The closing of his Penn Quarter restaurant, Menu MBK, was a disappointment for chef Frederik de Pue, but the consolidation of staff would appear to be a blessing for his other restaurant, Table.
Our most recent meal was the best we’ve eaten here since the contemporary French bistro opened, with thoughtful, subtly rendered dishes that didn’t merely speak to the potential of the place; they shouted, loudly and clearly, that the restaurant had arrived in the big time.
De Pue has always shown a gift for seafood, and one of the best reasons to visit is a remarkable mussel salad, with sea urchin and a creamy, saltwatery flan.
Another great reason: pastry chef Cassie Holcomb. Her chocolate crémeux is excellent, and she also bakes the light, crusty bread for the charcuterie boards.
- Corn velouté with smoked salmon belly
- Foie gras mille-feuille
- Rack of lamb with sorrel ricotta
- Duck with apple risotto
- Salmon with lentils and bacon
- Peanut-butter panna cotta
- Ricotta beignets