Cashion’s has all the pleasures of a neighborhood restaurant — easy, warm, comfortable — combined with out-of-this-world cuisine. Owner/Chef Ann Cashion continues to rack up culinary awards as easily as she pleases her patrons; in 2004, Cashion was named “Best Chef/MidAtlantic” by the James Beard Foundation, just one more feather in her cap. Her menu changes daily, always featuring about eight entrees, split between seafood and meat: rabbit stuffed with ham and truffles, fritto misto of whole jumbo shrimp and black sea bass filet, served with onion rings and house-made tartar sauce, or pork loin with garlic sauce.
The side dishes that accompany each entree, such as lemon cannelloni bean purée or radish and sprout salad, are equally as appealing. Desserts, like coconut layer cake with huckleberries, or chocolate cinnamon mousse, are worth saving room for. Sunday brunch is popular, too; you can choose from breakfast fare (challah French toast, spinach and Gruyère omelets) or heartier items (grilled rainbow trout, croque-monsieurs).
The charming dining room curves around a slightly raised bar. In warm weather, the glass-fronted Cashion’s opens invitingly to the sidewalk, where you can also dine. Tables at the back offer a view of the small kitchen, where Cashion and her staff work away. In winter, ask for a table away from the front door, which lets in a blast of cold air with each new arrival.