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St. James
Caribbean
A Caribbean restaurant named for the Port of Spain district that inspired it, St. James turns shared plates into a convivial argument for Trinidadian cooking. The space is modern and industrial with splashes of color, and the drinks lean hard on rum. The jerk brisket marinates for twelve hours before hitting the smoker, and the macaroni pie has developed a following of its own. The New York Times put it on their D.C. essential list, and Washingtonian ranked it nineteenth in the city.
The awards strongest first
- Michelin Guide Selected Restaurant
- Time Out #4 · Best restaurants in Washington, D.C.
- Washingtonian #19 · 100 Very Best Restaurants
- The New York Times The 25 Best Restaurants in Washington, D.C., Right Now
- Eater The 38 Essential Restaurants Around D.C.
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Brisket
“Don't miss the jerk brisket, which marinates for 12 hours before it's smoked.”
Michelin Guide -
Callaloo soup
“Begin with a bowl of Callaloo soup, a deep green blend of puréed spinach, chilies and coconut milk topped with lump crab meat with a great depth of flavor.”
Michelin Guide -
Macaroni pie
“After a rum cocktail, nothing hits quite like smoky, tender brisket with ginger-spiced plantains and crispy macaroni pie—one of DC’s best mac-and-cheeses.”
Washingtonian, 2026 -
Trini-style taro dumplings
“Follow that up with the Trini-style taro dumplings in a curry sauce, but be sure to get a side of sweet plantains finished with candied ginger.”
Michelin Guide
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