Cashion's Eat Place

I have mixed feelings about Cashion's -- it's one of those places I really feel like I should enjoy more than I actually do. Service ranges from excellent to odd to absent-minded, though the bartenders generally seem to be extremely competent. Their specialty cocktails are almost always worth the gamble if you're in the mood for something interesting. The food is good, but I've had better for cheaper. Pros: great selection Cons: pricey for what you get... even for DC more

I frequented this place often during the period 2000-2004 and always thoroughly enjoyed it with my wife. We recently decided to go back after missing it for a few years and OMG! It was awful. The food had lost all inspiration. It was bland and very poorly presented. The wait staff was not bad, still friendly but the place just didn't feel the same. Perhaps it was the badly stained, dinged up chairs we sat on. Perhaps it was the lone woman sitting next to us, her feet propped up on the chair across from her as if she were lazing on a couch. For some reason, the staff acted as if she were someone special. Anyways, I wouldn't go back. Where is Ann?? more

I've enjoyed eating at Cashion's for many years, with great food and servers who were knowledgeable and pleasant. Things have clearly changed. I had brunch there on 1/10/2010. I read Ms. Cashion is no longer involved which is not only regrettable, it's also quite obvious. The food was pedestrian, at best. Tasteless scrambled eggs and boring potatoes. There was no bread served, at all. The unconcerned waitress simply said there was a "delivery problem" with no attempt at apology. The Cashion's of old would have provided a basket with a variety of delicious muffins and bread. I doubt I'll be returning and feel I should let my fellow Cashion's fans know how drastically things have changed before they show up and are greatly disappointed. more

The service is good, the room is pleasant (and not too loud), and the food is wonderful. The drinks are good and the wine list is well balanced I have enjoyed dinner both in the dining room and at the bar, and continue to return for the food, the service, and the drinks. The new owner has done a great job at keeping up the quality while putting his personal touches on the menu. more

By Tom Sietsema Washington Post Staff Writer Sunday, Oct. 12, 2008 John Manolatos bought this beloved foodie hangout from his longtime bosses, Ann Cashion and John Fulchino, over a year ago. Any plans to replace the sign out front now that he's the top dog? "With all the changes in D.C., new restaurants from out of town, I thought it would be really cool to keep Cashion's as it is," says the 34-year-old chef. Wise move. And smarter still for him to maintain the high quality -- the designer ingredients, the intriguing wine list -- promoted from Day One at the modern American restaurant in Adams Morgan. Regular customers can still find veal sweetbreads, goat cheese souffles and signs that Cashion is a Mississippi native (notice the collard greens slipped between sheets of pasta in the mushroom lasagna?). But these days, the ever-changing menu also acknowledges Manolatos's heritage, with vegetable spreads among the appetizers and Greek sweets among the desserts. Indeed, one of the best dishes at a recent dinner was plump grilled quail, rubbed with hot spices and served with a chickpea curry. And one of the best hunks of meat for a mile remains the bison rib-eye, massaged with Middle Eastern spices and draped in a cloak that's as sweet with honey as it is zesty with ancho. Some servers are smoother than others, and not every dish is something to text home about. But it's a comfort to return to this warmly lit room and a pleasure to find the rear walls dressed, as always, with the family photos of the principals. (That's the chef's dad watching over the kitchen entrance.) NOTE: Cashion's serves a small menu from midnight until 2 a.m. on Friday and Saturday. more