#CHEF CHEN ELM ROAD HOW TO#

The newcomer, part of the $1 billion Capitol Crossing development, combines the best of both worlds, on and off the plate. Washington is awash in casual Italian restaurants and expense-account Italian venues, which makes L’Ardente particularly welcome.

Accessibility: No barriers at entrance, but the interior is snug two tables are designated for wheelchair users, who have access to an ADA-compliant restroom. Sound check: 77 decibels/Must speak with raised voice. Toast your dinner - and this winner - with a pisco sour, caipirinha or piña colada. Almost two dozen wines are offered by the glass, and the cocktails, like the cooking, consider the expanse of Latin America. No part of the experience gets overlooked.

#CHEF CHEN ELM ROAD HOW TO#

You decide how to use the customary hot consommé - as a dip or a sip. Birria tacos are packed with beef braised with chiles and not a little cinnamon. Jerk chicken might not register precisely Jamaican - there’s loads of cilantro in this version - but it definitely passes the deliciousness test. Plus, “my sister likes meat and chicken.” So the main courses include juicy skirt steak served with a neat stack of crisp yuca, stinging chimichurri and a choice of beans (go for charro beans swollen with the flavor of their porky broth).

The chefs wanted everyone to feel welcome, Alfredo Solis says. Shrimp threaded on sugar cane skewers arrives with a smoky pineapple relish and a scoop of rice made fragrant with fresh coconut whole scored flounder - fish enough for two - benefits from a marinade of garlic, lime juice and onions and a coating of flour seasoned with paprika before it hits the fryer. “Let the party begin!” the colorful first course seems to say. The stars include a trio of handmade blue corn tortillas piled with marinated tuna, shaved red onion and avocado and lashed with a creamy citrus emulsion. The list of appetizers alone runs to nearly 20 dishes. The latest draw from siblings Alfredo and Jessica Solis contains everything we want from a neighborhood restaurant: service that treats diners like investors, a long menu that highlights seafood but takes other flavors into account, a cozy dining room dressed with pandemic-friendly booths and prices that encourage frequent visits. And that, fingers crossed, next year’s dining guide won’t even have to mention the “p” word. Here’s hoping you find some new favorite places from the latest crop, which starts with my Top Five picks. Fauci, President Biden’s chief medical adviser, is that the United States is finally “out of the full-blown explosive pandemic phase.” The good news, recently delivered by Anthony S. Given the changing situation with the pandemic, you’ll want to connect with the restaurant directly for current information on their safety protocols.

Asking for the list after the fact can be a serious chore for time-strapped staff.)Įach review is followed by the usual details - price ranges, sound checks, accessibility information - to help you decide whether to book or not. (Note to the expense account crowd: Remember to take the itemized receipt home if you need it. Read on for suggestions on being a better diner. (Scott Suchman for The Washington Post)Īfter I wrote about the uneven state of service earlier this year, I thought it only fair to ask restaurant professionals how guests might work on their performance. (Scott Suchman for The Washington Post) RIGHT: Wild Icelandic cod at Melina in North Bethesda. LEFT: Pastry chef Marcel Anderson at the Henri in Washington. Wild Icelandic cod at Melina in North Bethesda.

Chef chen elm road