annemarie
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annemarie's Stats
 
  • Review Count
    2
  • Helpfulness Votes
    0
  • First Review
    December 12, 2014
  • Last Review
    December 29, 2014
  • Featured Reviews
    0
  • Average Rating
    4.5
 
 
annemarie's Reviews
 
Chef Michael Psilakis and partner Donatella Arpaia have moved their rustic Greek gem, Kefi, to a larger space at 505 Columbus Avenue. The new, 200-seat interior evokes the feeling of a palatial Greek hideaway broken up into several smaller dining rooms to keep Kefi’s intimate appeal.<br /><br />The menu of favorites straight from Psilakis’ childhood will remain the same with some new additions. Signature dishes like Baccala, crispy-fried cod with garlic potatoes and tomato, Grilled Octopus with bean salad, and Hilopita, baked pasta with rabbit ragout and béchamel are still on offer. Additions include Grilled Sardines with chopped “Greek Salad” and garlic sauce, Macaronia Spestofai, tubular pasta with Greek sausage, peppers, onions, tomato and feta and an entirely new section of Greek Sandwiches featuring house-made sausages and pork and lamb gyro.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 12/27/2014
 2004
Dined on 12/27/2014
 2004
Food 
3 / 5
(Good) 3 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
Dined on 12/27/2014
 2004
0points
0of 0voted this as helpful.
 
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 
5 / 5
(Outstanding) 5 / 5
Lovely space and food to match
OpenTable Diner Since
Dined on 12/10/2014
 2004
Dined on 12/10/2014
 2004
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
"When I got to the bottom of the stairs this wonderful nostalgic feeling came over me. I grew up outside New York City and my parents had taken me to many lovely restaurants in the city. This looks like one of them. Frank Sinatra was playing, it was modern but clubby, nicely lit. I loved it already. And then I had the fried chicken. It was just as good as I had heard. Crispy, tender, luscious. The chicken pot pie fritters were amazing - a whole pot pie in a bite. My husband was just as impressed. we will go back often and take our friends."
Dined on 12/10/2014
 2004
Special Features: romantic, good for groups, special occasion, fit for foodies
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0of 0voted this as helpful.