Visitors to D.C. from more cosmopolitan confines tend to scoff at the city's high-minded cultural aspirations, but only in a smaller urban center could European cooking this exemplary be found in such an unhurried setting. Condé Nast Traveler magazine ranked this as one of the world's best new restaurants last year—you will see why when diving into Chef Cedric Maupillier's sensuous tangle of tagliatelle in a rich bolognese sauce, topped with a fairy-tale dusting
of Parmesan. Even a humble-sounding starter like "mountain pie" arrives elegantly, its geometric layers of goat cheese and beets peeking through emerald butter-lettuce leaves. At brunch, try the unique bacon-and-onion flammekueche tarts.