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Clyde’s
www.clydes.com
In the metro area, Clyde's
Restaurant Group has been the pioneer
in the farm-to-restaurant movement,
which has made their all-American fare
all the better. Famous for their chili
and their burgers, Clyde's serves consistently
fine meals with an American edge.
Corduroy
www.corduroydc.com
The brainchild of Chef Tom
Power, this intimate setting is the
backdrop for edgy American cooking.
Restaurant Eve
www.restauranteve.com
Executive Chef Cathal Armstrong
has won numerous awards for his inventive
cooking and the restaurant's personable
service.
Jaleo
www.jaleo.com
Super chef Jose Andres helped
to initiate America's love for tapas,
and his original Jaleo restaurant in
Penn Quarter is where it all started.
He now runs three Jaleos, plus other
destinations. Always a bargain, always
good food.
Tabard Inn
www.tabardinn.com
One of the first restaurants in DC to serve organic food (in the early days Tabard even had it's own organic farm) Tabard Inn remains a favorite spot for those who want excellent food,at a fair price, in an unpretentious and cozy atmosphere.
In the spring and summer the brick enclosed garden is a treat; and in the winter and fall a seat by the
fire in the parlor is a great place to meet for drinks before any meal. Proprietor Jeremiah Cohen has good reason to be proud of his excellent wine list, and his sister's memorable
Route 11 Potato Chips can be purchased in the lobby. Reservations recommended. 202-785-1277. 1739 N St. NW, Washington DC 20036.
Oyamel
www.oyamel.com
Jose Andres brings traditional
Mexican cooking to Penn Quarter; everybody
loves the grasshopper tacos, but the
entire menu inspires a love for South-of-the-Border
cooking.
Marcel’s
www.marcelsdc.com
Executive Chef Robert Wiedmaier
is one of DC's very talented young
chef, whose cooking has traditional
Belgian and European overtones.
Restaurant Nora
www.noras.com
Executive Chef Nora Pouillon,
whom many know as the "queen of
organics," helped to popularize
the organics movement with this restaurant,
the first certified organic restaurant
in the United States.
Equinox
www.equinoxrestaurant.com
Executive Chef Todd Gray
follows the seasons in his restaurant,
which highlights upscale American fare.
Poste Moderne Brasserie
www.postebrasserie.com
Executive Chef Robert Weland
is a staunch advocate of fresh, wholesome
American food in this trendy eatery.
Hook
www.hookdc.com
This Georgetown seafood
restaurant has as its chef the young,
up-and-coming Bart Seaver, whose
goal is to serve the best and freshest
sustainable seafood from his menu.
He works in conjunction with EarthEcho
International. 3241 M St., NW,
Washington, DC
202-625-4488
Agraria
www.agrariarestaurant.com
An elegant restaurant detailed
in earth tones and overlooking
the Potomac River, Agraria has
as its executive chef Ricky Moore,
who not only uses the best sent
him by family farmers across
the country. It's modern American
cooking, and it's supported by
the North Dakota Farmer's Union.
Washington Harbour, 3000 K St.,
NW, Washington, DC
202-298-0003
The Oceanaire Seafood
Room
www.theoceanaire.com
Decorated
to resemble a 1930's ocean liner,
this handsome restaurant is an
active supporter of local and sustainable
seafood, thanks to the dedication
of executive chef Rob Klink,
who has become a staunch advocate
of protecting our marine life. 1201
F St., NW, Washington, DC
202-347-2277
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