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"We’re grazing on sassy charred chicken thighs on pieces of house-baked flatbread when a server passes by with a drink beneath a smoke-filled glass cloche. Ada’s on the River likes to play with fire. “Smoke adds a nice dimension to food,” says Brandon Whitestone, culinary director for Alexandria Restaurant Partners, a collection of 10 establishments. “I think we’ve been hardwired from cave times” to appreciate it. All I know, as my focus moves from plate to Potomac River, is that Ada’s is the exception to the rule about good views canceling good cooking in tourist zones. Here we are in Old Town Alexandria, eating interesting food delivered by servers whose cheer you want to clone. Conceived as a steakhouse in 2021, Ada’s has morphed into a seafood draw since, Whitestone says. Go for swordfish sauced in mustard cream and framed in charred Brussels sprouts. Definitely add a side of the many-layered, crisp and golden potato pave. Still, the No. 1 seller is the hamburger. The sandwich, based on an onion brioche roll, revels in details: ground dry-aged chuck meat, Taleggio cheese, thick-cut bacon, barbecue sauce and smoked onion (of course). No one goes hungry here, where the portions tilt generous. Dinner’s pork chop on a mound of roasted grapes, shallots, bacon and jalapeño was a welcome sight at lunch the next day. The interior is open and airy; the exhibition kitchen lets guests and cooks see and be seen. Ada’s subscribes to the “unreasonable hospitality” theory promoted by Will Guidara, the former co-owner of the esteemed Eleven Madison Park in New York. Look forward to a personalized card on your table if you’ve mentioned a special occasion."
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"Ambiance sympa et excellent burger "
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"one of the Best steaks in DC. one of the best restaurants in DC"
@ryanrvaughn
"Open Table Top Outdoor Dining"
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