| | Sushi-Ko
You wouldn’t expect a sushi place to be racking up accolades for itsdesserts, but Sushi Ko, the nation’s capital’s first sushi restaurant, is doingjust that. With summer approaching, hemlines rising, and bikinis loomingon the horizon, people seem to be opting for this tasty and low-fat Japanesecuisine in droves. What better way to finish your meal than with a fat-free (it’s sake andice mixed together) dessert, the homemade Sake Sorbet. To keep you on that diet, wewill avoid telling you how good the Banana Tempura with Blackberry Ice Cream &Chocolate sauce is too.
2309 Wisconsin Avenue NW
(202) 333-4187  Ardeo
Sometimes what impresses most is something that appears on every menu, butis done to perfection. Ardeo of Cleveland Park gives a wonderful,modern twist to the brunch staple - eggs benedict. The truemeasure of eggs benedict is in its hollandaisesauce and Ardeo surpasses most with itsdelicate sauce, but the real appeal of thisdish is the potato nest that the dish rests on.Aredo’s crispy web of string potatoes is farsuperior to the lump of home fries that mostrestaurants serve. The basket of coffee cakethat awaits brunchgoers is, in itself, worth the trip.
3311 Connecticut Ave. NW
(202)-244-6750
 Blackie’s
Chef Claude Rodier has convinced us that Blackie’s is no longer “The House ofBeef” with his latest impressive creation, a baked veal cannelloniwith parmesan crust topped with half a lobster. This surf and turf combination isserved with a Port wine sauce and a trufflebeurre blanc that perfectly complementsthese two magnificent natural flavors. Or,try another of Rodier’s sublime creations,the stuffed fillet of halibut. It’s all the proofyou’ll need that Blackie’s is “Way Beyond Steaks”.
1217 22nd St NW
(202)333-1100
| Citronelle
$18 for a burger? After one bite of the Lobster Burger from Citronelle,you will think that it is clearly undervalued. Available only while diningin the lounge or (ideally) on their terrace in the warmer weather,the lobster burger, lightly topped with alobster emulsion sauce, is served with salador French fries, both of which are excellentchoices. This being no ordinary burger, ithas no ordinary bun either, but a homemadebrioche baked fresh daily. Hello summer!
3000 M Street, NW
(202) 625-2150  Melting Pot
You know that the desserts, indisputably the greatest part of fondue,are still to come, but you just can’t stop yourself from having one morepumpernickel cube dipped in TraditionalSwiss fondue or one more piece of salmondipped in the Caribbean seasoned MojoFondue. But, leave room for the FlamingTur tle fondue, with its caramel and choppedpecans swirled in milk chocolate, then flambeedtableside. Its ideal complement is theYin & Yang martini, with its perfect balanceof Godiva White Chocolate, Crème deCacao, and ice cream topped with chocolate shavings.
1220 19th Street NW
(202) 857-0777
Cities
Chef Sahakyan travels to the “Mediterranean’s Sunshine Cities” every summer togain culinary inspiration for the menus thathe creates each season at this perenniallycool Adams Morgan restaurant. Whenyou stop checking out the beautiful peoplelong enough to check out the menu, besure to place an order for the Quail EggsSunny Side-Up. This delicious and uniqueappetizer is served with crispy pancetta,frisee, and white truffle vinaigrette. Likeeverything on the menu, it is reasonablypriced and reflects the Sahakyan’s talent forfusing traditional tastes with more modernflavors. Follow the quail eggs with Cities’Mediterranean Sea Bass stuffed with pinenuts, cumin and sumac and you’ll be a regular in no time.
2424 18th Street, NW
(202)-328-2100
|
