At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.

I AGREE
    
Share

6 For the Show

BY Nevin Martell with contributions from Jennifer Barger, Kelly Magyarics and Kristen Schott | June 27, 2018 | Feature Features

It's about thyme! From to-dine-for debuts to desserts that delight, here are 50 reasons why DC is the new capital of cuisine.
Former Top Chef contestant Kwame Onwuachi gives meat and cheese the deluxe treatment courtesy of a teardrop-shaped glass cloche.

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

Photography Courtesy Of: