The spacious new Station 9 earned two stars (out of four) from Post critic Tom Sietsema this week. Housed in a former post office on U Street, the 12,000-square-foot restaurant includes a “handsome” downstairs dining room with “butter-colored booths” on each side of the room and bar, where “egg-shaped, espresso-colored chairs await cocktail drinkers.” At the center of it all are circular white lights that Sietsema describes as “giant snowballs” made from groupings of clear plastic cups. There’s also an upstairs lounge and a private room for 20.
Appetizers such as salmon cakes and “Mo-Rockin’” beef rolls seem more like “light entrées.” Barbecued pork ribs, rubbed with spices and served with a healthy portion of baked beans and coleslaw, “could pass for the monster order that tips Fred and Wilma's car in The Flintstones,” says Sietsema. The menu’s variety of flavors are meant to reflect the diversity of the neighborhood and also include dishes inspired by the cuisine of co-owner Aymeric Saha’s native Cameroon and co-owner Samir Tazi's native Morocco.
Sietsema found the servers to be a bit over the top with their flattery, and sometimes overly familiar (one told Sietsema to “zip it” when he tried to decline a free dessert), but he praised the staff’s personal attention and overall commitment to showing diners a good time.
Appetizers such as salmon cakes and “Mo-Rockin’” beef rolls seem more like “light entrées.” Barbecued pork ribs, rubbed with spices and served with a healthy portion of baked beans and coleslaw, “could pass for the monster order that tips Fred and Wilma's car in The Flintstones,” says Sietsema. The menu’s variety of flavors are meant to reflect the diversity of the neighborhood and also include dishes inspired by the cuisine of co-owner Aymeric Saha’s native Cameroon and co-owner Samir Tazi's native Morocco.
Sietsema found the servers to be a bit over the top with their flattery, and sometimes overly familiar (one told Sietsema to “zip it” when he tried to decline a free dessert), but he praised the staff’s personal attention and overall commitment to showing diners a good time.
