The epicenter of Germantown's foodie revival is this stunning kitchen run by Belgian chef Philip Krajeck. His earthy pastas, rustic sauces and seasonally changing food will stand your taste buds on end, as if to say, 'What was that?' Standouts of the European-inspired, locally sourced fare include garganelli verde (green from fresh spinach) and pastured chicken with preserved lemon and garlic confit.
It's a feeding frenzy here as the menu fluctuates with the arrival of the season's first crops. Reservations? Certainly. But there's a communal table and a bar for walk-ins as well.
