"Inn at Little Washington alum David Shannon showcases the fantastic twists on exquisite French fare he’s refined throughout his fine-dining career. Luscious dishes include swank bank (lobster mac and cheese) and a Fabergé egg “bedazzled” with caviar and dill cured salmon or Chesapeake Bay oysters surrounded in a “green fairy fog” of absinthe mist. Decade-old L’Opossum captures the eclectic spirit of its Oregon Hill neighborhood, between a phallic stained glass window and bathroom bursting with clowns. Try the very fun, plastic-wrap-covered Laura Palmer cocktail with gin, Dolin Blanc, cherries, and lime. For another fine-dining seasonal sensation a bit further out, consider Midlothian Chef’s Kitchen, which is also run by an Inn at Little Washington alum." - Robey Martin, Stephanie Ganz
