Le Clou
French restaurant · NoMa ·
French brasserie with escargot, frog legs, and steak frites
French brasserie with escargot, frog legs, and steak frites
"The hotel's prior anchor was a project from D.C. chef Nick Stefanelli described as an "ambitious French destination" known for dishes like frog legs and frisee salads that "quietly fizzled out last fall," and its gilded dining room is the space being reworked for the new seafood-focused concept." - Tierney Plumb
"Less than two years after opening off the lobby of The Morrow Washington DC (Curio Collection by Hilton), chef Nicholas Stefanelli’s first French restaurant quietly fizzled out about four weeks ago. Stefanelli leaned into his classically trained French foundation at the modern brasserie, which served abundant seafood towers, frisée salads, Hudson Valley foie gras, escargot, frog legs, steak frites, French onion soup, delicate trout, and plenty of Champagne. The gilded dining room plans to reboot service under a to-be-named chef by the end of the year while the contract is finalized." - Tierney Plumb
"Le Clou hosts daily happy hours for humans and pups alike. Specials include snacks like crudité with green goddess dressing, moules frites and pate de campagne from chef Nicholas Stefanelli, along with drink specials starting at $8. Happy hour is available at the bar indoors, and across its outdoor patio." - Vinciane Ngomsi, Tierney Plumb
"Le Clou’s four-course family style Thanksgiving spread (11 a.m. to 8 p.m.) starts with pâté de campagne with marinated olives, whipped ricotta, and honey served with a baguette. Continue with pumpkin bisque, herb roasted turkey, candied ham, potato gratin, cider glazed Brussels sprouts and three options for dessert. They’ll also offer an all day menu at the bar until close. Reservations are available now." - Vinciane Ngomsi
"Michelin-starred chef Nicholas Stefanelli’s modern take on the French brasserie boasts a traditional omelet on its brunch menu that comes topped with caviar and a serving of arugula salad on the side." - Vinciane Ngomsi