Washington D.C.

Besides showcasing its political savvy, Washington, DC has turned itself into a gastronomic wonderland, with a diverse assortment of cuisines beckoning patrons. But most DC foodies would agree that the downtown Italian classic, Bibiana Osteria Enoteca is the go-to place for its unique menu, cocktails, and wine list.

On the outskirts of downtown D.C., in the Shaw District, Esencias Panameñas, an all-Panamanian restaurant serves traditional food and drink. Because of its unique menu, it draws big crowds, especially on weekends, when the chef/owner, Yadira Stamp, takes her patrons on a culinary tour of her country, as she says it.

Washington, DC has become a magnet for attracting outstanding restaurants and a diversity of cuisines. But long before the local food explosion, Indian chef K. N. Vinod—who hails from the state of Kerala in India— had really set apart his native cuisine from all other Indian competitors, especially with his high-end restaurant, Indique.

When patrons drive up the winding, tree-lined road to their restaurant destination, valets immediately whisk away their cars with a complimentary service. And patrons can then embark on an amazing culinary experience in one of Northern Virginia’s hidden treats: 2941 Restaurant in Falls Church.

 

As Tysons Corner becomes more of a go-to and live-in destination, numerous eateries abound, and among the more desirable destinations is the newcomer, Earls Kitchen + Bar. Reservations for lunch or dinner, and probably weekend brunches, guarantee patrons a table or booth. Otherwise, folks can hang out at one of the bars—the Old-Fashion mini bar specializes in bourbon, and makes a comfy waiting space.

Part of a larger, international chain, Mango Tree arrived in D.C. at the beginning of 2015. Within four months, opening chef Paul Kennedy left, leaving sous chef Adrian Salazar alone with the reigns. With previous experience at Zentan, Salazar welcomed the opportunity to showcase his cooking abilities.

Washington D.C. is known for its quintessential steakhouses; however, unlike its counterparts in New York or Chicago, the District is still emerging as a food city. When dining at steak restaurant certain expectations are placed upon the service, ambiance and most importantly the quality of food.

Why We Came

Sleek Bibiana Osteria Enoteca is appointed with dark wood, layers of artistic glass, black leather, and lighting accents that speak of high-style Milanese design. The color scheme ranges from gold and beige tones found in the carpet to shades of silver grey-to-black incorporated in the fabrics, lighting warm jewel accents. Design efforts are led by Harry Gregory of London-based ARA Design.

Why We Came:
Cuba Libre Restaurant and Rum Bar is preparing a fresh menu with new cocktails for the summer. The D.C. location is one of four in the U.S. and has been in city since 2010, combining Cuban dishes with a flare of Spanish, Creole, African, and Asian flavors. 

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