D C Coast Restaurant

DC Coast is an old favorite of mine, and there's no better bar for a cocktail, aesthetically and service-wise. There are still wonderful menu offerings - but they are hit and miss. You may need to try several before you find one that is worthy. Still worth it to me. more

By Tom Sietsema Sunday, May 23, 2010 It was cutting-edge when the two-story dining room with the giant mermaid sculpture and an exhibition kitchen helmed by Jeff Tunks set sail in 1998. Remember his novel tuna tartare, splashed with coconut milk, ginger and jalapeno peppers and cleverly served in a coconut shell? Or the delectable Chinese-style smoked lobster with crispy spinach? It wasn't just the food that set the crowd-pleasing restaurant apart. Its location, away from the traditional action on K Street, also spoke to a revitalization occurring downtown. When the Beaux-Arts-style behemoth turned 10, Tunks thought it could use some freshening, subsequently hiring the talented Brendan Cox from Circle Bistro to take over the kitchen and announcing that "nothing is sacred for us." I waited several months for the new guy to settle in and got a surprise when I showed up for dinner: The "new" DC Coast tasted pretty much like the old one, which had slipped into ordinariness in recent seasons. But even more-recent meals uncovered some slapdash products, including chewy scorched octopus, overcooked shrimp and a signature that seemed to be resting on its laurels: That lobster was awash in soy sauce, and its fried spinach was limp. Is that the price to be paid when you're cooking for a potential audience of hundreds? Cox is a veteran of intimate restaurants, after all. On a more appealing note, a diner can also find a prettily arranged chopped salad; tender house-made gnocchi draped in meaty Bolognese; and a mussel soup, clean and creamy and set off with a garlicky cover of toasted bread crumbs. And for delicious drama, there's a fine souffle for dessert. My risk-free recipe for success at DC Coast is to order a cocktail (they're well made) and something simple (think crab cakes) and bask in the glow of some of the sunniest servers around. All help a diner overlook a bread basket that evokes a time when good loaves were impossible to find in Washington, and a room that could use some freshening, too. more

Sietsema misses the mark again. Good grief! Food great, room still great, service great. Memorable, meets expectations (which are high) and is consistent. DC Coast is an establishment, not a flashy/trendy silly new thing. more

If you're looking to impress some business associates or simply treaty yourself to an excellent meal in a classy atmosphere, look no further than DC Coast in the heart of the Golden Triangle. DC Coast primarily attracts the business crowd during the day; its tables are packed with suited lawyer types engrossed in work conversations. This place can get a little expensive, so if you're looking to try DC Coast on a budget, make a lunch time reservation. The food is still excellent and the prices are much more reasonable. The lunch menu is packed with a variety of fish prepared with interesting sauces and sides. Carnivores will be satisfied as well, thanks to delectable options such as the steak frites, which features the restaurants to-die-for truffle fries; the famous DC Coast burger, which comes with hand made pickles; and the hazelnut crusted chicken, with mushrooms and asparagus on the side. As to be expected, the restaurant breaks out the really good stuff for the dinner crowd, where you'll drop at least $30 a plate. With selections such as Chinese style smoked lobster and golden tileflish in a foie gras sauce though, the price tag is worth it. Pros: Great food, great service Cons: Loud, crowded during lunch more

Scallops are excellent. Crab cakes are simple and tasty. The wine list is pretty decent with a large selection of by the glass wine. The service was good, but not cloying. I only had one complaint: The morel sauced gnocchi was full of grit. I don't mind a little dirt, but this was ridiculous. I told the waiter that someone in the kitchen should learn to clean mushrooms and he simply shrugged. Staff would do well to be more fastidious in mushroom cleaning: http://www.thekitchn.com/thekitchn/tips-techniques/quick-tip-how-to-clean-morel-mushrooms-082430 Or watch a video on youtube: http://www.youtube.com/watch?v=vL1w5V6neB4 more

One of the best in the D.C. area. That Chinese-style smoked lobster with the crispy fried spinach is... more

One of the best in the D.C. area. That Chinese-style smoked lobster with the crispy fried spinach is unforgettable. more

Fantastic pan-seared Tuna and ""tower crab,"" steaks are good too. Great wine list! more