L’Avant-Garde

“What new restaurants are you most excited about?” is a question food writers often get. For the past year, our answer has included this sophisticated Georgetown dining room. Gilles Epié, a French chef and TV personality, has created the menu (and the beautiful plating). Start with bouillabaisse capped with golden pastry, or salmon that’s been marinated like herring, or simply the SalaNova lettuce salad—an entire head of specially grown lettuce glistening with perfect vinaigrette. Move on to an elegant Chateaubriand or turbot in citrus broth. And don’t skip dessert—especially the rasp­berry macaron and salted-caramel soufflé.
Note: Chef Gilles Epie parted ways with L’Avant-Garde after this issue went to press. The restaurant is currently closed, but plans to reopen in February.