The dining room at Restaurant K.
Photo: BizBash
Restaurant K is the new Farragut Square eatery from celebrated local chef Alison Swope (formerly of Andale, New Heights, and Alexandria's Santa Fe East). Launched in partnership with McCormick & Schmick’s Seafood Restaurants, the 7,000-square-foot venue is chef-driven—a novel concept for a restaurant group known for its cookie-cutter venues.
Swope's menu, described as modern American cooking, relies on regional and family-owned producers to deliver the highest-quality product available, whether it be the right cut of lamb for her lamb sausage appetizer served with goat cheese over plantains or the freshest heirloom tomatoes for her crab and tomato salad tossed with capers, olive, and mint.Remnants from Jimmy’s on K Street, the steak house that used to occupy the space, include dark wooden tables and large orange chandeliers. But the new owners added their own personal touches: They got rid of the blinds covering the huge windows that look out over K Street, and a dozen bright poster-sized pictures of flowers hang on the walls. While there are no private rooms, the 220-seat dining area has a five-foot high partition that blocks off the back booths and tables, allowing for a semiprivate event for a midsize group.
The bar serves a number of signature drinks, including several with fruit-infused liquors. Swope has been experimenting with pear-infused brandy, orange-infused vodka, and vanilla-infused bourbon—the latter used in her vanilla julep. The wine list is extensive and features 50 bottles under $50 among more expensive selections.
The restaurant, which opened on September 17, will likely take reservations for parties of 50 or more beginning next month.
Swope's menu, described as modern American cooking, relies on regional and family-owned producers to deliver the highest-quality product available, whether it be the right cut of lamb for her lamb sausage appetizer served with goat cheese over plantains or the freshest heirloom tomatoes for her crab and tomato salad tossed with capers, olive, and mint.Remnants from Jimmy’s on K Street, the steak house that used to occupy the space, include dark wooden tables and large orange chandeliers. But the new owners added their own personal touches: They got rid of the blinds covering the huge windows that look out over K Street, and a dozen bright poster-sized pictures of flowers hang on the walls. While there are no private rooms, the 220-seat dining area has a five-foot high partition that blocks off the back booths and tables, allowing for a semiprivate event for a midsize group.
The bar serves a number of signature drinks, including several with fruit-infused liquors. Swope has been experimenting with pear-infused brandy, orange-infused vodka, and vanilla-infused bourbon—the latter used in her vanilla julep. The wine list is extensive and features 50 bottles under $50 among more expensive selections.
The restaurant, which opened on September 17, will likely take reservations for parties of 50 or more beginning next month.
