About Béarnaise (CLOSED)
Spike Mendelsohn’s ode to the Parisian bistro lies on the same Capitol Hill block as his two fast-food spots, Good Stuff Eatery and We, the Pizza. Much of the first floor is devoted to a gorgeously evocative marble bar that makes us crave a pastis. Upstairs—decked out with checkerboard floors and orange banquettes—is where most of the dining goes on.
Interpreted by chef de cuisine Brad Race, whom Mendelsohn met when they worked at New York’s Le Cirque, the dishes are happily authentic with an occasional tweak. Smooth chicken-liver pâté gets a flavor boost with caramelized onions. And the frites that come with that deftly seared flatiron steak are tossed with sea salt, cracked pepper, and tarragon.
- Rib eye
- Mussels marinière
- Duck confit
- Brussels sprouts with béarnaise sauce
- Burger with a fried egg
- Crispy pig’s-feet hash (at brunch)