June 27, 2018 | Feature Features
Beef Tataki, Himitsu
Inspired by the first item Kevin Tien got on the menu anywhere, the plate begins with beef that’s dry-aged for 14 days, hard-seared and draped over sushi rice. It’s then torched, brushed with tare, and finished with uni and gold leaf. 828 Upshur St. NW
Chateaubriand, Alhambra
Sébastien Giannini calls himself a “very classic guy.” So he’s reviving the French steak. He sears a 14-ounce dry-aged filet, brushes it with red wine and sprinkles on fleur de sel. The highlight: It’s carved tableside. The St. Regis, 923 16th St. NW, 202.509.8000
Meat and Cheese, Kith/Kin
Kwame Onwuachi isn’t satisfied with the ordinary. An example: When a cloche clouded with pimento smoke is whisked away, a well-spiced pâté with Calabrian chilies and smoked paprika, duck prosciutto and aged goat cheeses await. InterContinental Washington DC, The Wharf, 801 Wharf St. SW, 202.878.8566
Omakase, Sushi Nakazawa
Hay-smoked sockeye salmon is one of 20 slices on the just-bowed spot’s omakase experience, best enjoyed at the bar. The hay provides a unique taste to the fish—sweetly grassy yet earthy. Trump Hotel, 1100 Pennsylvania Ave. NW, 202.289.3515
Siphon-Style Soup, L’Auberge Provençale
You’ve never had a soup like Richard Wright’s. Using a siphon at the table, he infuses the consommé with herbs and ramps. The broth is poured over Parmesan spherifications, which crack open with the tap of a spoon. 13630 Lord Fairfax Highway, Boyce, Va., 540.837.1375
Whole Stuffed Sea Bass, Occidental Grill
Jumbo lump crabcake and whipped rock shrimp are the stuffing for this dish from new executive chef Jake Addeo. Prepared to order, it can take up to 25 minutes—but it makes a splash. 1475 Pennsylvania Ave. NW, 202.783.1475
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