Great dinner at Cafe du Parc in Willard Hotel

[hopegoode]

We were staying at the JW Marriott and decided to give the restaurant a try. Had a wonderful experience- they are trying to "bring France to you." The chef from France truly replicates all the best bistro recipes. I had traditional onion soup and an entree of mussels with pommes frites. Both dishes were perfect and were unusually generous portions. My husband had potato leek soup and pot au feu served with tiny dishes of egg salad, chopped beets, cole slaw or horseradish creme fraiche or mustard which he enjoyed trying with the beef.

Everyone on staff is eager to make diners happy, especially the bartender Olivier.(He's really familiar with the young French wines he serves.)

Coming from NYC, we were suprised how reasonable the prices were. I believe the mussels/fries were about $19 and the beef, as well as the other entrees, ranged in the mid- $20s. We can't comment on dessert as we were too full to order! We will certainly return on a future trip.

[Adam23]

Cafe du Parc is one of my favourites in DC. I think their mussels are the best in town and they have a very good onion soup as well. I agree with the others, reminds me a lot of Paris. The french staff add that extra touch.

[mmusiker]

Agreed! Especially if you are sitting outside.

[Beach Chick]

The Willard Hotel is my fav in DC and glad to hear the chef from France is doing his country proud.
Prices seem really low for DC and for the Willard.

[Joe H]

This is an extraordinary, world class experience when sitting outside at a table on Pennsylvania avenue. Inside, it is a plain, nondescript coffee shop dining room unlike the Willard's main dining room. The food is good but overall, for me, not on par with either Beck's or Central. Eve's bistro has the best bouillibasse in the D. C. area. Having said this, if the weather is decent, I would direct any visitor to the D. C. area to Cafe du Parc to sit outside. A definitive Washington experienced enhanced by the mostly French speaking staff.

[Ericandblueboy]

It is the inside that reminds me of France. I'm not sure if a French staff is really necessary. How do people get work permits/visas to work at a restaurant?

[alkapal]

employer-sponsorship. that doesn't work for restos?

[Bonz]

Okay, I'll spill a secret, but only to you, Joe. There is a back terrace that is even nicer than the front -- it has a fountain, and you are even more isolated from traffic . . . .

[Ericandblueboy]

Had the Westermann (veal, pork and duck foie gras paté, cooked with port wine and Armagnac wrapped in home-made pastry with natural gelée) followed by the Bouillabaisse. Good bistro food, huge portions. My wife is out of town so I went for a slightly more casual dinner. It reminded me of Bouchon but without the raw bar. I think it would be much better with a raw bar.