100 Very Best 2018
100 Very Best 2019There are so many Insta-worthy moments here: the crackling outdoor fire pit that’s perfect for cocktails or dessert, the Scandinavian-cool dining rooms—all white walls and fuzzy accents—and the Flemish-inspired food that’s at once rustic and modern. Frederick De Pue’s kitchen embraces creativity but not at the expense of flavor. Pale-green leek velouté is cleverly amped up with butter-poached prawns and chervil. Cigar-shaped crab rolls are all the better with an Old Bay dip spiked with gin. And romesco sauce kicks up a beautifully grilled dorade. 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.
