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Outtakes: Michel by Michel Richard
We don’t have space for all of our beautiful photos in the magazine. Here’s a chance to flip through some more shots of Michel, reviewed in the February 2011 issue. By Todd Kliman
A crème brûlée Napoleon; a server polishes glasses in the purple-washed dining room. Photographs by Scott Suchman.
Comments () | Published February 25, 2011

>>For a slideshow of more pictures of Michel, click here.

I reviewed Michel by Michel Richard, in the Ritz-Carlton Tysons Corner, in the February issue. Click here for the full review.

Neither as formal and refined as Richard’s flagship Citronelle nor as casual as his bistro, Central, Michel is a plush, plum-hued playpen for the chef’s distinctive, razor-edged, relentlessly witty dishes. Prices are high, and the mood is a bit stiffer than it ought to be, given the playfulness of the cooking, but it’s already worth a trip from DC or Maryland, and in time it could take its place among the ten best restaurants in the region.

Richard got his start as a pastry chef, and the ten sweets on the dessert menu—including a fabulous marjolaine cake and a Richard creation called Celebration Cake, complete with a sparkling candle that resembles a tire flare—make up one of the best finishes around.

Also from the February 2011 issue:

Dining on a Shoestring: Bayou Bakery

First Look: Atlas Room

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Posted at 12:04 PM/ET, 02/25/2011 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs