Welcome to the restaurant/microfarm/oasis of Sitka & Spruce’s now-famous Matthew Dillon. While trains intermittently rumble past and small planes occasionally scream overhead, the Corson Building (c. 1910) sits behind its wisteria-and-rose-covered wrought-iron fence, an island of loveliness marooned in Georgetown's grit. Inside, everything's picturesquely rustic and seating is communal. The reverence for the local and the seasonal that Dillon learned at the Herbfarm is everywhere in evidence here, with raised beds providing produce and Corson chickens providing eggs. Meats are cured on-site, and Dillon serves tongue, headcheese, whatever he likes; fish and fowl are scrupulously sourced and taste amazing. The Corson is usually open Thursdays and Fridays for a la carte dining, Saturdays for prix-fixe reservation-only dinners, walk-in prix-fixe Sunday brunch, and prix-fixe Sunday Suppers; check the Corson Building website
for details. Yum.