The Jefferson, Washington, DC

Restaurants nearby

• Jônt★★ Michelin Chef Ryan Ratino's ambitious counter is an experience like nothing else in the city. Sitting just above Bresca, the room is a constant hive of activity with sharp-suited servers gliding about and laser-focused chefs working in perfect tandem. From the cutlery to the cooking, expect beauty and boldness. Top-rate seafood and meat from Japan and beautiful sauces form the core of this menu. Think delicate tarts with wagyu tartare, Hokkaido uni topped with bluefin tuna, and Koshiibuki rice studded with Northern California Dungeness crab, maiitake mushroom and shaved Australian black truffle. Desser1.2km
• Causa★ Michelin Chef Carlos Delgado delivers a taste of his birthplace in a dual concept space in Blagden Alley. Nestled on the first floor, Causa seats around 20 for a tasting menu that takes diners on a journey of flavors inspired by Nikkei cuisine, blending Japanese heritage with Peruvian ingredients and technique. It all begins in Lima with coastal seafood, then progresses into the Andes and the Amazon. Chicha morada kombucha, made from purple corn, is a perfect partner for the Peruvian classic and namesake dish, causa, with its mashed potatoes hit with aji amarillo paste, then topped with cucumber, avoca1.1km
• The Dabney★ Michelin The Dabney exudes charming, contemporary farmhouse vibes with its exposed brick, light walls, and dark wood, and the look is completed by a slickly arranged open kitchen complete with a wood-fired hearth. Chef/owner Jeremiah Langhorne serves up the flavors of the Mid-Atlantic with a hint of a Southern accent and the tasting menu is a deeper, more committed expression of the team's talents. Begin with bite-sized snacks including their pie crust tart with pickled blueberries, granola crumble, and cheese fondue or their Madeira compressed melon. Then, hearth-roasted vegetables are served over a b1.1km
• minibar by José Andrés★★ Michelin A single door, with a host to match, marks the entrance to this culinary laboratory that goes far beyond its tiny name. Dinner begins in the lounge with a fun, brainy cocktail before moving to the main room where guests settle in at a curved counter built around a stainless-steel workspace. Through a series of small bites and courses, whimsy and surprise are driving forces of inspiration. From chicharron with avocado to cauliflower with caviar, nothing is ever quite what it seems. The fun is carried through to the very end. A recent riff on mango sticky rice was a playful delight followed by t1.5km
• Bresca★ Michelin It's set on busy 14th Street, but beautiful Bresca far from blends in with the crowd. Instead, it mixes the warmth of a neighborhood treasure with the talent of a special occasion spot. Inside, splashes of gold, a living wall crafted from moss and design elements teetering between whimsical and downright surreal, create a contemporary vibe. The cooking is casual yet ambitious, thanks to Chef Ryan Ratino’s cutting-edge credentials. Find a clear sense of artistry in the likes of a foie gras "negroni" topped with Campari gelée or the agreeably priced and perfect pappardelle with lamb ragù. Servic1.2km
• Imperfecto: The Chef's Table★ Michelin Boasting all the buzz of a hornet’s nest, this soaring box of glass and marble virtually reaches for the sky. Inside, it's decked out with brass accents, terra-cotta, and a tight counter positioned directly under Chef Enrique Limardo’s perch. The counter functions as a restaurant within a restaurant with room for just a handful of diners to enjoy an elaborate tasting menu that celebrates Latin flavors, ace ingredients, and exacting technique. The attention to detail is superb, and meals take on an intimate form. Dishes, perhaps aged grouper with BBQ lettuce and broccolini tabbouleh, or duck wi1.2km
• Oyster Oyster★ Michelin It is highly rare for a tasting menu to leave one feeling—well—energized, but so goes the imaginative cooking at this vegetable-focused gem where local farms are the very essence of this passionate operation. The imaginative compositions from Chef Rob Rubba and his team offer delicious insights into what is possible with vegetables. There is true creativity here, as in a pasta course which features agnolotti filled with a creamy eggplant and house-grown mushrooms, served brodo-style with a roasted corn broth and accompanied by a truffle tart. Even bread service is special—enriched with "garlee1.2km
• Dauphine'sBib The old adage "Never judge a book by its cover" couldn't be more apt for this operation, which seems a most unlikely candidate for "serious food." It's vast and spread over three levels, but when you're seated in that perfect nook with a buzzy vibe and tantalizing cocktails, you'll start to get the drift.Expect a delicious tapestry of New Orleans dishes—with zero fuss and maximum flavor. Make a hearty start with fresh-baked bread and cultured Poirier’s cane butter. Then dive into a platter of silky oysters Dauphine, tailed by blackened soft-shell crab with creamed Prairie Ronde rice. Carry on 229m
• Rania★ Michelin This fine dining concept seems fit for a queen, and good thing too, since Rania translates to "queen" in Hindi and Sanskrit. The team delivers something entirely enticing here with an inventive menu. There are plenty of contemporary touches along with a few surprises with dishes like chana masala panisse dressed with green garlic chutney, or hay-aged pork vindaloo featuring tender flavorful loin and a block of crispy skin belly accompanied by a rich bowlful of dal Kolhapuri, fluffy Kashmiri pulao and butter-brushed hot naan. Cocktails are designed to complement the rich, bold flavors.1.4km
• Sushi Nakazawa Washington DC★ Michelin This second outpost of Chef Daisuke Nakazawa’s critically acclaimed sushi house is elegant and intimate with dark wood and gold accents. For the best seat, angle for one of the leather stools at the marble counter, where you can watch the itamae work their magic. The team works in a tidy fashion, their hands moving as adeptly as a surgeon along meticulously organized counters. Ingredients are sourced both locally and from abroad and each course is presented like a revelation—from Japanese sumi ika with shiso and pickled plum sauce to lightly torched kama toro with spicy daikon. It will take yo1.5km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.