Home > Magazine Archives > March 31, 2005 Issue > Dining Out
Challengers and Incumbents in the Capital
New Washington restaurants represent a sophisticated constituency
Make no mistake: Washington is still a meat-and-potatoes town. But Washingtonians are happy to enjoy their meat and potatoes in many forms, from a 20-ounce sirloin with cottage fries at the Palm to foie gras done three ways on one plate at Michel Richard's Citronelle.
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