Washington Post: Tom Sietsema’s 7 favorite places to eat right

Knowing where Matt Baker has been helps explain one of the most eclectic menus around. 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.

At Michele’s, all roads lead to something that tastes good

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 steaming cup of artichoke velouté, a gift from the kitchen that keeps alive the memory of his late, soup-loving mom.