From the restaurant's website:
"In July 2007, John Manolatos, a highly recognized sous-chef, partnered with his brother George, a longtime bartender, and General Manager Justin Abad to form the restaurant’s new ownership team. The three are very passionate about honoring the Cashion’s tradition. Justin will oversee the wine list, which endeavors to replicate the restaurant’s food and atmosphere: lively, multifaceted, challenging and yet comforting, all at once. And under George’s skilled management, the bar will continue to be an inviting place where friends come to meet for a tasty appetizer and drinks, a full meal, or a late-night snack."
Full bar. Serving dinner Tue–Sun. Sun brunch 11:30 am–2:30 pm. Closed Mon.
Washingtonian: 100 Very Best Restaurants, 2011
"These days, the ever-changing menu also acknowledges Manolatos's heritage, with vegetable spreads among the appetizers and Greek sweets among the desserts. Indeed, one of the best dishes at a recent dinner was plump grilled quail, rubbed with hot spices and served with a chickpea curry. And one of the best hunks of meat for a mile remains the bison rib-eye, massaged with Middle Eastern spices and draped in a cloak that's as sweet with honey as it is zesty with ancho."
— Tom Sietsema, The Washington Post, Oct. 12, 2009 (two and half stars)