100 Very Best Restaurants 2017: Garrison


Photo by Scott Suchman

About Garrison



Imagine arriving at the impossibly elegant yet cozy country house of a friend who’s both an incredible host and an incredible cook. That’s how settling in at Garrison feels. The candlelight and wood accents immediately soothe, the welcome is gracious, and the attentiveness feels indulgent rather than fussy. And the food! Chef/owner Rob Weland spoils guests with hyper-seasonal, soul-warming fare that combines local ingredients in marvelous ways (e.g., seared cauliflower and Virginia peanuts). Many dishes have a defining twist—gougères dusted with poppy seeds, zucchini tossed in carbonara. The minute you leave, you look forward to the next visit. Luckily, no invitation is needed. Expensive.

Also great: Parker House rolls; Virginia-bison tartare; burrata; eggplant terrine; pastrami-braised bison short rib.

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.

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.

Jessica Sidman
Food Editor

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
Articles Editor

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.