100 Very Best 2018
100 Very Best 2019There’s nothing in Washington like Rose Previte’s transportive destination. Recently, we settled into a cowhide chair, sipped a Georgian rosé, and listened to the server describe a “totally delicious” daily special: a whole roasted goat neck and head from a tiny Virginia farm. A gigantic hearth blazes at the restaurant’s core, charring whole turmeric-spiced chickens, chermoula shrimp, and skewered kebabs for a family-style menu that draws from the Middle East, North Africa, and beyond. The intoxicating ambience is one of the main reasons for hard-to-get reservations. Your best bet: bring a date, show up before the doors open at 5, and order widely—never forgoing that dukkah-crusted halloumi and all seven side sauces. Moderate.
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.
