally a shack. An outpost in a small town of character presenting itself as an affordable Charlottesville. But with a dinner destination that would be worthy of Barracks Row or anywhere in D. C. Or New York-where Chef Boden was trained. Open four nights week, wednesday through saturday, with a $55 four course prix fixe menu on weekend nights this is as extraordinary of a dining experience as I've had in America considering the setting. Rose's Luxury in a small, literal wood framed hundred year old shack. A total of three staff including the chef who stands alone in the closet sized kitchen. You are literally having dinner in his "house" even if it is a shack. And no reservations. First come first serve. They open at five. This is an individual expression of a man's passion who happens to be a world class chef. I would write about what we had but the menu changes every night and there is no telling what you'll find on it if you visit. I will say this: one of my wife's dishes included the hamburger mentioned in the above linked video. I took several bites. Perhaps the best explosively juicy first bite of a hamburger I have ever had. But that was only the start of an extraordinary small town adventure: flavorful textured ramen noodles with razor clams, rabbit gnocchi and three or four other dishes that I never expected to find in Staunton. If I had had them in D. C. I would still react the same: they were creative and delicious. Depending on traffic Staunton may not be any longer of a drive from Reston than downtown Washington. Even if it is, the Shack is certainly worth the effort. It may take a few years for panelists to make the pilgramage but he'll win a Beard award, holding court in his shack in Staunton. Chef Boden's twitter site: His tweets can build an appetite.- 47 replies
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Anyone been / have any opinions? (Their website is here.) -
I'm surprised there's no thread for this place yet. It's a very pretty warehouse in Ivy City across the street from Dock FC. Like Masseria, it's tasting menu only, with a variety of dishes of all styles to choose from. You choose 4 5 or 6 courses, with the last one having to be dessert. Each person much also choose the same number of courses. We noticed that there were exactly 20 dishes on the menu, so the four of us decided to go 5-dish ($87) and share everything on the menu. We all loved our cocktails, which were creative and well balanced. Instead, I got two mocktails which were nice, bubbly and gingery, as mocktails often seem to be. The food had some great hits and some bad misses. The bread and herb butter were nice to start, and they brought us seconds. The best dishes included sashimi style tuna, phenomenal scallops with caviar ($21 upcharge), a beautiful summer veggie salad with tiny carrots and radishes, chicken that tasted like Convivials poulet rouge, an egg a anson mill grains soup/porridge and an outstanding braised beet dish that was so creative and delicious. We liked the duck a fair bit too. The duds included halibut that was as dense as a brick and just as dry. The tomato salad, while still tasty and pretty (I love tomatoes) had too much basalmic. I dont eat pork, but my tablemates didnt even finish it and even had to spit out a chewy piece. Sweetbreads were decent but a tad salty. Everything was exceptionally pretty to look at and instagrammable. The most notable parts of the meal, I think, were a few odd service quirks. My friend was getting dripped on by the air conditioner far above him on the roof. Upon politely bringing this to the attention of the young manager, the manager could not have been less sympathetic. It was shocking really. He said they had no spare tables and that's just condensation from a new air conditioner being used in the summer. He gruffly suggested he could help move our table a few feet, but didn't seem to agree it was a big concern. He also suggested that they had no plans on fixing this apparently recurring problem before fall. So bizarre! Unsatisfied, my friend then raised the issue with another blazered floorman, who happened to be the sommelier. He was a bit more sympathetic but also said that's kind of just how it is, though at least he apologized and brought us some cardamaro. When the bill came, we noticed that they charged us for 5 four course meals instead of 4 5 course meals, which cost $45 more total. We brought it to the attention of the sommelier, who joked "that fifth one was for me!" and went off to fix it without apologizing for the error equal to the cost of 4 extra cocktails. When the manager came by with the revised bill, he was confused about what correction had been made and did not offer an apology. Not the kind of attitude that lead us to want to come back, even if the cooking is creative and has lots of potential. -
