Believe the Hype

ALL-PURPOSE PIZZERIA

1250 9th Street, NW, Washington, DC 20001 (http://allpurposedc.com/)

*** and 1/2 (Excellent/Outstanding)

Sometimes restaurant hype can be difficult to live up to. With high expectations, even a so-so meal can bring everything crashing back down to earth in a hurry. So when the braintrust behind Red Hen opened up the pizza-centric All-Purpose right down the street from the Convention Center, it was no surprise that the initial word was positive. After Tom Sietsema proclaimed All-Purpose his favorite D.C. restaurant in the Washington Post Fall Dining Guide, my expectations started to get a little out of hand. But there are occasions where restaurants justify the hype. And after securing two dinners recently, I can say without hesitation that All-Purpose is slinging the best pizzas in the District; and some of the best pies I’ve had, anywhere.

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Asian Food Meets French Technique

KYIRISAN

1924 8th Street, NW, Washington, DC 20001 (http://www.kyirisandc.com/)

** and 1/2 (Good/Very Good)

Pressure had to have been high for Chef Tim Ma. He left the comforts of Arlington, Virginia, where his original restaurant Water & Wall had been receiving positive reviews, to start up a new venture in D.C. While Water & Wall remains under Ma’s supervision, he added the much-anticipated Kyirisan to the continually expanding Shaw District. Kyirisan, which describes its menu as Chinese-French, blends seemingly disparate techniques and ingredients into harmonious and, most importantly, delicious food. If our meal was any indication of Ma’s skill, he made the right choice in expanding: I have no doubt that the District will continue to flock to Kyirisan.

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Mid-Atlantic Focus; Flawless Execution

THE DABNEY

122 Blagden Alley, NW, Washington, DC 20001 (http://thedabney.com/)

*** (Excellent)

When my wife and I traveled to Charleston, South Carolina (a post is still in the works, promise!), one of the meals that I was most excited about was Husk. Chef Sean Brock’s restaurant did not disappoint, and I look forward to returning again soon. So when word first got out about the opening of The Dabney, a restaurant helmed by one of Brock’s protégées, Jeremiah Langhorne, my interest was peaked. When I read that Langhorne would, as his mentor did for Southern foods and crops, be sourcing and spotlighting ingredients from the Mid-Atlantic, I was intrigued. And when I heard that Langhorne had found a local friend and teacher in Baltimore’s Spike Gjerde, I knew I had to go. The Dabney, I’m happy to report, lived up to and exceeded my lofty expectations.

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