
Restaurant Week Review After constantly talking about this place, my boyfriend and I decided to check them out for summer restaurant week. Cost: $55 per person with a 20% gratuity charge added...
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Rasika West End and its sister location, Rasika Penn Quarter, are celebrated establishments in Washington, DC, known for their modern Indian cuisine that emphasizes a shared dining experience. Under the direction of Group Executive Chef Vikram Sunderam, a James Beard award winner, the restaurants offer an extensive menu featuring small plates, regional curry dishes, and traditional cooking methods like Tawa griddle and Tandoori.
With a commitment to enhancing the dining experience, both locations provide a sophisticated atmosphere complemented by a temperature-controlled wine cellar and a smart casual dress code. Dedicated to the welfare of their employees, Rasika implements a service charge aimed at increasing wages above the minimum wage while creating a welcoming environment for discerning diners, with a policy that allows only children over eight years of age.
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Restaurant Week Review After constantly talking about this place, my boyfriend and I decided to check them out for summer restaurant week. Cost: $55 per person with a 20% gratuity charge added...
Connected with some friends who were in the area on vacation and we had dinner at Rasika West End. This was our first time there. The inside of the restaurant was beautiful. For dinner we...
3.5 overall but you can't do half stars here. We were able to get a reservation with ease which was great. The food was good. Our server gave me the gluten free highlighted menu and let me...
What a feast. Had dinner with my old college roommate, and Rasika came highly recommended - now I know why! I was seated promptly after arriving a smidge early through torrential rain for a 7:15pm...
Boyfriend and I came by for our anniversary dinner to try their tasting menu. I always recommend Rasika to friends visiting from out of town because I know how well-rated it is, but this was my...
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