Washingtonian 100 Best Restaurants 2011: Black’s Bar & Kitchen
The forces behind this sleek dining room are Jeff and Barbara Black, who also own neighborhood mainstays Addie’s, BlackSalt, and Black Market Bistro. The menu here draws some inspiration from those restaurants. Read Full Article
Washingtonian100 Best Restaurants 2010: Black’s Bar and Kitchen
Cuisine: You never quite know what you’ll find at Jeff and Barbara Black’s Zen-slick suburban dining room. Sure, there will always be the solid raw bar and reliable wood-fired steaks and seafood. But beyond that, the ever-changing menu might skitter from fried chicken and waffles to white-bean-and-prosciutto bruschetta to plantain-crusted shrimp with mango salsa. Read Full Article
DELECTABLE MAKEOVER An infusion of cash and talent transforms a Bethesda restaurant
By Tom Sietsema
Washington Post Magazine
Sunday, Aug. 27, 2006
Gone is the creaky wooden porch out front and the dark, scrappy bar inside. Missing, too, is a menu that relied more on surf than turf. As it heads into its eighth year -- practically middle age for a restaurant -- Black's Bar & Kitchen isn't what it used to be. And that's just fine by me, because it has morphed into something better. Read Full Article
GAYOT
This Bethesda hotspot’s once low-country cooking has gone in a more polished Southern and Mediterranean direction with a strong emphasis on seafood entrées, such as the pepper- and-fennel-crusted tuna and the seafood stew with cerignola olives and preserved lemon. Meatier fare includes lamb loin, spice-crusted duck breast, and a couple of steak options. Lunching here will save you a few bucks; order the soft shell crab sandwich or the barbecue duck quesadilla, both light and delicious main courses. For dessert, the chocolate-caramel tart would be a good way to go.
