The creative spark in the New American Asian cuisine at Ippin Mono Kitchen is down to one man: Chef Sylva Senat. Trained at New York City restaurants like Aquavit and Buddakan, the French-speaking Haitian native brings an upscale, international sensibility to the restaurant's menu of sushi, noodles, and fusion dishes. Citrus panko adds extra bite to a shared plate of beef short ribs, while fresh oysters from the raw bar pair with the delicate flavors of champagne-yuzu mignonette sauce.
Smoothie King smoothies combine fresh fruit, natural juices, and special nutritional enhancers into more than 90 flavors (you can customize, add, and subtract the extras) of icy delight, all of which focus on achieving one of seven nutritional goals. Try an antioxidant-rich Pomegranate Punch with pomegranate, bananas, blueberries, apple juice, soy protein, and Turbinado sweetener to stay healthy. Weight-conscious en-smuthiasts can trim down and float away with the Celestial Cherry High, packed with bananas, black cherry, papaya, Turbinado, and honey, and unpacked with fat. You can also customize any smoothie by adding enhancers or “make it skinny” by cutting out the honey and Turbinado.
At Rice Pot Asian Cuisine, chefs hailing from Hong Kong specialize in flavorful comfort food, regularly adding to an already extensive menu with newly devised entrees. In a bowl of soup, broth's golden window reveals pillowy shrimp wontons, green onion circles, delicate noodles, and slices of red-rimmed pork. Juicy bone-in lamb chops luxuriate in a spiced sauce, and vegetable tempura's bright hues peek through a crisp cloak of fryer-fresh batter. Clay pot dishes unite the likes of chicken, eggplant, and fish, or meat, seafood, and tofu. At the end of a meal, or at the start of meal on Leap Day when everything happens backwards, cr?me br?l?e cheesecake, mango mousse cake, and hazelnut mousse cake compete for dessert lovers' affections.
You may have to search a bit to find Joong Mi. Located on the basement level of a commercial building, it draws new patrons with its reputation, rather than with a fancy fa?ade. Once guests arrive, however, and find themselves surrounded by a haze of savory scents, they know they've found the antidote to their hunger. Korean noodles, soups, dumplings, and entrees enthrall all five senses. Bright vegetables and inky sauces juxtapose with an earth-toned dining room, and the specialty here is the combination bowl. It's served in a round, white dish striped with single dividing line, and includes a choice of two types of dishes?for example, sweet and sour pork on one side, and spicy seafood noodle soup in the other.
There's a reason chicken takes top billing at Chi-Mc Chicken And Beer?it's the eatery's most popular dish. The Korean fried chicken pairs so well with a plate of crisp french fries that diners often conduct small marriage ceremonies before gobbling them up. Of course, the menu features plenty other, more traditional preparations, such as the oft-spicy Ramyeun?a Korean version of ramen?and bulgogi, which marinates beef and veggies in soy sauce before cooking. For the more adventurous tongue, spicy whelk (sea snail) and squid seafood soup add an exotic flair to top off the offerings.
The sounds of sputtering grill tops, clattering utensils, and lively conversation fill the dining room at Honey Pig Restaurant, earning it praise from the Washington Post in 2010 as "one of the most entertaining barbecues around." The menu brims with both familiar and adventurous meats, including pork belly, beef ribs, and pork neck. Diners soak in Korean culture via both the food and K-pop, selecting a protein-rich spread and watching as the servers sear their orders on solar-heated tableside grills.