WHAT A DISH
Byline: Anita J. Finkelstein
Mix together great-tasting dishes, a bountiful wine selection and creatively designed interiors and you’ve got Dish.
“I just wanted to open a vibrant, interesting restaurant with a big city feel to it,” explains owner Bryan Wilson of his three-month-old Virginia-Highland space.
With it’s striking black and white photos, patina-washed wall and sculptural light fixtures, Dish is a visual treat, but it’s chef and co-owner Sheri Clark’s menu that’s created such a stir. It includes a wide selection of tapas as well as specialties such as kabosha squash soup, blackened tuna tartare and molasses roasted chicken. There is also an extensive wine list filled with 12 wines by the half-bottle and 15 by the glass.
“I’m a firm believer in switching wines as you switch courses,” says Wilson.
Prices range from $2 to $4 for tapas to $11 to $19 for entrees. While reservations are only taken for parties of five or more, diners can call ahead and put their name on a list.
