Annabel Goes to Annabelle: A Modern Twist on American Cuisine
By • January 21, 2026 0 249
By Annabel Taylor
When I first heard of Dupont Circle’s Michelin Guide restaurant Annabelle, my curiosity piqued—at first, I’ll admit, because I happen to share a name with the fine dining establishment. The exquisite meal, attentive service and cozy interior, however, are what earned my wholehearted endorsement. After hearing countless rave reviews from fellow Washingtonians, my family and I finally made a reservation to ring in the new year this January.
Courtesy Instagram/annabelle_wdc
Owned by restaurateur Ashok Bajaj, Annabelle boasts an innovative à la carte menu pioneered by the Bio Gourmand award winner and chef Michael Fusano. Fusano, who is from Southern California, was raised by an Italian father and French-Canadian mother who both appreciated wholesome food.
The restaurant, which specialized in modern American cuisine, opened in January 2020. Due to COVID-19 restrictions, it shifted to takeout and delivery before reopening in 2021. Despite the initial setback, Annabelle has clearly become a neighborhood staple.
Set within a charming D.C. townhome, the restaurant honors its predecessor—pioneering farm-to-table Restaurant Nora — while simultaneously reimagining its old-world bones with a mid-century modern dining space. Design details such as colorful paintings from locally renowned artists ground the main dining room, while magenta and turquoise velvet chairs add a sense of plush comfort. Cascading greenery suspends from the ceiling, creating a botanical ambiance. I was especially taken by a greenhouse-like room tucked behind the main space and crowned with a large skylight. The room is filled with even more plants—vines cover the white brick walls, while wicker lights and baskets hang from the ceiling.
Courtesy Instagram/annabelle_wdc
Seated in the main dining room, my family and I listened to a friendly waiter recite unique items from the menu and recommend ways to help elevate our dining experience. Before we ordered appetizers, I browsed their extensive beverage menu and requested a mocktail—the Negroni—a bittersweet and flavorful drink with a licorice kick.
Our meal opened with a series of delicious raw dishes. The hamachi crudo was fresh and bright; its subtle richness complemented by notes of citrus from blood orange and yuzu kosho. The beef tartare that followed was finely cubed and carefully seasoned, offering just the right depth. Complemented by mimolette (a mild, nutty French cheese) crisps, the quality of the meat remained central to the dish.
Photo by Annabel Taylor.
The octopus and potato croquettes marked a Mediterranean-inspired shift in cuisine. Cooked to precision, the octopus was tender with a slight char. Beyond adding a certain smokiness to my palate, it was garnished with kalamata olives, fennel and orange, creating a bright and aromatic profile. Meanwhile, the croquettes served with zesty aioli offered a crisp bite on the outside and a contrasting creaminess within.
The Tajarin pasta was my personal favorite and is perhaps Annabelle’s most successful dish. When I first glanced at the menu, the dish sounded comforting and simple: Tagliolini with a white pork ragu. What appeared on the table, however, was far from a basic pasta dish. The Tagliolini was delicately thin and al dente, tossed in a mouth-watering tender pork sauce and garnished with fresh parmesan. The pasta’s vibrant yellow color hinted at its freshness, and the taste more than lived up to that impression. Despite being a second course, the pasta dish still worked as a hearty entrée. I also had a delightful taste of the branzino. Served with a medley of carrots, artichokes and onions, and lightly tossed in a floral and citrus sauce, the fish surpassed my expectations.
Photo by Annabel Taylor.
Annabelle’s dessert options matched the main courses in culinary precision and elegance. The ricotta-anise crème brûlée arrived with a soft, cloud-like texture, and a crisp caramelized layer that shattered neatly with each spoonful. The plate was garnished with dried orange peels and a pistachio crumble. The finale arrived in the form of warm and fragrant brown butter banana donuts. The nutty richness of the silky caramel sauce drizzled over the scoop of brown butter ice cream rounded out the flavor of the donuts.
I will certainly be coming back to Annabelle. I’m excited to see how the restaurant implements special menus, as well as brunch and lunch hours as its foothold in Kalorama and the greater D.C. community broadens. Make no mistake — if you’re craving a modern twist on American cuisine, Annabelle is the place to be. And if you’re not, you will be after one bite.
Photo by Annabel Taylor.
As part of D.C. Winter Restaurant Week, Annabelle will offer a three-course menu at $65 per person.
