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SafeTrack/Summer Dinner Special

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Yes, no one including us is particularly happy about SafeTrack.  Perhaps your commute just became a bit longer, perhaps now you have to jump on a shuttle or two.  While we can’t help the folks at METRO mend all the issues faster we can certainly provide some great dining deals to help ease the pain of your commute to work or home.

Mondays | 1/2 priced bottles of our favorite bottles of wine. Can’t finish the bottle no problem you can take it home to enjoy after your commute the next day.

Tuesday-Thursday | Enjoy our SafeTrack/Summer Dinner Special | Any appetizer + Any Entree $28pp (excludes specials, tax and gratuity)



Yes, it’s true our wings are available every Sunday online order and pick up to enjoy during the NFL games.

Please complete the form below. All orders must be placed by 5 pm on Thursday for the following Sunday. Payment due at time of pick up. Pick up location: Water & Wall 3811 N. Fairfax Rd, Arlington.

20 wings for $25
30 wings for $36
50 wings for $59

*Prices do not include sales tax and a $5 service fee.

Northern Virginia Magazine | 5 things you need to know about Chase the Submarine

chase the sub logo jpg


Score one for Vienna. This month the town will get gourmet sandwiches, plus a butcher and a coffee shop, from three of its residents: Michael Amouri of Caffe Amouri and the husband and wife team of chef Tim Ma and Joey Hernandez of Tim Ma Restaurant Group (formerly of Maple Ave Restaurant).

Chase the Submarine, with seating for 30 guests, will go into 132 Church St. NW. Here are five things you need to know:

how to get gabapentin online 1. The subs span the globe
The sandwich menu is split into classics submarines and “Chase” submarines, several of which are throwbacks to when Ma and Hernandez operated MAX, a now-retired food truck. While some star Asian ingredients like kimchi, there is also a nod to Amouri’s heritage, as the George + Georgette is named for his Lebanese parents. They’ll be priced around $8 each. The following is a sample menu:

http://quick-skip.com/contact-us/ Classic Submarines

Wagyu Pastrami – House-smoked wagyu brisket, whole grain mustard creme fraiche, carrot sauerkraut, pickled shallots

Virginia Milano – Virginia ham, Olli Berkshire prosciutto, provolone

Steak & Cheese – Thinly sliced rib-eye, peppers and onions, American cheese

Pork + Pickles – Pineapple-braised Polyface pork shoulder, Dijon mustard, rambutan, Gruyere cheese, dill pickled apples

Smoked Free-Range Turkey – Bacon, mash potato, ground cherry relish

try this “Chase” Submarines

Belly Banh Mi – Foie gras pate, pork belly, daikon, cilantro, jalapeno

The Offal – Veal sweetbreads, bread and butter relish, gochujang

Sweet Beef Cheeks – Beer -braised beef cheek, tamarind sauce, baby Asian greens

George + Georgette – Ground lamb, burnt onion, Amouri yogurt

Bulgogi Submarine – Asian pear-marinated rib-eye, kimchi puree, roasted scallion

Vegetarian Curry – Roasted butternut squash, roasted eggplant, fingerling potato, curry

cheap trick lyrics 2. What you’re bringing home
Chase the Submarine is at its core a sandwich shop, but there will also be butchery and pantry components. “We have this large butcher counter, and we want to put on display what we’re doing rather than it being done behind closed doors,” Ma says. They’ll sell custom cuts of meat requested by customers, plus some in-house charcuterie. There’s more. Expect to peruse assorted pickles and ferments by the pint, sauces and house-spun ice cream in flavors such as chrysanthemum tea. Sip on Caffe Amouri coffee, soft drinks, beer and wine.

3. What’s with the name?
Ma, very much a family man, named the sandwich shop after his son Chase Ma. “He’s 3 years old right now and has no idea that he has a restaurant named after him, but I’m sure one day he’ll want royalties,” Ma explains.

4. They’re sourcing from Polyface Farms
Ma and Amouri will source as much as possible from Polyface Farms in the Shenandoah Valley near Staunton. Joel Salatin’s sustainable agriculture practices have made his products the gold standard among local farm-to-table chefs and restaurants, especially after Salatin’s role in the documentary “Food, Inc.” “He [Ma] has access to some of the premier suppliers that even other chefs don’t have access to,” Amouri says of his business partner. “It speaks to what’s in the sandwich.” Ma takes his staff to the farm every two years.

