The Oval Room


Chef Tony Conte and Sommelier Brent Kroll of The Oval Room – Washington, DC

800 Connecticut Avenue Northwest #110
Washington, DC 20006
(202) 463-8700
Hours: Mon-Thurs 11:30am-3pm, 5:30pm-10pm; Fri 11:30am-3pm, 5:30pm-10:30pm; Sat 5:30pm-10:30pm

DC powerhouse The Oval Room may be part of the Ashok Bajaj’s restaurant group, which includes modern Indian Rasika and upscale rustic Italian Bibiana Osteria Enoteca, but the restaurant has a character all its own. High fliers and policy makers dine at this tour de force. It’s been four years since we tasted Tony Conte’s dishes as a Rising Star, but today he is as skillful as ever at cooking outside of the box. Chef Conte has no fear of reinvention, and he’s as likely to treat kampachi to a pastrami-style cure as he is to decide that what foie gras really needs is a kick of heat from jerk spice. His Jerk Sautéed Foie Gras with Warm Ginger Jelly and Micro Basil is boldly reimagined. And where some pastry chef-less chefs would throw up their hands in defeat, Conte channels his creativity to desserts without hesitation, his Cornflake Custard with freeze-dried strawberries mimicking the comfort of a bowl of cereal.

Recommended Dishes:
  • Pastrami-Cured Kampachi, Mustard Ice Cream, and Tomato Jam
  • Jerk Sautéed Foie Gras with Warm Ginger Jelly and Micro Basils
  • Three Minute Pressure-Cooked Beets, Passion Fruit, Horseradish, and Minus 8