About Rose's Luxury
The line still snakes down the block at Aaron Silverman’s no-reservations dining room, though the reward doesn’t quite inspire the sheer joy it used to. A once-airtight menu of knockout dishes now yields the occasional dud (a ho-hum Peruvian chicken). Still, to put things in perspective, we’re comparing what was a near-perfect dining experience with one that’s currently very, very good. We’ll continue to brave an hour-plus wait for, say, a meltingly tender goat confit. And, of course, for the warm welcome. Silverman’s rowhouse exudes hospitable charm, and this is still one of DC’s most happening parties.
Don’t miss: sausage-and-lychee salad; vadouvan curry; carrots with yogurt and harissa; chocolate mousse; corn crème brûlée; coconut ice cream.
See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.
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.
