“Best of the Best” of Washington, DC Restaurants, 2012

Marcel’s ~ Brasserie Beck ~ BRABO ~ PassionFish ~ Plume ~ PS 7’s

Certain restaurants stand apart from others, unique establishments that consistently land on food critics’ very best restaurant lists.  Six such star eateries under simoneink’s roster of talented chefs have been named to the prestigious 2012 Washingtonian “100 Best” list for their artisanal ingredients, cellars full of acclaimed vintages, and hand-crafted preparations. 

Marcel’s was honored as one of the very top 10.  Zagat gave it top billing in DC and not stopping there, they included Marcel’s in “America’s Top 25 Restaurants in 25 Cities” and the “World’s Top Restaurants.” Not only one, but three of Robert Wiedmaier’s establishments were welcomed to the list this year, including Brasserie Beck and BRABO.  With the new partnership of chefs Robert Wiedmaier and Brian McBride, and a half-century of experience between them, the accolades surrounding Brasserie Beck, BRABO and Marcel’s are elevating all expectations.

Over in Reston, PassionFish restaurant has continued to surprise and share its craft with globally inspired seafood creations.  Having been honored as Washingtonian’s “100 Best” for four consecutive years since its inception, nationally recognized chef and co-proprietor, Jeff Tunks, along with executive chef Chris Clime, continue to source sustainable seafood from the world's waterways.

Since The Jefferson’s triumphant return to the D.C. hospitality scene a few years ago, the city has been lucky to have the elegant restaurant Plume back on the dining circuit.  The hotel was recently named by Travel + Leisure as one of the “Top 5 Business Hotels in the World” and “Top Washington, DC Hotel.” These distinctions are a reflection of Plume’s contribution to the entire hotel experience.  And not only have the professional critics taken notice: rumor has it that 1600 Pennsylvania Avenue has, too.  Plume is raising the standards of excellence in fine dining and hospitality to a level the hotel’s sophisticated presidential namesake would surely have approved, as does our present day Executive Branch.

Last but not least, under the leadership of award-winning chef Peter Smith, PS 7’s restaurant has become a culinary laboratory for exuberantly creative American cultural cuisine.  The constantly changing menus are more than complemented by the inspired libations of “mixtress of mixology” Gina Chersevani, with whom Smith creates unforgettable multi-course cocktail-pairing menus throughout the seasons.