mentions she is a recent hire, knows
the menu inside and out, a testament
to good training.
We start with snacks—fried okra
with a zesty rémoulade sauce, and
creamy deviled eggs topped with
ground bacon and sweet pickle relish—
to accompany gin cocktails. The Night
Flights (vodka, gin, aromatized wine,
crème de violette and gentian, a violet-flavored aperitif) is a smooth ride.
For a first course, a moss-colored
mixture of breadcrumbs, parsley and
preserved lemon dusts roasted maitake
mushroom clumps to make them
resemble broccoli florets, all enhanced
by a lush Gruyère cheese sauce dotted
with droplets of tarragon oil. It’s an
elegant dish. Lobster and grits get the
royal treatment with a sophisticated,
lobster bisque-like sauce, creamed
leeks, a sprinkle of buttery toasted
breadcrumbs, and celery leaves.
For a second course, my compan-
ion and I share sublime homemade
pappardelle pasta nesting in a ragù
of Iberico pork shoulder made with
an intensely flavored stock reduction
(instead of tomato sauce) and adorned
with grated Parmesan cheese.
Main courses include seared halibut
with a ragout of ham hock meat and
gigante beans (like large white lima
beans), topped with cornbread croutons; and Amish chicken breast with
a velvety mushroom sauce laced with
foie gras. Tender coconut cake with
sesame ice cream, and angel food cake
garnished with strawberry ice, fresh
strawberries, julienne basil leaves and
whipped cream are a splendid ending
to an already outstanding meal. n
Macon Bistro & Larder
5520 Connecticut Ave. NW, Washington, D.C.
FAVORITE DISHES: Deviled eggs, fried okra, lobster and grits,
Iberico pork pappardelle, angel food cake with strawberries
PRICES: Snacks: $7; Appetizers: $10 to $17; Entrées: $21 to $35; Desserts: $9
LIBATIONS: A perfectly delightful collection of cocktail creations, plus a wine list of
superlative French wines, including five sparklers ($60 to $180), 17 whites ($36 to
$225), 25 reds ($48 to $180) and a separate rosé menu
SERVICE: Attentive, helpful, eager and delightful
Chef Tyler Stout’s menu includes
(from left) deviled eggs, fried okra and
roasted maitake mushrooms.
and celery leaves top
lobster and grits.