100 Very Best 2018
100 Very Best 2019When was the last time you were offered a sorbet palate cleanser? Or encountered a “complete meal,” where an entrée comes with appetizer, salad, and dessert? Chez François conjures the Eisenhower era on the plate, too, tending the flame on relics such as Châteaubriand and tournedos of beef with béarnaise sauce. Minimalists and those who break out in hives at the sight of a doily might not go for it, but we say: Don’t ever change. Downstairs is the more low-key (and à la carte) Jacques’ Brasserie. Moderate to very expensive.
Also great: foie gras with Sauternes; Alsatian tart; Roquefort salad; lobster with Sauternes; Grand Marnier soufflé.
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.
