100 Very Best 2018
100 Very Best 2019Had enough of tweezer food? This 65-year-old Alsatian restaurant—a fixture on this list for 42 years—is the antidote. Here you’ll find guests toasting to anniversaries over some of the same dishes that late founder François Haeringer served in the early days: house-made pâtés, a sub-lime lobster with Sauternes, choucroute garni, ethereal soufflés. The knickknack-crammed French-cottage decor isn’t for everyone—Jacques’ Brasserie, the more casual restaurant downstairs, feels more restrained (and serves a winning tarte flambée). Moderate to 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.
