About Table
Whitewashed and sparely appointed, Frederik de Pue’s bilevel Shaw spot is frenetic on the first floor, where busy cooks toil at a skinny, steaming open kitchen. Upstairs, guests lean across communal tables in a far more serene environment—the better choice when intimate conversation is on the agenda. The handwritten menu is ever-changing, but hope that your night’s options include chubby escargot ravioli served with crispy-sweet stuffed zucchini blossoms and a lovely ratatouille coulis, or impossibly tender veal sweetbreads with braised kale, onions, bacon, and potato.
Open: Monday through Saturday for dinner, Sunday for brunch and dinner.
Don’t Miss: Duck rillettes; stuffed squid with piperade, sweet-chard pesto, and prosciutto; ricotta fritters with orange-blossom honey.
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.
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.