5. You’ll help shape the menu
While Ma and Amouri anticipate coming hot out of the gate serving offal-stuffed subs, they’ll ultimately listen to feedback from customers and fine tune the menu from there. “We’re in the suburbs of Virginia in a quaint town that knows what it likes,” Ma says. “We’ll start with my deals, then we’ll let the neighborhood dictate change—you have to be adaptable.” So don’t be afraid to speak up.

Chase the Submarine expects to open mid-October. “I’m pretty tapped into the community, and there’s nothing like it in this town,” Amouri says. “I get people into my shop, literally five people a day, that ask about it. They want to be the first customers to walk through the door—there’s definitely a buzz.”

Laura Hayes hails from Philly (but don’t hold it against her). She’s been covering the local dining scene for three years, and her work has been published in the Washington Post, Food Network, Washington City Paper, Arlington Magazine and more. Having lived in Japan for two years, she finds herself in a constant state of craving sushi. Laura always orders her favorite savory dish again for dessert and keeps her gut in check through lots of CrossFit classes.


WTOP | New food pop-ups heat up D.C.’s winter dining scene

By Rachel Nania | @rnania

WASHINGTON — “Pop-up” might have been the buzz word of 2014’s dining scene, but it’s not dying off just yet. In fact, these short-term food showcases are happening with increased frequency in the D.C. area.

The temporary events, which can range anywhere from a single dinner to a multi-month business, offer diners the chance to experience a new cuisine or concept. And they offer chefs, whether seasoned or green, the opportunity to exercise their culinary creativity or test out a new dish.

The New Year is ushering in a whole new collection of food pop-ups in the D.C. area, and Laura Hayes, editor of Dining Bisnow, has a list of the ones that are not to miss.

 Restaurant Eve

Known as one of the D.C.-area’s best in fine dining, Restaurant Eve is shaking things up in its Alexandria kitchen throughout the month of January with a Filipino pop-up menu.

“They’ve stepped far out of their typical comfort zone to cook a Filipino feast,” Hayes says.

Chef Cathal Armstrong is a native Dubliner, but his wife has roots in the Philippines, Hayes explains. So it was his wife’s family history, combined with a recent trip to Thailand that inspired the new venture.

It’s not surprising then that the menu, offered throughout the month of January for $60 a person, features dishes from both the Philippines and Thailand.

Hayes says the highlights on the menu include a Thai seafood curry and Armstrong’s take on Filipino barbecue.

“[Armstrong] uses an excellent slab of pork belly that he serves alongside rice with an egg on top. That kind of fuses several different elements of Filipino cuisine, while still staying true to Restaurant Eve’s commitment to using the best products out there from local farms,” she says.

“He’s really not afraid to use heat and funk – he kind of lays it all out there. And when he talks about it, he just lights up from the inside. It’s something he’s very excited about.”

Baba’s Dumplings

Eat Place is one of D.C.’s newest food incubators, only it operates more like a restaurant than a commercial kitchen space. Hayes explains that different pop-ups come through the space and host what is called a “residency.” And the newest resident at EatsPlace is the incubator’s founder Katy Chang.

Under the name Baba’s Dumplings, Chang is dishing up hand-cut noodle soup and vegetable or meat dumplings, inspired by her father. (Baba is the Chinese word for father.)

“She just has such fond memories of spending time with him in the kitchen, and says that he really taught her about food and life, and so Katy really is pouring her heart into these dishes,” Hayes says.

Chang is purposely keeping her residency short in order to allow other chefs and startups a turn at EatsPlace Hayes says. “So make sure you get in there and try her dumplings and her noodles.”

Baba’s Dumplings is open in January from 5 to 10 p.m. Tuesday through Thursday, 5 to 11 p.m. Friday, 11 a.m. to 11 p.m. Saturday and 11 a.m. to 10 p.m. Sunday.

Silk Road Noodle

Chef Tim Ma is experimenting with a longer-term lunchtime pop-up at his Arlington restaurant Water & Wall. And Hayes says the best part about this pop-up, called Silk Road Noodle, is the variety.

“What’s really neat about it is that they’re not afraid to combine multiple different kinds of cuisine on one menu. You have noodles from every corner of the planet,” she says, naming dishes such as beet raviolini and Vietnamese Bolognese. “Hailing from the Polish cuisine they have potato perogies, they have American mac-and-cheese.”

