Blue Duck Tavern in DC’s West End tops cool and creamy smoked-sturgeon rillettes with caviar. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Rounds of injera are layered with red lentils, collard greens, and other vivid vegetarian stews at Ethiopic. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
At Komi, the area’s number-one restaurant, farro pasta is tossed with bottarga and cauliflower. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Komi marries a casual vibe and sparely decorated space with Johnny Monis’s knockout 18-to-20 course degustation menu. Photograph by Scott Suchman
in Photos: 100 Best Restaurants 2011
Some of the most interesting Japanese cooking in the area comes out of Kushi, a loud, bustling izakaya in DC’s Mount Vernon Square. Sushi is the draw, and much of the fish is flown in daily from Japan. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Crisp-skinned duck thigh is one of the highlights of Kushi’s robata, or wood-fired grill. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
In a honey-cherry Manhattan at Level in Annapolis, Wild Turkey is accented with Lillet Rouge and honeycomb. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Marcel’s in DC’s West End is one of Washington’s last bastions of formal service and French cooking. Chef/owner Robert Wiedmaier keeps everything running smoothly. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
At Marcel’s in DC’s West End, chef/owner Robert Wiedmaier (left) sorts through black truffles with chef de cuisine Paul Stearman. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
At José Andrés’s Minibar in Penn Quarter, bagels and lox is refashioned into a cone filled with dill cream cheese and topped with salmon roe. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Not everything is as it seems at DC’s Minibar, where these baby “carrots” hold liquid carrot extract. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
The toughest reservation in town? Minibar, where there are only six seats and two seatings per night. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
PassionFish’s eclectic seafood menu features Spanish-style grilled prawns with romesco sauce. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
The area’s best seafood restaurant is PassionFish in Reston Town Center, where the raw bar features a spread of lobster, Florida stone crab claws, shrimp, and Wellfleet clams. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Fried spinach with yogurt and date chutney is a runaway hit at Rasika in DC’s Penn Quarter. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Tikeya Witherspoon shows off the terrific fried chicken and T-bone steak at Ray’s the Steaks at East River. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Ris in DC’s West End gives scallop ceviche the margarita treatment with tequila granita and a salt rim. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
At Ris, chef/owner Ris Lacoste jazzes up a generous bowl of mussels with chorizo, tomato, and garlic. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
The Lebanese-inspired lamb shank at Ris in DC’s West End is braised then accented with yogurt, crisped pita, and pomegranate seeds. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Tandoori wings at Rockville’s Spice X-ing have a fiery kick. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Vinegar and chilies add punch to balchao shrimp at Rockville’s Spice Xing. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
The wine list at Arlington’s Tallula is designed for sampling—60 wines are offered by the glass. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Macarons take a savory turn at Volt—this one is made from celeriac and accented with orange powder. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
At Frederick’s Volt, chef/owner Bryan Voltaggio makes lobster shine with black rice, carrot vinaigrette, and a puff of fried lobster purée. Photograph by Scott Suchman
In Photos: 100 Best Restaurants
At Woodberry Kitchen in Baltimore, the tender shrimp come from Maryland’s Marvesta Shrimp Farms. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
One of the best ways to end a meal at Baltimore’s Woodberry Kitchen? This sundae layered with malt ice cream, marshmallow and chocolate sauces, and peanuts. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Baltimore’s Woodberry Kitchen has a laid-back approach to farm-to-table cooking. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Lobster bisque gets a cap of warm puff pastry and a side of lobster tartare at Marcel’s. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
At Marcel’s in DC’s West End, pheasant breast is decadently stuffed with foie-gras mousse and served with Brussels sprout and thyme cream. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
A refreshing way to kick off an Indian meal at Penn Quarter’s Rasika: the Nutty Rickey, made with roasted-pistachio-infused Hendrick’s gin and lemon/apricot soda. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
Frank Ruta, chef/owner of Palena in DC’s Cleveland Park, is especially deft with soups. This one pairs Kabocha squash with spiced chestnuts and creme fraiche. Photograph by Scott Suchman
In Photos: 100 Best Restaurants 2011
One of the prettiest fish dishes we’ve seen—Tallula’s potato-crusted salmon with beets, bok choy, and apple purée—tastes as good as it looks. Photograph by Scott Suchman