100 Very Best 2017
100 Very Best 2019José Andrés has become a public champion for immigration, and the restaurateur/humanitarian also embraces it on the plate. China Chilcano adds a modern spin to the Chinese and Japanese influences on Peruvian cuisine while also reimagining the country’s native criollo cooking. Dim sum and ceviche are two of the best sections on the menu, particularly for lamb pot stickers fused together with a lacy crust or octopus carpaccio with dollops of olive mayo. The colorful food is matched by the pulsing, neon-lit setting—and a bar that makes the area’s best Pisco sour. 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.
