Surf and TurfBourbon Steak recently debuted at the Four Seasons Hotel in Georgetown. Chef Michael Mina is known for his slow-poaching method of cooking meat, but the restaurant also features seafood dishes, including lobster pot pie with truffle cream, baby vegetables and wild mushrooms. The clubby space was designed by the Rockwell Group of New York.
2800 Pennsylvania Avenue, NW; (202) 944-2026. www.michaelmina.net.
Frederick FindChef Bryan Voltaggio has been receiving rave reviews at Volt, located in a restored brownstone in his hometown of Frederick, Maryland. The restaurant emphasizes pure and seasonal ingredients. Entrées include heavenly bronzini with ruby quinoa, cauliflower and petite red ribbon sorrel.
228 North Market Street; 301-696-8658. www.voltrestaurant.com.
Sebastien Tavel, who hails from France’s Rhône Valley, and his wife Mary tap into some of the top dairy farms in the States to bring an assortment of artisanal cheeses to La Fromagerie, their new shop in Old Town Alexandria. A few foreign imports also join the mix, along with charcuterie.
1222 King Street; 703-879-2467. www.lafromagerieonline.com.