Zentan: A Luxury Restaurant in a Luxury Hotel

About seven blocks from the White House, The Donovan House, a Thompson Hotel, provides luxury hospitality as well as a sophisticated dining experience in their restaurant, Zentan. Zentan's chef, Susur Lee, was a former finalist on Top Chef: Masters (earning the highest points in the show's history) as well as Iron Chef America, where he tied with Food Network Star Bobby Flay. Zentan is not only unique in its decor, but the food is absolutely amazing.

The Donovan House, located on 14th Street, NW

To enter the restaurant, passing through the hotel lobby is a unique experience on its own. With strings of lights hanging down from the ceiling, the lobby embraces a modern design, with a chic lounge area.

Carlo sitting in one of the chairs outside of the restaurant

The restaurant was just as upscale as Oya, which I have previously blogged, but overall, was much more satisfying. The atmosphere in the restaurant was very relaxed; while Oya is certainly considered to fulfill the description of fine dining, Zentan provided a more personalized experience. The service was friendlier, more committed (due to the fact that the restaurant was much quieter, and not overcrowded), and allowed us to eat at a slower pace. In fact, our entire meal, from start to finish, took about 2 hours!

We were seated right beside the window facing Thomas Circle... with a beautiful view!

The inside of the restaurant is illuminated by candles hanging by platform from the ceiling, and above the seating area along the street side of the restaurant are colored lanterns.

Before choosing an appetizer, Carlo and I ordered two mini-bottles of Sake, served warm. It was the first time we had both tried Sake, and it took some time to get used to. It was very strong, warm, and thick; each sip tasted like a battle between a less powerful vodka and white wine.

For our appetizer, we ordered calamari, which had a spicy citris smoked, chili mayo drizzled over it, chicken satay, and shrimp chips. The calamari was perfectly fried, a little bit crispy, but not too much breading, and the sauce added the just right amount of flavoring. The chicken satay was very juicy and had a light butter glaze. Everything was great!

Calamari, chicken satay, and shrimp chips 

Shrimp chips-light, crunchy, and tasty

For dinner, I ordered the Stir Fried Pearl Noodles, with scallops, shrimp, and fresh vegetables. The noodles were dense, but not too heavy, and the shrimp and scallops were very tender. This very well could have been the best asian dish I have ever had! I highly recommend this dish-although, with such an amazing chef, I am sure everything on the menu is just as amazing.

Stir Fried Pearl Noodles

Carlo ordered Shang's Crispy Garlic Chicken, which was served with white rice. The dish was very carefully displayed, and tastes just as good as it looks. The sauce was similar to a very high quality barbeque sauce, with a touch of garlic.

Shang's Crispy Garlic Chicken

By the time we made it to dessert, we were both ready for some chocolate! Our meal was spaced out, and after sitting at the restaurant for almost two hours, we were craving something sweet. We ordered a chocolate lava cake, served with a generous scoop of vanilla ice cream. The lava cake was rich and creamy with a warm center... very delicious!

Needless to say, we left the restaurant with a hefty bill. The entire dinner, including tip, came to $130. As costly as this seems, the entire experience was worth it! The food was perfect, the atmosphere was great, and the service was outstanding. I will definitely go back to Zentan- it is certainly one of the best asian restaurants in Washington DC!