Ellington Park Bistro

"The St. Gregory Hotel houses an elegant European bistro honoring D.C. music legend Duke Ellington, whose namesake park sits across the street. The 90-seat dining room serves French onion soup, oven-roasted escargot swimming in absinthe butter, beef tartare mixed with caper berries and piccalilli, charcuterie and cheese boards, and oil-cured tuna Niçoise salad." - Tierney Plumb, Emily Venezky

"While nothing beats the iconic Moulin Rouge neon sign, this French restaurant in Dupont Circle comes close. Floor-to-ceiling windows hug the veranda, a wraparound bar sits in the center of the room, and smooth jazz plays in the background amidst a sea of emerald green walls and chairs. When ordering, go for the branzino—its caramelized, crispy skin makes it one of the best we've ever had." - omnia saed, tristiana hinton

"This French restaurant in Dupont Circle feels straight out of Paris—if it first took a pitstop in New Orleans. Floor-to-ceiling windows hug the veranda, a wraparound bar sits in the center of the room, and smooth jazz plays in the background amidst a sea of emerald green walls and chairs. When ordering, go for the branzino—its caramelized, crispy skin makes it one of the best we've ever had." - Omnia Saed

"The West End’s St. Gregory Hotel welcomed an elegant European bistro in November honoring D.C. music legend Duke Ellington, whose namesake park sits across the street. The 90-seat dining room opened with French onion soup, oven-roasted escargot swimming in absinthe butter, beef tartare mixed with caper berries and piccalilli, charcuterie and cheese boards, and rotating crudo with grapefruit and shiso. Veteran D.C. chef Frank Morales formerly cooked at downtown power spot Oval Room (now La Bise) and Alexandria’s modern American eatery Rustico." - Vinciane Ngomsi, Tierney Plumb

"The West End’s St. Gregory Hotel welcomed an elegant European bistro in November honoring D.C. music legend Duke Ellington, whose namesake park sits across the street. The 90-seat dining room opened with French onion soup, oven-roasted escargot swimming in absinthe butter, beef tartare mixed with caper berries and piccalilli, charcuterie and cheese boards, and rotating crudo with grapefruit and shiso. Veteran D.C. chef Frank Morales formerly cooked at downtown power spot Oval Room (now La Bise) and Alexandria’s modern American eatery Rustico." - Vinciane Ngomsi, Tierney Plumb