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Penn Quarter's modern Indian restaurant earns a Michelin Bib Gourmand by taking traditional regional cooking seriously, then quietly upgrading it, naan by naan. The room is relaxed but the kitchen isn't cutting corners: expect paneer and slow-cooked dishes built on good ingredients rather than approximations of them. The cocktail list, including an alcohol-free selection, gets equal attention, which is either reassuring or a warning about how long you'll linger.
The awards strongest first
- Michelin Guide Bib Gourmand
- The Washington Post The 40 Best Restaurants In and Around D.C.
- Eater The Best Tasting Menus in D.C. Right Now
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Venison lal maas
“Venison lal maas pays homage to the vibrant flavors of Rajasthan, simmered in rich gravy with fiery Mathania chiles and served with caraway potato mash.”
Eater -
Gucchi chicken
“Gucchi chicken, surrounded in morel mushrooms and pine nuts, is another gorgeously plated dish.”
Eater -
Naan
“Naan is a particular strength, especially the chevre and herb version, while dishes like the fragrant lamb kakori kebab and vegetable-forward palak paneer show confidence in spice handling and restraint.”
Michelin Guide -
Lamb kakori kebab
“Naan is a particular strength, especially the chevre and herb version, while dishes like the fragrant lamb kakori kebab and vegetable-forward palak paneer show confidence in spice handling and restraint.”
Michelin Guide
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