The Atlas Room: H Street’s Fine Dining Pioneer Published December 19, 2012 • Updated on December 20, 2012 at 11:45 pm Executive Chef and Owner Mathew Cordes takes viewers into the kitchen of The Atlas Room, one of H Street's first locations for fine dining. 14 photos 1/14 2/14 Peter Kirchhausen Executive Chef and Owner Matthew Cordes directs the kitchen on a busy Wednesday night at The Atlas Room. 3/14 Peter Kirchhausen 4/14 Peter Kirchhausen Short-Rib ravioli with caramelized onions, mushrooms, and a herbed demi-glace 5/14 Peter Kirchhausen A look at some of the most commonly used ingredients in the kitchen of The Atlas Room 6/14 Peter Kirchhausen Planters Punch: Appleton light and dark rums, Cointreau, sweet vermouth and Benedictine 7/14 Peter Kirchhausen An array of desserts being served at The Atlas Room 8/14 Peter Kirchhausen Seared Mahi with ancient grains pudding, cabbage, shiitake mushrooms, almond scallion salad and roasted miso butter, with sesame leaf emulsion 9/14 Peter Kirchhausen One of The Atlas Room's most popular dishes, Amish Pie, before being finished in the oven. 10/14 Peter Kirchhausen Amish Pie: Feta cheese, tomato, zucchini and basil emulsion 11/14 Peter Kirchhausen Two of The Atlas Room's cooks are busy at work on a Wednesday night, being guided by Executive Chef, Matthew Cordes. 12/14 Peter Kirchhausen Duck Rillette: Pate, foie gras crema, fruit preserve, haricot vert, truffle vincotto 13/14 Peter Kirchhausen Crab Fritters: Avocado coconut butter puree, roasted jalapeño salsa, vanilla turmeric oil 14/14 Peter Kirchhausen Beef Two Ways: Braised short ribs, flatiron steak with a parsnip potato puree, chard and caramelized onion, roasted beets and red wine sauce 0 More Photo Galleries Brag on Your Grad: Celebrating 2020 Graduates in DC, Maryland and Virginia Photos: Protests, Unrest in DC Following George Floyd’s Death Protesters, Enraged by Black Americans Killed, Gather Nationwide NBC4-T44 Friday Fun: Show and Tell!