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Reviewed by: Toni Kervina
Sous Vide and Sushi is so yesterday. If farm fresh finds are more your thing, head to Eola.In the space that once housed Mark and Orlando's, Eola is offering a new take on American classics. Chef Daniel Singhofen's menu changes with the seasons; to wit, one tasting menu featured corn velouté, composed market salad, coddled farm egg, snapper and Hereford beef. Quaff the signature P Street gimlet and nibble at an a la carte menu at the candle lit bar upstairs, which is open Tuesday through Saturday. But make a real splash into the new Dupont dining scene on the first-floor, in the ressies-only dining room.