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The dinner menu at this fine dining room is organized like a syllabus, with sections for Craft, History, Ingredients, and Indulgence, which tells you something about how seriously Eric Ziebold, a French Laundry alum, takes the whole project. The brick building keeps things grounded while the cooking leans nostalgic and precise. DC's well-heeled crowd fills the minimal room most nights, apparently unbothered by homework.
The awards strongest first
- James Beard Awards 2022 · Semifinalist · Outstanding Pastry Chef · Anne Specker
- The 50 The 50 Discovery
One number, weighted & current 53
How we scoreThe dishes from the writeups
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Hay-smoked tuna niçoise
“Craft (dishes that celebrate a cooking technique, such as hay-smoked tuna niçoise)”
The 50 -
Lamb navarin
“History (classics revisited like lamb navarin or asparagus vinaigrette)”
The 50 -
Asparagus vinaigrette
“History (classics revisited like lamb navarin or asparagus vinaigrette)”
The 50
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