Food

Great Takeout: Petits Plats

French bistro fare is the draw at this Woodley Park carryout, an offshoot of the eponymous restaurant. Regulars know to call in advance to reserve a garlic-bread-stuffed whole roast organic chicken ($12.95). In fact, calling ahead is usually a good idea, especially with a large order—this is long-simmered fare.

Veal cheeks with picholine olives ($18), salmon with tomato-caper sauce ($18), and cassoulet ($20)—when available—are all delicious. While the chicken is moist and crisp-skinned, the stuffing has enough garlic to vanquish a dozen vampires. There are fine sandwiches—lamb with red peppers and goat cheese ($7.99), merguez sausage with harissa ($6.99)—and side dishes ($6.99 a pound) like creamy potato gratin and tender green lentils.

The French bread is house-made and worth the $2.25 for a baguette. The same goes for a lemony custard tart ($5.50) that’ll put you in a Paris state of mind.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

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