The December Hit List: Shabu Plus, Michele’s, Moon Rabbit, and More

Heralded Oaxacan chef Alam Méndez takes on D.C. at the newly opened Maíz 64, his modern homage to Mexican cuisine. Think kampachi ceviche, with avocado and fried sweet potato in a yellow leche del tigre, or a seared lobster and mussel tamal made with mussel broth and served with lobster and epazote herb bisque. And while the roasted duck with its crackling skin accompanied by a manchamantel mole sauce is a certified looker, don’t miss out on their Acapulco style fish a la talla — butterflied and marinated in dried chile adobo, then lathered in spicy mayo before it’s grilled over coals.

For the luxury broth experience, Shabu Plus, from the team behind Shibuya Eatery, for Japanese style hot pot is a must. Choose from an umami rich seafood or vegetarian kombu dashi broths or hearty duck bone collagen broth to simmer over burners at your table, with a plethora of fixins, and an array of proteins (think Amish black feather chicken, jumbo gulf prawns, Berkshire pork loin, 45-day dry aged Roseda farm’s rib eye, or four kinds of wagyu beef) to simmer in your broth. Then there’s small plates to consider, like their stunning “jewel box” of royal Siberian caviar, California uni, trout roe, jidori egg, and bluefin tuna, to complicate matters.

It’s a fine time for dinner at Ellē, where who else but chef Brad Deboy is at once cooking modernist plant based food, like beet ‘nduja lettuce wraps, charred white sweet potato curry, and grilled teriyaki tempeh ribs, alongside refined Italian alpine food, like beef carpaccio Piedmontese with truffles, Venetian-style duck ragu, and a lamb neck osso bucco, and we’re here for all of it. And be sure to peep their holiday catering menu for your very own holiday feast.

At Michele’s, the Eaton Hotel’s latest restaurant debut, chef Matt Baker has a cunning way of triangulating the diverse flavors of New Orleans (Baker’s mother’s hometown), with classic Lyonnaise dishes, and modern Parisian panache. Consider starting with razor clam ceviche, and banh mi pate en croute. Then you might follow with a celery root tatin with miso-apple cream, and crawfish linguine in a lobster, brandy, and tarragon sauce. And the chocolate souffle with mascarpone Madeira ice cream is non-negotiable.

Perhaps no other beer garden in town goes as hard on the Christmas decorations as Garden District, and even during the deepest chils of winter, their 360 heating set-up keeps you nice and toasty. To get extra cozy, their bourbon spiked hot cider is a no-brainer. Trust on their Cubano sandwich, and enjoy some smoked wings while your fried dill pickle spears cool off, then wash it all down with pints of classic German lagers, nerdy IPAs, and digestif shots of Underberg.

Walk-ins only.

At the posh InterContinental Hotel with its prime waterfront views, chef Kevin Tien continues to defy our expectations of modern Vietnamese cuisine. You might start with boudin egg rolls filled with blood sausage, hot mustard, and mascarpone, and of course one of their ravishing crudos, like red snapper cured in kombu leaf, served with roasted and pickled beets. Then it’s hard to beat the duo of their herby green mango salad with lychee and stone fruit, with Ga Chien — a platter of crunchy fried chicken legs (feet and all), glazed in a chile maple fish sauce.

After illustrious careers in NYC as chef-owners at L’Apicio and L’Artusi, and honing their skills at Le Bernardin and Per Se long before that, Gabe and Katherine Thompson opened their third act in Falls Church. And it should come as no surprise, the carb game is strong here. Get started on their roasted garlic bread with marinara sauce to mitigate any hunger pangs as you deliberate between their ever-tempting line-up of pastas — think sweet potato cavatelli with lamb sausage, capers, golden raisins, and pecorino, or squid ink linguini with scallops in a smoked mussel brodo, among others to consider. Then good luck deciding between Katherine Thompson’s renowned olive oil cake with creme fraiche mousse and raisin marmellata, or vanilla cheesecake with poached pears.

Maybe you would rather have your duck confit and escargots in a more stately and intimate setting, with chevron wood floors, white tablecloths, and gilded moldings for that old-school Parisian salon appeal; if so, look no further than Chez Billy Sud. Or step across their courtyard to their bar, serving the complete menu from next door, and the ideal setting for drinking Armagnac old fashioneds in front of a crackling wood fireplace. Have French onion soup and plate of braised pork shank, pomme purée, and cider gastrique with a glass of Bordeaux at their copper-clad bar for peak winter comfort.

For more information: 202-965-2606.

End of year calls for a bit of extravagance, so we’re headed to the Michelin-starred Gravitas for their eclectic take on American fine dining in their striking warehouse-chic space. You can go all in with the White Truffle Tasting Menu, or opt for the five-course Chef’s Tasting menu, with all manner of supplements, so your crispy sweetbreads and Maine lobster with sunchoke and apple sauerkraut may also receive the white truffle treatment.

DMV locals, high-ranking Pentagon officials, and Pappe Bush alike have for decades now headed to Peking Gourmet Inn for their impeccably roasted and carved Peking duck, heaping platters of glistening crispy Szechuan beef, and other Chinese American favorites. The Inn is easily among our go-to’s for celebratory holiday dinners for their attentive service, grand portions, and curated set menus for group dining. Their signature garlic scapes stir-fry (which along with their other staple vegetables, are grown at their farm in Purcellville, VA) are prone to run out, but supply is more plentiful in the winter months. And did we mention there’s scorpion bowls?

For more information: 703-671-8088.