100 Very Best Restaurants 2015: No. 17 Mintwood Place


Picking up plates from Mintwood Place’s open kitchen. Photograph by Scott Suchman

About Mintwood Place


The origins of Cedric Maupillier’s whimsical, winking style can easily be traced—he learned his craft under Michel Richard, a chef as fun-loving as he is detail-obsessed.

At this loud, warmly lit Adams Morgan bistro, Maupillier does his former teacher proud as he skillfully straddles the line between French and American sensibilities, sometimes marrying the two (the escargot hushpuppies are fabulous), other times letting soulful dishes like roast chicken or cassoulet shine in their simplicity.

Big-hearted service, a cozy dining room with a barn’s worth of reclaimed wood, and portions fit for a Midwestern diner make the place even easier to love.

Don’t miss:

  • Beet-and-goat-cheese pie
  • Burrata with tamarind and kale
  • Calf’s-heart salad
  • Bacon-and-onion tart
  • Pork chop with spaetzle carbonara
  • Bacon cheeseburger
  • Tagliatelle Bolognese
  • Brownie sundae
  • Crème brûlée

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 Logan Circle.

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.