Bistrot Lepic
This cozy, rustic wine bar/dining room is a date night favorite.
Reviewed By Thomas Head
Comments () | Published October 10, 2006
Bistrot Lepic
Address: 1736 Wisconsin Ave., NW, Washington, DC 20007
Phone: 202-333-0111
Neighborhood: Glover Park, Georgetown
Cuisines: French
Opening Hours: Open for lunch daily 11:30 AM to 2:30 PM. Open for dinner Sunday and Monday 5:30 to 9:30 PM; Tuesday through Thursday 5:30 to 10; Friday and Saturday 5:30 to 10:30 PM. Wine bar open daily 5:30 to midnight.
Nearby Metro Stops: Foggy Bottom-GWU
Price Range: Moderate
Dress: Informal
Noise Level: Intimate
Reservations: Not Needed
Best Dishes Onion tart; beet-and-chevre terrine; red peppers stuffed with brandade; foie gras terrine; veal cheeks in puff pastry; rabbit rillettes; pig's feet terrine; veal cheeks; foie gras-stuffed quail; cassoulet; sea scallops with ginger.
Price Details: Dining room starters, $7.50 to $9.95; main courses, $17.95 to $26.95. Wine bar starters, $7.50 to $14; main courses, $16.95 to $26.95.

From January 2004

Its cheerful yellow walls and eastern light make the dining room at Bistrot Lepic one of the prettiest in Washington. It's perfectly suited to chef/owner Bruno Fortin's cooking, an appealing mixture of regional French classics and modern innovations that has won it a devoted following in its upper Georgetown neighborhood.

Bistrot Lepic recently turned its former private dining room upstairs into a handsome wine bar, serving a menu of about a dozen small plates called "appeteasers." Sufficient for a light meal or a snack with drinks, this appealing assortment includes an onion tart, roasted peppers stuffed with brandade of salt cod and potatoes, a terrine of foie gras, and veal cheeks in puff pastry. It's also a haven for smokers, who, by reservation, can order from the full downstairs menu.

A recent fall lunch started with appetizers of creamy, mildly spiced rabbit rillettes and a delicious dish of pig's feet, boned and molded into a terrine, then sliced, breaded, and fried. Main courses included veal cheeks cooked to perfection and a quail half-boned and stuffed with foie gras. Anyone with any affection for French food will find it hard to go wrong at Bistrot Lepic.
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