Husband and wife team Henji Cheung (on food) and Sarah Thompson (on wines) serve some of the best Cantonese food around at their Columbia Heights restaurant, Queen's English. The intimate dining room, which only has a handful of tables and stool seating and is beautifully decorated with pink wallpaper, feels like a cozy hideaway. The dishes draw on Cheung's upbringing in Hong Kong and include a beautiful medley of textures and flavors, and Thompson's lovingly-curated natural wine list is filled with varietals that pair nicely with each offering. Don't miss the creative cocktails, either.
When I go, I like to order a smattering of plates. While the menu does rotate, some dishes that I've savored include a tender cumin lamb belly appetizer and the Temple Street Octopus, served with peanut, olive, and ink aioli. For mains, try the Drunken Duck Noodle or Bobo Chicken, which comes slathered in ginger scallion, tamari brown butter, and sesame. Wrap up the meal with a rich finale in the form of chocolate Sichuan ice cream with elderflower whipped cream, a flavor bomb of spice and sweet.