100 Very Best 2017
100 Very Best 2019At Eric Ziebold and Célia Laurent’s dining room—the more casual sister to our number-one-ranked Métier—the menu is divided into categories such as “Craft” and “Ingredients.” (It’s not as tricky to navigate as it might sound.) These days, we’ve found the most satisfaction in the “History” section, where Ziebold fuses a filet of mackerel with the coconut-curry flavors of mulligatawny soup, and pastry chef Anne Specker puts forth a textbook opéra cake. Cool touches abound, from the abstract art to the house-made peanut brittle that accompanies your pot of coffee or tea. Very expensive.
Also great: Lobster French toast; foie gras torchon; braised short rib with risotto; roast chicken; cranberry scones with Tête de Moîne and Pont-l’Évêque cheeses.
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.
