![](https://www.washingtonian.com/wp-content/uploads/2013/01/012213-MariVanna-stronganoff-1.jpg)
For the haute version of beef stroganoff, filet mignon is dressed in a sour-cream-spiked sauce with roasted onions and dill, and served over buckwheat kasha. Photograph by Jeff Elkins.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/012213-MariVanna-Quail.jpg)
Dainty quail arrive whole and stuffed with roasted apples and pine nuts. Photograph by Jeff Elkins.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/012213-MariVanna-napoleon.jpg)
A napoleon: layers of cream between pastry sheets with caramelized pecans.
Photograph by Jeff Elkins.
Photograph by Jeff Elkins.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/012213-MariVanna-vinegret.jpg)
The classic “vinegret” salad with roasted beets, potato, diced carrots, and full-sour pickles, which feature in many Mari Vanna dishes.
Photograph by Jeff Elkins.
Photograph by Jeff Elkins.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/012213-MariVanna-blinis.jpg)
House-made blinis are served with salmon roe caviar and sour cream. Diners with money to burn can opt for pricey Osetra caviar. Photograph by Jeff Elkins.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/012213-MariVanna-SecondFloor.jpg)
Dinner calls for settling in to one of the many tables in the second-floor dining room for hearty plates. Photograph by Jeff Elkins.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/012213-MariVanna-ThirdFloor.jpg)
Night owls will want to climb three stories to discover the cocktail bar, which hosts a deejay on weekend nights. Photograph by Jeff Elkins.