Minibar by Jose Andres, 405 Eighth St. NW; www.cafeatlantico.com/miniBar/miniBar.htm, 202/393-0812. Avant garde. Minibar, in Cafe Atlantico, is as much performance as gastronomic tour de force.
Guests sample 28 unique bite-sized dishes, such as beet tumbleweed and man-made eggs, all prepared in front of them on a $120-per-person prix-fixe menu. Two seatings nightly on six stools. Reservations taken one month in advance. — Gabriella Boston
Aqua Terra, 164 Main St., Annapolis; www.aquaterraofannapolis.com, 410/263-1985. Asian fusion. Aqua Terra has been delivering the best of land and sea in a contemporary setting in downtown Annapolis for eight years.
The kitchen emphasizes creativity whether plates are large (such as the sesame-seared tuna atop lemon-grass risotto) or small (duck tacos; asparagus tempura; and shrimp and pork dumplings). Chocolate lava cake is the perfect gooey rich dessert.
— Scott Haring
Kemble Park Tavern, 5125 MacArthur Blvd. NW, 202/966-5125. American. This informal, cheerful neighborhood restaurant in Washington’s Palisades area serves a nice mix of classic American dishes with a few variations, such as a lamb gyro sandwich, and steak tartare served in a Mason jar.
Chicken wings are terrific, Delmonico steak is excellent. Meat, fish, sandwiches and salads are also on the menu. There’s a good selection of wine, brunch on Sundays, and lunch is on the way.
— Corinna Lothar
Bice Ristorante, 7501 Wisconsin, Ave., Bethesda, 301/654-2250. Italian. Bice returns to the Washington area with an elegant, spacious restaurant with generous space between tables.
Perfect gnocchi, veal Milanese (cutlet) and large ossobuco and other Italian standbys are prepared with care and served in generous portions.
Expensive, but a perfect setting for a special-occasion dinner in a calming 1930s setting. Excellent service.
— Gabriella Boston
Restaurant 3, 2950 Clarendon Blvd., Arlington; 703/524-4440. American comfort food, with strong Southern overtones. The newest venture by the owners of Whitlow’s in Arlington serves a knockout rib-eye steak. Scallops and grits share the menu with steaks, pork chop, lamb shank, flash-fried calamari, fried oysters and a variety of fresh fish.
Sunday brunch includes Carolina Low Country breakfast. The wines and service are first-rate.
— Corinna Lothar
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