Bar open late
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Langermann's Restaurant Review: Unlike, say, “Charleston” or “Savannah,” the name “Langermann’s” doesn’t immediately tell the dining public what’s in store, namely Southern-inspired cuisine. Unless, of course, those diners are foodies who already know about Neal Langermann’s history with such D.C.-area eateries as Red Sage and Georgia Brown’s. The chef-owner’s bona fides thus established, patrons would know that they are in for some classy-yet-comforting Dixie delights. A breadbasket containing cornbread and buttermilk biscuits sets the mood; the menu’s low-country influences are sometimes overt, as in fried green tomatoes, crisp catfish and a classic shrimp-and-grits with andouille sausage, and sometimes subtle, as in a velvety sweet-corn sauce napping a snowy sea bass filet. The setting is anything but country-comfort --- the cavernous remodeled factory is as urban-chic as can be --- but Langermann’s’ hospitality does the South proud. Gluten-free menus are available for lunch and dinner.