Another unique aspect of the Silk Road Noodle pop-up is that Ma invites a guest chef each month for a featured dish on the menu. Jonah Kim, who is opening Yona with Mike Isabella in Ballston this year, is this month’s guest chef at the pop-up, and Hayes says his soba noodle and mushroom broth soup is a must.

“I understand it took a lot of work to get the flavor in there. I believe he sous-vided the mushrooms, vacuum-packed them and really got a lot of mushroom flavor in there,” says Hayes, who adds that the soup is also served with a short rib meatball and a Japanese-style tempura.

Bluebird Bakery

Experienced bakers Tom Wellings and Camila Arango are testing out their forthcoming bakery on Jan. 25 at After Peacock Room in Georgetown. At the one-day event, which will begin at 7:30 a.m., the husband-and-wife team will preview all of the goodies they plan to have at their boulangerie-style bakery, planned for Shaw.

“What they’re looking to do is kind of capture that feeling of a European community where you’re visiting your local bakery twice a day – once for your coffee and pastry in the morning and later in the day to pick up bread for the evening meal,” Hayes says. “So their plan is to have hot bread, coming fresh out of the oven, around 4 or 5 p.m., when most people are making their way home from work.”


At Shaw’s fast-casual seafood restaurant Fishnet, chef and owner Ferhat Yalcin is hosting a pop-up to show off his fine-dining skills. Hayes says on Monday and Tuesday nights, Yalcin sets out four placemats in his kitchen for a dinner far different than the ones on his typical menu.

“From there you can watch him cook a six-course seafood dinner, and he’s calling his popup Fishnook,” Hayes says.

The meal is $55 a person and reservations can be made by email. So far, there is no end date for this pop-up, and Hayes predicts it won’t come to a close any time soon.

Happenings at Dolcezza Gelato Factory: Timber Pizza Co., Prelude

Located just behind Union Market in Northeast D.C. is Dolcezza Gelato Factory, which is becoming a real hub for the city’s pop-ups.

“And I can see why; it’s a remarkable place to hold a dinner, and that’s exactly what chefs are looking for when they’re looking for a space,” Hayes says.

Quite a bit of activity is happening at the factory this month. On Jan. 30, Timber Pizza Co., a mobile wood-fired pizza operation that often parks at farmers markets and breweries, is holding its first pop-up in the space. Hayes says the guys behind Timber are hoping to open a brick-and-mortar restaurant in the near future, and they want to give Washingtonians a taste of what’s to come.

“It will be a five-course dinner full of pizza, no doubt. But it will be paired with some really great craft beers,” Hayes says.

On Jan. 24, Chef Rob Rubba, formerly of Tallula, will hold a one-night dinner to preview his next restaurant. “The menu sounds pretty wild,” Hayes says. “They have a foie gras moose with bee pollen, grilled duck sausage with scallion pancakes — it’s definitely a duck-forward dinner.”

She says diners can also expect a great selection of cocktails, wines and beers from Rubba’s Neighborhood Restaurant Group co-workers.

Follow WTOP and WTOP Living on Twitter and on the WTOP Facebook page.


To view the article on WTOP’s page, continue here.

BrightestYoungThings – DC|TASTE TEST: Silk Road, A Noodle Pop-Up

JANUARY 13, 2015 | 11:30AM

By Priya Konings                                                  Two roads diverged in wood and I took the Silk Road straight to culinary heaven. Chef Tim Ma, former-engineer-turned-acclaimed-DC-Chef, has put together a noodle pop-up called Silk Road in his popular Water and Wall restaurant, and I am here to tell you that you must go sample the fabulous dishes being offered. Today. Right Now. Just do it!DSC_0002-2Available only at lunchtime, the pop-up menu features dishes that hail from all over the world, all utilizing noodles of course. The current menu pays homage to Italian, Asian, and Eastern European noodle traditions. There is succulent beet ravolini, stuffed with creamy ricotta and beautifully capped with whole, crunchy walnuts and strips of parmesan. It is gift for your eyes, a feast for your taste buds, and a treat for your soul.DSC_0014-14

The cacio e pepe pasta is even better; gorgeous and surprisingly light pappardelle noodles are tossed in a silky, heady cheese sauce and crowned with warm, earthy black truffle shards. The pierogies also make the not-to-be-missed list; delicate pillows are filled with a smooth potato filling and are served in a brown butter sauce that is so good you will want to bath in it. Fried sage leaves add a woody-piney element to the dish.


