Washingtonian Magazine has released its “29 Best New Restaurants in the DC Area” list, stating “There’s never a dull moment in Washington’s food scene, but the past year has been especially exciting.” Just two Maryland restaurants, both in Montgomery County, have made the list:
Aventino (4747 Bethesda Ave. Bethesda, MD): Aventino opened in January and has created a buzz with its vibrant and traditional Roman cuisine. The Cappalletti (featured photo) was named our very own Mr. MoCo’s “favorite dish in MoCo” in May. The menu consists of antipasti, pasta and more by chef Mike Friedman (Olney resident), and classic cocktails like a selection of spritzes and negronis, in a warm and inviting setting that can hold over 100 guests.
Washingtonian writes, “The buzzy round bar at the center of the room turns out easy-drinking refreshers including a grapefruit-and-sparkling-rosé spritz, while the kitchen excels with snacks, desserts, and, of course, pastas (go for the zesty lumache, a snail-shaped noodle with rich, guanciale-laden amatriciana sauce). The star dish, though, is a pile of sticky, porchetta-spiced lamb ribs accented with pickled fennel and honey vinegar”
Motorkat (6939 Laurel Ave., Takoma Park, MD): Motorkat opened in the spring of 2023. The restaurant is brought to you by restaurateur Chris Brown (Zinnia, Soko & Takoma Bev Co) and Executive Chef Danny Wells (Republic, Zinnia and Takoma Bev Co.). Motorkat offers a wide selection of appetizing raw bar choices like the chilled Gulf Shrimp with citrus and avocado in addition to a variety of Chesapeake Bay, New England and Pacific oysters on the half-shell. The menu also spans into a variety of small plates ranging from specialty breads like Sourdough Toast topped with lemon ricotta, roasted beets, grapefruit and honey roasted almonds, to delightful vegetable and grain preparations such as Sunchokes with crispy guanciale and buttermilk-miso ranch, to wood grilled elegance like tiger prawns, fatty tuna skewers and citrus brined cabbage steaks. Guests can round off the experience with lavish desserts, like the Calico Creme Brulée.
Washingtonian writes, “His [Danny Wells] kitchen excels with raw-bar options (try the mini lobster roll) and wood-grilled crowd pleasers such as a dry-aged burger. But don’t overlook less expected plates like charred Japanese eggplant with cashew labneh or fried chicken with Madras curry sauce.”