100 Very Best Restaurants: #79 – Preserve

Cost:

Preserve's carrots with cumin yogurt. Photograph by Scott Suchman.

Pickled and preserved morsels are the thing at this spot where the menu happily veers around the globe. Think rich chicken-liver mousse with black-pepper jam, smoky grilled oysters laced with bacon fat and sprinkled with leek powder, catfish tempura cut with malt-vinegar-infused aïoli, and braised beef with kimchee fried rice and pickled daikon. Among the cocktails, the one simply called “Rum,” with a hit of muddled orange and cherry, is the most winning. Moderate.

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

Anna Spiegel
Food Editor

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
Food Editor

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.