“We look down on them,” a barkeep sarcastically quipped as I eyed the Clarendon Ballroom from Eventide’s panoramic rooftop bar. Scottish salmon is introduced to American barbecue at Eventide.
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Kalamata olives and dark chocolate are woven together into a bread pudding that’s undoubtedly curious (slick fruit add a complexity to the cake without asserting their full briny clout) and irrefutably delicious.ģ165 Wilson Blvd., Arlington 70 Open for dinner and late-night dining Tuesday through Saturday, brunch Sunday. Pureed fennel injects a pesto-like creaminess and licorice kick to a corvina and summer bean succotash pairing, while lobster sauce exponentially increases the seafoodiness of the scantly seared fish. Short rib-filled noodles tied together by shaved parmesan, garden peas and simmered ramps were exhilarating (“I could eat this all day,” a fellow diner exclaimed).
Mal Krinn’s breads feature all manner of embellishments (roasted garlic, plump raisins).Īnd wine lovers can let loose in what staff affectionately refer to as “Wabeck’s playground” (wine director John Wabeck has over a dozen varieties of stemware and hundreds of sought-after vintages at his disposal). Lobster and short ribs shine in a pulse-quickening Inox combo.įrom a spare-no-expenses standpoint, Inox wants not for fabulous accoutrements.Ĭhefs/owners Jonathan Krinn and Jon Mathieson continue to command respect-if not near-religious devotion-from pleasure-seeking pilgrims (“the venison and foie gras were life changing,” one companion gushed upon devouring the lusty double stack).
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Wilted spinach rises to the occasion courtesy of cubed chorizo-the savory discharge infusing every leaf with an unmistakably porky richness.īlackened tuna, its skin caked in cayenne and cumin, fortifies a salad of fried leeks, avocado and grape tomatoes (anoint the encroaching greens in acid and water).ġ800 Tysons Blvd., Suite 70, McLean 70 Open for lunch, Monday through Friday, dinner daily.
Robust sardines, juicy oranges and foamy jalapeno aioli produce a rising tide of deliciousness.
Zahidi, meanwhile, wants to integrate even more Moroccan cooking and artisan cheeses to his globe-trotting carte. Much like that trusting chap (his reward: a sumptuous crab dish), fans of the modest McLean shop will soon enjoy additional seating (capacity will double to around 50 seats) and a more spacious bar once management co-opts an adjoining space.Īdditional enomatics-restaurant currently showcases around 30 wines in the automated dispensers (just double-check descriptions a lesson learned when someone mistakenly tagged the 2006 Layer Cake Primitivo as an Australian gem that’s actually from Italy)-are not currently in the works. Anything,” a famished patron begged chef Driss Zahidi upon entering the poised-for-expansion Evo Bistro. Evo Bistro’s lamb crepes reposed in a lake of slow-cooked tomatoes. Open for lunch, Monday through Friday, dinner daily. This year, your fellow readers are offering their two cents-see “A Second Opinion” mini-reviews-on the best/worst of the local dining scene. That’s why our annual Best Restaurants guide is devoted to making the most of the discretionary dollars reserved for dining out. And we appreciate how hard you work for your money. The equation sounds simple enough: multiple meals + repeat visits + painstaking calculations = composite snapshot of X restaurant / time.īut God/the devil/your personal deity resides in the resulting decimal points.īecause we know there are hundreds of restaurants vying for your attention. Here’s a little scoop for anyone who believes the life of a restaurant critic is all about extravagant meals, Dionysian wine tastings and hobnobbing with cheflebrities: It’s actually a down-in-the-weeds numbers game. Text by Warren Rojas / Photography by Jonathan Timmes Bastille’s blackberry torte melds pungent berries, moist cake and roasted peaches.
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