Serendipity led me to Bryan Voltaggio's blogfor his upcoming restaurant Volt in Frederick, MD. It appears that they are targeting mid-July for an opening date. I only had lunch once at Charlie Palmer's when Voltaggio was there and my friend and I had a very good meal, but nothing exciting. I have to say, though, that his blog makes me excited for Frederick. They need this place, so I hope they support him. Check out the cheese they're planning on using! Someone needs to give the Tasting Room a kick in their ass b/c I think they became complacent a while ago. If you go to page twoof the blog entries you can see a video of the space post-demo and pre-construction. It was neat to see the inside of the bay window that I longed to be part of my apartment; looks like it'll be used as a private party room for 10 people. In general, it looks like this place will be small. The video said the restaurant will seat 38! They'll have to have a pretty high price point to pay for the real estate and renovations to this place on top of the high quality of ingredients and staffing I'm sure he has planned. The Tasting Room thrives b/c the swanky fishbowl environment draws in the trendy drinkers who like to be seen. Volt won't have that to fall back on. They'll just have to knock folks' socks off with damn good cooking in a cool, seemingly more quiet atmosphere. Best of luck to them and I look forward to making the trip back up 270. ETA: Looks like the total capacity is more like 100. Pax, Brian -
I was thinking about this restaurant the other day, knowing that it was supposed to open in the Spring (but figuring that it would be delayed) and realized that we went the whole summer with no news on when exactly it will start service. I figured I would come here to see if cheezepowder or any other members had heard any rumblings and was shocked to see that no one had posted a thread about it yet. There has been quite a bit of buzz on the internets for over a year now, and dare I say that if David Chang and Eric Ziebold did not have anticipated openings this year or early next year that this would be the hottest reservation in town when it opens. I'm sure everyone has at least heard in passing about it at this point, but wanted to see if anyone had any more insight into what sounds like a very cool new restaurant. Website / @thedabneydc on Twitter "Jeremiah Langhorne's Restaurant, The Dabney, Will Open in Blagden Alley" by Missy Frederick on dc.eater.com "Meet Jeremiah Langhorne: Picking Composters, Pigs, and Potential Line Cooks" by Tim Carman on washingtonpost.com -
José Andres' new restaurant in Beverly Hills, called The Bazaar, gets a 4-star rave review in the L.A. Times: It sounds like an upscale amalgam of Mini-Bar and Jaleo. "A Rare Four-Star Review: The Bazaar by José Andrés" by S. Irene Virbila on latimes.com -
We had dinner at Addie's last night, and while it's still cute and one of the few non-chain, non-ethnic restaurants in Montgomery County, it has slipped, and slipped a lot, since were there last year. Addie's is a sentimental destination for us; we ate there the night before our daughter was born and as a parent it's hard to forget your last carefree, kid-free meal, before high chairs or babysitters become part of your life. There is an informal, cozy feel to the reataurant (located in a converted house), which is charming when the cooking rises to the level of the prices they are charging (apps $8-13, entrees $21-28), and the service is warm and polished as it has been in the past. When the food is pedestrian and the service unpolished, as it was last night, you are left to puzzle over what exactly was worth $80 a person. Addie's strength has been its appetizers, so it was shocking to look over the menu and not see a single appetizer or salad that appealed to me. I ended up ordering the field greens with Maytag Blue, walnuts, pears, and a slightly-too-sweet champagne vinaigrette. It was competently executed but almost every restaurant nowadays has this same salad on their menu. The soup was black bean with creme fraiche, which sounded perfect for lunch entree but too heavy for a dinner app. One of our friends had the mussels with tomato, shallots, and garlic. The mussels were very high quality, as I would expect from a Black restaurant but were overwhelmed by the amount of garlic in the sauce. Scott had a special, duck confit salad, which must have been good since he cleaned his plate. My entree was the "Black Pearl" salmon with Spanish chorizo rice, grilled rapini, apricot chutney, and Romesco sauce. The salmon was by far the best thing about the dish, lovely fresh and sweet and served medium. It went downhill from there. The rice tasted like it had been made hours before; it was dry and the slices of chorizo had been cooked