3400 11th St NW

"At this Malaysian restaurant in Columbia Heights, chef James Wozniuk navigates a balance of pungent, spicy-sweet, and funky umami flavors that vary in intensity but never veer out of control. Wozniuk’s condiments — sambal made from bird’s eye chiles, palm sugar, tamarind, and fried anchovies; appetite-piquing pickled limes with prune and golden raisin; and peanut-based satay sauce — assert themselves in an array of rice and noodle dishes. The bar mixes complex tropical cocktails, like a blackstrap rum and pineapple Jungle Bird, that vie for attention. Order takeout or delivery online. Tables are available in a breezy dining room or on a patio. Wozniuk also runs Spicebird, a Southeast Asian takeout out of Makan featuring savory spice-rubbed roast chicken and sides. Head to underground sibling Thirsty Crow for a tasty bar bites menu." - Tierney Plumb, Eater Staff

"The kaleidoscope of sour, funky, spicy, and sweet flavors at this Malaysian mainstay in Columbia Heights translate well to brunch. Eggs in chef James Wozniuk’s fiery homemade chile sambal are a natural morning dish. People with a sweet tooth might gravitate towards biscuits and kaya — sweet and mellow coconut pandan custard. Char kway teow, a stir-fried flat noodle dish with sweet Chinese sausage, is another crowd-pleaser. Complement everything with acar (pickles) brimming with key lime and prunes, pineapple and ginger, or mixed vegetables and shrimp paste." - Tierney Plumb, Eater Staff

"At this Malaysian restaurant in Columbia Heights, chef James Wozniuk navigates a balance of pungent, spicy-sweet, and funky umami flavors that vary in intensity but never veer out of control. Wozniuk’s condiments — sambal made from bird’s eye chiles, palm sugar, tamarind, and fried anchovies; appetite-piquing pickled limes with prune and golden raisin; and peanut-based satay sauce — assert themselves in an array of rice and noodle dishes. The bar mixes complex tropical cocktails, like a blackstrap rum and pineapple Jungle Bird, that vie for attention. Order takeout or delivery online. Tables are available in a breezy dining room or on a patio. Wozniuk also runs Spicebird, a Southeast Asian takeout out of Makan featuring savory spice-rubbed roast chicken and sides. Head to underground sibling Thirsty Crow for a tasty bar bites menu." - Tierney Plumb, Eater Staff

"If you've ever considered ordering dessert first, do it here. Flaky, crispy roti canai served with a delicate pandan coconut cream offers a faithful Asian twist on the classic French Toast. It's the kind of cross-cultural deliciousness you can expect from this Malaysian kitchen team, which takes its culinary cues from India and China.To that end, both noodles and rice form the heart of this menu. Char kway teow features seared flat rice strands tossed with shrimp, Chinese sausage and bean sprouts. Hearty pork vindaloo boasts layer upon layer of just the right spice, heat and acid. Fried chicken arrives doused in a yellow curry flecked with curry leaves. Yes, you should share everything, but no, you cannot nap on those turquoise couches after." - Michelin Inspector

"Best Gastropub in D.C. Meridian Pint is a friendly gastropub located in the Columbia Heights neighborhood of D.C. Emphasis is on American craft beers; if you’re into European brews, you’re out of luck here. At any one time, they have about 25 beers on tap and 150 bottles of beer to choose from. The best way to enjoy the beers is to go with the sampler and the bartender will be more than happy to help you make your selections. If you come in the cooler months, cider is on the menu, and it’s wonderful. The menu includes plenty of vegetarian and vegan dishes; brunch is especially good. On warm days, there’s outdoor seating. Inside, garage door-style walls roll up to let the sunlight and breezes into the main bar and dining room."