950 15th St. NW
HOURS: Mon.-Thurs. 11:30 a.m.-10 p.m., Fri. 11 a.m.-11 p.m.,
Sat. noon-11 p.m., Sun. 10 a.m.-2:30 p.m. and 5:30-10 p.m.
COST: Most entrées between $10–20
Georgia Brown’s opening its doors within months of Vidalia made 1993 a big year for Southern cooking in the city. A block from the White House , GB’s concentrates heavily on cuisine from South Carolina’s Low Country, a broad stretch of salt marshes, islands, and beaches that contains Charleston at its heart.
Executive chef Jim Foss puts his stamp on this cuisine, sprinkling in touches of creole and Cajun spice and cooking methods. The menu focuses on Southern staples like seafood and chicken, spices, and fresh produce—okra, corn, and sweet potatoes.
The fried green tomato appetizer with a dollop of goat cheese and served with green-tomato relish is a mouthwatering updated version of an old favorite; black-eyed pea cakes are dressed with smoky grilled vegetables and a piquant lemon-cayenne mayonnaise.
Comfort food seekers enjoy the bacon-wrapped meatloaf and crispy, moist fried chicken. Live jazz music is served up every Wednesday during dinner as well.