100 Best Restaurants 2009: Bastille

No. 76: Bastille

Cuisine: If chef/owners Christophe Poteaux and Michelle Poteaux-Garbee had a mantra, it might be “Something old, something new.” The restaurant’s globally minded fusion fare owes much to the gastrobistros of Paris, but classics such as cassoulet and coq au vin are given their moment as well.

Mood: With an oxblood wall, wood floors, abstract paintings, and photos of Paris, the dining room has a rakish Left Bank sensibility, and in warm weather the outdoor patio is charming.

Best for: Couples desiring French charm and intimate conversation; small groups in search of a good deal.

Best dishes: Foie gras on brioche toast with chutney; coq au vin with smoky lardons; salmon in Dijon-cider sauce; pork chops with bacon-spiked beer sauce; hanger steak in shallots and Cabernet; cassoulet with Toulouse sausage and duck confit; crème brûlée; Valrhona chocolate pot de crème.

Insider tips: Among the prix fixe specials are a three-course meal for $35 Tuesday through Saturday, a three-course $21 Sunday brunch, and a daily three-course lunch for $21.

Service: ••½

Open Tuesday through Saturday for lunch and dinner, Sunday for brunch and dinner. Moderate.

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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 Petworth.