100 Very Best 2015Oprah, Ivanka, Michelle—who hasn’t been spotted at this waterfront ode to Italian seafood? But you don’t have to be famous to partake in the glamour. While the menu is heavy on truffles and caviar, the real luxury is the top-notch seafood. Pastas highlight perfectly cooked prawns and fresh sea urchin. One of the best ways to enjoy delicacies of the sea is the grilled-seafood platter. The net’s worth of squid, langoustines, lobster, and fish ensures that two can feast like royalty. Very expensive.
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.
