Central

20140508-072709.jpg

20140414-182651.jpg

20140414-182706.jpg

20140414-182721.jpg

20140414-182740.jpg

20140414-182814.jpg

20140414-182826.jpg
Michel Richard, chef of the closed Citronelle in Washington and of Villard in New York, was front and center (coming out of the kitchen) for our recent meal at Central, his bistro in Washington. Maybe that is why the food is so much better here than at Villard, which was put in its place in a New York Times review:
http://mobile.nytimes.com/2014/01/15/dining/restaurant-review-the-bistro-at-villard-michel-richard-in-midtown.html?referrer=

We also dined at Citronelle before it went under in 2012 and were moved by the signature salade nicoise and mosaic carpaccio dishes. The chef was there, as well, on top of things.

At Central, Michel Richard gets it right. We had eel and tuna carpaccio, escargots pizza, loup de mer (sea bass) with mushrooms and arugula, trout amandine with sunchokes and salsify, millefeuille, and macarons. We were left with a very pleasant taste in our mouths…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s