The D.C. Restaurants We Loved in March

From the drinks to the desserts…

… everything was fabulous at La’ Shukran. But the standout dish was the grilled arrowhead cabbage, which was to die for — I could probably eat that dish every day for the rest of my life and never tire of it. The char on the cabbage gave it a smokiness that balanced out the sweetness coming from the apricots that topped it. Definitely come hungry and try as many dishes as you can: we also had the bay scallops, the beef tongue shawarma hummus, the (lovely) shukran salad with chicories, the soujek dumplings, the truffle beignet, the burger, and some fried rice.

— Aggie Chin, Regional Manager, D.C.

You won’t find Indian-American classics at…

… Tapori, a new restaurant on H Street NW. The menu is noticeably absent of familiar curries, choosing instead to focus on elaborate snack-like street foods from various regions in India. Menu items include tandoori-coated broccoli, fragrant kabobs, and drool-worthy goat cheese naan. Special mention goes to the cauliflower 65 dish — each floret was generously coated in seasoning, making it a crispy and spicy delight.

Tapori is a completely different way to explore Indian food in a colorful, casual, and cozy bar environment. And though the malai kulfi was not the main attraction, this creamy and absolutely dreamy pistachio popsicle was a perfect way to tie up our meal. I’m so glad I visited. I just need to finally pop into its sister restaurant, Daru, next.

— Cornelia Poku, D.C. Writer, Resy Editorial

Every single bite was genuinely wonderful…

… at Omakase @ Barracks Row. They just received their first Michelin star in December, and they absolutely deserve it. We added the Wagyu and uni flight, which added a ton of fun and flavor. I wish I could highlight just two or three bites, but chef Ricky Wang is so good at what he does, to only highlight two or three wouldn’t do justice to this meal. It was the best sushi experience I have ever had, with the freshest fish and incredibly seasoned rice. I wish I could go back weekly.

— Jill Zankowski, Restaurant Success Manager

It already feels like spring…

… thanks to St. Anselm’s menu of early seasonal favorites. Think lamb tartare, endives dressed in a savory anchovy sauce, or river trout topped with cabbage fennel slaw. The patio is the perfect perch to people watch in Union Market, whether it’s brunch, lunch, or dinner; and of course, no meal is complete without an order of the buttermilk biscuits.

Pro tip: Order double on the pimento cheese dip — it’s seriously delicious.

— Tim Ebner, D.C. Writer, Resy Editorial

I would happily spend all my hours…

… at Reveler’s Hour. I popped in for a glass of wine at the bar with a friend and was treated to a fruity, wonderfully effervescent brut rosé from Chateau Chizay in Ukraine — the first Ukrainian wine I’ve ever sampled (and not my last!). The wine program isn’t the only thing to love about Reveler’s, though.

As we moved into the main dining room, longing for spring days that hadn’t quite arrived yet, we committed ourselves to all the comfort food Reveler’s had to offer to get us through the last few chilly days of the season. The kitchen has always been hyper-seasonal, and we reveled (pun intended) in dishes showcasing peak produce, like artichoke — we enjoyed it in the panzanella with cubes of bread so buttery and crisp, I can still remember the sound of their crunch. We shared a crunchy-on-the-outside, creamy-on-the-inside panisse served with a luscious eggplant dip, and delicate cheese-stuffed cappelletti swimming in a pool of velvety kale and pecan pesto. We also couldn’t resist the cacio e pepe arancini, which were cheesy goodness in orb form; garlic knots soaked in so much butter, they will leave your fingers shiny and slippery; or dessert. For our finale, we devoured a decadent flourless chocolate cake adorned with sweet, honey-soaked hazelnuts — a new addition to the menu that we predict will be a keeper.

— Priya Konings, D.C. Writer, Resy Editorial

A landmark restaurant was just reintroduced to the D.C. dining scene…

… and with The Occidental, the Starr team does not disappoint. You first enter into a grand foyer, and make a stop at the mezzanine bar where a live piano and jazz singer, plush seats, and a gorgeous bar await. We dined on the third floor where the conversation, music, and vibes were all turned up a notch. I started with the house martini, and as a martini lover, this was gold star level — I had to slow myself down from drinking it because it tasted so good. First course was a caviar vichyssoise poured tableside, followed by a cut of prime rib with horseradish and au poivre. We then got all the dessert for the table: one Champagne cake, one coconut cake, and a chocolate mousse. The Occidental is going for the classic power steakhouse of the ‘90s and they are absolutely killing it.

— Jill Zankowski, Restaurant Success Manager