About Rose's Luxury
It’s easier to get into Rose’s Luxury these days. (Blame the stiff competition.) The legendary line still exists, but you won’t have to camp out for hours. Once inside, you’re greeted with smiles all around—the servers are even known to send complimentary dishes to make your meal more joyful. Chef de cuisine BJ Lieberman and executive chef/owner Aaron Silverman, who splits his time between this open kitchen and neighbor Pineapple and Pearls (number one on this list), recently changed up their sharing-friendly menu. Only one family-style dish remains: the fabulously fatty brisket with buttery toast and slaw for some of the best DIY sandwiches around. They’ve added a section of terrific cocktail-tray-style canapés that include foie gras tartlets and butter-stuffed dates. Our advice: Order every pasta on the menu and don’t skip dessert, especially the Innkeeper’s Pie, a miniature chocolate tart stuffed with yellow cake. How happy-making is that? Expensive.
Also great: Pork sausage with lychee; Brussels sprouts with benne-seed tahini; coconut ice cream.
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 DC’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.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