For an Asian inspired dish, order the soba noodles, which come in a dashi broth, with bok choy and a piece of perfectly fried veggie tempura as a garnish. The dish was created by Jonah Kim, who will be helming the new, much anticipated Ballston noodle bar Yona.


The pop-up menu is only available until March, which I why you have to go check out this pop-up as soon as possible. Today. Right Now. Just do it!



To seethe article on brightestyoungthings.com continue here.


Pop-ups allow diners to get sneak peeks at forthcoming restaurants or up-and-coming chefs. The trouble is, they’re only temporary. Start 2015 off with a bang by getting these four hot pop-ups on your calendar.

Catch These 4 Hot Pop-Ups While You Can

Baba’s Dumplings:

Get ready for piping hot bowls of hand-cut noodle soup blasted withwarming spices like star anise and Szechuan peppers. EatsPlace, Petworth’s food incubator, will change over to Baba’s Dumplingscome Jan. 10. As the name implies, there will be dumplings too. The pop-up is from EatsPlace founder Katy Chang, and is the third residency to utilize the cozy brick row home. “Baba” is what Katy calls her Chinese father. “He taught me as much about life as about food,” she tells us. The residency will be short and sweet—just a month—because Katy manages a list of applicants eager to get their turn. Try it Tues-Thurs 5pm-10pm; Fri 5pm-11pm; Sat 11am-11pm; and Sun 11am-10pm. Jan. 10 will have soft opening hours (6pm-9pm).

Catch These 4 Hot Pop-Ups While You Can

Silk Road at Water & Wall:

There’s only one spot in town where beet raviolini, Vietnamese bolognese, potato perogies (we could write a whole article on how everyone spells that word) and mac’n’cheese party on the same menu: Water & Wall. The Arlington restaurant from Chef Tim Madebuted a three-month Silk Road Noodle Pop-Up this week. Dishes range from $8-$12 and are available Mon-Fri from 11am-2pm.

Catch These 4 Hot Pop-Ups While You Can

In addition to dishes from Tim, Silk Road will showcase noodles from a local guest chef each month the pop-up is running. In January, you can try Chef Jonah Kim’s soba noodles bathing in a mushroom dashi with a short rib meatball and bok choy. We recently reported that Jonah’s gearing up to open Yona not too far away from Water & Wall this summer in Ballston. The man knows his way around a mushroom—the broth leaves you sipping straight from the bowl.

Catch These 4 Hot Pop-Ups While You Can

Bluebird Bakery:

Experienced pastry chefs Tom Wellings and Camila Arango believeneighborhood spots are the bread and butter of DC. That’s why they’re gearing up to open a boulangerie-style bakery in theShaw/Logan Circle neighborhood. “Our hope is to have hot breadcoming out of the oven at 4 or 5pm for people to pick up on their way home from work,” Tom tells us. It could be a while before the doors open at 11th Street and Rhode Island Avenue NW, because they’re currently raising capital through EquityEats, which we’ve told you about. In the meantime, you can get your first taste of their sweets and savories at a pop-up on Sunday, Jan. 25, from 7:30am-11:30am inside Georgetown’s After Peacock Room. Tom says if all goes well, they’ll turn around and set another pop-up date for February.

Catch These 4 Hot Pop-Ups While You Can

Fishnook at Fishnet:

Some “chef’s tables” require binoculars to see the action, but not atFishnet, where you couldn’t be any closer. The casual seafood restaurant in Shaw launched a gussied up pop-up towards the end of 2014 that’s still going strong. Monday and Tuesday nights, four guests pull up chairs in chef/owner Ferhat Yalcin’s kitchen, where he prepares a six-course seafood dinner, using techniques he picked up at Corduroy under Tom Power. “I get a lot of good feedback on my soups because I learned from soup master Tom,” he tells us. Other popular dishes include lobster risotto and dorade or bronzinowith garlic and eggplant puree that Ferhat’s Turkish mother used to make. Dinner runs from 7:15pm-10pm and costs $55 per person, plus optional wine pairings for $25. Reservations are accepted by emailing fishnook@fishnetdc.com.



– To check out the article on BISNOW click here. –

Eater DC | Tim Ma Talks Classic and Experimental Sandwiches at the Upcoming Chase the Submarine



                Tim Ma | Image: R. Lopez

The sandwich shop may even feature Ma’s famous wings.

