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Nov 26, 2008 10:56 AM


Has anyone been to Michel Richard's Central recently? How is it holding up? Any recommendations? I'm considering going for a birthday but don't want to make a mistake. Would I be better off elsewhere?

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    1. You would be hard pressed to do better than Central. Start out with the combination faux gras and rillettes and go from there. Food here is very rich and filling, so one order for the table may be enough.

      1. I was there 2 weeks ago and it's always been very consistent for me. We had the pig's foot, the lamb shank and the steak au poivre and all were very good.

        1. A $40 steak doesn't taste twice as good as a $20 steak. Just because a restaurant, like Central, is more expensive than other restaurants, it doesn't mean everything is going to be perfect or to your liking. People with expectation that a restaurant is going to be perfect will generally be disappointed. That said, Central is a good as any other restaurant in that price range. If you're not a big fan of liver mousse, then I suggest you avoid the faux gras. If you don't know what a pig's feet looks like much less having had one before, don't order it. Stick with the basics if you have to. My wife loved their burger and I loved their braised rabbit.

          1. My wife and I eat at Central regularly. From quality, consistency, and price point, the place is hard to beat and I would argue without peer. This is particularly true in the context of "bistro cooking;" the steak tatare, rillets, oysters, roast chicken, steak frites, are all top notch. Plus there are nice not-so-normal bistro dishes. The place has not slipped since opening.