One by one, we’re running through the 50 restaurants that made the cut on this year’s Young & Hungry Dining Guide. If you have visited the day’s featured restaurant, let us know what you think. If you’re planning to visit for the first time, tell us about your meal when you return.

Some restaurants like to brag about their eco-friendly ways—I mean, seriously, half of Hook’s appeal has been its sustainability come-on—but some restaurants just are eco-friendly. OK, sure, Poste Moderne Brasserie has gotten a few press notices about its organic and sustainable garden in its courtyard, from which chef Robert Weland will pluck vegetables and herbs for his dishes. But did you know that Poste uses 100 percent recycled paper? Or that it composts all its food scraps? Or that it eliminated all bottled water in favor of its own filtration system? Yeah, I know, none of that means Weland’s food is worth a damn, but here’s the thing: It is. The discipline that Weland injects into his environmental efforts is the same discipline he injects into his kitchen. His dishes are among the most consistent in the area, from his superb terrines to his handmade pastas to his rotating selection of seasonal fish entrées, including his most recent, a wild Alaskan king salmon with parsley sabayon, salmon caviar, and spring onions.

Addendum: Y&H goes whole hog at Poste’s courtyard pig roast.

 Poste Moderne Brasserie, 555 8th St. NW, inside Hotel Monaco, (202) 783-6060

Chef-turned-food-writer David Hagedorn gathered 12 of his closest friends — or the dozen of us who could eat and drink late into the night on a Wednesday — for pig roast on the patio at Poste Moderne Brasserie yesterday. Y&H was among the group that crowded around the outdoor chef’s table, itself tucked away among chef Robert Weland’s wonderland of herb and tomato plants, and waited on our bronzed suckling pig to arrive on a giant platter surrounded by grilled stone fruits and the fang-dripping expectations of the gathered carnivores.

When the pig finally landed on the table, with the sort of ceremony that I imagined surrounded a Roman feast, most of us had already downed a cocktail and/or several glasses of viognier or rose, which had more than primed us for pig meat. We had plenty of pork flesh to choose from.

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