Chef Robert Wiedmaier trained in the Netherlands and Belgium, and in this, his first solo venture, his French-inspired Belgian cooking focuses on well-designed presentations for the plate. Don't miss the mussels, if they're available, and take advantage of the perfectly seared diver scallops served with delicate Japanese citrus sauce or sage beurre blanc, depending on the season. The duck breast is a marvel, its succulent dark meat coated in flavorful jus. In season, be sure to order the fig tart with citrus crème anglaise and honey-cinnamon ice cream. Prices range from $85 for four courses to $145 for seven, with à la carte ordering available.
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