The most sumptuously formal setting in Washington is this glittering-gray dining room in the Jefferson hotel, where servers will offer you a petite velvet stool for your purse. Chef Ralf Schlegel’s menu follows suit—you’ll have no trouble getting a truffle or foie gras fix, and there are plenty of head-turner dishes, such as a crab “tea” brewed tableside. We tend to avoid salmon at many restaurants, but not here. Schlegel’s secret for keeping the fish extra-moist? He cooks it in a sheath of beeswax. Very expensive.
Also great: “Beet puzzle”; lobster gratin; bison with corn soufflé; piña colada granita.