About Plume
A trolley full of French cheeses, lushly upholstered Louis XVI
chairs, servers to attend to every whim—there seems no end to the creature
comforts at the Jefferson hotel’s ornate restaurant—so formal that diners
have been known to do double takes when, say, a server arrives with a wee
purse stool or bows gravely as you thank him for pointing out the
restroom.
The food harkens back to the age when fine dining meant French
classics such as lobster Thermidor and rabbit galantine (both excellent
here). The wine list is expansive, with more than 50 Champagnes alone
(including—for really special occasions—a 1995 Krug with a $5,000 price
tag). Don’t miss: Heirloom-tomato tasting; truffled hen;
chocolate tart with lemon curd and vanilla ice cream; lemon profiteroles.
Open: Tuesday through Saturday for dinner. 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.
