100 Very Best Restaurants: #64 – Reverie

Scallop Crudo


The highs are high at former Minibar chef Johnny Spero’s modernist restaurant in Georgetown. Take the whole duck—among the best of the trendy flock, with fennel-pollen-dusted meat, crunchy skin, and ac-companying duck katsu sandos. For a week­night indulgence, try scallops swimming in dill buttermilk or a Baltimore gose with a burger (way more delicious and complex than it sounds). Also cool: Spero’s collaboration dinners with a host of national chefs, announced on the chef’s Instagram. Expensive.

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