Palena

Palena Review

Chef Frank Ruta and pastry chef Ann Amernick met while working in the White House kitchens. At their contemporary American restaurant the French- and Italian-influenced menu changes seasonally. Among the can't-miss presentations are chestnut ravioli with shiitake mushrooms, raw diver scallops with creme fraiche, and roasted venison with quince. Comforting desserts such as a tangy German apple cake or a chocolate torte are a perfect match for the earthy cooking. Four- or six-course tasting menus are available. Reservations are not accepted for the equally fabulous café, where the inexpensive menu includes a cheeseburger with truffles, foie-gras terrine, and an extravagant platter of fries, onion rings, and paper-thin fried Meyer lemon slices.