Espresso, an egg-and-cheese croissant and a loaf of bread to go. It’s fine.
Coq au vin, calvados cocktails and a wine room full of portraits of Bardot and Gainsbourg. Well, that’s... finer.
Here’s a place that does both of those.
It’s called L’Hommage Bistro Français, and it’s a massive temple to classic bistro-ness in Mount Vernon Square. The café opens Friday, followed by the dining room next Thursday.
When you arrive, you might want to walk around and get your bearings among all the antiqued mirrors, brass, subway tile and ceiling fans, and pick a table. Or just take a look at the slideshow here and plan ahead.
Like something on the 80-seat patio. Or something looking into the Bardot-ified wine cellar, with 200 all-French labels. Or the marble bar.
If you’re breezing in for happy hour with coworkers, you’ll find $5 wines on tap, French-leaning cocktails and bar bites like cured salmon with Dijon ice cream.
For date applications, head down to the white tablecloths, and get to work on steak tenderloin tartare, four kinds of mussels and profiteroles to share for dessert.
Been a while since your last good profiterole.
Coq au vin, calvados cocktails and a wine room full of portraits of Bardot and Gainsbourg. Well, that’s... finer.
Here’s a place that does both of those.
It’s called L’Hommage Bistro Français, and it’s a massive temple to classic bistro-ness in Mount Vernon Square. The café opens Friday, followed by the dining room next Thursday.
When you arrive, you might want to walk around and get your bearings among all the antiqued mirrors, brass, subway tile and ceiling fans, and pick a table. Or just take a look at the slideshow here and plan ahead.
Like something on the 80-seat patio. Or something looking into the Bardot-ified wine cellar, with 200 all-French labels. Or the marble bar.
If you’re breezing in for happy hour with coworkers, you’ll find $5 wines on tap, French-leaning cocktails and bar bites like cured salmon with Dijon ice cream.
For date applications, head down to the white tablecloths, and get to work on steak tenderloin tartare, four kinds of mussels and profiteroles to share for dessert.
Been a while since your last good profiterole.
