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 high-energy Chinese dishes in Toronto or one of Colorado's best Latin boîtes, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
Located inside a black-painted row house, this immigrant founded cafe serves up a globally inspired menu—think Turkish eggs for brunch, chicken schnitzel for dinner, and a classic Basque cake for dessert—providing the perfect spot for any time of the day. It's representative of Residents' ethos of bridging culture, cuisine, and experience in one tasty spot.
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 Residents Cafe & Bar?
Definitely the charred octopus, it's a labor of love. We first braise it with wine, then oven roast it, and finally char-grill and lacquer with red chermoula (a sauce made from caramelized tomato paste, herbs, garlic, spices, and a touch of olive oil). It's then served with crispy potato croquettes, creamy lemon aioli, and tangy tomato escabeche.
It's a fan favorite that's been on the dinner menu since the day we opened.
What price range can customers expect at Residents Cafe & Bar?
$40-$60
When is the best time to stop by?
Come when we open at around 5pm to experience our beautiful patio in full daylight, or in the evening for a chic evening dinner vibe. Any time is the perfect time for us!
What was the idea behind Residents Cafe & Bar?
The idea behind Residents was to create a chic cafe and bar from immigrants that became residents of Washington, D.C. We serve food and drinks using the highest quality of hyper-seasonal ingredients in a unique and globally inspired menu. We provide an experience that hits you from all angles; visual, taste, smell, sound, and touch. Attention to detail is our thing, and we pay close attention to all of those in order to provide the best all-encompassing experience available in the dining scene.
How would you describe your approach to food and cooking?
From day one, the emphasis on how we approach anything that we serve has been finding the highest quality seasonal ingredients while trying have a good balance of exploration and familiarity. We want to make sure that customers understand what they're ordering, but also have their interests piqued.
A lot of the time I end up going to the farmers market here in Dupont Circle to scout out what's in peak season to get the creative juices flowing. I like to find an ingredient and explore how many ways I can utilize it and add to my arsenal of flavors.
Many of our dishes contain an ingredient in a few different fashions (ie using fresh, house canned and also lacto fermented tomatoes for our pomodoro sauce. Or making carrot miso from last years carrots for a savory caramel on a carrot stuffing for a squash dish. Don't even get me started on ramps...).
I'm big into preserving as a way of eliminating waste and also to explore ways to extract as many flavors as I can from one particular thing. These details often don't make it onto the menu descriptions that guests receive, but I like having those little secret weapons to take something that might seem simple to the next level. I think that's what gives us our edge.
How did you conceive of a menu that is delicious, yet good value?
I think what makes a great menu while keeping your costs in line really requires a good amount of ingenuity and willingness to explore your options with what you perceive as waste. When you take an ingredient and really push to use it in its entirety, you can really expand the boundaries of your creativity and find new ways to make simple food really shine. When you find a way to utilize parts of a product that would normally find their way into the trash, you increase both the perceived and monetary value of that product. Using this method in combination with the most seasonal and local ingredients helps reduce your costs and keeps quality high.
We also work hard to keep great relationships with our vendors and partners so that we have access to the best deals on products. They know that their products are being used with care, and in return I think they enjoy knowing that we are able to showcase what they offer without compromising its integrity.
Hero image: Hawkeye Johnson/Residents Cafe & Bar
