Got to go there on Friday the 13th and it was wonderful! For those who don't know it, Anne Cashion sold off a few years back to a couple of brothers and a third partner. One brother overseas the kitchen, the other the bar, and the partner floats as host, table-checker, and all-around nice guy.
We got there as they opened as we were meeting a fourth for drinks (who ended up staying through both appetizers and dinner!). We got a chance to talk to them a bit before moving to the table. They do indeed try to have everything fresh and from local providers. Meats and veggies come from local farmers in the PA/VA/MD/NJ area. Because it was February, there was hardly a tomato to be seen on the menu (they have one guy who raises them - hydroponically, I think). About the only "brought in" thing is fish. The menu changes regularly because of the local suppliers, but everything we had (4 appetizers, three entrees and three desserts) was superb. They had plenty of wait staff and everyone was pleasant and attentive, despite the hustle and bustle of the place. And by 7:30 or so, the place was packed!
If they have the Leek and Feta with "lamb-cetta" tart, get it! Maybe 2. The Wild mushroom with Tusacan style Sauce and Polenta and Rosemary was awesome. The tempura literally melted in your motuh and was served with a tasty sauce. Even the Jamon Serrano with Dates, Gorgonzola, and rosemary honey, while more "common", was fantastic. Each appetizer will run you $8-10. Wine was $6-10 a glass.
Main courses were $22-30 or so. Although we shared, the person who ordered the Bison hanger steak was reluctant to give up portions. The Duck, melded with Bosc pears in a Honey-time sauce was divine. And the sauce served with the lamb shank will help clean put your sinuses.
Desserts were Vaniila Panna Cotta with Citrus Gelee(more like a jello, but the combo with the panna cotta and the almond/mango crumble was outstanding. The Chocolate sorbet was a fudgsicle for adults! The last person wanted the Pineapple Clafoutis, but it is prepared to order and takes 20 minutes, so be forewarned. He settled for the minny pastry crwam filled donuts with hot Chocalte Sauce. Beautifully presented! AND tasty!
If you go with non-foodies, what you WON'T find are things like a plain steak, baked chicken, etc. Someone here mentioned burgers, but i think they confused them with another place. There's nothing "simple" here. Be ready to eat well and "different" (ergo, probably not a good place for younger kids, either).
Also, the doors to the 2 restrooms have pictures of cute kids on them, but you can't tell which is the mens and which the ladies. It doesn't matter - but it was a hoot to watch the faces on folks trying to decide (from afar, thank heavens). Yeah, it's probably intentional.
The Morgan Adams location is not one that is well-known to visitors, but those of you coming into town should give it a try. Cabs know where it is, and there are plenty of cabs on the street for afterwards.
I'm a private chef, and was suitably impressed by the whole operation. Definitely worth a try....and a return....again and again.
I think they do take reservations. At least I think we had a 6:30 one but as I said got there early.....and left much, much later. www.cashioneatplace.com
Cashion's is my favorite restaurant at its price in DC -- although I should say I don't go out at that price all that often and haven't been everywhere comparable. But I really really love it, and was last there about a week pr two ago. We had this rice pudding dessert that was amazing, lots of layers of flavor.
I think it doesn't get mentioned as often as some places because a lot of people haven't been there since it changed ownership, and they don't want to presume, and perhaps also because it's not in an upscale restaurant neighborhood so it doesn't always come first to mind.
If you go, please report back if you agree with these positive recommendations.
It actually gets mentioned frequently, just not recently under a title of its own. All reviews I recall seeing are still positive. It's now been a year since I've been so that's dated, of course.
Edit: check the recent thread on locally grown produce - Cashion's is there as well as other recs - for the second half of your original question.
Double edit: http://www.chowhound.com/topics/497970