Few restaurants can be called palatial these days, but the Jefferson hotel’s prix fixe salon fits the bill (behold the silk wallpaper and silver-tonged bread service). Chef Ralf Schlegel holds stodginess at bay with his modern flavor pairings—such as bison with shishito peppers and aji amarillo—and showstopping tableside presentations, including Wagyu shabu shabu heated in a siphon. Sommeliers may seem unenthused if you opt for a $17 Prosecco flute over $25-plus Champagne. No matter—save your drinks, because the lovely Quill bar sits down the hall (with live piano most nights). 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.
