100 Very Best Restaurant 2016: Rice Paper

Photo by Scott Suchman

Washingtonians are used to waiting in line for places like Rose’s Luxury or Bad Saint. But how about Rice Paper, in the Eden Center? On a recent visit, the line was out the door. On a Monday. At lunch. One of its secrets: about ten cooks in the tiny kitchen—twice as many as that of some similar-size restaurants. The degree of detail in these dishes is testament to the depth of the brigade—the complex saucing in a short-rib clay pot, or the lacy crunch of a rice crepe.

Don’t miss: Rocket shrimp; stuffed grape leaves; a sauté of clams and pork; bun thit nuong (a grilled-pork noodle bowl).

See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.

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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.