Presumptuous question, if you ask me. 202-847-0122. unconventionaldiner.com. The latest in Washington’s food and drink scene. The 90-seat dining room and bar—which opened December 18—comes to life at 5 PM. And let’s not even get started on the great debate between home fries and hash browns. 100% satisfaction guaranteed. “If I want to put a Peking duck on the menu, I need the opportunity to do what I want.”, That’s not to say Deshaies hasn’t closely studied traditional diners. Enjoyed the fried chicken and shrimp and grits, but service left a lot to be desired. For our brunch we had blueberry pancakes that were amazing. Went for a birthday celebration and check came with dessert menu. Supra sets an inviting table for a Georgian feast, Maydan is the gathering place we've been waiting for. All Day Breakfast Brunch Lunch Menu Established in 2013. Clean the restrooms, turn up the lights — and 8 other things restaurants should do better. In tribute to Richard, who died in 2016, Deshaies serves his mentor's famous 72-hour short ribs — "the exact same recipe," down to its raisin-peppercorn sauce, says the chef. Specialties: Serving quality comfort food, made from quality ingredients. The menu is studded with imaginative delights that echo the restaurant's name, from French fries with "sexy sauce" to spring rolls with "Franch" dressing to a meatloaf "nothing like anyone's mom's.” Topping the loaf is a glaze made with ketchup, honey and Sriracha, and a garnish of Chinese long beans; a moat of morel mushroom gravy nudges the slab into fine-dining turf. Most people have very specific ideas of what a diner should be. Wash it all down with one of our specialty pops or traditional hand-spun milkshakes. Learn more about Unconventional Diner here. Do a fucking diner. Unconventional Diner has a second asset in its pastry chef. She's Ana Deshaies, the chef's wife and the talent behind the baked goods. The focus, in other words, is clearly on the plate, and by now, Washingtonians know to expect small wonders from the creative Deshaies, who worked for Richard at both the much-missed four-star Citronelle in Georgetown and the breezy Central Michel Richard downtown, where he retains a partnership. Avocado toast—of course there’s avocado toast—is more like tableside guacamole. Unconventional Diner Photo: unconventional diner/ Yelp Whether or not you've been hearing buzz about Shaw's Unconventional Diner , the popular New … The food, drinks, and service were great. (And no, it’s not open 24 hours—you’ll be fine.). Innovation and classic food together ... they do it right The matzoh ball chicken soup was deliciousA vegan twist on nachos with kale chips and cashew cheese was great HUGE hazelnut bonbon was part of dessertAnd the fried chicken is dope. The most important news stories of the day, curated by Post editors and delivered every morning. When the daytime restaurant opens, later this month, she'll be making the croissants and other breads in a separate kitchen. I had the Caribbean Shrimp and Grits and it was the best shrimp and grits that I've ever had! Service was professional and highly efficient for a great first impression. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. "Supper" items, $15 to … 1 – Nielsen for Yelp, US consumer survey, 9/2016 2 – Assumes 750 reservations booked monthly with a $1 transaction fee and 250 reservations booked monthly with a $0.25 transaction fee 3 – Based on the weighted average of advertisers who spent between $200 and $1200 per month on Yelp … The menu reads like your standard American diner menu, but true to the diner’s name, nearly everything is a little bit unconventional. Eggs and pancakes for dinner. The “everything lox” is also more of a dip than a sandwich. Photo by Evy Mages, We'll help you live your best #DCLIFE every day, (The name is also a nod to the diner’s home inside the Walter E. Washington Convention Center. Deshaies blends together beef, pork and veal, along with plenty of diced vegetables and some Gruyere, which gives each bite of meatloaf a welcome juiciness. In fact, chicken Parmesan is ordinary in comparison to the restaurant's abundant draws, which include squid-ink linguine topped with a fistful of sweet jumbo lump crab, and chicken pot pie rethought as crouton-size golden cubes gathered on a nest of shredded cabbage. 1207 9th St., NW; 202-847-0122. Smoked salmon enwraps a poached egg with a bed of cream cheese, capers, and herbs. Brussel sprouts with fried eggs great taste with spicy curry sauce. Fish sticks are more like goujonettes made of a tempura-battered skate with a tangy saffron aioli. The latter snack comes with what the menu calls a "Franch" dressing: a riff on ranch, based on fromage blanc and lots of tarragon and dill. A server will smash up the avocado with lots of herbs, pickled fresno chilies, confit egg yolk, and a lime dressing, then you can spread it on crostini. So yes, you will find all-day breakfast and plenty of pies, but ultimately, the place is uniquely his own with hints of his French fine dining roots. On the cafe side, which will open in the new year, you’ll find breakfast staples like waffles, French toast, omelettes, and eggs Benedict—available for dine-in or to-go from 7 AM to 5 PM. David Deshaies always wanted to offer comfort food with a spin as the owner of his debut restaurant. Thought maybe they were providing a birthday dessert, but no...that was just one of her quirks. Factor right from when you walk into the restaurant. The 8,000-square-foot space contains a cafe and dining room split by a bar.
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