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Vidalia Restaurant

 

From the “Washingtonian”: “Shrimp ’n’ grits and pecan pie are still on the menu, and the bread basket is the best this side of the Mason-Dixon Line, but calling this a Southern restaurant doesn’t begin to get at the intricacy and imagination of James Beard Award–winning chef R.J. Cooper’s cooking. Masterful French technique, ingredients from around the globe, and a restless need to experiment (last summer he debuted Ritz Cracker ice cream—as a condiment) are all put in the service of rooted, accessible food.

The “Washingtonian” named Vidalia one of the top 10 DC restaurants of 2008.

1990 M Street, NW
Washington, District of Columbia 20036

(202) 659-1990

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