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“Fabulous dinner!” 5 of 5 stars
Review of Plume at the Jefferson Hotel

Plume at the Jefferson Hotel
1200 16th Street NW, Washington DC, DC 20036 (Connecticut Ave/ K Street)
+1 202-448-2322
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Ranked #76 of 2,623 restaurants in Washington DC
Price range: $50 - $50
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Restaurant details
Good for: Romance, Special occasions, Entertaining clients
Dining options: Breakfast/Brunch, Reservations
Dining style: Fine Dining
Neighborhood: Connecticut Ave/ K Street
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 York, NY
Senior Reviewer
6 reviews 6 reviews
Reviews in 4 cities Reviews in 4 cities
7 helpful votes 7 helpful votes
“Fabulous dinner!”
5 of 5 stars Reviewed April 28, 2013

My guests and I loved the food and service. The maitre'd and waiter were the best, and made wonderful recommendations of food and wine. One of my guests raved about the cheese selection after an awesome meal. It was a superb experience.

Visited April 2013
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94 reviews from our community

80% Recommend
Rating summary
Date | Rating
  • English first
  • Spanish first
  • Any
English first
New Jersey, USA
Top Contributor
85 reviews 85 reviews
53 restaurant reviews
Reviews in 39 cities Reviews in 39 cities
38 helpful votes 38 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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This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Bethesda, Maryland
13 reviews 13 reviews
10 restaurant reviews
Reviews in 5 cities Reviews in 5 cities
12 helpful votes 12 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
Senior Contributor
36 reviews 36 reviews
17 restaurant reviews
Reviews in 16 cities Reviews in 16 cities
13 helpful votes 13 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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Brooklyn, New York
Top Contributor
70 reviews 70 reviews
47 restaurant reviews
Reviews in 40 cities Reviews in 40 cities
26 helpful votes 26 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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