Food

How We Picked Our 100 Very Best Restaurants

We asked ourselves a simple question: Who makes us want to come back tomorrow? Who sends us home with memories?

We embarked on this project last February, not long after finishing our 2014 roundup of Washington’s top restaurants.

From an initial roster of 300 places, we began fanning out across the area, eating, drinking, and taking reams of notes. There were no set-asides. Each restaurant, no matter how established or celebrated, had to earn its way on.

We asked ourselves a simple question: Who makes us want to come back tomorrow? Who sends us home with memories?

The result is a snapshot of the scene as it looks to us at the moment. Not six months ago and not six months hence. Now.

You might find it implausible that a Korean barbecue spot could rank higher than a kitchen/lab devoted to molecular cooking, or that a pizza place could come in above a plush redoubt of Old World refinement.

Not us. Good is good. And after all, we went looking for memories.

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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.

Anna Spiegel
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.