After opening Maple Ave in 2009 and Water & Wall in 2013, Chef Tim Ma is ready to try again. He’s joining forces with local Michael Amouri of Caffe Amouri in Vienna to open Chase the Submarine later this year, named after his son.

But family comes first for Chef Ma. During an interview with Eater, his children sit at a table eating dinner at Water & Wall. Despite the pressures of two restaurants, two kids, and one of each on the way, Chef Ma took some time to sit with Eater DC to tell us some planning details for his new sandwich shop with butchery component, due for Vienna in Fall 2015.

Editor’s Note: The Ma family welcomed their new baby, Camden, on December 23, after this interview took place.

Where did you get your inspiration for a modern deli with a butchery operation?

So Maple Avenue had a food truck, Max.  It continually changed its concept and menu but at the core, it always served sandwiches. We eventually shut it down, mainly because its harder to operate a food truck than a restaurant. Michael Amouri of Caffe Amour and I always talked about partnering on a business together. We decided to extend that same sandwich concept, wanting to do some charcuterie, some production. So we always had this concept in mind, with a sandwich shop in the front but in the back you will see a connected butchery component. It will be a lot of fun.

So now I understand the sandwich connection, but the butchery and charcuterie? What’s your experience there?

We are confined with space, especially at Maple Ave and now Water & Wall too. But there’s always been a butchery component within the restaurants, it’s just not in your face. Take the duck confit: to me it’s kind of like a butchery component, doing preservation. Like all charcuteries, it’s essentially preservation. Here at Water & Wall, we’re always doing the whole pigs. And even when something seems simple, like a pulled pork sandwich, that’s curing and brining whole shoulders with a slow cook, sometimes overnight. So this would all feed into the sandwich shop, doing as much production as possible in-house.

But if we need to bring something in from outside, we will. Am I going to sit there and make all the salami and hams and everything? No. That’s going to be an impossible task with the size of the space that we have. For example, Edward’s makes incredible Virginia ham, we use that already.  I could make ham, but we will do what makes sense for us in-house, as much as we can, picking and choosing the production. You can’t be good at everything [laughs]. Heinz makes the best ketchup in the world, because that’s all they do.

What stage are you at with the planning?

Michael Amouri and I have been working on Chase the Submarine for probably over a year and a half now. We actually started the concept before we opened here [Water & Wall] and had the space with lease. Right before we were going to sign the lease, we found another space in Vienna which seemed interesting but turned out not to be. So we flipped back and that’s why it took a while from concept to lease signing to design. And we had the opening here [at Water & Wall] at the same time with a lot going on in the first year, so things kind of got dragged out.

But we are supposed to open in Fall 2015. Of course I hope that gets pushed up a little bit, and we’ll see how hard I can push. Fall is a good time to open but maybe I can ramp up before it gets busy. We have a conceptual design, layout…we are in schematic design meaning about to go to permit, and into the hands of Fairfax County. I’ve seen other restaurants get stalled out there during the permit process, I guess because they are busy, with a lot is opening in Virginia. So we’ll see.

What specifically do you think will set Chase the Submarine apart from other artisanal sandwich competition?

I think the same things that set Maple Ave. and Water & Wall apart. There’s a lot of great competition out there, all competing for the same customers, which is getting to be a tight market. But we seem to already and hope to keep our edge up. Basically it comes down to our treatment of the food at its core, trying to do as much as we can the right way, if that makes sense. But we have a group of talent here looking at food differently. I hate the use the word but fusion, in a way, makes us unique. From Asian to French Asian to French to Southern, we tend to not confine ourselves in one corner and hope to do that also in Chase the Submarine.

Tell us, which sandwich do you think will cause a cult following, like the wings at Maple Ave?

I don’t know, I have a feeling I might want to serve wings at this sandwich shop [laughs]. And there have been talks about incorporating the sauce we use for the wings in a sandwich one way or another. I’m setting up the kitchen there to be very flexible, so that I’m able to do the wings if I want to. It will have a kitchen bigger than Maple Ave, similar power to what we have here at Water & Wall.  But the menu here is 100 percent different from what we opened with, so I expect the same to happen with the sub shop.

Chase’s menu will have some experimental sandwiches and some staples to expect all the time.  I’ll carry over one or two from the food truck that had a following, maybe the bulgogi, the kimchi on a hoagie roll… but I see that a lot more these days so let’s see what we can do differently. But honestly, I just love classic sandwiches and that’s why the menu will be split. I love the Italian Store here in Arlington, awesome quality meats with simple set up. Then the experimental sandwich menu will be based on what we discover on our slow days. That’s where a lot of our stuff comes, and from family meals. Just like the other two restaurants, I hope Chase the Submarine can have some fun and find its groove.

