His menu kept the crowd favorites, including pork chops and fried whiting, and grew to embrace his taste for Indian food. Hence the fried spinach with sweet yogurt and tamarind chutney, a hat tip to a previous employer, Rasika in Penn Quarter. Entrees come with a choice of two sides, making them good deals. The coleslaw and potato salad merit blue ribbons. And because Dindyal keeps pork out of the pot, his vegetarian customers can enjoy the collards, too.
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