TWO and THREE Michelin stars restaurants in Washington, DC, USA 2023.
Minibar
• 855 E St. NW, Washington, 20004, USA
• $$$$ · Contemporary
A single door manned by a suited host marks the entrance to this culinary haven that extends well beyond its diminutive name. The lounge is ideal for a bit of bubbly, after which guests may settle in to a perch at the counter, set around the chefs’ stainless steel workspace that literally makes their world a stage.
The team is unabashedly passionate, turning out a menu that’s complete with whimsy. “Ramen en papillote” showcases how much fun they are having, but one may also look to the chalkboard for such specials as soy chicharrón with wakasabi (think guacamole sparked by wasabi); or Wagyu topped with pearls of caviar and petals of sunflower. Desserts, like a fried hojicha donut and cherry pâte de fruit atop miso “sable,” make for an unorthodox finale.
Pineapple and Pearls
• 715 8th St. SE, Washington, 20003, USA
• $$$$ · Contemporary
This gem is a memorable dining destination with cooking that is ambitious yet whimsical.
The small space is sure to fill up with an animated crowd, but the ambience is always pleasant. The prix-fixe menu includes beverage pairings, but guests at the bar may order drinks à la carte. The dishes spark interest. It may start with a pristine sea scallop with diced kohlrabi, dressed tableside with a brown butter sabayon, then perhaps a monkfish en papillote atop creamy Carolina Gold rice.
Invention is also a point of pride here, best seen in the baton of “French toast” that combines foie gras, blue cheese and black truffles. The butternut squash-ice cream cake with crème fraîche and pumpkin seeds is divine.
The Inn at Little Washington
• 309 Middle St., Washington, 22747, USA
• $$$$ · American, French
Set 90 minutes from DC in a town whose very existence seems tied to the restaurant, this is a destination in every sense of the word. Embellished to the very last inch, the dining room resembles a jewel box lined with patterned carpets, lush wallpaper and shimmering fabrics.
The restaurant may be over 40 years old, but Chef Patrick O’Connell’s cuisine shines as brightly as ever. Each menu has a unique focus, as in the “Gastronaut” and “The Good Earth,” offering superb vegetarian items. Guests can also graze through the menus to get a full sense of what the team can do. Sauces work a particular magic, as evidenced by the truffle-infused tartar with morel “crabcake.” Desserts, like coconut sorbet with ginger granité, are perfection.