Métier

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.

While Blood Ties is a great option for DC, the DC restaurant, M-Storey is another entry point above. Been a guest twice recently and plan to return. The menu can be customized based on food preferences or restrictions. The staff is always gracious and supervised by Cecile, Eric's wife and muse to the chef and owner. Some of their food comes from the garden where they grow vineyards nearby. Memorable in a small town with many wonderful options. For me it was Blue Duck with Komi and more European Coffee Association.

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. <br /> <br /> 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. <br /> <br />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. <br /> <br />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. <Can't forget Michael the head waiter/waitress...very patient with my meal. I also accidentally called him "Eric (the chef's name)" but played it like a true professional and did a great job. He provided the service you would expect at a place like this. First, the gratuity was to $200, so the meal itself was actually $166 (assuming a 20% tip)...which is actually a good price for such a caliber. When presented with that amount, you want every aspect to be memorable, not just the food. Beyond promised.

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.