DC Luxury Dining – Washington Post food photography

There is no shortage of luxury dining rooms in DC. The tricky part is determining which ones are truly worth the money.

One of the great perks of being a DC food photographer is getting to create photos at some of the best restaurants in town. So when the Washington Post Magazine called me to photograph three restaurants to go with Tom Sietsema’s review for their first every Luxury Edition, I couldn’t refuse. I made photos at Marcel’s by Robert Wiedmaier for their Sunday brunch; Bourbon Steak at the Four Seasons Hotel in Georgetown for their A5 Miyazaki Japanese Wagyu and at Elizabeth’s Gone Raw for their unique high-end Vegan food experience.

The other fun part of doing this job is, of course, getting to sample what I photograph. I don’t always get to eat, but in all three of these luxurious restaurants, the chefs were very generous and I admit it, I took them up on their offer. But only after I made sure I had the perfect photographs. I can also report that all three were delicious and very different. Anyone who knows me knows I am NOT a Vegan but the food at Elizabeth’s is so creative and different. I was impressed.

Check out my Food and Corporate Photography website to see more delicious food photographs.

WASHINGTON, DC - Pan Seared Diver Scallops, Roasted Red and Yellow Pepper Coulis with Roasted Artichoke, Haricot Vert and Nicoisse Olives at Marcel

Pan Seared Diver Scallops, Roasted Red and Yellow Pepper Coulis with Roasted Artichoke, Haricot Vert and Nicoise Olives at Marcel’s Sunday brunch.

 

WASHINGTON, DC - Opera Cake, Raspberry Pate d

Opera Cake, Raspberry Pate d’fruit, Bailey’s Hazelnut Truffle and Lemon Marcaron at Marcel’s Sunday brunch.

 

WASHINGTON, DC - Smoked Salmon Carpaccio, Creme Fraiche and Red Onion at Marcel

Smoked Salmon Carpaccio, Creme Fraiche and Red Onion

 

WASHINGTON, DC - Aunt Lila

Aunt Lila’s Pancakes, Berry Compote and Powdered Sugar at Marcel’s.

 

WASHINGTON, DC - Chef Joseph Palma carves a 12-pound 60-day dry aged cut standing rib roast from the Shenandoah Valley. This is "beast" part of Bourbon Steak

Bourbon Steak’s Chef Joseph Palma carves a 12-pound 60-day dry aged cut standing rib roast from the Shenandoah Valley.

 

WASHINGTON, DC - The three cuts of the A5 Miyazaki Japanese Wagyu from left to right: Rib Cab, Rosu Chuck and New York Strip served with sauces from left to right: Carolina Mustard BBQ, Aji Verde and Henry Bain Sauce at Bourbon Steak photographed in Washington, DC. (Photo by Deb Lindsey For The Washington Post).

The three cuts of the A5 Miyazaki Japanese Wagyu from left to right: Rib Cab, Rosu Chuck and New York Strip served with sauces from left to right: Carolina Mustard BBQ, Aji Verde and Henry Bain Sauce at Bourbon Steak.

 

WASHINGTON, DC - Romanesco Cauliflower Couscous with baby pickled turnips, stuffed figs with cashew creme, salsa verde and cheddar crumble at Elizabeth

Romanesco Cauliflower Couscous with baby pickled turnips, stuffed figs with cashew creme, salsa verde and cheddar crumble at Elizabeth’s Gone Raw, a catering company in a DC townhouse that does a grand vegan tasting menu every Friday night.

 

WASHINGTON, DC - Citrus Salad, pineapple sphere, tiny fennel, pomelo & orange, lemongrass glee, date puree and hearts of palm at Elizabeth

Citrus Salad, pineapple sphere, tiny fennel, pomelo & orange, lemongrass glee, date puree and hearts of palm.

 

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