themattstone

Count me as a dissenting vote. As promised, I returned to Et Voila this evening.

Frozen bread, crummy fries, forgettable mussels, a mediocre onglet - Et Voila is an overpriced neighborhood restaurant, no better than Kemble Park Tavern. Its one big strength is a good list of bottled Belgian beers.

Traditionally, it has been considered in poor form for one restaurant critic to review the work of another, but at what point does it become negligent not to do so?

If Tom Sietsema had a non-paying blog, he'd get a free pass, but the Washington Post restaurant critic has a fiduciary responsibility to the public, and to dole out 2.5 stars for nothing more than a decent neighborhood restaurant - which is a shadow of Belga Cafe, and much less interesting than Brasserie Beck - seems just plain wrong. How can Et Voila earn the same star rating as The Oval Room and Corduroy?

Am I a traitor for saying this? Tune in tomorrow at 4 PM.

Cheers,

Rocks.

As long as you stick to what you believe in, have integrity and take pride in what you do....you'll never be wrong. The truth could be hard to say or hear, but it's better than the alternative. Cause you're keepin' it real.

If you haven't done this already, take the time to walk to the restaurant from the Foggy Bottom metro station, but take the convoluted route: down I Street, go around past and enjoy the intricate architecture of The Watergate, down through the Boat center, and that will take you by the refracting waters by the harbors off of Canal Street under the moonlight. Romantic non? But wait, there's more: up past the colonial buildings of yore on 30th Street, take a right on M Street, and voila, a little piece of home is waiting to welcome you inside.

I had no idea how hidden and welcoming this place was until I did my walk. It was truly the right place recommended by a dear friend to go to for some comfort and santuary from the hideous day I had. The warm combination of the hand made saffron fettucine mixed with a light seafood broth, tender and moist mussels, shrimp and calamari, compliments the homey-feeling the noodles gave, plus a nice glass of Cass red wine calmed any anxieties developed.

Top that off with a stroll down M Street, through Key bridge and to the Rosslyn station and that'll be a lovely night to remember.

Yeah that Barry, he can cook a mean....well anything really. Perhaps a 7-Layer Smoke Salmon Dip or Spring Vegetables en Pappioltte (spl?) But what can he do with....KOI FISH I wonder....Perhaps a few will get the references, maybe more.

This from April of 05.  Looks like they have made some modifications as the article states that they served lunch and regular menu.

Yeah there just wasn't enough lunch business for him to be open, not to mention since he's the only one in the kitchen doing double shifts everyday for six days a week is far too much work for any one person, no matter how young or how talented

Welcome, matt.

Talk about flying under the radar screen...

Any ideas where the owners came from?

Viva La France, or something like that. lol He's from a part of france near normandy I believe, I don't know where his wife is from in france, but she's french as well. I talked to him for about 10 minutes after our meal. Such a nice guy, which can be hard to find in a chef, let alone a french chef. He's 50 but I wouldn't have put him a day over 35. He owned two restaurants in france back in the 80's and 90's I believe. Been in the states for 6 years where he worked front of the house for various restaurants and this is the first cooking he's done in the states, but certainly not his first chef's position. Thanks for the welcome, you'll be hearing a lot more from me in the future, don't worry

Just wanted to let everyone know about my dinner last night at a relatively new restaurant in Kentlands Shopping Center, which is located in Gaithersburg, MD. The restaurant was apparently written up recently in either The Washington Post or The Washingtonian. I know it was mentioned in the 100 best restaurant magazine for one particular dish. The restaurant is small and you will more than likely need reservations, espeically once word of this place gets out and it becomes busier. Their number is 301-947-4051 and they're located at 304 Main Street. There are something around 28-30 seats and the night we were there (monday) there was a total of six people, a four top and my girlfriend and I. The have two employees basically, the chef and his wife, they each run half of the restaurant basically. Apparaently their son comes in and helps on busy nights, but that's it. Anyways, they have a prix-fix menu consisting of either 2, 3, or 6 courses. We ended up getting a 3 course meal (48 bucks) but I would have loved to get the six with was in the middle to upper 70's, very reasonable considering the quality of food we got. We both have very refined palates, me being a cook at Maestro in the Ritz-Carlton Tyson's Corner and formerly a cook at 2941 has introduced me to some of the best food in town. I can say this was one of the best meals I can remember. My gf's dinner consisted of a smoked salmon plate with goat cheese and chives, designed like a butterfly (cute and tasty), sauteed calamari tubes with green olives and garlic, Duck Pot au feu (spl?) with cabbage/potatoes and a mustard/tarragon sauce. My dinner consisted of sauteed escargot with puffy pastry "shell", seared foie gras over poached pear and sauterne sauce (big portion and perfectly cooked), and squab stuffed with chestnuts and prunes with a light roasting jus. The service was great, we received an amuse of a salmon roulade. We got a cheese plate for our dessert which I had a glass of Cote du Rhone with which was very nice and my gf had one of the largest glasses of sauterne I've ever seen, the stem itself being a good 7 inches I'll bet. After the check we both got a chocolate and grand marnier truffle coated in cocoa powder. I really can't say enough good things about the place and would recommend it to anyone looking to have a great meal in a cozy french restaurant. He changes it often, but also keeps some of the favorites around all the time which is normal for any chef. Call them up and go for dinner, as they are only open for dinner, mon-sat, closed on sundays.