100 Very Best Restaurants 2015: No. 29 Table


Ricotta fritters. Photograph by Scott Suchman

About Table


The closing of his Penn Quarter restaurant, Menu MBK, was a disappointment for chef Frederik de Pue, but the consolidation of staff would appear to be a blessing for his other restaurant, Table.

Our most recent meal was the best we’ve eaten here since the contemporary French bistro opened, with thoughtful, subtly rendered dishes that didn’t merely speak to the potential of the place; they shouted, loudly and clearly, that the restaurant had arrived in the big time.

De Pue has always shown a gift for seafood, and one of the best reasons to visit is a remarkable mussel salad, with sea urchin and a creamy, saltwatery flan.

Another great reason: pastry chef Cassie Holcomb. Her chocolate crémeux is excellent, and she also bakes the light, crusty bread for the charcuterie boards.

Don’t miss:

  • Corn velouté with smoked salmon belly
  • Foie gras mille-feuille
  • Rack of lamb with sorrel ricotta
  • Duck with apple risotto
  • Salmon with lentils and bacon
  • Peanut-butter panna cotta
  • Ricotta beignets

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.

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.