Before they even cook a meal, Chefs Christophe and Michelle Poteaux go to great lengths to get the ingredients. And they have high standards, sourcing organic and sustainably raised produce and meats from the Virginia and the Mid-Atlantic region. The results are prix fixe dinners featuring entrees such as tarragon-scented Amish chicken roast and hibiscus crème brûlée.
Luna Grill and Diner is the opposite of a greasy spoon. They cook with oils that are free of trans fats and cholesterol, and present several vegetarian options such as a portobello panini on whole-wheat bread. The menu goes beyond diner basics to include create-your-own pasta dishes and benedicts with anything from crab cakes to grilled sirloin.
When Chef Samir Labriny isn't helming the kitchen at Bistro Du Soleil, he's living the A-list chef life in Washington, DC, cooking for visiting dignitaries and heads of state. When he is at his eatery, though, he focuses on the cuisines of Countries of the Sun?such as France, Greece, Spain, and Italy. That means plenty of tapas, or Spanish-style small plates, such as garlic prawns and flatbread with olive tapenade. Entrees, meanwhile, run the gamut from tagine of slow-roasted beef and prunes to braised chicken, spiced with French seasonings tastier than ground-up baguette.
Year round, Dandy Fine Dining Restaurant Cruise sets sail down the Potomac in riverboats that fete short-distance travelers with live music, dancing, and gourmet continental cuisine. Passengers snap photos of cherry trees fluttering in pastel pink from the expansive upper deck on springtime cruises, or savor bites of beef burgundy and watch the President balance a star on top of the Washington Monument in the winter. Cruises embark from Alexandria and glide up to Georgetown before making their way back to port.
Situated in a Federal-style mansion, The Grille at Morrison House's historical exterior belies its distinctly modern cuisine. Drawing on produce and meats sourced from Virginia farms, executive chef Brian McPherson and his staff translate classic French dishes into distinct, American iterations. Lavish appetizers feature foie gras pastrami torchon, scottish salmon tartare with american caviar, escargot, and selections of cheeses and charcuterie. Entrees include red-wine-braised short rib beef bourguignon, crispy duck breast in a port reduction, and Pineland Farms ribeye with cashel blue cheese butter. Conscious of diners' varying dietary needs, cooks tailor the menu to vegan, vegetarian, and gluten-free specifications on request. Two distinct dining areas give guests a choice of atmosphere. The Dining Room boasts airy windows and summer tones, contrasted with The Grille's rich woods, red leathers, and piano brunches on Sundays. The venue earned accolades from the Washingtonian for its meticulously plotted wedding dinners, which invite brides to toss escargot to the next lucky lady.