100 Very Best Restaurants: #66 – Rose’s Luxury

Rose's Luxury often commands long waits. Photograph by Scott Suchman.

These days, Rose’s isn’t quite the total joy ride it use to be. Of late, we’ve encountered overcooked pastas and dishes that were too garlicky or too sweet or just plain not thought through. But thrills are still to be found at Aaron Silverman’s ever-welcoming dining room, which on some nights continues to draw an epic line. A whole grilled dorade is a subtle stunner with hints of tarragon and beurre noisette, and the kitchen lightens up Vietnamese shrimp toast with house-made brioche and coconut-shrimp mousse. Expensive.
Also great: Lychee-and-pork salad; trenette pasta with clams; strac­ciatella-with-mint ice cream.

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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 Logan Circle.

Anna Spiegel
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.