Addie's

Washingtonian 100 Best Restaurants 2011: Addie’s

This little yellow house with a front porch looks like a place that should be slinging biscuits and redeye gravy. But this is an enterprise of Jeff and Barbara Black, the restaurateurs behind Black’s Bar and Kitchen, BlackSalt, and Black Market Bistro, and the menu puts a sophisticated spin on comfort cooking. Read Full Article
 

Washingtonian 100 Best Restaurants 2010: Addie’s

Cuisine: What’s come out of the kitchen at Jeff and Barbara Black’s folksy first restaurant can best be described as uneven. But now it’s a different story with Nate Waugaman behind the stove. Gone are the scattered attempts at fusion fare, and in its place are house-made charcuterie (plus a whole lot of excellent Benton’s ham from Kentucky) and rootedly American roasts and fish dishes. Finally, the food has one personality, not 15. Read Full Article

Washington City Paper Young & Hungry’s 50 Best Restaurants in D.C. 2009

 is easy to overlook. I don’t mean that literally, although that’s true, too. As you’re trolling the corporate canyon that is Rockville Pike, you can zip right past that persimmon-colored house as readily as Next Day Blinds. But Addie’s is also easy to take for granted because it’s so neighborly. Its menu, in the name of pleasing its many regulars, doesn’t change much and its offerings are more comforting than cutting-edge. But sometimes comfort, a friendly face, and damn fine rib-eye are all that you want from a restaurant. Under Nate Waugaman, former executive sous at Black’s, Addie’s feels invigorated, as if the new chef has adopted the restaurant’s clientele as his own flesh and blood. Read Full Article