Plume, Washington, D.C. – Restaurant Review

By Eva Leonard on 18 July 2012
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Tucked away within the modern elegance of the Jefferson hotel, where aesthetic references to Thomas Jefferson are everywhere, Plume, is a gastronomic wonderland.

Executive Chef Chris Jakubiec’s menu emphasizes carefully prepared, quality ingredients brought to sublime heights of flavor.

We were pampered beyond our wildest expectations with a multi-course meal paired with an assortment of exquisite wines, and watched with delight as wait staff also lavished attention on other ecstatic patrons.

The tasting began on a high note with a delicious amuse bouche, paired with Lasalle, Premier Cru, Chigny-Les-Roses, Rose, Champagne MV. It then segued into a delectable raw and cooked vegetable salad with asparagus marmalade, seasonal truffle and verjus dressing. Each dish was as appealing visually as it was to the palate.

Throughout the meal, the sommelier expertly paired the dishes with Austrian, French, German, and Californian wines, and both sommelier and waitstaff were well-informed, charming, and attentive.

We eagerly moved on to a foie gras tasting plate with red beet ice cream and French toast brioche with fig, then to Maryland blue crab risotto. Succulent grilled Colorado lamb with ratatouille, baby eggplant, and licorice lamb jus followed linguini with ramp and walnut pesto, English peas, Virginia ham and Parmesan.

For dessert, a stellar flight of Madeira from 1978, 1988, and 1996 complemented the rich, artfully presented heart of Guanaja chocolate tart with passionate cremeux and Sumatra coffee ice cream..

If you want to dazzle a client, or simply have one of the most stellar meals in D.C., if not the country, make a reservation at Plume. Then it is simply up to you to enjoy.

1200 16th Street N.W.
Washington, D.C. 20036
Tel. 1 + 202-448-2300


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