Chef and founder Nora Pouillon helped pioneer the sustainable-food revolution with the first certified organic restaurant in the country, and her seasonal ingredients are out of this world. Settle into the sophisticated and attractive quilt-decorated dining room and start with the roasted beets with blood orange or a locally grown salad. Entrées such as grass-fed short ribs and seared salmon with chard emphasize the well-balanced, earthy ingredients. A four-course tasting menu is available, with a reduced price for vegetarians.
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