In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multi-course meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why every Friday, we’re highlighting our Bib of the Week: where to go, what to order, the best time to stop by, and everything in between. So whether it’s the signature bowls of noodles inside a quiet office park in Irvine, California or the authentic Afghan dishes in Washington, D.C., our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
Don't let the three-sided bar and exposed brick walls fool you—The Red Hen might be rustic, but it's also one of Washington, D.C.'s hottest tables. With a delicious menu filled with crowd-pleasing Italian favorites including mezzi rigatoni and grilled short ribs, it’s easy to see why.
But don’t take our word for it, check out what our Inspectors had to say here, and below, learn from the team on what you need to know before you go.
What is the dish to order at The Red Hen?
I love all the food at The Red Hen. Frequently, guests will ask me what to order, and I simply read off the entire menu. Sometimes I leave them more confused than when I started, but honestly, I can’t choose!
What price range can customers expect at The Red Hen?
Prices range from $9 to $40!
When is the best time to stop by?
ALL THE TIME! But, our team does a great job of highlighting in-the-moment openings at our bar, which is available on a first-come first-served basis, at @redhenbarseats. We just brought back our summer happy hour menu at the bar as well, Aperitivo Hour.
What was the idea behind The Red Hen?
The idea behind The Red Hen was and still is to create a warm, hospitality-driven experience for our community. We do this by creating a strong, positive team and having creative leaders that are focused on making delicious and exciting foods and drinks!
How would you describe your approach to food and cooking?
In many ways, my approach to cooking is quite simple. I think it’s much harder to make something simple exciting. I focus on how to innovate off of tradition while keeping a seasonal lean to our cuisine. For me, the food really is about the ingredients and the harmony of flavors on the plate. While things might seem simple, they are usually deceptively difficult. I like that.
How did you conceive of a menu that is delicious, yet good value?
There’s a lot to balance when conceiving a menu that is delicious while having good value. First and foremost, we use great ingredients. That is foundational. Then it’s about what goes into a dish and how to connect the dish to the guest. Some dishes have better cost than others, which gives us the opportunity to pull in amazing ingredients and serve them at a reasonable price. I love serving everyone! I fell in love with neighborhood restaurants created to entertain, give hospitality and create a sense of community. Having the right price is a pillar of that practice.
