Michelin-starred restaurants in Washington, D.C. and beyond have these elements in common.
. More than spectacle, food cooked over a wood-burning grill or in a wood-fired oven simply tastes better. At The Dabney, the live-fire grill is the restaurant’s centerpiece and “hearth.” At Albi, an open kitchen showcased both an oven and a grill.. And I might be belaboring a point in a cabernet-loving city that refuses to adopt trends, but every single Michelin-starred restaurant I visited in D.C. had a section for orange wine on the wine list.
. Like a wedding or a nice birthday party, little tokens for guests to take home are a part of the next component I found in common: extreme hospitality.What makes for hospitality and skillful service can be hard to define. In the wake of the pandemic, when service workers were summarily laid off and then asked to return to work for low pay at the risk of their own health — often without health benefits — “service” is a sticky term, I admit.
At Rose’s Luxury, the bartender asked my name, shook my hand, and by the end of the evening, she was able to get all of the solo diners chatting — without feeling forced. Every server spoke confidently and informedly about the restaurant’s food. They looked me in the eye. I felt truly welcome. Also, every restaurant offered something on the house — an hors d’oeuvre, an extra small course, or a pour of wine. Everyone loves that.In order to attract these high caliber professionals, all restaurants offer company-paid health care.
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