When it comes to very expensive restaurants, my wife and I have been around long enough to often feel fleeced when we try some new pricy hotspot. As a result, we've gotten more cautious over the years and lately tend to stick to what we know.
As a hotel restaurant, Plume inspired some doubts for me. My wife was the optimist, saying the old rule that hotel restaurant's stink (except maybe at the Carlyle in NY and the rare comparables) no longer holds true.
We went because we were staying at the Jefferson anyway and thought it would be great to have a long luxurious Valentine's Day dinner and then fall upstairs to our room. Even if it was just good instead of great, it would be fun and easy. We invited a very savvy DC couple, old friends we hadn't seen in many years, to join us.
I was astonished to be seated in the semi-private wine room with them. (I think they had connections ....) Over the course of more than two hours, we were treated to immaculate service as the prix fixe dinner unfolded before our eyes. It was just fabulous, from the amuse bouche to the tuna carpaccio, the salmon, the lamb, the scallops, the tenderloin (all small portions that altogether did not leave us feeling stuffed at all) to the amazing dessert.
It was lovely, without a single off note, except that I was not having wine (don't ask) while our friends enjoyed pairings through every course and they were delighted (they had the somewhat less expensive of two possible selections and said they could only imagine how great the pricier choices must have been).
They, like us, thought Plume and our Valentine's Day dinner was one of the best restaurant meals they'd ever had.
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