Map
3000 M St. N.W., Washington, DC 20007, United States

The newest branch of chef Michel Richard’s growing mini-empire (there are two other Citronelles opening in California this year) is an extra-swanky temple of nouvelle French cuisine. You’ll find a corps of crisp-suited waiters, a wall of kaleidoscopic colored glass in the main dining room, and a warren of smaller private rooms where the city’s movers and shakers break bread. Richard’s food, however, is anything but stuffy; from his amuse-bouche of “egg surprise” (which actually contains no eggs at all—instead, scallops are scrambled to look like them), to his rack of lamb with giant beans and a white-bean jalapeño sauce, to his crème brûlée adorned with “crispy petals” (made from phyllo pastry), his dishes are as playful as they are meticulous.

Restaurant
Citronelle

The newest branch of chef Michel Richard’s growing mini-empire (there are two other Citronelles opening in California this year) is an extra-swanky temple of nouvelle French cuisine. You’ll find a corps of crisp-suited waiters, a wall of kaleidoscopic colored glass in the main dining room, and a warren of smaller private rooms where the city’s movers and shakers break bread. Richard’s food, however, is anything but stuffy; from his amuse-bouche of “egg surprise” (which actually contains no eggs at all—instead, scallops are scrambled to look like them), to his rack of lamb with giant beans and a white-bean jalapeño sauce, to his crème brûlée adorned with “crispy petals” (made from phyllo pastry), his dishes are as playful as they are meticulous.