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“Lovely Dining Experience” 5 of 5 stars
Review of Plume at the Jefferson Hotel

Plume at the Jefferson Hotel
1200 16th Street NW, Washington DC, DC 20036 (Dupont Circle)
+1 202-448-2300
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Ranked #40 of 2,768 Restaurants in Washington DC
Certificate of Excellence 2014
Price range: $45 - $100
More restaurant details
Restaurant details
Good for: Special occasions, Romantic, Entertaining clients
Dining options: Dinner, Late Night, Reservations
Dining style: Fine Dining
Neighborhood: Dupont Circle
Cross street: M Street NW
Description: As the only Forbes Five Star rated restaurant in DC, Plume at The Jefferson, serves as a discreet and elegant backdrop to the artistry of our skilled culinary staff. Plume's classic dishes are inspired both by the gardens of Monticello and the refined palate of Thomas Jefferson. Dishes are expertly executed with lighter, contemporary finishing touches that appeal to today's enlightened palates. Accompanying Plume's innovative menu, the wine program features more than 1,300 labels with some dating back to 1720. Recipient of Wine Spectator's Best of Award of Excellence, we invite you to savor a bottle of the restaurant's more than 50 vintages, including some that Jefferson himself enjoyed in his time, as well as newer wines he might select were he alive today.
New Jersey, USA
Top Contributor
110 reviews 110 reviews
73 restaurant reviews
Reviews in 45 cities Reviews in 45 cities
61 helpful votes 61 helpful votes
“Lovely Dining Experience”
5 of 5 stars Reviewed April 14, 2013

A very special dining experience. Gorgeous surroundings, very attentive wait staff and delicious food.
Beautiful dining rotunda with tables set a good distance for privacy, a little stool for the ladies' purse, staff happy to indulge you, wonderful food with a French slan, all perfect and not inexpensive. An old fashioned fine dining experience in the best sense of the word, it is hard to find this level of sophistication done so well. You will leave with your wallet much lighter but it's worth it.

  • Visited April 2013
    • 5 of 5 stars Value
    • 5 of 5 stars Atmosphere
    • 5 of 5 stars Service
    • 5 of 5 stars Food
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131 reviews from our community

Visitor rating
Rating summary
Date | Rating
  • Dutch first
  • English first
  • Spanish first
  • Any
English first
Bethesda, Maryland
20 reviews 20 reviews
12 restaurant reviews
Reviews in 6 cities Reviews in 6 cities
17 helpful votes 17 helpful votes
“Creative 3 hour dinner!”
5 of 5 stars Reviewed April 14, 2013

Haven't seen this high end restaurant reported here, so having just eaten there, thought I would add this brief report.

An elegant, traditional decor, a bit on the dark side, I instead sat in the garden which is brighter and more open.

I opted for the tasting with premium wine.

1. Amuse Bouche
Krug, "Grande Cutre," Reims, Champagne

A small, molded moose with classic, light flavor, lingering and blending well with the champagne. Gripe of mine is that too many domestic pourers go for a head on the champagne, seems American go for that, but a slow pour down the side will allow for more robust, and enduring bubbles.

2. Green Asparagus Soup
Asparagus Marmalade, Smoked Olive Oil, Black Pepper Cream
Nigl, Griiner Veltliner, "Privat," Kremstal, Austria

Simply wonderful bisque of asparagus that changed with each spoonful. Some diced celeriac and shallot (?) gave a balance keeping the bisque interesting while the black pepper grew slowly. The wine is an easy drinking wine too much with vegetable aroma and flavor, kind of faded in the face of the soup, but allowed the soup to shine.

3. English Pea Panna Cotta
Serrano Ham, Pea Tendrils, Lemon Oil, Ricotta
Kistlel~ Chardonnay, "Vine Hill," Russian River Valley

Coming across as a timbale, balanced by cream lemon oil ricotta. A thin sliced ham with the peas, crisped chips of ham with the cheese, the latter lingering nicely on the palate. The tendrils and blanched, not cooked peas, made for a complex of texture, while highlighting the fresh pea quality of these heavily re-processed peas. This was not sweet, but quit fresh and vegetable.(no doubt use of gelatin keeps it technically panna cotta) I would have preferred more contrast or complement of lemon and peach from a dry Jurancon, but understand why the tie in of a chardonnay.

4. Filet of Dover Sole "Bourguignon"
Lardons, Seasonal Mushrooms, Red Wine Jus
II Confuron, Chambolle-Musigny, Burgundy, France 2007

This was just brilliant. A poached fillet of sole in a beef based sauce, complemented by red wine! Complemented with amix of seasonal mushrooms, I identified dainty slivers of morel, Shimeji, one I couldn’t identified with lardons, blending the various texture and quality of complementary mushrooms, some dark, smokey tendency from the lardon that was a bit of overkill, but didn’t detract in any way. To taste how the fish, which is sweat and mild is enhanced by the beef and madeira flavors is a jolt to the expectations. The beef only enhanced the natural sweetness of the sole, high relief carving of the desirable nature of this fish. The strawberry/prune quality of the wine further embroidered this enhancement.