until devoid of all juiciness and cut too small to impart much spice. The "grilled" rapini had never seen the grill, it was merely cooked until not quite done so that it was bitter and tough. The apricot chutney, of julienned dried apricot, pieces of kalamata (or a similar tasting) olive, and sliced toasted almonds, sounded intriguing and was what made me pick that particular entree, so it was disappointing that it never came together. It might have been better if the individual elements had been cut smaller and allowed to mingle maybe with some olive oil. As it was, one bite was sweet with just apricot, another salty with olive, but it was hard to get a bite that combined the flavors. The Romesco sauce combined better with the fish. I didn't taste anyone else's entree so can't comment on those. We drank a Malbec that was pleasant, fruit forward, not too heavy, and served much too warm. It worked with the fish but it would have been improved by a few minutes of chilling. The dessert menu offered cinnamon-chocolate ice cream, raspberry sorbet, apple crisp, some kind of chocolate mousse thing, and a carrot cake with creme anglais and caramel sauce. We opted for the carrot cake and it was tasty and suprisingly light, but needed more spice (cardamom would have been lovely in it), a little more frosting and a brighter sauce, maybe with lemon, to set off the richness. Little things would have improved the service. Letting us open the wine list before asking for our drink order. Replacing silver that had been taken away. Asking if we were done before clearing appetizers. Reciting the specials slowly, so that we could understand and not have to ask her repeat things. Bringing forks with our desserts. Asking "Are you finished?" rather than "Are you still working on that?" We had a pleasant evening with good friends that we hadn't seen in a long time, but expected more from Addie's. Not sure if we would go back. -
Couldn't find a thread so here goes, peters inn is located on the corner of eastern and Ann street, they have a weekly changing menu and are closed Sunday and Monday, bummer for chefs. This week on the menu stands out whats sold as onion soup with short rib and gruyere toast, what you got on the other hand was a massive perfectly(seriously money)braised short rib sitting on a pile of caramelized onions with two gruyere crostini and a strained out onion soup in a little jug next to it. Coulda been and entree and was 15.50. I freaking love Baltimore, it was just an honest plate of food, oh and the house salad with garlic bread is always fantastic. The desserts don't always shine, I had a broken pot de Creme once. But over the years place has stayed consistent and delicious. Seriously, professional grade braised short rib to be had. At a steal.- 8 replies
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So...based on this review it sound like Oval Room is deserving of its own thread. Anybody besides Waitman and Mrs. B been since Chef Secich took the helm? -
Anyone been yet? I know they are only open for lunch so far, but the initial buzz seems quite good. I was never in doubt of course, but I think this could be something really special. We have ressies for the middle of next month for dinner, so I will be sure to report back but just curious to see if anyone has been there yet. Also....thoughts on parking? Mirabelle- 172 replies
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New York Times Travel feature for Luca: "A Pennsylvania Restaurant That's Hot in More Ways than One" by Kathryn O'Shea-Evans on nytimes.com A sister restaurant to Ma(i)son. Luca, unlike its sister, serves liquor. Its nothing short of amazing. Central PA eats, kat -
I had lunch solo at the bar recently at Gotham Bar and Grill. I enjoyed the food, but more than that, I was incredibly impressed by the service. What sticks in my mind is that the bartender was just so nice, yet formal, in the manner in which he checked in during the meal and asked the usual routine questions. The service was also excellent otherwise. For example, someone served me a roll promptly, and once I finished it, the bartender asked if I'd like another piece. None of my usual craning to try to locate and accost the bread server. My food was delicious. I started with the yellowfin tuna tartar (menu description: Japanese cucumber, shiso leaf and sweet miso asian ginger vinaigrette). The mound of tuna included chopped scallion mixed in and was speared with 3 pieces of toasted bread. I had the miso marinated black cod for my main dish (menu description: bok choy, shiitake mushrooms and sticky rice, soy lemongrass ginger sauce). The dish had 2 pieces of black cod, and the rice was seasoned. The bar had boards bridging the gap between the bar and the railing to make it easier to dine (see picture).
