washingtonpost.com > Photo

What's on Washington Tables

For his 10th annual Dining Guide, Tom Sietsema looks at the best in Washington-area restaurants. Feast your eyes on photos from this year's selections.

A BLT gone haute: At Komi, smoked pork belly and heirloom tomato are stacked on a bun the size of a button.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/komi,1089635/critic-review.html" target="_blank">Review of Komi</a>

A BLT gone haute: At Komi, smoked pork belly and heirloom tomato are stacked on a bun the size of a button.

Review of Komi

Sean McCormick

Etete serves food in the traditional Ethiopian style, spooned onto spongy injera bread, which doubles as a utensil.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/etete,1113919/critic-review.html" target="_blank">Review of Etete</a>

Etete serves food in the traditional Ethiopian style, spooned onto spongy injera bread, which doubles as a utensil.

Review of Etete

Sean McCormick

Face time with chef Bryan Voltaggio is part of the deal for patrons who opt for the 21-course dinner at Volt's Table 21, a four-seat counter in the kitchen.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/volts-table-21,1158641.html" target="_blank">Review of Volt's Table 21</a>

Face time with chef Bryan Voltaggio is part of the deal for patrons who opt for the 21-course dinner at Volt's Table 21, a four-seat counter in the kitchen.

Review of Volt's Table 21

Sean McCormick

Jaleo's vegetable sandwich bursts with asparagus, peppers and more. <br><br><a href="http://www.washingtonpost.com/gog/restaurants/jaleo-downtown,791767/critic-review.html" target="_blank">Review of Jaleo</a>

Jaleo's vegetable sandwich bursts with asparagus, peppers and more.

Review of Jaleo

Sean McCormick

Salmon tartare at Komi is topped with a cool dab of shiso sorbet.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/komi,1089635/critic-review.html" target="_blank">Review of Komi</a>

Salmon tartare at Komi is topped with a cool dab of shiso sorbet.

Review of Komi

Sean McCormick

A juicy squeeze of lime flavors a mixed grill -- lamb, chicken and beef -- at Bamian.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/bamian,1122299/critic-review.html" target="_blank">Review of Bamian</a>

A juicy squeeze of lime flavors a mixed grill -- lamb, chicken and beef -- at Bamian.

Review of Bamian

Sean McCormick

Call it dinner theater: At Han Gang, food is prepared before diners' eyes on a tabletop grill surrounded by small dishes of snacks, or panchan.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/han-gang,1156532/critic-review.html" target="_blank">Review of Han Gang</a>

Call it dinner theater: At Han Gang, food is prepared before diners' eyes on a tabletop grill surrounded by small dishes of snacks, or panchan.

Review of Han Gang

Sean McCormick

A ribbon of white chocolate ganache, a quenelle of milk chocolate ice cream, a chocolate tuile and caramel mingle on the plate in Volt's Textures of Chocolate dessert.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/volts-table-21,1158641.html" target="_blank">Review of Volt's Table 21</a>

A ribbon of white chocolate ganache, a quenelle of milk chocolate ice cream, a chocolate tuile and caramel mingle on the plate in Volt's Textures of Chocolate dessert.

Review of Volt's Table 21

Sean McCormick

At Volt's Table 21, pinwheels of cured pork belly share a plate with cranberry beans.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/volts-table-21,1158641.html" target="_blank">Review of Volt's Table 21</a>

At Volt's Table 21, pinwheels of cured pork belly share a plate with cranberry beans.

Review of Volt's Table 21

Sean McCormick

During warmer months, chef Robert Weland presides over an outdoor dining area at Poste Moderne Brasserie.<br><br><a href="http://www.washingtonpost.com/gog/bars-clubs/poste-moderne-brasserie,1075800/critic-review.html" target="_blank">Review of Poste Moderne Brasserie</a>

During warmer months, chef Robert Weland presides over an outdoor dining area at Poste Moderne Brasserie.

Review of Poste Moderne Brasserie

Sean McCormick

Soft rolls of injera are ready to
scoop up entrees at Etete.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/etete,1113919/critic-review.html" target="_blank">Review of Etete</a>

Soft rolls of injera are ready to scoop up entrees at Etete.

Review of Etete

Sean McCormick

Legendary Iberico ham comes to Jaleo from Spain. <br><br><a href="http://www.washingtonpost.com/gog/restaurants/jaleo-downtown,791767/critic-review.html" target="_blank">Review of Jaleo</a>

Legendary Iberico ham comes to Jaleo from Spain.

Review of Jaleo

Sean McCormick

Gazpacho takes on four vivid hues and four bright flavors in a "flight" at Jaleo. <br><br><a href="http://www.washingtonpost.com/gog/restaurants/jaleo-downtown,791767/critic-review.html" target="_blank">Review of Jaleo</a>

Gazpacho takes on four vivid hues and four bright flavors in a "flight" at Jaleo.

Review of Jaleo

Sean McCormick

Sommelier Kathryn Bangs is a sure-handed guide at Komi.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/komi,1089635/critic-review.html" target="_blank">Review of Komi</a>

Sommelier Kathryn Bangs is a sure-handed guide at Komi.

Review of Komi

Sean McCormick

Beef at Han Gang is unfurled onto the guests' grill.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/han-gang,1156532/critic-review.html" target="_blank">Review of Han Gang</a>

Beef at Han Gang is unfurled onto the guests' grill.

Review of Han Gang

Sean McCormick

Bamian's Afghan flatbread is warm, homemade and easy to fill up on.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/bamian,1122299/critic-review.html" target="_blank">Review of Bamian</a>

Bamian's Afghan flatbread is warm, homemade and easy to fill up on.

Review of Bamian

Sean McCormick

Tiwaltengus "Etete" Shenegelgn
commands the kitchen at Etete.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/etete,1113919/critic-review.html" target="_blank">Review of Etete</a>

Tiwaltengus "Etete" Shenegelgn commands the kitchen at Etete.

Review of Etete

Sean McCormick

At Volt's Table 21, a rosy domino of grass-fed beef sits on a plate artfully detailed with dots of pureed chive, pureed red pepper and liquefied golden raisins.<br><br><a href="http://www.washingtonpost.com/gog/restaurants/volts-table-21,1158641.html" target="_blank">Review of Volt's Table 21</a>

At Volt's Table 21, a rosy domino of grass-fed beef sits on a plate artfully detailed with dots of pureed chive, pureed red pepper and liquefied golden raisins.

Review of Volt's Table 21

Sean McCormick

Gallery Credits:
Photo Editor, Producer Troy Witcher Text Editor Julia Beizer

Note: Please upgrade your Flash plug-in to view our enhanced content.

This Story 10 Dining Guides, 4,000 Meals and Countless Delectable Memories Article \| Nine dining guides ago, steakhouses were big news, some of the most exciting food in town was Italian, and a chef named José Andrés was focused on small plates, a few of which he promoted as if they were a religion. Browse the Full Dining Guide Ten Top Cocktails Ten Sweet Endings Ten Terrific Tables What's on Washington Tables Contest: Dine With Tom Sietsema Culinary Evolution : Ask Tom: Our Food Critic Talks Shop Tom Sietsema's Star Ratings Tom Sietsema's 2009 Fall Dining Guide: Index Archives: In With The Old Archives: Jean-Louis, Cooking With The Palate of an Artist		Network News X Profile View More Activity TOOLBOX E-Mail This Reprints		More on washingtonpost.com • More Photo News » washingtonpost.com
» This Story:Read +\|Watch +\|Talk +\| Comments

© 2009 www.washingtonpost.com