5. Medallion of Veal Tenderloin
Truffled Macaroni and Cheese, Crispy Sweetbreads, Spinach Cream,
Madeira Jus
Fratelli Brovia, Barolo, Piedmont, Italy

Beautifully tender veal sits in a smear of madeira sauce. The first thing after the visual is the blend of odors rising from the plate; so much going on that I just sat there taking it in for a good minute, The veal is tender, melting gently, a savory lightness, not dominating the gentle flavor of the veal, rare but warm in the center, outer sear providing some “crunch.” The mac and cheese was a hoot! Baked ditali lischi with a perfect crust, the flavor of truffle literally explodes and sets off the al dente pasta and a subtle, rather than dominating cheese. The sweet breads sit in a bed of spinach that at first reminded me a bit of creamed spinach. The dish needed a few minutes to blend, so it grew on me. Some nice crust on the sweet bread, made for a blend that served more as an aftertaste that makes eating this dish slowly, enjoying some playful illusoriness. Paired with the Barolo, characterized by some rhubarb and chocolate, with the long dry finish of a classic Barolo makes the whole dish a circus of varying savory. Note, a ramekin fork would have come in handy for slicing through the crust and cheese.

6. A pleasant berry sorbet "pre-dessert" with actually ripe, fresh blueberries. Sweet, tangy, fresh.

7. Pistachio Creme Brulee
Morello Cherry Compote, Yuzu Ice Cream
Chateau d'Yquem, Premier Cru Class» Superieur, Sauternes, France

Mix of pistachio with the subtle citris of the yuzu much more fun than if it had been cut with simple vanilla, Tangy, but not sour morello, sweat but not cloying. Light, not burnt crust.

I didn’t pair with the wine, but had the d”Yquem after. 1998, so still young, but it is superb, and was a half hour on its own. No need to describe; you know this wine, or you don’t.

I took home the small pastries (Mignardises and Chocolates) served afterward, as there is no need to add cake and coffee while d”Yquem lingers. I will have those tonight at home.

  • Visited April 2013
    • 5 of 5 stars Value
    • 5 of 5 stars Atmosphere
    • 5 of 5 stars Service
    • 5 of 5 stars Food
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This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Atlanta, Georgia
Top Contributor
56 reviews 56 reviews
26 restaurant reviews
Reviews in 28 cities Reviews in 28 cities
25 helpful votes 25 helpful votes
5 of 5 stars Reviewed April 9, 2013

The menu did not change during my stay and I did not mind at all. The selections were unique enough to try something new every meal for 4 days. The portions were large, the food was prepared perfectly and the presentation was stately.

Visited February 2013
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This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Brooklyn, New York
Top Contributor
123 reviews 123 reviews
69 restaurant reviews
Reviews in 58 cities Reviews in 58 cities
68 helpful votes 68 helpful votes
“Great place in many ways”
5 of 5 stars Reviewed April 9, 2013

Most of the time when I visit new restaurant, I try to order their tasting menu because this way you’re getting exposed to more exciting dishes than you would have gotten otherwise. Just by looking at Plume’s tasting menu, my girlfriend and I didn’t feel sold on ordering from it. So, instead, we went with the prix fixe menu. For the appetizers we ordered Rabbit Charcuterie and Maryland Blue Crab Risotto, and for the main course Moulard Duck Breast and Colorado Lamb Açai. The impression of the food was mixed – from good to excellent. For example, the rabbit was good, but nothing spectacular; risotto, on the other hand, was amazing – it was simply excellent. The main course followed the pattern: the duck breast was perfectly prepared, very tasty and juicy, while Colorado lamb was just good. Honestly, I think my impression of the lamb was spoiled by one part of the dish, Acai-braised lamb cannelloni. I didn’t like the cannelloni at all, but the grilled lamb medallion was perfect in every way. For dessert we ordered Crème Brule and Profiteroles, and they were great.
Aside from the food, the restaurant has a very beautiful décor, it creates nice romantic atmosphere. The service is prompt and attentive, the restaurant’s sommelier was very knowledgeable, and the wine list that he presented was quite extensive. The sommelier forgot to offer me to examine the cork after he opened the bottle, but I guess it’s ok, I’m probably just nit-picking. Overall, great experience, I’m very glad I picked this restaurant for dinner.

  • Visited April 2013
    • 5 of 5 stars Value
    • 5 of 5 stars Atmosphere
    • 5 of 5 stars Service
    • 5 of 5 stars Food
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This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Winter Park, Florida
Top Contributor
115 reviews 115 reviews
65 restaurant reviews
Reviews in 43 cities Reviews in 43 cities
99 helpful votes 99 helpful votes
“Excellent everything.”
4 of 5 stars Reviewed March 31, 2013

Everything about this dining experience is well planned. From the flavors, weights and colors of the amuse bouche(s) to the 'hidden gems' of the wine list to the flavors enhancing the perfectly prepared foods, this is on a par with the best of NY and Paris. Linens, a rest for lady's purses, this is a put-together place.
Service was attentive, personable, not stodgy. Don't bring younger kids. The staff will accommodate you but it's not appropriate for this atmosphere.
When you come here you know you're going to drop some coin. When you leave you feel it was worth it.

  • Visited March 2013
    • 4 of 5 stars Value
    • 3 of 5 stars Atmosphere
    • 5 of 5 stars Service
    • 5 of 5 stars Food
Was this review helpful? Yes 1
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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