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Posted at 01:10 PM ET, 02/10/2012

Food in focus: District Commons


District Commons, a new American tavern by Jeff Tunks, opened in October. (By Matt McClain/For The Washington Post)

In Sunday’s Washington Post Magazine, Tom Sietsema takes a long look at the latest addition to restaurateur Jeff Tunks’s portfolio: District Commons, a new American tavern on Washington Circle. While Tom wasn’t blown away by the restaurant’s culinary ambitions, he did find it a reliable place for comfort and quality at a reasonable price. Take a look inside the space with Matt McClain’s photos:


Tom Sietsema calls the restaurant’s take on Boston cream pie the pastry kitchen’s best effort. The classic is “rethought as a little tower of sponge cake sweetened with a filling of custard and finished with a glossy curtain of sauce made with melted fudge.” (By Matt McClain/For The Washington Post)


The main dining area at District Commons is plenty attractive, but as Tom reports, “The high ceilings and the hard floors do nothing to tamp down the noise of the crowd at peak hours.” (Photo by Matt McClain for The Washington Post)


Sietsema suggests you explore the menu’s seafood options, including this chowder, which “is crammed with ... crab, shrimp, chopped clams - and jolted with chipotle adobo.” (Photo by Matt McClain for The Washington Post)


While bread service isn’t included with the meal, this photo from October shows the restaurant’s pretzel loaf, a $2 baguette by way of Munich that “comes with a mustard butter for spreading on the warm bread. You can mindlessly tear through it as you sip your beer, cocktail or wine.” (Photo by Sarah L. Voisin/The Washington Post)

By  |  01:10 PM ET, 02/10/2012

Categories:  Restaurants

 
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