Best restaurants in DC: Tom Sietsema’s 8 favorite places to eat in August 2021 – The Washington Post

New head chef Samuel Meoño, 27, is behind the whole chicken, brined in a host of goodies — ginseng tea, Sichuan peppercorns, ginger, honey — air-dried for a day, roasted, lacquered and gussied up with so many colorful flowers, it’s as if the chicken encountered a ticker-tape parade en route to the table. Culinary heroes Nobuyuki “Nobu” Matsuhisa and Joël Robuchon are celebrated in a sublime dish pairing the Japanese chef’s silken fish in miso with the late French chef’s crazy-rich whipped potatoes. (Rose’s Luxury swaps sea bass for the original black cod and rings the entree in brilliant chive oil. Suffice it to say, the deftly charred fish and luxurious potatoes would make their masters proud.)