Washington Post: 2022 Spring Dining Guide

Knowing where Matt Baker has been helps explain the eclectic menu. Born in Houston, the chef spent a lot of time in New Orleans, home to his mother, Michele. Baker’s French training at culinary school in Miami was put to delicious use at his upscale Gravitas in Washington.

His latest attraction unfolds in the Eaton hotel downtown, where hamachi crudo, pork crepinette and a Flintstonian grilled rib-eye compete for diners’ attention. But first, a cup of artichoke velouté, a gift from the kitchen that keeps alive the memory of his late, soup-loving mom.