“What’s for dinner?” Your Choice.

J. Paul’s - Washington’s quintessential turn of the century American Dining Saloon. Crab cakes and baby-back ribs are the standouts here; but don't overlook the salads, which are long on taste and innovation. The raw bar, with four different types of oysters as well as clams and spiced shrimp, is a bit of a sleeper here. The desserts, which are all made in house and change frequently, are downright deadly.

Paolo’s - It’s easy to fall in love with a place like Paolo’s. Its Georgetown location is right in the heart of things, and patrons often drift in from the sidewalk. The passing pedestrians are part of the entertainment; the other part is the snappy and trendy Italian food. It’s not classical, but somewhat Americanized, with such offerings as duck confit pizza with apple butter coulis and a pulled roasted chicken salad. There is a filet mignon with an asparagus side made with Gorgonzola and walnuts. iIn fine weather, enhanced seating means eating outdoors, an ideal option for people-watching.

Old Glory - Come for the messy, tangy, delicious spareribs; hickory-smoked chicken; tender, smoked beef brisket; or marinated, wood-fired shrimp. Six sauces are on the table, the spiciest being the Southwest Texas (lots of hot peppers!). The complimentary corn muffins and biscuits; side dishes of collard greens, succotash, and potato salad; and desserts like apple crisp and coconut cherry cobbler all hit the spot.

Georgia Brown's - Georgia Brown's offers a tailored side of the South. Food is to be slowly savored, traditional fried green tomatoes, Perleau straight from Charleston, and fried chicken to compete with your grandmama's. Proper desserts like homemade ice cream will cause you to swing your feet childlike while your spoon clatters getting every last bite.  Sunday brunches are spiced with live jazz, power lunches are for talking politics, and the evening meal is savored. So eat up, but put your napkin in your lap.

Neyla - A treat for the Senses and Social Graces, Neyla’s food melds the best of all Mediterranean cultures.  Neyla's Lebanese mezzas tell the tongue a story of four thousand years of culinary history. Vegetables, salads, grilled meats and fish are set off by light, and subtly spiced sauces. Coriander, cinnamon, basil, thyme, Turkish pastries, coffee with cardamom enrich the cuisine and speak to its heritage.  You’re invited to savor, not just eat.

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