Locally born chef-owner Todd Gray looks to regional purveyors for hard-to-find heirloom and local foodstuffs at his low-key American eatery. The furnishings and the food are simple and elegant, and the fresh ingredients speak for themselves. Broccoli and fennel accompany silky salmon, heirloom carrots lend a fresh tang to rich bacon-wrapped monkfish, and nutty sunchokes complement the earthy flavors of Pennsylvania-raised lamb braised in beer. The five-course tasting menu is available with a splendidly curated series of vegan options, as well as wine pairings.
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