Well-dressed thirty- and fortysomethings quickly flocked to this new spot in Old Town. The sparsely decorated bar has high ceilings and a lot of open space, and the chatty crowd mingles late into the night sipping cavernous glasses of wine. Owner and executive chef Robert Wiedmaier (of Marcel’s and Brasserie Beck) and chef de cuisine Chris Watson offer tasty creations to nibble on, too. Start with a “tart flambé,” cooked in Brabo’s wood-burning oven, or order the mussels and frites and ask for some of the artisanal bread to sop up the white wine-and-garlic reduction.
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