Washington got quite a prize when Eric Ziebold came back to town. The 35-year-old, who trained for eight years under renowned chef Thomas Keller at The French Laundry, got his start in Washington at Vidalia, and an offer to head the Mandarin Oriental’s luxe CityZen brought him back. Food & Wine named CityZen one of the hottest restaurants in the world in 2006, and Washingtonians seem to agree. Media types, attorneys and fashion mavens all flock here to delight in Ziebold’s clever creations. He changes his menu monthly, but some dishes that have won loyal followings include foie gras risotto, scrambled eggs with truffles, and tiny mushroom fritters (one of the many mini-dishes that show up between courses). The wine list is extensive, and the modern, swanky dining room features muted golden earth tones and an open exhibition kitchen so you can watch Ziebold and his crew at work.