Inspired by Chef Art Smith’s Southern roots, Art and Soul serves up regional favorites and down-home deliciousness. Go family-style with fried free-range chicken for two, which features buttermilk-brined chicken over scallion-speckled mashed potatoes and braised greens topped off with a black pepper gravy. If you yearn for your Grandma’s cooking give the petit chicken and sourdough dumplings a try. Or if coastal cuisine is what you crave, dig in to a warm helping of shrimp and grits made with creamed Geechie Boy Grits, andouille sausage and okra gravy.
Have a hankering for some soul food? Georgia Brown’s is your new headquarters. This DC favorite has been specializing in low-country cuisine more than 20 years. Start the meal off right with a creamy bowl of Charleston She Crab Soup, complete with fresh herbs, sweet corn and a sherry accent. Move on to the main event with the Sour Mash Pork Chop, a bone-in, bourbon-brined chop with honey-laced yams and fried Brussels sprouts. Of course your mama would never send you away without a little something sweet, and neither will Georgia Brown’s. Top your meal off with peach cobbler a la mode – a warm serving of sweet peaches topped with oatmeal crumble crust and smooth vanilla bean ice cream.
“Eat…eat,” says a little Italian grandmother somewhere. At Carmine’s they’ve mastered the art of family-style Italian. Generous portions fill the table (and your belly) so it’s guaranteed you won’t go hungry. Choose your pasta and then choose the sauce of your choice – a thick, hearty Ragu or Bolognese should do the trick. For the Secondi (Italian for main course) go with Chicken Marsala smothered in velvety mushroom gravy. When it comes time for dessert you should heed the word of The Godfather and “take the cannoli,” chocolate in this case.
The English are known for doing breakfast right. And this popular British-style restaurant and pub puts on a right proper brunch. The Sunday Roast & Brunch offers diners a choice between roast beef with herb jus or crispy pork belly with spice apple compote and then sides of cider braised greens, duck fat potatoes, glazed carrots and Yorkshire pudding and gravy. The sweet-toothed will enjoy the sticky toffee French toast but a traditionalist can just order the full English breakfast. If it’s dinner time, try tucking into a plate of English banger sausages or fish ‘n’ chips.