The Atlas Room: H Street’s Fine Dining Pioneer

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.

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Peter Kirchhausen
Executive Chef and Owner Matthew Cordes directs the kitchen on a busy Wednesday night at The Atlas Room.
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Short-Rib ravioli with caramelized onions, mushrooms, and a herbed demi-glace
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A look at some of the most commonly used ingredients in the kitchen of The Atlas Room
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Peter Kirchhausen
Planters Punch: Appleton light and dark rums, Cointreau, sweet vermouth and Benedictine
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Peter Kirchhausen
An array of desserts being served at The Atlas Room
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Peter Kirchhausen
Seared Mahi with ancient grains pudding, cabbage, shiitake mushrooms, almond scallion salad and roasted miso butter, with sesame leaf emulsion
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One of The Atlas Room's most popular dishes, Amish Pie, before being finished in the oven.
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Amish Pie: Feta cheese, tomato, zucchini and basil emulsion
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Peter Kirchhausen
Two of The Atlas Room's cooks are busy at work on a Wednesday night, being guided by Executive Chef, Matthew Cordes.
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Peter Kirchhausen
Duck Rillette: Pate, foie gras crema, fruit preserve, haricot vert, truffle vincotto
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Crab Fritters: Avocado coconut butter puree, roasted jalapeño salsa, vanilla turmeric oil
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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
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