100 Very Best Restaurants: #80 – Chez Billy Sud
Steak frites at Chez Billy Sud. Photograph by Scott Suchman
This gold-accented, mint-green dining room makes you feel as if you’ve stepped from Georgetown into an elegant Parisian parlor, while the herb-filled patio transports you straight to Provence. Chef Brendan L’Etoile serves up skillful renditions of French classics such as onion soup, steak frites, and trout grenboloise in a lemon-caper-and-butter sauce. He also has a knack for celebrating the seasons, whether via an heirloom-tomato salad with tomato marmalade in summer or roasted-butternut-squash soup come fall. Stop by Bar à Vin, the restaurant’s charming wine bar next door, for a nightcap or a glass of Pinot. Expensive.
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Executive Food Editor/Critic
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 Logan Circle.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.