At Queen's English, husband and wife duo Henji Cheung (on food) and Sarah Thompson (on wines) manage to serve some of the best Cantonese food. The food is inspired by Cheung's upbringing in Hong Kong, and dishes include a beautiful medley of textures and flavors. Thompson's lovingly-curated natural wine list is filled with varietals that pair nicely with each offering.
The vibe: The intimate Columbia Heights 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 food: Shareable plates are the way to go here to take full advantage of the oft-rotating menu. 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. You can't go wrong with the Bobo Chicken, a zingy protein doused in tamari brown butter, sesame, and ginger scallion.If you like ice cream, you'll love this dessert menu, which consists of two ice creams, both of which are delicious and interesting: toasted sesame with peanut crumble, and chocolate Sichuan with elderflower whipped cream.
The drink: You can't go wrong with any of the natural wines Thompson has curated for the menu, each of which pairs with what's on the menu at a given time. If you'd rather skip wine try the baijiu, a strong and interesting Chinese spirit.
Time Out tip: Queen's English sells perhaps my favorite piece of restaurant merch—a red ginger saffron candle that's made in house and will wake you up with one sniff. It smells like a strongly brewed tea or tonic and retails for $35. Not your style? You can also grab housemade chili ($12), a golden money clip ($8), or a tote ($15).