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I have to admit that I haven't eaten at a lot of restaurants with 3 Michelin Stars, but the meal I had at Saison this week was the best meal I have ever eaten. The attached menu merely hints at the dishes I enjoyed, but the ecstasy in my mouth cannot be described by words. A bit of background -- I did not choose to go to Saison, rather, the invitation was thrust upon me. A well-heeled company hosted an event on a Monday evening, when Saison is normally closed. So the place was rented out for a special event, and I was one of the 30 or so lucky invitees. Last Monday night, I considered myself the luckiest man on the face of the earth, with due apologies to Lou Gehrig. The event began at the bar, with hefty pours of champagne along with lovely appetizers from the kitchen. The bites of lobster were amazing, but every mouthful was a total tastebud delight. We eventually were seated, and the menu doesn't show the amuse....it was a delicate bundle of 8 herbs with Meyer lemon zest, tied into a perfect bouquet, and served in a tea cup. Hot water was poured over, and that little cup of "tea" was exquisite. It was the perfect palate preparer for what would follow. I should mention at this point that service was precise, like a real brigade, with well informed and pleasant staff delivering each course with perfect choreography. Next came the Saison Reserve Caviar, served over a spinach and seaweed composition, accompanied by champagne. At this point, I should mention the stemware, which was delicate, balanced, and polished to a clean shine. Next came the diver scallop, which was incredible, and accompanied by a Puligny Montrachet. As lucky as I thought I was for just being in attendance, Imagine my pleasant surprise when the person seated next to me said he doesn't like scallops, so he gave me his! The next dish was the King Salmon cured over Sake Lees, and it blew me away -- easily the best salmon dish I have ever tasted. The Loire Valley "Roche Aux Moines" was a perfect accompaniment. Next came the radish dish, which I viewed as a palate cleanser. It was a bit of a salad made from every part of the radish -- tiny bulbs, leaves, stems, foam. What a surprise, and I've never seen so much goodness coaxed out of such humble bits. It paired well with the Zwickl from Austria. The grand finale of dinner was Omi Wagyu, lightly fired over the wood fire, and served with Obsidian Ridge "Half Mile" which was perfect. The Wagyu was perfect, the wine was perfect, and the meal was perfect. Dessert was served as a buffet back in the bar area, but the highlight for me was the Sauternes. This was easily the best meal I have ever eaten, and I will remember it forever.
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A couple of weeks ago a friend and I walked up on a Friday in the hopes that we could snag a seat at Brother's and Sister's. As we walked up the front steps, we were "greeted" by two large bouncers, who when we told them we didn't have a reservation, boxed us out, and wouldn't let us even move further up the steps of the property and told us to leave. I guess a 40 year old lawyer is very scary looking and not the demographic they were going for. It was very off putting, I don't really know what the purpose was of the treatment, perhaps, they could have just told us they were fully booked and we should try for another night. I know it was Friday, soon after opening, but it was a pretty rude treatment.- 8 replies
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There's a Coming Soon sign at this building in Clarendon (near the corner of Wilson and Washington Blvd). The website says coming in early 2007 though, so I guess it's still a ways off from opening. Anyone know anything about this place?
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I first saw this soon-to-be open announcement courtesy of Penn Quarter Living and only really saw how >close< it was to the PQ Farmer's Market, after my trip there today. According to the two gentleman right outside the restaurant and assuming they are employees, I asked when they are opening. Their response was Monday, May 11. Keep your eyes open, I guess! -
Tom Sietsema: Aster in Middleburg will not be open on Thanksgiving. Happy Turkey Day!! Craig Click here for a peek at what we have to offer. -
I had dinner at New Heights back in April, which may not qualify as "lately," unless no one else can remember a more timely meal there! If you've not been there, ask for a table overlooking the street (and therefore the Rock Creek Parkway, too). The interior is classy, though I can't quite place what the atmosphere is meant to feel like; on one hand, it's not as formal or intentionally posh as, say, Palette or Vidalia, but it's also not meant to be urban and hip, e.g., Tabaq Bistro or Viridian. It's like a neighborhood restaurant gone upscale. Anyway, we had the black bean "pate" as an appetizer, and I found it less than thrilling. It was unpleasantly thick, and was somewhat bland. The entree, however, was possibly the best entree I had last year. It was grilled salmon wrapped in phyllo dough surrounded by roasted fingerling potatoes and roasted carrots. The latter accompaniments were perfect in terms of texture and flavor, but the salmon was out of this world. It fell apart under my knife, and the phyllo surrounding it was appropriately flaky, warm, and not too sweet. I have no idea whether that dish is on New Heights' current menu (or, even if it is, whether it would be on the RW menu), but I think the inventiveness of the dish speaks well for the restaurant's cooking on the whole.
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