"To understand the scale of detailed planning that went into Dauphine’s, look at the low side of the split-level bar that divides the dining room at the highly anticipated New Orleans-style restaurant opening in downtown D.C. on Friday, May 7. Walk past the metal well where Mid-Atlantic oysters and clams sit on ice, and peek behind the wooden block where cooks butcher whole hog sides brought in from Virginia’s Shenandoah Valley. Then take a minute to appreciate the hanging country hams, genoa salamis, and Sazerac bresaola visible through tiny windows built into in a custom meat fridge that looks more like an antique armoire because it’s lined in dark wood panels that match the siding of the bar and the tabletops placed throughout the dining room." - Gabe Hiatt
