"This dreamy petite French restaurant nestled in a Georgetown row house embraces Champagne and caviar like few other restaurants do. Enjoy it at the restaurant along with mushroom “cigarettes” with Parmesan foam, trout topped with lump crab, or silky ribbons of pappardelle cloaked in lemon, creme fraiche, caviar, and freshly snipped chives. A theatrical, prix-fixe counterpart called La Bohème recently entered the fold upstairs with themes that rotate with the season. From January to April, the menu pays homage to English author J.R.R. Tolkein." - Tierney Plumb, Stephanie Carter
