Fine dining of the white-tablecloth variety has largely gone the way of the butter mold. Which makes this elegant dining room—where male diners are in jackets (if not ties)—all the more special. The biggest draw: chef/owner Robert Wiedmaier’s prix fixe menus, available in three or seven courses. You can choose among plates such as buttery lobster navarin with lobster-filled ravioli, the most ethereal of boudin blancs, and a supremely flavorful pepper-encrusted entrecôte. This is the sort of place where you can rest in the knowledge that servers and sommeliers will know what you want—sometimes even before you do. 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.
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.
