What the experts recommend: D.C.’s top restaurants

On the menu: crispy Brussels sprouts with a side of curried mayo, heirloom tomatoes with house-made cottage cheese and basil, and house-made charcuterie.

Againn

Washington, D.C., is in the “midst of a shift in food culture,” said Sarah Wildman in The New York Times. The evidence of changing tastes in the nation’s capital includes “new farmers’ markets, celebrity chefs,” and the healthy date-night meal choices of the first couple. On K Street, a new breed of restaurants has brought ethnic flair to an area usually reserved for fussy eateries serving “lobbyists and image-makers.” Againn (pronounced ah-GWEN, which means “with us” in Gaelic) is the work of Louisiana native Wes Morton. The food is mostly pub fare—bangers and mash, shepherds pie, house-made corned beef—prepared with some “haute twists,” such as using locally farmed meat and hints of curry. The crispy Brussels sprouts are addictive with a side of curried mayo, while an excellent soup of warm curried carrot and orange, with cooling yogurt and mint, was “presented beautifully in a small cast-iron bowl set on a wood cutting board.” Overall, the fare is a bit heavy; my only regret was coming midday rather than for dinner. 1099 New York Ave. NW, (202) 639-9830

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