100 Very Best 2014
100 Very Best 2019Chef Fabio and wife Maria Trabocchi have greatly expanded their restaurant empire in the five years since opening this fine-dining flagship. Keeping things fresh is a new tasting-menu format that embraces the kitchen’s many luxurious tendencies. Just say yes to creamy Belon oysters and caviar, lobster ravioli garnished with a half tail and a claw, and pine-smoked duck with seared foie gras—not to mention Alba white truffles in season. The price reflects the ingredients, starting at $95 for three inevitably rich courses. (À la carte dining is still available at the bar and by request.) Servers are in the business of catering to needs, VIP and not, as is head sommelier Jennifer Foucher—as affable with pairings as with recommendations by the glass. Very expensive.
Also great: Ahi crudo with uni and hamachi; osso buco tortellini; chestnut cappuccino; turbot with mussels and saffron; tiramisu.
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.
