100 Very Best 2018Even on the chilliest of weeknights, this Cathedral Heights eatery is hopping. Part of the appeal is the mirrored dining room, which evokes cinema-ready bistros of Paris. Another part is chef Francis Layrle, who has cooked for seven French ambassadors. We happily sopped up the jus in a bowl of garlicky calamari Provençale and swiped frites into a ramekin of mayo. The cassoulet is one of the best we’ve had—made with coco Tarbais beans, a French variety grown locally for Layrle. Expensive.
Also great: Beausoleil oysters; Dover sole; steak frites; lamb with rosemary jus; bourride; apple tart.
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 Petworth.
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.
