100 Very Best 2018
100 Very Best 2019Frederik De Pue’s chic bungalow done up in pale woods and statement planters is as Instagram-ready as they come—and the Flemish chef’s plates are nearly as stunning. Should you start with clover-green escargot-and-spinach dip with lemon-pepper toasts? Or foie gras carpaccio with pickled figs? Go for both. Mains deliver joy in the form of a long-braised veal shank with bone marrow or poultry vol au vent, with chicken, quail, and pheasant in creamy gravy nestled in puff pastry. Expensive.
Also great: Oyster trio with apple-jenever granita; cod with red-wine jus; venison stew; ricotta beignets with pumpkin syrup; frozen chocolate-caramel-peanut bar.
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.
