Cuisine:

• American
• New American
• Contemporary

The Oval Room Description:
Thanks to the creative energies of executive chef Tony Conte, a disciple of Jean-Georges and one of DC's rising stars, the menu at this primo power place---so near the real Oval Room at the White House---attracts patrons like a magnet. Conte synchronizes his colorful plates with the collection of modern canvases that illuminate the walls. His springtime white asparagus soup, a creamy-white liquid, gets texture and color from snips of herbs, a stream of green herbed oil, and pickled shallots. Other starter choices are just as appealing: his trademark roasted baby beets; caramelized sea scallops; and a goat cheese custard, to name a few you might find. At lunch, the menu is slightly less formal, offering entrée salads, a few sandwich options and pastas, such as the chestnut ravioli with a truffle sauce. Dinner courses are more substantial and complex, where such fare as a caramelized beef strip loin or a crispy duck with pistachios take top billing. Conte offers as well a seven-course tasting menu plus an after-bite of marshmallows, and accompanies each course with suggested wine pairings. Oh, and don't forget dessert. Who can pass up the devil's food cake with pralines and a dark chocolate mousse?


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