Chef/owner Aaron Silverman's farmhouse restaurant, in the heart of Barracks Row, serves creative cooking inspired by his travels and culinary training in the American South, Mexico, the Mediterranean, and Southeast Asia. Notable dishes include pork sausage and lychee salad, classic cacio e pepe pasta, pickle-brined honey glazed fried chicken topped with benne seeds, and slow-smoked brisket with buttery toast and cole slaw. No reservations are allowed, so line up early before the 5 p.m. opening time to snag seats at the counter facing the open kitchen and wood-burning stove — the views are worth eating during "early bird special" hours.
By Christian Mirasol, AFAR Local Expert
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Rose's Luxury: Washington D.C.'s Most Out-There Pasta
“It’s walk-in only, and the wait can be two hours long. Out-there dishes, such as the lychee salad with corn nuts and the strawberry pasta, are well worth the wait, though.” —Local food blogger Zach Patton of The Bitten Word on his essential eats in the District. This appeared in the March/April 2015 issue.
By Afar Magazine, AFAR Staff