100 Very Best Restaurants 2017: Bibiana


Photo by Scott Suchman

About Bibiana



Ashok Bajaj’s modern Italian continues to court a chic crowd in a modish setting that’s as fitting for date night as for a business lunch. Chef Jake Addeo’s menu follows a seasonal path, though crudos such as hamachi with lemony olive oil and sea beans are a must any time of year. Dry-aged duck breast is another perennial specialty, deeply flavored and capped with ultra-crunchy skin. We can’t resist at least one pasta for an ideal meal, whether homey tortellini with brown butter and sage or of-the-moment creations like spaghetti tossed in lobster Bolognese. The kitchen recently added a two-pasta tasting, which would also make a tasty primi as well for the best of all worlds. Expensive.

Also great: prosciutto fritters; salt-crusted fish for two; chocolate tart.

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 Petworth.

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.