About Chez Billy Sud
Washington—especially Georgetown—was once dominated by French restaurants. Dining at Chez Billy Sud, we understand the allure. The elegant, pale-green room with gilded mirrors is as lovely for a working lunch as it is for a date-night dinner. (In warm weather, the lamplit courtyard is our pick.) Chef Brendan L’Etoile winningly revives Gallic classics such as red-wine-poached duck eggs with mushrooms and lardons, Burgundy snails tucked into puff pastry, and trout grenobloise. We’re equally enchanted by Bar à Vin, the sister wine bar across the patio—its wood-burning fireplace is the perfect place to start the evening with an aperitif. Expensive.
Also Great: Smoked-bluefish rillettes; onion soup; duck confit with pommes rösti and mushrooms; beef cheek bourguignon.