DC's Againn, complete with private scotch lockers.
Mie n Yu's Cherry Blossom Cocktail.
Masa 14's chef, Antonio Burrell.

Indulgences- Food

The good life in food

MARCH/APRIL 2010

A Taste of England in DC

AGAINN, a modern gastropub, evokes the British Isles with such classic fare as black pudding sausage with mashed potatoes and fish and chips. Chef Wesley Morton sources organic, seasonal ingredients and certified-humane poultry and meats. Designed by architect Peter Hapstack of DC-based CORE, AGAINN features dark, rich paneling and an inviting zinc-coated bar. In one of its two semi-private dining rooms (above), those who wish to store their favorite spirits in the restaurant can reserve a private scotch locker, complete with personalized nameplate, for $500 a year. 1099 New York Avenue, NW; 202-639-9830; www.againndc.com

 

Latin-Asian Fusion

Chef de Cuisine Antonio Burrell (left) is dishing up Latin-Asian fare at Masa 14 in Logan Circle. The menu features hot and cold small plates, tacos, rice and noodles and wood-fired flatbreads—plus more than 100 types of tequila. Architect Ben Ames and designer Catherine Hailey created sleek interiors that complement the building’s original brick and timber construction with steel, wood and concrete. 1825 14th Street, NW; 202-328-1414; www.masa14.com 

 

Cherry Blossom Cheer

Spring in Washington means it’s time for the annual Cherry Blossom Festival (March 27 to April 11, 2010). Mie n Yu in Georgetown is toasting the season with its Cherry Blossom Cocktail (above). Bar chef Chris Kelley has concocted the $9 drink using Emperor vodka, cherry brandy and a splash of all-natural cola. 3125 M Street, NW; 202-333-6122; ww.mienyu.com

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