Food

The Needle: March 2011

The lusty, pork-centric dishes of France’s Alsace region are the featured attraction at this Clarendon cafe. The chef, Liam LaCivita, grinds his own meat, cases his own sausages, and cranks out a succession of eminently satisfying, if sometimes overly rich, dishes. The staff is warm, the list of wines by the glass is among the best in the area—although you can pay nearly as much for a glass of the good stuff as you would for an entrée—and pastry chef Rob Valencia is a talent.

This article appears in the March 2011 issue of The Washingtonian. 

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