: At last local chef Carole Greenwood, in her third DC location, seems to have hit her stride with a charming, slightly bohemian restaurant where her cooking skills show off to best advantage. Moving boldly away from her former all-vegetarian menu at the first Greenwood restaurant, she now balances seasonal meals not only with the best that local produce markets offer, but also with the finest meats, shellfish, and poultry. Take her magical chilled sweet corn soup topped with a corn and basil salad---she underscores the corn’s sweetness with an infusion of earthy basil flavors, replicated both in the soup and in the salad topping. As for entrées, you won’t go wrong with anything, really, though the waitstaff noted that special favorites are the smoky lobster and the pecan-crusted soft-shell crabs. Also intriguing: the prime sirloin with grilled greens and the mustard-crusted lamb with haricots verts. Dessert choices are simpler, and we’d suggest sticking to such seasonal specialties as the white peach cobbler with homemade ice cream. Greenwood has converted a drab ethnic restaurant into a colorful dining room with curtained sections that enforce intimacy and privacy. Or you can select the lengthy trestle table at the restaurant’s center for group seating. A real winner!

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