100 Best Restaurants 2012: Plume

From soulful bistros to high-gloss steakhouses, there's lots of good eating in DC, Maryland, and Virginia


This sophisticated dining room exudes a sense of history and place. On the culinary end, chef Chris Jakubiec, who worked with Alain Ducasse in New York, juxtaposes flavors and textures for plates full of savor. And sommelier Michael Scaffidi is a font of wine lore. Who knew that the third President watered down his Château Margaux so he could drink more of it?

Ornate crown molding and glossy black wood-herringbone floors add luxe notes–there are even velvet footstools for your handbag, while the firelit rear chamber feels like a cocoon of privacy.

What to get: Foie gras two ways with beet ice cream; lobster Thermidor; prime filet with truffle/bone-marrow crust and Madeira jus; cheeses from the cart, especially the Vacherin; chocolate tart with passionfruit cream; Sicilian-pistachio parfait.

Open Tuesday through Saturday for dinner. Very expensive.

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 Petworth.