100 Very Best 2014
100 Very Best 2019Even after 30 years, Obelisk still tastes relevant. The reason is simple: High-quality ingredients simply prepared never go out of style. A round of antipasti kicks off the leisurely five-course meal with uncomplicated pleasures such as creamy burrata doused in good Ligurian olive oil or grilled radicchio sweetened by aged balsamic. Handwritten menus are a sign of the ever-changing offerings, but house-made ravioli and al dente strands of pasta are standouts no matter the season. Like any respectable Italian meal, this one wouldn’t be complete without wine, whether in half-bottle or full pairings—or at the very least, an amaro cocktail. Very expensive.
Also great: Fried squash blossoms; spaghetti with shrimp and razor clams; nettle ravioli; veal chop for two; peach Melba.
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.
