The NYTimes Travel edition writes “In the Capital, K Street Steps Out of Its Suit” in an article that highlights Kushi, Taylor Gourmet, Againn and Rasika. The article is accompanied by a brief slideshow with images from these restaurants.
Excerpt on Kushi:
Between the two spaces sits a glass cube, where oysters are shucked and rice is steamed in an enormous barrel. In the 30-seat robata area, two custom-built cherry- and oak-fueled grills fire continuously; just behind, a yakitori grill fueled with imported bincho charcoal sears skewers, order after order. The effect is of a smaller, friendlier version of Kitchen Stadium, the arena from “Iron Chef.”
Excerpt on Taylor Gourmet:
Taylor perfected the simple deli equation — salt, pepper, oil, vinegar, shredded lettuce and tomato — each item delicious in its own right. The meat and cheese are still the central players. Turkey is roasted on the premises and married to ultra-sharp imported provolone. Chicken cutlets are breaded and fried on flat-top grills, then presented in eight variations, from the upscale (arugula, pesto and brie) to the straightforward (prosciutto and provolone).