Warm Up With These DC Dishes
Lifestyle
We get it: sometimes, the last few weeks of winter are the toughest to endure. But since endure we must, why not do so while digging into a delicious DC seasonal dish? Read on to sample 5 delectable reasons (all food-related, of course) that will make the wait for spring infinitely more appetizing.
#1: Pennyroyal Station
Brought to you by Bar Pilar alums Jesse Miller and Erin Edwards, Pennyroyal‘s food has been described as “American-style comfort food that’s just taken up a notch.” A mac and cheese blended with chunks of brisket and bone marrow proves this, as do Pennyroyal’s four-person family meals. Current options include winter squash and Taleggio lasagna, short ribs, and a vegetarian coconut curry.
#2: La Piquette
This popular neighborhood bistro on a busy dining strip off Wisconsin Avenue NW draws locals and French enthusiasts alike. Chef Francis Layrle, who was executive chef at the French embassy for years, turns out traditional comfort foods like coq au vin, cassoulet, and braised rabbit in white wine tarragon sauce.
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#3: The Red Hen
Customers may revolt if Mike Friedman — chef of this Bloomingdale staple — ever considered removing his mezze rigatoni with pork fennel sausage ragù from the menu (takeout-only for now). Perfectly al dente, generously folded with sauce, and topped with pecorino-Romano cheese, this is one of the best — and most popular — pasta dishes in town.
#4: Le Diplomate
It wouldn’t be a true wintertime sampling without perennial favorite Le Diplomate, which rarely disappoints, especially in cooler temperatures. Dishes like boeuf bourguignon and roast chicken make essential winter entrées, and the French onion soup is among the best in town: piping hot onion soup smothered beneath a generous heap of cheese broiled to melted, blistered perfection.
#5: The Dabney
Recognized year-round for its seasonal Mid-Atlantic cooking, The Dabney seems to find an extra gear in winter, thanks in large part to the wood-fired stove that serves up cozy, perfectly-cooked meats and vegetables on its prix fixe menus. Current standouts include the heritage pork belly served with charred sweet potato and a bone marrow sauce (dine-in only), and the perennial chicken and dumplings served with winter root vegetables (takeout).
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