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Métier, Chef Eric Ziebold's Prix-Fixe, Fine Dining Restaurant in Mount Vernon Square

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Has anyone been to Métier recently? If all goes according to plan, we will celebrate our anniversary there next Thursday. Thank you. 

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21 hours ago, reedm said:

Has anyone been to Métier recently? If all goes according to plan, we will celebrate our anniversary there next Thursday. Thank you. 

We went last year and had a wonderful time.  The food didn't wow me more than my many wonderful meals at Kinship have, but the ambiance and service were both special and memorable.  Have a happy anniversary (and post after you go)!  

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We enjoyed an exceptional evening at Métier last week. From start to finish, everyone we encountered was wonderfully hospitable, and the service was flawless. Celia greeted us in the lounge--she is wonderfully charming. Michael Chesser, the Captain and Sommelier, was engaging and informative, and led our service.

For my budget, it's a special occasion restaurant, and even though it was very expensive, it was money well spent. 

The dining room is relatively small, but spacious. The kitchen is visible, but we couldn't hear any sounds. 

If I had one quibble, it would be that three desserts was one too much for me. (Signs of age, I suppose)

Instead of providing my own descriptions, I'll include a photo the menu notes. The restaurant was quite accommodating, and changed a couple of dishes to better suit my wife's preferences. For the wine aficionados and experts here, I'd be interested to get your thoughts on the wines used for pairings. I enjoyed each pairing immensely.

Toro with hummus and lavash crackers served in the lounge, accompanied by a burnt cinnamon cocktail. 

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Seared Bluefin Toro

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Puree of Savoy Cabbage soup with Rye Bread and Cured Foie Gras Crostini

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Crispy Skin Filet of Virginia Black Bass

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Scallops. (They prepared this instead of lobster for my wife)

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Confit of Maine Lobster. 

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Pan Roasted Martin Farms Beef

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Poached Pineapple Upside Down Cake. (My favorite dessert)

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Métier Candy Bar

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Dessert number three. I honesty forgot the description, but it's a play on cinnamon rolls, accompanied by a hot buttered rum drink.

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Our view of the kitchen. Eric was visible throughout most of the evening, but the table was occupied and I didn't want to intrude on diners' privacy by taking a picture while they were present. 

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Menu

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Menu notes

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Menu notes

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Wine pairings

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@Reedm

How much was the wine pairing?  I would never call myself an expert but those look nice to me (much better than the Inn's wine pairings at least).  The one thing that caught my eye on there was the Chateauneuf-du-Pape being third on there because if I follow correctly that means it would've been paired with the black bass course.  If that is correct I'd be interested in hearing what the Sommelier's reasoning was for that one (my guess is maybe it goes super well the harissa but not sure).

Anyway thank you for the super detailed post (again)!

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15 minutes ago, FranklinDubya said:

@Reedm

How much was the wine pairing?  I would never call myself an expert but those look nice to me (much better than the Inn's wine pairings at least).  The one thing that caught my eye on there was the Chateauneuf-du-Pape being third on there because if I follow correctly that means it would've been paired with the black bass course.  If that is correct I'd be interested in hearing what the Sommelier's reasoning was for that one (my guess is maybe it goes super well the harissa but not sure).

Anyway thank you for the super detailed post (again)!

Great questions. The pairing was $145, service included, but tax was additional. I believe I heard Michael explain the pairings equated to three glasses total, which sounded about right. 

I'm afraid my memory escapes  me, but Michael provided thorough explanations for each pairing, and he expanded my wine knowledge, albeit very briefly. I was intrigued by the pairing of a red wine with bass, but it was a great match. I suspect you are right about the harissa.

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Just now, reedm said:

Great questions. The pairing was $145, service included, but tax was additional. I believe I heard Michael explain the pairings equated to three glasses total, which sounded about right. 

I'm afraid my memory escapes  me, but Michael provided thorough explanations for each pairing, and he expanded my wine knowledge, albeit very briefly. I was intrigued by the pairing of a red wine with bass, but it was a great match. I suspect you are right about the harissa.

And the complete wine experience at Metier far exceeded the pairing experience at the Inn. I think the Inn's was $175, not including service or tax. A poor value, in my opinion.

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