100 Best Restaurants 2012: Trummer’s on Main

Restaurants On the Rise


Chef Clayton Miller’s clever pairings–think foie gras and hushpuppies–could go awry. But he rarely sacrifices deliciousness to be different. Same goes for co-owner Stefan Trummer’s cocktails, the most justifiably famous of which is the Titanic, a cross of vodka, sparkling wine, and frozen Champagne.

Silk-paddle fans and miles of French doors give the dining room a breezy West Coast feel. The tavern-like lower level–a scene most nights–has a more vintage look with its onyx-and-stacked-stone bar.

What to get: Lamb’s-tongue salad with sweet-potato jam; smoked and roasted salmon; sirloin with potato confit; frozen banana mousse with caramel ice cream. At the bar: Parmesan popcorn; potato chips; pork-schnitzel sandwich.

Open Tuesday through Saturday for dinner, Sunday for brunch and dinner. Bar open Tuesday through Friday for dinner, Saturday for lunch and dinner. Expensive.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.