CityZen
White House/Downtown
Thomas Keller protégé Eric Ziebold turns out accessible haute cuisine in this restaurant's gleaming open kitchen—and largely succeeds in living up to the hype his arrival created in early 2004. His crispy duck confit, accompanied by a piquant mélange of pepper-spiced jicama and ripe peach, is near perfect, as is the pan-roasted saddle of lamb, served with an artichoke terrine and a salad of sweet peppers. And though Ziebold still seems to be finding his feet (some dishes, like the beef paillard and Maine lobster tail, are too-easy crowd-pleasers, while others lean on an overabundance of black truffles), he knows the power of a fabulous finish. Desserts—like the beggar's purse filled with tangy Greek yogurt and paired with fresh huckleberries, and the Valrhona-chocolate pavé drizzled with roasted peanut broth—ensure that all's well that ends well.
Tip: Do not—repeat, do not—miss ending your meal with the selection of artisanal cheeses.
As Featured In...
From Travel + Leisure, Apr 2006
“While Ziebold's food tastes perfectly good, the most inspiring course is one he didn't cook—the restaurant's fine cart of melting international cheeses....” MORE>>
From Food & Wine, Mar 2005
“At the Mandarin's excellent restaurant CityZen, French Laundry alum Eric Ziebold served fingerling potato chips with little bowls of caviar and sour cream, and savory beef two ways: boiled and grilled....” MORE>>
lastArticle = 4/2006 and lastAward =
