100 Very Best 2015At this votive-lit greenhouse in northern Loudoun County, many ingredients on Tarver King’s multi-course prix fixe menu are grown or foraged in the fields and forest surrounding the farm. Each course has a tale (printed on a card left behind by your server), yet the experience is more adventure than tutorial. Plates are sometimes not plates at all—maitake mushrooms “grow” on a small log. Very expensive.
Also great: Sesame-flax crackers with cashew cheese; steamed buns with shrimp butter; pork belly with pecans, honey, and figs; tom yum soup.
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.
