A Look at Diner-Esque Food at Chef-Driven Restaurants

by Missy Frederick@bylinemjf Jul 17, 2013, 6:30am EDT

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by Missy Frederick@bylinemjf Jul 17, 2013, 6:30am EDT

Photo: R. Lopez

Chefs find inspiration for dishes everywhere—in their travels, from their childhood dinner tables, and in diner classics. Whether it's crab cake BLTs or liver and onions, here's where to find chef spins on diner staples.
—Amy Cavanaugh

Ardeo + Bardeo

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The dishes: There are several diner upgrades at Ardeo, including the BLT, made with Benton's bacon, smoked tomato, relish, and a fried egg. The country-fried steak comes with sausage gravy and over easy eggs, while the late-night favorite cheese fries are made with cheddar fondue, bacon, and chives.

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3311 Connecticut Ave NW, Washington, DC 20008

(202) 244-6750

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Ambar Balkan Cuisine

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The dish: Stroganoff gets an upgrade with a grilled beef tenderloin version. Ambar also uses cremini mushrooms, cornichons, and creamy veal jus.

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523 8th St SE, Washington, DC 20003

(202) 813-3039

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The Majestic

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The dishes: Chef Shannon Overmiller serves home-style meatloaf with green beans, bacon, whipped potatoes and pan gravy. There’s also liver and onions, improved with caramelized onions, lardons, and veal glacé.

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911 King St, Alexandria, VA 22314

703-837-9117

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Pearl Dive Oyster Palace

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The dish: The Pennsylvania Amish Chicken Dinner is an all dark meat fried chicken dinner served with bacon braised organic greens, salt roasted potatoes and creamy slaw.

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1612 14th St NW, Washington, DC 20009-4307

(202) 319-1612

Azur

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The dish: In a regionally appropriate alteration, the crab cake Reuben is made with lump Maryland crab, Russian dressing, and sauerkraut on rye bread.

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405 8th St NW, Washington, DC 20004

(202) 347-7491

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Sticky Fingers Bakery

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The dishes: For vegan spins on greasy spoon classics, Sticky Fingers has the TLT, made with tempeh bacon, lettuce, tomato, and Vegenaise. The biscuits and gravy are made with Gimme-Lean sausage, and there’s vegan mac and cheese on the side.

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1370 Park Rd NW, Washington, DC 20010

(202) 299-9700

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Ted's Bulletin

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The dishes: The Ted’s on Capitol Hill, plus the new location at 1818 14th Street, are, of course, a wealth of diner dishes. The nouveau greasy spoon includes dishes like the Walk of Shame Burrito, which Chef Eric Brannon says was inspired by a combination of things. “We’d seen other diner classics like hangover pizza – you know the ‘everything but the kitchen sink’ type food. But of course we added to that the food we all need after those nights where the next morning you just… need something just a little bit stronger if you know what I mean.” There’s also buttermilk country fried steak, chili, and other diner fare.

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505 8th St SE, Washington, DC 20003

(202) 544-8337

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Proof

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The dish: The Proof tuna melt is made with tuna conserve, egg, shallot, provolone, and bibb lettuce on a buttery brioche bun.

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775 G St NW, Washington, DC 20001

(202) 737-7663

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Jack Rose Dining Saloon

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The dish: The classic grilled cheese and tomato soup combo goes upscale, with a cheddar and Gruyere version on buttered Texas toast.

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2007 18th St NW, Washington, DC 20009

(202) 588-7388

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Cork

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The dish: The egg sandwich is reinvented at Cork, where called the pan-crisped brioche sandwich and made with prosciutto, fontina, and a sunny-side up egg.