Three restaurants sounds like a lot to juggle, how do you expect to manage?

The jump from one to two was a big jump for me. I handled some things poorly, other things well, and now I’ve figured out how to juggle two. As for the third, luckily I have a partner on this, Michael. Although it’s never been just me, I have Joey my wife. At the beginning of Maple Ave it was just me, Joey, my parents, and her parents. The second time it was easier to prepare, organize the staff, and hopefully the third time too. Unfortunately I’m dealing with a lot of administration these days, owning two restaurants, but hopefully I can off load some of that in the new year.  And try not to do everything myself. I have a really talented group here to rely on.

The third time’s the charm, right?  Any mistake you made with your last two restaurants that you know to avoid this time?

Just like children, Joey and I are about to have our third child. They always joke you forget how hard it is to raise a child, and that’s the only reason why you choose to do it again. I feel like that’s what’s happening now, opening a new restaurant. Maybe I learned nothing.

-To see the article on Eater’s webpage, continue here.

Eater DC | The 38 Essential Washington Restaurants, January 2015

Updated by on Jan 6 2015, 1:00pm


It’s time to update the Eater 38, your answer and ours to any question that begins, “Can you recommend a restaurant?” This highly elite group covers the entire city and surrounding areas, spans myriad cuisines and budgets, and collectively satisfies all of your restaurant needs, except for those occasions when you absolutely must spend half a paycheck. Every couple of months, we’ll be adding pertinent restaurants that were omitted, have newly become eligible (restaurants must be open at least six months), or have stepped up their game.

This time around, additions include a revitalized Sushiko (D.C.’s oldest sushi restaurant), barbecue standout DCity Smokehouseand festive newcomer Tico. Hank’s on the Hill also replaces the original Hank’s Oyster Bar due to its vibe and cocktail offerings. To make room, it’s time to say goodbye (at least for now) to Central, Ethiopic and Pizzeria Orso (which is undergoing chef changes).


Tim Ma’s second restaurant offers the chef more seats and a bigger kitchen than his original restaurant at Maple Ave. The Asian-influenced neighborhood restaurant has a menu that offers items ranging from addictive chicken wings and Burmese chicken salad. They’re also experimenting with pop-ups, including a well-received Chinese menu during lunch hours during the summer.

To see the full Eater38, continue here.

Fall Dining Guide 2014 | The Washington Post

Duck confit. [Scott Suchman/For The Washington Post]

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Duck confit. [Scott Suchman/For The Washington Post]

Duck confit. [Scott Suchman/For The Washington Post]

TOM SIETSEMA Oct. 9, 2014
Here’s my response to people who want “something nice,” hold the sticker shock, in Arlington. A sibling to the tiny Maple Ave Restaurant in Vienna, Water & Wall is a young restaurant with an easygoing staff and a window-wrapped dining room remarkable most for the cloud-like lights floating overhead.

Chef Tim Ma sends out dishes as fetching as you might find at some of Washington’s top tables, with flavor profiles to match. Ma’s crisp duck confit decked out with green tomato chow-chow would look right at home at Mintwood Place, and his saffron pasta with crushed paprika almonds, grated manchego and shaved summer squash has Red Hen written all over it. Not every dish is a delight; lamb spiced with harissa lacks the desired heat. Pacing can be off as well, with food sometimes preceding drinks. The wrinkles are nothing an exquisite $8 chicken liver mousse with blueberry compote or snowy, $18 Thai-style catfish semi-sweetened with savory caramel sauce can’t smooth away. Desserts have improved from the early months. My vote goes to the peanut butter-chocolate tart that tastes like Reese’s Pieces, only more refined, and buttermilk scones pressed into service as shortcake with whatever fruit is in season.

Make a dinner date with the restaurant on Sunday and Monday. The payoff: Bottles of wines $75 and under are offered half-price.
Going Out Guide: 3811 Fairfax Dr. // 703-294-4949 // www.waterandwall.com // Lunch Monday through Friday, dinner daily, weekend brunch // Lunch small plates $6 to $12, dinner $18 to $26, weekend brunch $10 to $16 // 70 decibels // Conversation is easy