100 Very Best 2016
100 Very Best 2019Great things can happen when veteran chefs team up and open their own restaurant, as is the case with Jon Krinn (2941’s founding chef) and Jason Maddens (ex-Central). Weeknight crowds and a busy bar lend the butter-toned room a casual neighborhood vibe, though the menu and finesse tell a different story. That’s not to say Clarity isn’t convivial—few places are both so elegant and so inviting. The best seats for spectators are eight along a kitchen counter where you’ll watch artful plates emerge, such as fragrant bouillabaisse with braised trout and a hunter-gatherer’s dream: wild Scottish pheasant and chanterelles. Just as in the old 2941 days, Krinn’s father is to thank for the wonderful breads. Expensive.
Also great: Hand-rolled pastas; seared foie gras with sunchoke and sweet potato; Arctic char with pumpkin purée and olives; crustless cheesecake.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
