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1330 Maryland Ave. S.W., Mandarin Oriental, Washington, DC 20024, United States

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.

Restaurant
CityZen

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.