By Ed Scott | September 13, 2016 | Food & Drink
We turned to our friends at MoneyCrashers.com to find out the best restaurants to visit this fall in DC.
Preparing haute cuisine in small, stunningly beautiful packages is de rigueur for Métier's chef Eric Ziebold. Against the Darryl Carter-designed contemporary American concept in Mount Vernon Triangle, this restaurant offers up a seven-course tasting menu that has featured dishes like a morel and king trumpet mushroom salad and poached Alaskan halibut with coconut rice. 1015 Seventh St. NW, 202-737-7500
If you've never tried Chinese-French fusion—come on, admit it!—Kyirisan is your chance. Rising husband-wife restaurateur team Tim and Joey Ma, known for Water and Wall in Arlington and Chase the Submarine in Vienna—made the cross-Potomac journey in March. They've been delighting Shaw's senses (no easy feat) ever since. Try the deep-fried tofu with black pepper sauce to start. Follow with the sous vide duck confit and caramelized Brussels sprouts in an apple cider gastrique. 1924 8th St. NW, 202-525-2942
Call it "speakeasy soba" if you must. (You must.) Hidden in plain sight less than two blocks from U Street Station, Izakaya Seki has a massive sake list stacked with hard-to-find vintages. (It doesn't call itself "A Japanese Drinking Establishment" for nothing.) The best way to play here is to come off-peak, bring at least two companions, and order a self-curated flight to pass the first hour or so. What about the "restaurant," you ask? Yeah, there's that too. Try the unmatched house-made shime saba, a cured Spanish mackerel, or add the kushikatsu, pork belly on a stick, for whimsy. 1117 V St. NW, 202-588-5841
Bryan Voltaggio's Range is a personality-driven restaurant, for sure. But it also manages to blend four or five different concepts into one. Depending on your vantage, it can feel like a corporate cafeteria, sushi bar, upscale coffee shop chain, corner bakery, or unpretentious neighborhood dinner spot. Range's chameleon-like nature isn't a knock—Voltaggio pulls it off amazingly well. If you're hungry, pair a half-dozen oysters with a pork sausage wood-fired oven pizza. For a lighter affair after a long week, split a local greens salad (Bartlett pear, blue cheese, and pecans) and a bottle of Austrian white. 5335 Wisconsin Ave. NW, 202-803-8020
Ed Scott researches and reports on the hottest restaurants and attractions. When he’s not writing, he enjoys relaxing pool-side and cycling through the countryside.
PHOTOGRAPHY VIA FACEBOOK.COM/METIERRESTAURANT