Chef Eric Ripert has been making national news lately with his critique of colleague Gordon Ramsay's kitchen demeanor, but his DC outpost has got a scoop of its own with a new spring menu on the way. And change looks good. According to We Love DC, additions to the Westend Bistro's spring menu include chicken-fried pork belly, triggerfish served over soba noodles in pho broth and a braised short rib cooked sous-vide for 16 hours then glazed with a sorghum-tobacco sauce. Chef Joe Palma, alum of Ripert's New York flagship Le Bernardin, also has a mushroom truffle grits side dish in store for diners.
Westend Bistro [Photo: Thuy L./Yelp]