100 Very Best Restaurants 2014: Et Voila!
The dining room at Et Voila! in Washington, DC. Photograph by Chris Campbell.
Comments () | Published January 27, 2014
100 Best Restaurants 2014 100 Best Restaurants 2013 Best Breakfasts 2012 100 Best Restaurants (2011) 100 Best Restaurants (2010)

Et Voila!
Address: 5120 MacArthur Blvd., NW, Washington, DC 20016
Phone: 202-237-2300
Neighborhood: Upper Northwest, Palisades
Cuisines: French, Belgian, Breakfast
Opening Hours: Open for lunch Tuesday through Friday 11:30 AM to 2:30 PM; Open for dinner Monday 5 PM to 9:30 PM and Tuesday through Sunday 5 PM to 10 PM; Open for brunch Saturday and Sunday 11 AM to 2:30 PM.
Wheelchair Accessible: Yes
Kid Friendly: Yes
Price Range: Moderate
Dress: Informal
Noise Level: Intimate
Reservations: Recommended
Best Dishes Endive salad with Chimay cheese and pecans; gravlax with crème fraîche and olive-oil pancake; carbonnade à la flamande; burger with Chimay and bacon; fries; chocolate mousse; Belgian waffle with poached pear and chocolate.
Special Features:
Wheelchair Accessible, Kid Friendly, Weekend Brunch, Good for Groups
Scene:
Food Specials

With so many moules frites destinations around, bivalve-slinging bistros can be hard to distinguish from one another. But Claudio Pirollo’s skinny spot in the leafy Palisades continues to be the most consistent place for a bowl of moules marinières or Provençales—the oblong mussels are steamed to perfect plumpness, and the sauces are richly layered without ever becoming heavy-handed. It’s worth trying the briny mussel burger, but for the most part the kitchen turns out faithful takes on classic cafe fare, and not just at dinnertime. Weekend brunch showcases what might be Washington’s best croque monsieur, but our can’t-miss dish is the nutty buckwheat crepe stuffed with spinach, ham, Gruyère, and egg and served with greens dressed in a shallot vinaigrette.

Open: Monday for dinner, Tuesday through Friday for lunch and dinner, Saturday and Sunday for brunch and dinner.

Don’t Miss: French onion soup; ahi-tuna tartare; duck-leg confit with mashed potatoes and olives; profriteroles; floating island. 

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