This cozy Georgetown cafe hasn’t changed much since it opened in 1974. The candlelit tables have hosted many first dates over the years. Hearty, unpretentious Parisian fare—quiches oozing with Gruyère, a crock of onion soup gratinée, escargot swimming in butter, a croque monsieur dripping with béchamel—is the way to go here, so park cholesterol concerns at the door. And don’t leave without splitting a buttery tart or rich chocolate mousse from the pastry case.
-March, 2008
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 Petworth.
