Cuisine:

• Southern

Sou'Wester Description:
First of all, this restaurant in the Mandarin Oriental, Washington DC does not serve Southwestern fare. Instead, the name comes about as a play on words: the hotel is located in DC's Southwest zone, and as opposed to Nor'easters, what the city gets in the way of storms might well be called "Sou'westers." Well, something like that. So under the watchful eye of chef Eric Ziebold and his chef de cuisine Rachael Harriman, you'll find a kitchen that offers an array of Southern-inspired takes on such classics as fried chicken and a sautéed pork belly and pickled watermelon rind appetizer, and an amusing yellowfin tuna confit sandwich, a few notches up from that old standby, the tuna-and-mayo sandwich. You may even spy hushpuppies, baked beans and grilled corn as accompaniments. Dinnertime demands slightly less homey fare, so keep an eye out for blackened bluefish with Cajun rice, porgy crab Imperial, and braised rabbit leg---though that fried chicken is still available. It's an intimate setting, made to look larger with the use of a mirrored wall, and a pleasant destination for a non-Southwestern meal.


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