In Sunday’s dining column, Tom Sietsema reviews Ardeo + Bardeo, and finds the combined concept much improved. Take a look at Scott Suchman’s gorgeous photos of the place and the food:


Chef Nate Garyantes of Ardeo + Bardeo restaurant is an alum of Jose Andres’ innovative Minibar. (Scott Suchman/For The Washington Post)

Tom Sietsema calls the chicken soup “unexpected — and marvelous ... beautiful and deeply comforting: Mexico as summoned by Martha Stewart.” (Scott Suchman/For The Washington Post)

Gnocchi and spinach salad. (Scott Suchman/For The Washington Post)

Garlicky rock shrimp, drifts of creme fraiche and sheer lemon slices are Tom Sietsema’s favorite pizza topping at Ardeo + Bardeo. (Scott Suchman/For The Washington Post)