The Critics

Sterling's Zeitoon is the subject of praise from both Todd Kliman and a chatter this week on the Washingtonian critic's chat. "The tagine is excellent; the sauce for the cornish hen preparation is so rich and layered. Just ticking off the ingredients that go into it makes me hungry: ginger, saffron, turmeric, nutmeg, cinnamon, parsley, garlic, olive oil, tomatoes, preserved lemon, Atlas olives," Kliman says of the restaurant. [Washingtonian]