Washington, International Restaurant Guide

“Blindingly good cooking throughout, with dishes that are inventive and playful” results in “adventurous, lively food that’s full of flavour and zing” at Kenny & Abbie Atkinson’s exceptional three-year-old, which sits next to its older sibling House of Tides (and nowadays scores similar quantities of feedback and high ratings). “Each dish is brought to your table by one of the chefs who chats you through the provenance and how they created and executed the dish. If this sounds pompous, it’s anything but; friendly explanations are sparkling with fun”. Top Menu Tips – “Scallop ever so delicately cooked in beef fat, topped with a fiery Thai glaze, deeply caramelised. Honey parfait with rye ice cream – the two flavours paired into a sort of sunny-summer-grass-meadow fantasy”. “A tiny smoked eel brandade with caviar, Granny Smith and dill, and served on a little metal tin lid (like a Caviar tin). The flavour just explodes and then is gone. Also a chewy beetroot croustade filled with pickled elderberries, toasted cumin and caraway seeds and finished with a horseradish crème fraîche and a pickled golden beetroot rose”.