"In a cavernous-cool location on Capitol Hill, Chef John Sundstrom shows off his love of offal and game meats with crispy pork trotters and a main featuring venison loin, but with plenty of lighter options or as part of a four-course seasonal tasting menu. Don't miss a gorgeously dressed hamachi crudo with fennel, preserved lemon, and green olive; or the bright-pink wild salmon presented with orange orbs of ikura roe." - Naomi Tomky, Stefan Milne, Jessica Voelker
Photo by Zack Bent
