"D.C. diners revel in restaurateur Hakan Ilhan’s modern American-meets-French eatery on 16th street. This spring, executive chef Frank Ruta is serving up warm white asparagus with tarragon coulis, blood orange, almond and quail egg; foie gras poached in consommé with chrysanthemum leaves, radish and onion buds; and Pennsylvania rabbit ballotine with organic barley, fava beans, tender carrots and nettle froth. And for dessert, pastry chef Aggie Chin has created whimsical dishes including black pepper pavlova with green apple mousse, Pernod gelée, golden raisins, green apple fennel sorbet and yogurt granita; and the pamplemousse featuring grapefruit chiffon cake studded with grapefruit pâte de fruit, candied and fresh grapefruit and topped with grapefruit/thyme sorbet."
