About Et Voila!
With so many moules frites destinations around, bivalve-slinging bistros can be hard to distinguish from one another. But Claudio Pirollo’s skinny spot in the leafy Palisades continues to be the most consistent place for a bowl of moules marinières or Provençales—the oblong mussels are steamed to perfect plumpness, and the sauces are richly layered without ever becoming heavy-handed. It’s worth trying the briny mussel burger, but for the most part the kitchen turns out faithful takes on classic cafe fare, and not just at dinnertime. Weekend brunch showcases what might be Washington’s best croque monsieur, but our can’t-miss dish is the nutty buckwheat crepe stuffed with spinach, ham, Gruyère, and egg and served with greens dressed in a shallot vinaigrette.
Open: Monday for dinner, Tuesday through Friday for lunch and dinner, Saturday and Sunday for brunch and dinner.
Don’t Miss: French onion soup; ahi-tuna tartare; duck-leg confit with mashed potatoes and olives; profriteroles; floating island.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
