The origins of Cedric Maupillier’s whimsical, winking style can easily be traced—he learned his craft under Michel Richard, a chef as fun-loving as he is detail-obsessed.
At this loud, warmly lit Adams Morgan bistro, Maupillier does his former teacher proud as he skillfully straddles the line between French and American sensibilities, sometimes marrying the two (the escargot hushpuppies are fabulous), other times letting soulful dishes like roast chicken or cassoulet shine in their simplicity.
Big-hearted service, a cozy dining room with a barn’s worth of reclaimed wood, and portions fit for a Midwestern diner make the place even easier to love.
- Beet-and-goat-cheese pie
- Burrata with tamarind and kale
- Calf’s-heart salad
- Bacon-and-onion tart
- Pork chop with spaetzle carbonara
- Bacon cheeseburger
- Tagliatelle Bolognese
- Brownie sundae
- Crème brûlée