Washington Post restaurant reviews Dupont Circle
6 new restaurants to try in April
Chef Eric Ziebold's return to the D.C. dining scene is a rousing success, with signature dishes including a torchon of white mushrooms and a roast chicken served with the Parker House rolls that were his calling card at the acclaimed CityZen.
The Peruvian duck confit at Nazca Mochica. (Deb Lindsey/For The Washington Post)
The fried chicken coq au vin at Convivial. (Dayna Smith/For The Washington Post)
Cedric Maupillier relishes turning familiar dishes (mostly French) into something entirely different at his Shaw kitchen, which shares some DNA with the chef's earlier home at Mintwood Place. The fried chicken coq au vin is an early talker.
Goat cheese and beet plin with tarragon and pecorino at Hank's Pasta Bar. (Dixie D. Vereen/For The Washington Post)
This carb-heavy spinoff from restaurateur Jamie Leeds (Hank's Oyster Bar) produces more than a dozen types of pasta from scratch every day.
Chef-owner Minoru Ogawa prepares seafood delicacies at his recently opened restaurant. (Dayna Smith/For the Washington Post)
The eight-table dining room is transportive enough, but the real destination here is the seven-seat omakase counter, where chef-owner Minoru Ogawa's four decades of sushi-making experience are on full display.
Salt-crusted sardines with charred chocolate rye, butter and pickles at Tail Up Goat in Adams Morgan. (Deb Lindsey/For The Washington Post).Breads and pastas get the star treatment at this new Adams Morgan restaurant run by three veterans of the starry Komi. The salt-crusted sardines form a complex bite when served atop slices of charred chocolate rye bread, smeared with butter and pickled vegetables.
