100 Very Best 2017
100 Very Best 2019Chef Vikram Sunderam recently published a cookbook of his contemporary Indian recipes, but nothing can quite compare to the mastery coming out of his kitchens. Rasika continues to be the crown jewel of restaurateur Ashok Bajaj’s fine-dining portfolio, with its richly spiced curries—including a robust lineup of vegetarian dishes—and spot-on service. Menus vary slightly between the warmly lit Penn Quarter original and its more modern-looking West End counterpart, but both share staples such as glazed black cod and palak chaat, a crispy-spinach salad with yogurt and tamarind sauce that has inspired many imitators. Expensive.
Also great: Crab-and-peppermasala; cauliflower and green peas; okra with dry mango powder; lamb chettinad; duck vindaloo; truffle naan; date-and-toffee pudding.
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.
