Totopos from the antojitos menu–tortillas topped with crabmeat, shrimp, and Manchego cheese–are one delicious possibility, as are the empanada stuffed with serrano chilies and chopped shrimp, and the chile relleno, battered, fried, and served on a bed of tomato sauce. A couple of antojitos or appetizers might make a good snack before a performance at the Shakespeare Theatre or a light supper afterwards. Swope's menu, and Mexican cooking in general, is set up for grazing. So it was good for fans of authentic Mexican regional cooking when chef Alison Swope, a veteran of the kitchens at New Heights in Woodley Park and Santa Fe East in Alexandria, changed the name of her restaurant, the Mark, to Andale and began serving regional Mexican cooking. Much of the area's Mexican cooking is really either Salvadoran or Tex-Mex. Open Monday through Saturday for lunch, daily for dinner. And pumpkin bread pudding is worth falling off the wagon for any time of day.Īddie's, 11120 Rockville Pike, Rockville 30. Good at lunch are the Argentine steak salad and buttermilk-battered fried calamari with chipotle rémoulade. And like its sister restaurant, Black's Bar & Kitchen in Bethesda, the kitchen here, under the helm of executive chef Jeffrey Black and chef de cuisine Joseph Zumpano, occasionally layers on too many ingredients. This is not the place to order pasta, which falls short on flavor. The hardwood-grilled items account for the best of the main courses: a pork chop with mashed sweet potatoes and apple-pecan slaw, Angus rib eye with Cabernet demi-glace and fried onion strings, and for low-carbers, yellowfin tuna with wilted spinach. Chili-crusted cornmeal oysters with Smithfield ham, corn, and spinach, and diver scallops over cauliflower purée are also generous-enough plates to share.
It's billed as a starter, but you can make it the star of your meal. Hankering for duck-leg confit? Try it on a bed of endive with roasted baby beets, parsnips, and toasted hazelnuts. This retro-stylish place with vintage prints on the walls and an old stove in the front hall woos fans with updated comfort food. It's hard to become a neighborhood hangout when the neighborhood is Rockville Pike, but Addie's has. Restaurants in DC were selected by Thomas Head, in Maryland by Cynthia Hacinli, and in Virginia by David Dorsen. Unless otherwise indicated, restaurants are accessible by wheelchair. Four-star restaurants are among the best in the country.Ī dinner for two–without alcohol but including three courses, tax, and a 15-percent tip–is the basis for this cost guide: $40 or less, inexpensive $41 to $70, moderate $71 to $130, expensive more than $130, very expensive. Establishments with three or four stars are Blue Ribbon Award winners. Restaurants are rated as good (*), very good (**), superior (***), or outstanding (****). In determining the 100 Best awards, each restaurant has been compared with others of the same type and level of ambition. Adamstein & Demetriou have been hired as architects for the new venture, scheduled to open in January. Tentatively called Le Paradou, the restaurant will be at 601 Pennsylvania Avenue, Northwest, in the space formerly occupied by Bice, Villa Franco, and Maloney & Porcelli.
This is because Cam plans to open a new restaurant in DC. Many are ethnic restaurants–Green Papaya in Bethesda, Tony Lin's in Rockville, Jaipur in Fairfax, Dragon Star in the Eden Center, Indique in DC–offering remarkable quality at low to moderate prices.įans of Yannick Cam will notice that Le Relais in Great Falls, where Cam has been cooking for the last two years, is missing from this year's list. As Washingtonians continue to eat more meals away from home, lower-priced restaurants continue to open.
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