We like to call this place ‘the castle that beer built.’ Heurich House is immediately recognizable, a medieval manor in the midst of...
In a warren of rooms scattered about a townhouse, the Science Club attracts a varied crowd of interns, transplants and young geeky...
If you are familiar with Malaysian food, this is as close as you get to a Penang street stall in Washington. If you’re not, may we...
1990 M St NW · interesting places nearby
Is it fair to call Vidalia ‘Southern?’ Chef Jeff Buben, who also runs the kitchen in Bistro Bis in the Hotel George, is a man who likes his French influences. But there’s clear Southern roots in his focus on mixing the rich with the filling – ‘Southern’ ain’t just grits, after all. Although with that said, the shrimp and grits here are something else, a sort of Platonic ideal of the shrimp and grits concept. The menu changes regularly, but it always revolves around unique, approachable flavors, say sweetbreads and waffles under bacon fondue. The signature side is a slow-cooked version of the titular onion. The subterranean dining room, wallpapered in sultry-sweet magnolia, is exquisitely lovely.