100 Best Restaurants 2008: 2941 Restaurant
No. 18: 2941 Restaurant
Reviewed By Todd Kliman, Ann Limpert, Cynthia Hacinli, Dave McIntyre
Comments () | Published January 1, 2008
100 Best Restaurants (2011) 100 Best Restaurants (2010)

Address: 2941 Fairview Park Drive, Falls Church, VA 22042
Phone: 703-270-1500
Neighborhood: Falls Church
Cuisines: Modern, French, American
Opening Hours: Open Monday through Friday 11:30 to 2 and 5 to 9:30, Saturday 5 to 10 PM. Closed Sunday.
Nearby Metro Stops: Dunn Loring-Merrifield
Price Range: Very expensive
Dress: Business Attire
Noise Level: Intimate
Reservations: Recommended
Best Dishes Seared foie gras with huckleberries; burrata-filled ravioli in Robiola cheese; clam chowder; madai snapper with ginger beurre blanc; duck with polenta, acorn squash, and grapes; any Wagyu-beef preparation; chocolate mousse with Baileys Irish Cream; s’more
Price Details: Starters, $12 to $22; main courses, $29 to $48.

Cuisine: Founding chef Jonathan Krinn has left, but the high-minded, high-priced menu—which calls itself contemporary American but is grounded in classical French technique and flaunts its Asian accents—remains much the same. Scott Bryan, most recently of Veritas in New York, has been minding the kitchen until a new chef, Bertrand Chemel (formerly of Café Boulud in New York), arrives in January.

Mood: Intended as a wooded retreat from the stress of the city and the Beltway, this suburban fantasia bespeaks new money, from the manmade lake outside to the soaring interior with angled mirrors, glass walls, and sumptuous oil paintings.

Best for: A big date, an important business dinner, a special occasion.

Best dishes: Supremely smooth celery-root velouté with black truffles; chilled lobster salad, its sweet, lightly poached claw meat set off by a fava-bean purée and white asparagus; well-seared foie gras with a vanilla-scented pineapple confit; crisp-skinned filet of snapper in a green curry of elegant lightness; slowly braised short ribs with a creamy potato purée and a rich Bordelaise sauce; warm apple turnovers with butterscotch ice cream.

Insider tips: Krinn’s father has left, too, but his terrific bread recipes remain. So does the signature parting gift—a fluffy bowl of cotton candy, which follows an ample selection of petits fours. Unless you’re famished, it’s best to go light at the start and finish. And give attention to the wine list, which includes, among the big-name estates from France and California, reasonably priced selections from up and down the East Coast.

Service: •••

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