Rasika

"Not only a destination near the mall, Rasika is one of D.C.’s best restaurants, period. James Beard Foundation Award-winning chef Vikram Sunderam attracts regulars to the fine dining Indian restaurant with dishes such as his memorable palak chat, and keeps them there to sample thoughtful preparations of eggplant, biryani, and crab pepper masala. The same restaurant group’s fast-casual Bindaas also has a location in Foggy Bottom not too far from the mall." - Missy Frederick, Tierney Plumb

"The West End Rasika may be the best-known location of this Indian restaurant, but we like the Penn Quarter spot for business dinners when you’re trying to show off to your out-of-town colleagues. The menu here is massive, so either plan to share or get one of the four tasting menus to make it easy on yourself. Either way, you should always order their palak chaat: sweet, crunchy spinach chips we taste whenever we close our eyes. " - tristiana hinton

"“We love Indian food. I always get the tandoori chicken tikka, anything with okra—curried or stewed or fried. I will do that. Everybody gets chicken tikka masala, but you’re not going to go wrong if you do. The Tandoori lamb chops plus the lamb biryani—it’s just big chunks of lamb and onions and vegetables mixed in. They will always say, ‘Madam, you already have a rice dish.’ I’m like, ‘I know, but I want the lamb biryani and I want plain rice.’ Because it’s not about having rice; it is about having the rice that you want as you’re getting ready to eat, because the lamb biryani is its own thing, so I want to enjoy it by itself. The other rice is a carrier so when I have those sauces, it goes into the rice. This place is built for having many people so you can have lots of dishes all around. When I go there, I’m like, ‘I want the left side of the menu.’”" - brennan carley

"Rasika is an Indian fine-dining restaurant in Penn Quarter that’s great for a big date night out. While you don’t need to be ultra-formal, use this dinner as an excuse to get a little dressed up. There’s something for everyone on the menu, regardless of whether you’re vegetarian or a devoted omnivore. If you’re using tonight to celebrate something special, go all out with the tasting menu and wine pairing." - tristiana hinton, omnia saed

"James Beard award-winning chef Vikram Sunderam plays liberally with spicy chiles and sour fruits to make Rasika one of the most celebrated Indian restaurants in the country. His palak chaat, a fried baby spinach dish decorated with sweet yogurt, tamarind, and date chutney, has inspired imitators around town. Dal makhani slowly simmered in a decadent, buttery gravy and cauliflower Bezule (with mustard seeds, green chilies, and curry leaves) are also best sellers. Both the Penn Quarter flagship and its West End sibling are ideal venues for vegetarian diners, too. Restaurateur Ashok Bajaj also runs Bombay Club, a power dining staple downtown for over three decades that unveiled a new look in 2021." - Tierney Plumb