In an old Italianate cottage amid an unlikely Georgetown garden, chef Emily Crawford Dann invents, and reinvents, seasonal odes. Coho lox with tahini and ginger-marinated celery, or braised beef shoulder with brussels sprout tips, squash ribbons, and hearty caponata. Few special occasion restaurants feel this legitimately special. These days, Dann keeps the magic outside, serving all meals in the Corson’s covered, heated garden space.