This Contributor
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This Contributor's Stats
 
  • Review Count
    4
  • Helpfulness Votes
    0
  • First Review
    November 12, 2014
  • Last Review
    February 6, 2015
  • Featured Reviews
    0
  • Average Rating
    4.3
 
 
This Contributor's Reviews
 
CIRCA at Foggy Bottom, the third of our three CIRCA bistro concepts, was created in 2011 to be a welcoming space for our neighbors to come together and enjoy a great, seasonal meal with a great drink. Today, we take pride on our seasonal menu that stays true to our classic American favorites but continues to evolve. With CIRCA, we tried to create the type of place we love to frequent - energized urban locations with great patios, American fare, a vibrant community bar scene with Happy Hour, extensive wine and beer lists, and craft cocktails for every season. We wanted to ensure outstanding service at every location, with a team that is the best in the business.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Circa
OpenTable Diner Since
Dined on 2/04/2015
 2006
Dined on 2/04/2015
 2006
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
"Great service and they accommodated an extra person who arrived late by just moving the tables. Then offered us another table in a crowded restaurant. Wonderful. Great drinks. I had the Bees Knees. Two of them. Shrimp small plate was very tasty and the scallop dish was quite nicely prepared with very fresh beautifully cooked scallops."
Dined on 2/04/2015
 2006
0points
0of 0voted this as helpful.
 
The Source is the first fine dining restaurant in the nation’s capital headlined by Master Chef Wolfgang Puck. Designed by EDG, the three-level restaurant is the signature dining experience at the Newseum, an interactive museum of news. The Source offers two distinct dining experiences as well as a private room located on the lower level that seats up to 40 guests. The ground floor bar and lounge where guests enter offers approachable dining in a casual setting and features a traditional Japanese Izakaya menu offering sushi, sashimi, noodle dishes and authentic "Robata" grilled dishes. Upstairs, guests can enjoy a menu that features Puck’s modern take on Asian cuisine. The Source is the recipient of many awards and accolades including #3 ranking on Washingtonian Magazine's "Top 100 Restaurants" list, "2008 New Restaurant of the Year" Award and "2008 Restaurant of the Year" from DC Magazine plus has received three stars from Washington Post food critic Tom Sietsema.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
THE Source is THE source
OpenTable Diner Since
Dined on 1/30/2015
 2006
Dined on 1/30/2015
 2006
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"The Source is my go to and this was a birthday celebration for a good friend who had never been. We indulged in the shrimp burgers and were gifted with the tuna cones to start which I adore. The hint of heat and perfect mild taste of the tuna are the greatest starter. And I always like the special Source Lemonade. The 14-layer carrot cake with ginger ice cream to cap it off was layers of wonderful flavors of my fav cake. The BEST carrot cake in DC for sure."
Dined on 1/30/2015
 2006
0points
0of 0voted this as helpful.
 
Four years after Celebrity Chef Art Smith opened Art and Soul, the Capitol Hill restaurant underwent a refresh and re-opened in late February 2013. In addition to beautiful herringbone wood floors, textured walls, and unique artwork, you'll also enjoy an exciting new menu. Our approach is driven by our chefs’ Southern roots. We serve simple honest food and partner with like-minded farmers, artisans and growers to provide products that are sustainably and responsibly sourced, whenever possible. <br /><br />With celebrated two-time James Beard award winning Chef Art Smith as chef/owner, this Capitol Hill restaurant has received national and local acclaim for its "Food for the Soul" - modern regional cuisine with southern accents.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Art's Soul
OpenTable Diner Since
Dined on 11/19/2014
 2006
Dined on 11/19/2014
 2006
Food 
4 / 5
(Very Good) 4 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"Food is great. Always. My friend ordered the shrimp and grits and requested it without sausage. Waiter offered lengthy reasons not to and advised ordering a salad with a protein which she did not want. Shrimp and grits has great taste without sausage because of the seasonings the roui with tomato, okra and peppers. So that comment was ridiculous. Her shrimp without andouille was great. Service here just always feels untrained but I love it and will always continue to eat here."
Dined on 11/19/2014
 2006
Special Features: fit for foodies
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Boss Shepherd’s is Penn Quarter’s hottest farm-to-table restaurant, where guests can enjoy a fresh approach to traditional American cuisine. Named after DC’s original governor, who was often referred to as the Father of Modern Washington, Boss Shepherd was one of the most powerful city bosses in his day and was responsible for creating DC’s infrastructure, ultimately convincing Congress to continue to operate in the District of Columbia. A statue of Boss Shepherd reigns half a block away, in front of the John A. Wilson Building.<br /><br />Instilled with Chef Jeremy Waybright’s southern inspiration, the menu boasts fresh takes on time-honored, rustic classics that can please the palate of any guest. Chef Waybright’s use of farm-to-table ingredients is evident in innovative starters such as the Maine blue mussels with sausage, cider beer, vermouth and pickled chili, or delectable bone marrow served with herbs, pickled egg, breakfast radish and toast.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Shepherd's Boss
OpenTable Diner Since
Dined on 11/07/2014
 2006
Dined on 11/07/2014
 2006
Food 
3 / 5
(Good) 3 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Quiet
Quiet
"Had the supposedly addictive fried chicken for lunch. Quite good, crispy and with a light tang from the brining and coating spices. My dining partner had the trout with polenta and capers. I thought hers was more interesting taste-wise. She had a Caesar salad to start which she liked. I don't get the raves on this place but it is nice and staff very accommodating."
Dined on 11/07/2014
 2006
0points
0of 0voted this as helpful.