Their weekday spot is Komi. The staff at Williams-Sonoma know them on the first-name basis. And they’ve been to Noma—on a private jet, natch. What do you get the food-loving 1 percenters who have everything? Clearly not pearl caviar spoons (they already own three sets). Browse a dozen more creative ideas, then break out that Black Amex.
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Food Editor
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
