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TenPenh 
This much-anticipated sister restaurant to DC Coast burst onto Washington's culinary scene in August 2000 with a breathtaking interior and mouth-watering menu, both largely acquired on an extensive whirlwind trip to Asia. Since then, acclaimed Chef Jeff Tunks and his team have been delighting diners at TenPenh with southeast-Asian-influenced cuisine, not so foreign as to frighten away the uninitiated, but exotic enough to refresh the most jaded of palates. The restaurant's interior is a medley of rich orange, ruby red, and burnished gold silks, punctuated by Asian antiques and custom-made contemporary furnishings. The bar, too, gives an imaginative nod to the Far East: one of its most popular offerings is a martini made with sake, featuring a diminutive pickled octopus, in lieu of an olive, on its swizzle stick...
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