Less is more” is a guiding principle for Adam Hoffa, executive chef of Pirouette restaurant and wine shop in Ballston. Many of his dishes feature simple, seasonal ingredients from local farms, highlighting flavors that complement different wines. “I like to do upscale things in a format that’s approachable and unpretentious,” says the chef, who previously cooked at Fiola and St. Anselm in D.C. Here, his signature mac and cheese croquette—a nod to his South Carolina upbringing—made with Gouda and aged cheddar, is breaded and fried, then topped with pepper jelly and green onion relish. Pair it with a glass of bubbly and you’ll be set for the night. –Jamie McCrary
Other top vote-getters:
David Cardona (SER), Miljohn Dimaano (Lyon Hall), David Guas (Neutral Ground), Matt Hill (Ruthie’s All-Day), Jason Johnston (Ballston Local)