Métier

D.C. Restaurant Closings, January 2026 | Eater DC

"A sibling to Kinship and part of chef Eric Ziebold’s stacked Michelin-starred establishments near the Walter E. Washington Convention Center, this fine dining restaurant closed simultaneously at the end of its 10-year lease, marking another high-profile Michelin-starred departure in the city." - Tierney Plumb

All the Stars in The MICHELIN Guide Washington, D.C. 2025

"A spare and sleek dining space may be best described as one part living room and two parts art gallery, and a window to the kitchen gives a taste of what is to come. The space is elegant, and the service echoes the sophistication with an attentive eye. Chef Eric Ziebold plies his "metier" in an ambitious tasting that pulls global flavors in inspired ways. A riff on cassoulet, for instance, unveils flageolet bean purée with a pork jowl croquette and Santa Barbara uni. The crowning flourish is a sorbet made from aji dulce peppers grown at the restaurant's garden in Virginia. A satin-smooth, double fermented chocolate ganache with toasted fennel-crème anglaise is as stunning as it is ingenious." - The MICHELIN Guide

D.C.’s Michelin-Starred Restaurants, Mapped | Eater DC

"The prix fixe companion to Kinship offers a seven-course menu from Eric Ziebold for $175 per person before tax and tip. The one-star tasting room takes reservations and the meal changes by the day. Hors d’oeuvres and Champagne are served in the salon before dinner." - Emily Venezky

"Métier's spare and sleek dining space may be best described as one part living room and two parts art gallery, and a window to the kitchen gives a taste of what is to come. The space is elegant, and the service echoes the sophistication with an attentive eye. Chef Eric Ziebold plies his "metier" in an ambitious tasting that pulls global flavors in inspired ways. A riff on cassoulet, for instance, unveils flageolet bean purée with a pork jowl croquette and Santa Barbara uni. The crowning flourish is a sorbet made from aji dulce peppers grown at the restaurant's garden in Virginia. A satin-smooth, double fermented chocolate ganache with toasted fennel-crème anglaise is as stunning as it is ingenious." - Michelin Inspector

Eric Ziebold’s Garden at RdV Vineyards Is His Ultimate Muse

"The chef uses the bounty from his quarter-acre garden in his dishes at Métier."