Best Farm To Table Restaurants in Van Ness

The host was helpful, friendly, and generous with his time. The cocktails were excellent, and our meals were outstanding. We will definitely be back and bring friends!

SHIA is a phenomenal restaurant and lives up to the excellence and creativity of Chef Edward Lee. We went there for our anniversary and they made it so special. It is an intimate and luxurious restaurant, with lovely music. I liked that the dining room wasn’t loud like most city restaurants. We loved the Korean-inspired cuisine. As usual, Chef Lee puts his creative magic touch to combine interesting flavors, textures, temperatures, and cultures in ways that you can’t replicate at home and will never get anywhere else. The service was superb — very personalized and personable. The staff was very knowledgeable about all the ingredients and answered our questions thoroughly. I first discovered Chef Lee at a charity event over a decade ago when he prepared half of the dinner courses. He outshone the other chef and I learned that he would soon be appearing on Iron Chef (which he won). I told him then that he would one day cook for the Korean Embassy or White House—and he has! We are huge fans of Chef Lee, having dined at 610 Magnolia (Louisville, KY) and Succotash (National Harbor/DC). SHIA is his best restaurant yet. I highly recommend that you go before it hits #1 on the Washingtonian. It reminded me of top dishes from Culinary Class Wars (Netflix). I’m going back for my sister’s birthday!

Service, food, and ambiance were all impeccable. This was my first time back at The Dabney in years and it was just as amazing as the first time. Such a cool interior, great drinks, and delicious food.

An inviting space with fewer than a dozen tables; two tops and four tops. Several tables have wonderful views of the kitchen, which dominates the L shaped room. Excellent cocktails. The dishes come out very nicely paced with no feeling that you're being rushed, indeed, few tables turned over during our several-hour meal. Dishes are artworks with flavors just as gorgeous and that are explained in detail. I think it's great that chefs (and they're all chefs, no 'line cooks') often present their dishes and love talking about them. Service at 22% is automatically added, which is fine by me. What wasn't fine by me is being taxed on the tip as well as food and wine. The menu you are given when you leave is too light on details, in my opinion. A wonderful, if not inexpensive, experience, the value of which I remain uncertain.

Very quiet Tuesday evening, delightful chicken pot pie, lamb dish - and as always - perfect Brussels sprouts, crispy and delicate + excellent service