Province

After a decade at Nacional 27, Chef Randy Zweiban strikes out on his own with this contemporary take on all the things he's always been good at: carefully chosen ingredients with Latin American influences. With a stylish dining room housed in an environmentally-friendly, LEED certified building, Zweiban makes the extra effort in the kitchen too, taking advantage of local produce and organic farms to turn out dishes like Gunthorp Farms Rabbit Confit and Farm Raised Striped Bass. Also on the menu, a house-ground burger and small dishes like the Spanish Blue Cheese Fondue.