Eola

Eola, a modern American restaurant, is simply about food. Always refined and inventive, sometimes whimsical, the food is meant to please and surprise. The menu is ever-changing, and expresses the true essence of each season.

Look Good: Pork and bacon dishes are represented generously on the menu: Get Tamworth pork for dinner and follow it with the bacon-seared poundcake, or go for brunch to try three pork varieties in the bacon flight.

When to Go: Try Sunday brunch, offered between 11:30am and 3:30pm. Chef Singhofen makes an excursion to the Dupont farmers market each Sunday morning for fresh, local ingredients that show up in the French toast, eggs and hash, and pastries such as homemade cinnamon rolls and glazed donuts.\n\n

"Expect to spend the evening" dining "on the cutting-edge" at this "innovative" Dupont Circle New American, where a $75 five-course prix fixe menu (no à la carte) is served at a "leisurely pace" in a "quiet" townhouse "sparsely" decorated with exposed bricks and ochre walls; its "smart" wine list is parsed by "knowledgeable" servers, though the staff "isn't as polished" as "such an ambitious...

A stack of Town & Country back issues comes to life. Vassar grads lap up the dream and audibly coo over the Mediterranean wine list. Honest, welcome relief to Dupont dining scene in the shape of exceedingly inventive food: American ingredients and world flavors arranged like Van Gogh's flowers in a vase. Delicate desserts are preparation-intensive and behave like performance art. Small,...

This American eatery near Dupont Circle feels like someone's home; the two-level rowhouse sports exposed brick, smooth hardwood floors, sturdy dining room tables and butter-yellow walls, on which...

Chef Dan Singhofen serves a five-course menu focusing on ingredients from local purveyors. Prior to dinner, let us know of any dietary restrictions or special occasions so we can enhance your experience. We cannot accept parties larger than four on Fridays or Saturdays.