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"With a devoted DMV-wide following and a reputation for supplying bread to high-end restaurants like The Dabney and Lutèce, this Riverdale Park bakery just added dinner service after closing for a few months to expand into a larger full-service restaurant. From 4 to 8 p.m. Thursday through Saturday, the evening menu stays simple with an anchovy-packed tomato pie ($25), a garlic-and-spinach white pie ($24), and a rabbit ragu lasagna ($27), plus desserts like a Basque-style cheesecake with apricot saffron preserves and an affogato with house-made vanilla ice cream. Led by husband-and-wife team Rick and Tyes Cook, the shift reads as a natural extension of what regulars already love here." - Emily Venezky