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Diners who frequent the same restaurant again and again have a perspective that neither critics nor the marginally attached have: the depth of experience to figure out what the chef and kitchen do best, week after week after week.
This is a pub with great food—especially if you stick with the specials. The chef is classically trained, and he knows his stuff. The Scottish/British food is so-so, but the specials are phenomenal. His version of beef wellington is out of this world, and his soups (especially the turnip soup) are terrific. The beer and scotch selection are excellent. This place is a gem. Expect to wait in line on weekends. It’s worth it.