The Gift Spot
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The Gift Spot
For more information, please review our Terms of Service and Cookie Policy. For queries related to this message, please contact our support team and we provide the reference number below. Another month, another new French restaurant in Washington. And so it is. Depending on your appetite and likely budget, the market is currently flooded with steak frites or has enjoyed a renaissance for Italian restaurants over the past few years.
Learn about Gaelic Upstarts: Candidates aren't mirror images or tastes, and they're spread across the city. If you want to know what sets this latest addition apart from the pack that includes Le Clau in Noma and L'Avant-Garde in Georgetown, do yourself a favor and drop by the Petite Series at Shaw.
Order the watermelon crepe from the menu. The local rule in Sterling is a mom-and-pop that checks all the boxes, with a glaze of lemon zest and honey on the surface, prompting me to snap a quick photo. "The phone eats first," jokes the bartender who doubles as my server at the counter near the entrance.
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I get salami and unique goat cheese in a savory bowl, tucked into a crepe, with a thin, injera-like texture and crunch from a few pinches of Maldon sea salt. For $14, the soft case offers plenty of consideration and comfort. Co-owner Jeremiah Langhorne said he first tasted the dish at a farmer's market in Rennes, northwest France, bought it from a food truck vendor, and immediately labeled it a crepe for a planned bistro.
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Petite Series ("Little Cherries"), one of the destinations, offers special memories of trips to France, as well as flavors missing from bistro menus in the United States. Don't look for French onion soup. "A lot of places are already doing it," says the Dabney-celebrity chef, who pays homage to Mid-Atlantic City on Blagden Alley.
Few restaurants offer grilled mussels covered in a velvety Horon sauce, or dishes that have a familiar ring but are done with aplomb. A plate of mussels as a trio on a bed of rock salt, charred with chorizo sticks, bright spring-fresh asparagus, and a center dollop of frozen, creamy hollandaise.
Sour cream is a great incentive to eat your veggies. Diners are encouraged to mix the toppings—combining the mousse ingredients—and then do as they like. Psst: Miss Manners says you can eat asparagus with your fingers. Have you seen the general lesson? Something for Langhorne, who spent his restaurant years manning the sauce (and fish) stations.
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The best dish on the menu – the sepia-toned baked chicken – is the best as cream, morels and vin john surround the tender chicken. . Roast beef – surrounded by a moist blackcurrant, Madeira and three-day lamb reduction. The proof is in the cleaned plate that returns to the kitchen under the daily supervision of executive chef Madeline Leveson, 28, and eight years Dabney's senior.
Langhorne says his love of sauce is a way of reacting to the "drops and sweeps" of his younger days as a chef and showing generosity. "When the bread is sliced, a little extra sauce is like extra flavor," he says. . . "Old school is something of a mantra inside the restaurant. Langhorne, who is co-owner with Alex Zink, says there are only bars on the sign, encouraging patrons to move slowly. The original
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In, I was relieved when the celery root was remoulade. Dropped. A creamy, crunch top with julienned trout. The bistro staple was featured in a trio of Belgian 'boats', a clever vehicular approach. A clean pool. , sparkling grape juice with nut butter, something else to cheer about. Appetizers or main courses alternate between comforting Grand-Mere flavors and subtle French concepts. The bar features pulled chicken and chopped lamb. It's pressed.
is, covered with breadcrumbs, served with fries and a nice garnish of vegetables. Spring is here. It also brightens up the kitchen. One of the most delightful main courses is black bass marinated in an iron skillet. done and served on a buttery sauce with light green peas, coleslaw and lemon purée. For liquid entertainment, free and light water is a good start, as is the bar.
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Enjoy budget carafes of my John et Vert—Calvado, honey and lemon—and expensive house wines ($20 to $24) on the full French wine list. You almost need a microscope to see Ile Flotant, a piece of "floating island" called meringue mixed with garlic cloves and walnuts.
More substance comes in the form of caramelized banana napoleons with a side of dark chocolate syrup. I'm also glad I left with some cinnamon buns in my bag for later consumption. (Although "then" might be a few minutes outside the restaurant. The food is against my will.) The two-story corner restaurant was designed with all-day hours in mind.
What makes white subway tile look green is bright; Half curtains dress the windows, and glass and brass moldings hang on the walls. (Langhorne named the restaurant Petite Cerise because it's "not taken and it feels good," the chef said.) If you have to choose, show the downstairs, 10-seat bar and kitchen.
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Upstairs only the dining room is comfortable until it's full and "come on bro?" you ask again and again Life is something. Comfort is different. The acoustics on the second floor are so bad that I left my ears feeling like I had just attended a rock concert – perhaps not the desired effect of a new restaurant in a crowded square.
You'll Find Something For Everyone At The Gift Spot.
Francophiles who want to know where to spend their time and money these days need a cheat sheet with the newcomers' strengths and weaknesses. Instead: L'Avant-Garde offers the most charming atmosphere and the most exquisite food, as well as service that borders on the French caricatures experienced in Paris.
Le Clau, led by Nicolas Stefanelli, is another fashion statement, with hit-or-miss service — servers disappear when you need them — and signature dishes that will satisfy any rut (eggs for dinner, lobster thermidor ) help to streamline Ellington Park Bistro walked out the door with what seemed like ennui, or I could appreciate the hotel restaurant's cozy presence and clever twist on tradition, escargots tucked into cheese pits.
I wish Petite Cerise was easier on the ears, but I appreciate that it speaks volumes for consistency and consistency in a kitchen that strives to be a little different in cooking and serves breakfast, lunch and dinner. Serves dinner. I'll remember to bring earplugs the next time I need a sauce fix.
1027 Seventh St. 202-977-4550. petitecerisedc.com. Open for lunch and dinner (pasta only) from 9 to 10 p.m. Tuesday through Saturday and Sunday from 9 a.m. to 3 p.m. Prices: Appetizers $14 to $26, main courses $28 to $58. Sound test: 83 decibels/very loud. Accessibility: Hard walled entrance;
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