100 Very Best 2016
100 Very Best 2019On a Sunday night in this hidden-away dining room, you might think you’ve walked into an upscale version of Cheers. Tables are packed, and chef Jonathan Krinn makes the rounds chatting about wine. Krinn, who made his name at 2941, executes a menu that changes by the day. Don’t miss his complex soups (a recent pumpkin version with daikon was lick-the-bowl good) or his sublime seafood dishes, such as scallops with crispy pig ears. He recently launched “raid your cellar” dinners—you bring the wine, he skips the corkage fee and creates a tasting menu to match. Expensive.
Also great: Seared foie gras; dorade with coriander emulsion; vanilla custard; house-made breads.
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.
