This Contributor
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This Contributor's Stats
 
  • Review Count
    4
  • Helpfulness Votes
    0
  • First Review
    July 9, 2014
  • Last Review
    October 3, 2014
  • Featured Reviews
    0
  • Average Rating
    3.8
 
 
This Contributor's Reviews
 
Chef Isabella serves seasonal, artisanal pizzas and small plates inspired by the food he grew up eating in New Jersey prepared by his Italian-American grandmother. With heavy influence from Chef Isabella’s Mediterranean and Latin culinary training, Graffiato is anything but a traditional Italian eatery. Roasted potato gnocchi with pork ragu, chicken thighs with pepperoni sauce, charred octopus with tomato mostarda and mint, and hanger steak with pancetta and wild mushrooms are a few of the signature wood oven roasted dishes. Broccolini with red pepper relish and smoked beets with sheep’s milk ricotta are popular first plates. When the kitchen closes, the oven will stay fired to feed Washingtonians looking for a late-night bite.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 10/01/2014
 2005
Dined on 10/01/2014
 2005
Food 
5 / 5
(Outstanding) 5 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
Dined on 10/01/2014
 2005
Special Features: good for groups, hot spot, fit for foodies
0points
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We're a gastropub with a healthy Belgian fetish. Chef Teddy Folkman, Beverage Director Matt LeBarron and Chef Jeremy Kermisch presiding. Best place around for moules-frites and an impressive selection of Belgian-style beers, umpteen 750ml bottles, inspired American offerings and randomness from around the globe. We also dish up daily food specials and host monthly beer dinners and weekly beer classes. We really enjoy beer, food, our guests, our staff, and our neighborhood. We’d love for you to be a part of the enjoyment!
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 9/26/2014
 2005
Dined on 9/26/2014
 2005
Food 
3 / 5
(Good) 3 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Moderate
Moderate
Dined on 9/26/2014
 2005
Special Features: neighborhood gem, good for groups
0points
0of 0voted this as helpful.
 
Joined at the hip to Red Apron, Chef Anda's groundbreaking butcher and charcuterie shop, the restaurant and bar draws heavily from Anda's line of house made products and relies on the meticulous sourcing that has made Red Apron the first and only butcher shop in the nation to use 100% Animal Welfare Approved pork. Anda and Chef Ed Witt's charcuterie program at The Partisan draws from 100s of cured muscles, pates, and sausages, showcasing over 30 different products on any given night.<br /><br />The balance of the menu is broken up into a series of meat-centric composed dishes highlighting distinctive cuts, cooking techniques, and animal breeds. The portioning encourages sampling, sharing and customizing, which allows guests to construct a completely unique dining experience with each visit.
 
Overall rating 
3 / 5
(Good) 3 / 5
OpenTable Diner Since
Dined on 4/29/2014
 2005
Dined on 4/29/2014
 2005
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
Dined on 4/29/2014
 2005
Special Features: romantic, special occasion, vibrant bar scene, fit for foodies, late-night find
0points
0of 0voted this as helpful.
 
Acadiana offers the flavors, culture and the warmth of the seductive southern region. They offer the perfect balance of the old and new...taking advantage of the rich bounty found in the Mississippi Delta, Bayous and the Gulf of Mexico.
 
Overall rating 
3 / 5
(Good) 3 / 5
OpenTable Diner Since
Dined on 6/15/2014
 2005
Dined on 6/15/2014
 2005
Food 
3 / 5
(Good) 3 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
Dined on 6/15/2014
 2005
Special Features: good for groups, great for brunch, special occasion, great for outdoor dining
0points
0of 0voted this as helpful.