Métier Review

It's a very good restaurant. The cooking method is similar to that of Michelin. The portions are not big and the taste is good. The waiters have a good service attitude and gave a small tip after the meal.

What I measure up to: good restaurants in major cities. This place got everything right from the initial reservation process (email and phone), asking not only about allergies but also food preferences (I told them I don't like caffeine, like espresso, in the evenings) and everything in between. The interior is intimate and wonderfully warm (Google Darryl Carter of DC to get interior design ideas), and the music is perfect for the setting -- (think Coltrane and Bessie Smith with some more modern air or Massive Attack every now and then). Also, the music is faint and adds a layer to the setting rather than dominating it. If you need a "see and be seen" place to scream bachelorette parties and aim CNN's Jake Tapper to verify your time in DC alerts, then go to Fiola Mare...Ié layer may not like you.

Now for the food...you'll get lots of snacks in the waiting room -- cucumbers, toasted spicy chips and tuna tartar cake. I liked everything, but the star was that the extras could have been made with cilantro or parsley (don't quote me on this) and were perfect for a 90 degree day. This set the tone for the evening...the dishes are deceptively simple yet still overwhelm you with flavor.

The meal itself was seven courses and ended with two desserts. Abalone, smoked salmon, foie gras, lobster and beef (with ribeye on a wonderful bread) were cooked in various ways but in a generally French way (hence the extensive use of sauces). However, the items on their own (like the ribeye and lobster) stood out well. Nothing was too rich, too creamy or too salty. Also, adjust the pacing to suit your needs. From what I understand, the menu undergoes a complete overhaul every 4-6 weeks. That said, if you check their website the current menu will still be displayed for the date you book.

I have to assume this place, along with the hotel, Komi, Minibar and P&P will set the standard for good dining in DC in the future. While Minibar features "Alinea of ​​the East Coast" and serves things most of us have never seen, I've taken things we were familiar with and made them in a way that was better than most of us have ever been.

We were fans of Mandarin Oriental, so sad when it closed. Now we have a much better place in Metier. Of course more intimate but still elegant. The server is amazing, knowledge about food and wine (Corbin you knock out the park!) food. ..Sublime and thoughtful. Start with the "potato salad" and then serve with the lamb loin table, each dish is perfect. We are full of courses we can't stay in tea and desert, Corbin offers two cheese boards to go. Definitely worth every penny. It's no big deal for the chef to greet us. It surprises us and makes our night special.

Very comfortable and beautiful atmosphere. The decor of the restaurant is also very elegant. What disappointed me was the amazing food and service. There were only two of the food on the seven-course menu that we really wanted to repeat. The other five were just right and basically not memorable. For example, the first dish of potato salad Japanese oysters - not a typical sexy dish, just want to start. Another dish - Japanese kurog beef magical ingredient but this fatty beef seems to have tasted better"; burn " or frying instead of waiter. There are two desserts. Instead, a plate of cheese would be better. Overall, Two of the seven were fairly low odds when paying $200 per person. In terms of service, it was uneven to say the least. We ordered wine and they poured it out and placed it on our table. Our waiter never stopped to pour our wine throughout the dinner. We wondered if this might be because the simmers were too heavy, but if so, they should be replaced with something that can be handled. Now, for money and service, it is much better to go to relatives.

Very good already back to D.C., Metier! If you are looking for a chef's table experience in DC, this is a must. Wear beautifully as this is not a place to wear flip flops. On arrival, welcomed by friendly and trained staff. We took a glass of champagne from the bar as a large selection of wines and cocktails. We hung in front of relatives in the lounge one before being invited to work for a few minutes below. You spent a little time enjoying the start in the " living room " career. We had a very interesting foam sauce, with Old Bay Potato Puff, and tuna nibbles. Then we carried on with the intimate dining room of the kitchen, which was operated like a well-functioning machine in front and center of Eric Ziebold. The menu and food are outstanding and creative but suitable for any taste. The wine pairing list includes quality wines from different regions, but we took 1995 bottles from their collection, which feature a batch of new and older vintages. Wine service and catering service are perfect. The cafe is equipped with a map of Paris, bringing back memories of a recent trip to light. This night is worth every dollar spent!