It was big news when superstar French chef Alain Ducasse announced he would follow the New York launch of his restaurant Adour with a second Adour in the newly revamped St. Regis. Just like in the original, über-talented designer David Rockwell created the dining room. But unlike the original, the local ingredients used here run from Chesapeake Bay striped bass to pigeon and quail eggs from a small farm in Virginia.
We loved: Pressed foie gras and organic chicken with black truffle.
Renowned French chef Michel Richard made his name with the refined Citronelle. But his modern bistro, with protégé Cedric Maupillier running the kitchen, draws crowds with its mix of soulful American and French classics, from fried chicken to cassoulet. Inventive cocktails like the rhubarb sour, made with fruit puree, rum and lemon, are served at the long bar, which overlooks Pennsylvania Avenue.
We loved: The chunky lobster burger; “faux gras” chicken liver terrine.
Five years after its launch, CityZen remains one of DC’s most enticing destinations. Credit F&W Best New Chef 2005 Eric Ziebold’s modern American dishes and sommelier Andy Myers’s impressive 500-bottle wine list. Locals order the three-course prix-fixe menu at the bar, a bargain at $50.
We loved: Polyface Farms poussin with dried currant and Italian-pistachio mousse.