Discover a lively French bistro where traditional dishes meet modern flair, ensuring a delightful culinary experience that's perfect for special occasions.
"Finding a table for brunch in Dupont Circle without a reservation should be an Olympic Sport, and although we can’t guarantee you a coveted mid-morning seat, you have a pretty good chance of having a Bloody Mary in hand within a few minutes of walking into Le Sel. The Kimpton Banneker Hotel’s restaurant is a solidly reliable place to grab brunch when you haven’t made reservations or don’t feel like waiting a long time for a table. And don’t overthink it—French staples like pain perdu and croque monsieur with a side of frites is what it’s all about." - Madeline Weinfield
"The French bistro in Dupont’s Kimpton Banneker hotel encourages customers to kick off a meal with a sea salt “tasting,” presented on a wooden board alongside a freshly baked baguette and country butter ($9). A pastry board for brunch (pictured) is a carb lover’s dream, featuring a croissant, eclairs, baguette, and bran muffin alongside Vermont butter and strawberry preserves." - Tierney Plumb
"The Valentine’s Day tasting menu at the French-forward hotspot include Raspberry Point oysters, tuna tartare, forst mushroom risotto, coq au vin, and more. Themed cocktails include Love Potion (vodka, cranberry juice, rosewater, pamplemousse) and La Frenchie (vodka, raspberry liquor, citrus, pineapple juice)." - Vinciane Ngomsi
"The lobby of Dupont’s Kimpton Banneker Hotel is home to a sexy Parisian brasserie lined in mosaic-tiled flooring, mod artwork, and interior that opens up to a breezy patio. French classics done well under chef Walter Silva’s watch include escargots, steak au poivre, and raclette cheese, plus impressive charcuterie boards and modern takes on the cuisine." - Vinciane Ngomsi, Tierney Plumb
"The lobby of Dupont’s Kimpton Banneker Hotel is home to a sexy Parisian brasserie lined in mosaic-tiled flooring, mod artwork, and interior that opens up to a breezy patio. French classics done well under chef Walter Silva’s watch include escargots, steak au poivre, and raclette cheese, plus impressive charcuterie boards and modern takes on the cuisine." - Vinciane Ngomsi, Tierney Plumb
