Cuisine: Julia Child–era French classics—quenelles in lobster sauce, salmon in puff pastry—get their due, as do fanciful desserts such as profiteroles and soufflés.
Mood: A beamed, farm-inspired room complete with a stone hearth and walls tacked with copper pans and horseshoes. Tables are squeezed close together, the better to listen in on the denizens of Georgetown.
Best for: Dinner with parents; a celebratory meal where you can laugh as loud as you want and not have your voice rise above the din; big appetites—portions are hefty.
Best dishes: Appetizer or entrée of pillowy pike quenelles in a rich lobster sauce; boudin blanc with sautéed apples; onion soup; wedgelike salad with Roquefort; Grand Marnier soufflé with crème anglaise; apple tart on puff pastry; classic profiteroles stuffed with vanilla ice cream.
Insider tips: There are standout specials throughout the week. Diners come on Wednesdays for couscous strewn with lamb, chicken, and beef, on Thursdays for cassoulet loaded with sausage and duck confit.
Open Monday through Friday for lunch and dinner, Saturday for dinner. Expensive.
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