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Plume’s Lobster Thermidor

Lobster Thermidor is so creamy, so buttery, so decadent, it’s easy to see why Nucky Thompson would flip his s**t.  Talk about a Thermidorian Reaction.

And while Plume at the Jefferson Hotel is every bit as fancy as Babette’s Supper Club, nobody gets hurt here.  Except the lobster.

Plume’s version of this dreamy French dish in white wine saffron glaçage, Dijon mustard, and herbed fingerlings ($42) is served in its shell with a golden brown crust.

Did I mention that the meat is stirred in hot butter before it is sauced?  The lobster tastes like warm, creamy clouds, forking easily from the shell, smooth and savory.  There’s nothing to dislike about that.

Plume at the Jefferson Hotel
1200 16th Street NW
Washington, DC 20036

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Mary Kong-DeVito

Founder + Creative Director. Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in USA Today, DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.


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