Michelin adds 16 new restaurants to its DC restaurant guide

L’Ardente is one of 16 restaurants added to the DC Michelin Restaurant Guide. Photograph by Greg Powers

Last year, Michelin began phasing in restaurants to its city guides from their usual highly anticipated annual reveals for Bib Gourmand (“good value for money”) and Michelin star recipients. Restaurants are still eligible for these accolades, as well as the less prestigious “plate” awards given to everyone else. After announcing four new additions in December – Caribbean spot Bammy’s at Navy Yard, modern Vietnamese Moon Rabbit at The Wharf, downtown Dauphine in New Orleans and plant-based Oyster Oyster at Shaw – Michelin has added 16 new names. The full 2022 selection with the big winners will be announced on Wednesday, May 4.

“By unveiling some of the novelties brought by our inspectors throughout the year, we are enriching our digital tools to further strengthen the ties that unite us with foodies,” said Michelin’s international director, Gwendal Poullennec, in a press release. “As the restaurant industry continues to face unprecedented challenges and uncertainties, we hope that these regular selection reveals and updates throughout the year will serve as an opportunity to highlight the profession and to invite everyone to discover and support the restaurants around them.”

This recent announcement includes most restaurants that have recently added DC’s “Little Red Book.” Last year, Michelin added five new starred restaurants to its DC guide and removed none, despite some temporary pandemic closures. During this time, they added six Bib Gourmands, but removed nine, both due to closures and the review process. While many food critics and publications have paused their standard reviews during the pandemic, including Washingtonian—The Michelin inspectors continue to advance.

“Our inspection team is fully committed to supporting and promoting restaurants by being flexible, respectful and realistic as the recovery takes shape,” said Michelin spokeswoman Lauren McClure. Washingtonian.

The 16 most recent additions, flagged as “new” in the online guide, are intended to preview some of the gems discovered by Michelin’s anonymous inspectors ahead of the awards ceremony. The list includes a mix of neighborhood destinations like Petworth’s ramen spot Menya Hosaki and Indian-accented Daru on H Street, Northeast; gourmet newcomers (Philotimo in downtown DC, L’Ardente at Capitol Crossing, La Bise near the White House); lounge destinations with tantalizing cuisine, such as Apéro in Georgetown and Bar Chinois in Mt. Vernon; classics such as Georgia Brown’s Downtown, and more.

Here’s the full list and what the Michelin inspectors have to say.

Philotime. Photograph by Deb Lindsey

to the
This newcomer is a beacon of Levantine cuisine. These dishes are refined versions of traditional delicacies and the produce is impeccable, as evidenced by the mezze, complemented by pickled red cabbage, tahini and refreshing tangy yogurt.

Champagne and caviar are the mission of the menu, and owner Elli Benchimol and her team pull it off. It usually comes with a host of classic toppings, like chopped eggs, capers and chives, as well as crispy waffle sticks.

Chinese bar
The team here envisioned a chic and trendy French wine bar with delicious Asian bites – and that’s how this fantastic haunt was born.

The kitchen team takes classic Indian cuisine in a new direction. Is that blue cheese on your chicken skewers grilled in the tandoor? Yes indeed. Accompanied by a reduction of sour cherries and cashew popcorn, it’s a preparation as tempting as the minced bison momos with bold spices.

This large Richard Sandoval operation, spread over two floors, serves up bonito guacamole tastes, uplifted by smoked and charred tostadas – an exciting way to start the proceedings.

Rosita’s secret
Chef Cristian Granada’s dynamic menu certainly draws Peruvian inspiration, but it also embraces the nation’s vast territory – from the coast to European and Asian influences. Here is the tiradito, made with sashimi-grade ahi tuna with a passion fruit and orange sauce.

by Georgia Brown
Everyone is here for the classic Southern cuisine that is likely to evoke many nostalgic memories. Start with the fried chicken livers accompanied by a mustard-soya emulsion. Then, enjoy a steaming, fragrant bowl of Carolina okra floating with chicken, andouille sausage, okra and shrimp.

honeymoon chicken
Federalist Pig chef Rob Sonderman expanded on chicken — well, an updated take on fried chicken to be precise. This Petworth perch looks like a modern restaurant with an old-school vibe.

The Ardent
With high ceilings and matching windows, this Italian kitchen has so much more to offer. A wood-burning grill and pizza oven hint at its strengths. At no time does any dish lack flavor, right down to the charred cabbage buried under a riot of trout roe, tarragon and currants.

The menu is vaguely French but with a number of twists, from steak tartare and Rohan duck breast to black truffle risotto and Maine lobster with pineapple.

If the name wasn’t already a giveaway, the large comal by the window and the row of golden corn husks hanging along the wall should tell you what matters most to this restaurant: the corn. Heirloom varieties from Mexico are nixtamalized, ground into masa, pressed into tortillas, and grilled all the time.

Menya Hosaki
Carefully composed bowls of ramen feature thin, fluffy homemade noodles accompanied by delicate broths with nuance and depth. The signature bowl is a smoky, triple-threat combination of tonkotsu, chicken chintan, and dashi.

The Eaton Hotel, which is also home to chef Matt Baker’s casual cafe and bakery, is fortunate to host such an accomplished team – one that sources well and seasons with panache, while running such an impressive bar. than the dining room.

The Greek cuisine reflects Chef Nicholas Stefanelli’s heritage and features a contemporary accent. Meals begin and end with carefully crafted dishes presented at a fixed price.

John Snyder, Kiran Saund and Nick Hopkins are the masterminds behind this unique tasting concept that spotlights street food from around the world.

Wafu cuisine displays a certain singularity while remaining balanced and precise. The dishes can best be described as Japanese-influenced Italian. This mixture is simple and homogeneous in the taste of spaghetti with Kurobuta sausage and a refined Tabasco-ketchup sauce.

food editor

Anna Spiegel covers the restaurant and bar scene in her native DC. Before joining Washingtonian in 2010, she completed the MFA program at the French Culinary Institute and Columbia University in New York, and held various cooking and writing positions in New York and St. John, in the US Virgin Islands.

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