WIN­NING FLA­VORS

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Marcus’ all-day bistro in­fuses Amer­i­can com­fort food with chef Marcus Sa­muels­son’s culi­nary her­itage in dishes like Ethiopi­an­spiced fried chicken served in dra­matic set­tings that honor his cul­tural roots. At Fish, Miche­lin-starred chef José An­drés’ love for the re­gion’s bounty, along with his Span­ish and mod­ernist back­ground, shine through in dishes like lob­ster jam­bal­aya, served paella-style (below). The airy space opens onto a foun­tain plaza, where An­drés plans to serve Mary­land hard-shell crabs in nice weather. At the res­i­dence-like Volt­ag­gio Steak House, “Top Chef” broth­ers Bryan and Michael dish ice­berg wedge sal­ads dusted with gor­gonzola “snow” and a clas­sic spinach side with a puff of “aer­ated” ched­dar. Still, tra­di­tion­al­ists can count on thick cuts of meat—and Parker House rolls.

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