About Et Voila!
Few kitchens replicate casual European dining as faithfully as this skinny Palisades place. Brunch begins with strong coffee, fresh baguettes, and sweet butter and continues with appetizers such as French
onion soup blanketed in Gruyère or an endive salad with blue and Chimay cheeses and Gala apples. Among the best main courses is the galette de Sarazin—an earthy buckwheat crepe with spinach, ham, cheese, tomato, and a fried egg. Crunchy toast, gobs of melted cheese, and just the right amount of ham make the croque monsieur (or madame, with a fried egg on top) a standout. For adventurous eaters, there’s a very briny burger made with mashed-up mussels—a love-it-or-hate-it invention. Saturday 11 to 2:30, Sunday 11 to 3.
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.
