100 Very Best Restaurants: #86 – Preserve

Preserve's carrots with cumin yogurt. Photograph by Scott Suchman.

At their brick-walled bistro, Jeremy and Michelle Hoffman’s self-imposed challenge is that every plate have something pickled, preserved, or fermented. This might be as simple as spiking a pear-and-sparkling-wine cocktail with white balsamic vinegar or as inspired as steeping pork in the kitchen’s revelatory sauerkraut. Many plates are meant to be shared—pimiento cheese, chicken skins with pickle dip— a lovely approach until you fight for the last bite. Moderate.
Also great: Pickle sampler; crab pierogi; stracciatella with squash; horseradish-glazed beef; tandy cake.

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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.