Chef Michael Harr prepares Food Wine & Co.’s compressed watermelon with feta, pine-nut-and-kale pesto, and sultanas. Photograph by Sarah Matista
Party-goers flocked to the National Building Museum for the sold-out AT&T Best of Washington party on July 16. At the Alice in Wonderland-themed event, guests could roam around two levels of restaurants and enjoy delicious food and drink from more than 70 of Washingtonian’s 100 Very Best Restaurants and Best of Washington winners. The event be...
"Pho la cay is a spiced beef soup that's my go-to when I want something a bit different than the average pho. Well-done brisket, beef tendons and well-done flank are served along with root vegetables in a uniquely spiced beef chile broth that is not only tasty but also hits the spot—especially in the winter."
We tend to roll our eyes when we hear “truffle” and “burger” in the same breath, but Chef Michael Harr has created a masterpiece ($17). In fact, the often overpowering flavor of the fungi, which are in the sottocenere cheese and whipped into an aïoli, recedes into the background, allowing the rest of the burger—a house-ground patty piled with sweetly pickled and crispy fried onions plus roasted portobellos—to take the spotlight.