The Dish: Power Dining

by Editorial

Dine like the A-list: These Washington restaurants craft killer cuisine.

THE FEDERALIST, 1177 15th Street NW

Look and Feel: The Madison Hotel’s restaurant evokes the spirit of the 18th century through a menu that combines classic flavors of hearty meats and fresh vegetables.

Fresh Take: Chef de Cuisine Harper McClure crafts an upscale pub menu with dishes like the Veal and Savoy Cabbage Meat Pie.

Drink Up: An extensive wine list complements a wide variety of libations such as the Absinth Sour, a bold choice that fuses Absinth, lemon juice and egg whites.

Top Prize: The unexpected and delightful turtle soup!

CAFE MILANO, 3251 Prospect Street NW

Look and Feel: The Georgetown hot spot, where owner Francho Nuschese greets kings, presidents and major movie stars is the place to see and be seen in Washington.

Celeb Spotting: Bill and Hillary Clinton, Julia Roberts and Dick Cheney have all sampled the Italian cuisine at this popular eatery.

Fresh Take: The Branzino del Mediterraneo al Rosmarino e Verdure, a Mediterranean sea bass roasted whole with rosemary, white wine and clam sauce, is a must.

Drink Up: Celebrate with one of eight fine wines from the handsomely priced “Library Collection.”

BLUE DUCK TAVERN, 1201 24th Street NW

Look and Feel: The Park Hyatt’s in-house restaurant features an open kitchen and sleek design by Tony Chi.

Drink Up: The Grapefruit Gimlet, a fusion of house-made grapefruit-infused vodka, lemon juice and agave nectar, is one of seven new cocktails introduced this spring.

Fresh Take: The “power breakfast” menu debuts this month with southern-inspired farm to table plates like french toast from pressed bread pudding, porkbelly and fresh squeezed juices.

Top Prize: Don’t miss desserts by Rammy Pastry Chef of the Year finalist Peter Brett.

PLUME, 200 16th Street NW

Look and Feel: The restaurant in the Jefferson Hotel pays homage to the third president’s gardens in Monticello and love of fine wines.

Drink Up: Quill offers a range of cocktails including the Mastermind, which can be customized to your preferred taste and pairs well with the assorted-mini cupcakes also found at the bar.

Fresh Take: Executive Chef Chris Jakubiec’s must-try seven-course tasting menu features the decadent Saute Sturgeon Filet with white asparagus, caviar hollandaise and blood orange.

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