The Eaton Hotel Downtown Is Getting a New Restaurant and Cafe From a Michelin Star Chef | Eater DC

"Planned as a French-American restaurant that draws on New Orleans and Houston influences and named for Baker’s late mother, Michele’s will have two main components: a dining room of shared plates intended for communal meals and a raw bar serving 18-course omakase-style sequences of one- or two-bite dishes. I’ve been testing items including a head-on, foot-on chicken that undergoes five days of prep before finishing in the hotel’s wood-burning oven, with a brioche chicken confit stuffing, chicken fat sabayon, and crispy panisse. Homages to Cajun and Creole cuisines could include chargrilled oysters and barbecue shrimp, and Baker says he’ll also take cues from Houston’s diverse Vietnamese, Chinese, and Middle Eastern food scenes. He frames the concept as 'Gravitas’s baby sister' returned from a trip to France: Francophile, full of panache and charisma." - Gabe Hiatt