Zagat Survey Discussions

New Restaurants

New Nightspots

Coming Soon

Beck's

Robert Wiedmaier (Marcel's) has ambitious plans for this contemporary brasserie in a still-under-construction office building at 1101 K St. NW. Expect updated French and Flemish comfort classics like moules frites, plus a raw bar and a potato station.

BLT Steak

A DC offshoot of NYC chef Laurent Tourondel's New American steakhouse is in the works. Strategically positioned near the White House (1625 I St. NW), it should help slake the power crowd's cravings for slabs of beef when it opens in late summer.

Lia's

The Chef Geoff's talents are making their entry into the increasingly chic Chevy Chase dining scene with this contemporary Italian trattoria (4445 Willard Ave.). A spacious outdoor terrace is sure to attract a see-and-be-seen crowd when the restaurant opens in the spring.

Lima

A transparent staircase will navigate this sleek restaurant and bar-lounge's triple-tiered space (1401 K St. NW). Citrus will infuse everything from the color scheme to the modern Pan-American menu starring seviche, tiradito (Peruvian-style sashimi) and oysters.

Good Deals and Other News

New Culinary Horizons

Top toques are making creative use of the space-age technology called "sous vide" that enhances flavors and textures through lengthy, low-temperature cooking in vacuum-sealed packets. Michel Richard (Citronelle) poaches an egg to a soft, thick consistency using this technique, then places it in a porcini–green lentil soup; Eric Ziebold (CityZen) cures tuna belly confit with the method and serves it with grilled tuna and vegetables prepared à la Grecque; and Todd Gray (Equinox) concentrates the flavor of veal cheeks with garlic, rosemary, wine, cinnamon and cloves by slow cooking the dish for 14 hours in the special equipment before pouring the unctuous results over noodles.

Reviving Appetites

To counter rich holiday meals, chefs are using seasonal root vegetables in hearty yet fresh-tasting preparations. Examples include Fred Przyborowski's (Rock Creek) white vegetable soup – a mélange of cauliflower, parsnips, Jerusalem artichokes, celeriac, potatoes, turnips, fennel and onions given a decadent touch with truffle oil; Nathan Anda's (Tallula) chestnut ravioli with carrot puree and red cabbage confit; and Tony Chittum's (Dish) parsnip soup enlivened with slow-cooked duck.

Café MoZU

During dinner, this elegant eatery now offers traditional sushi and raw-fish novelties (like a spicy tuna pizza) in addition to its Asian and New American menu.

Fahrenheit

A hearty three-course winter game dinner featuring fresh venison, duck, quail and rabbit ($65) is being served, in addition to the usual menu, on Friday and Saturday nights throughout the month.

Pizzeria Paradiso

The Georgetown branch is transforming its brick-walled cellar dining room into a birreria with 16 brews (plus a cask ale) on tap and more than 80 bottled choices to pair with its wood-fired oven-baked pies.

Quarry House

New owner Jackie Greenbaum (Jackie's) has reopened this Silver Spring saloon (804 Georgia Ave., 301-587-9406) with a modernized American bar menu but few alterations to the homey decor. (Look for more information on Quarry House in the February ZagatWire.)

1789

New chef Nathan Beauchamp's (ex Eve) winter menu focuses on seasonal and local ingredients in dishes such as a roasted pheasant with Brussels sprouts. Happily for longtime fans, the rack of lamb will be served indefinitely.

Spy Lounge

Has reopened with a fresh new look after a March 2005 fire. Completing the face-lift are new plasma screens, white leather couches and an extended martini list.

• Blackie's
• Riedel's