Concierge.com's insider take:
Expect a lot of name-dropping and famous political faces in this white-tablecloth power den close to the White House. It seems that everyone here has an agenda, but for chef Tony Conte—an alum of Jean-Georges Vongerichten's kitchen—it's turning unexpected food combinations into a remarkably good modern American cuisine. Conte chars cubes of pumpkin and chestnut and tosses them with ricotta gnocchi, caramelizes beef tenderloin that's been spiced with paprika and mint, or roasts baby beets that he combines with passion fruit gelée and finishes with a mignonette of horseradish and ice wine. Even the cheese plate is special, a selection of artisan cheeses accompanied by apricot mustard, chestnut honey, and 25-year-old balsamic vinegar.
Closed Sundays. No lunch on Saturdays.
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