Métier, 1 Michelin Star, Washington D.C.; Tasting menu $200pp, 23% service fee automatically applied and pre-paid via reservation $546.20; 2 Cocktails and a bottle of Brunello, $228.66 – Total = 774.86 Atmosphere – Formal, dress up for this one, men are “required” to wear suit jackets although a few guests during the service did not have them, its hard to argue that they were at coat-check because the host specifically asked my wife if she wanted her winter coat checked but not myself, so I don’t know. You enter Métier through the elevator from Ziebold’s other Michelin Star restaurant Kinship. Arriving downstairs you are in the lounge and while we were waiting were offered cocktails as well as served an appetizer. The dining area was around the corner, where dim lighting sets the mood, and a large windows looks into the kitchen to see chefs working hard to create delicious meals. Service – Fantastic, we were entertained with conversation as well as given our space and time to enjoy the night. Service was as expected, timely and close to perfection. Food – Amazing, there was not one thing that my wife and I did not enjoy. I would say the Halibut was the top dish for myself, everything separate was wonderful and a bite with a little bit of everything was phenomenal. If I were to choose a let down it would be the king trumpet, the mushroom beignet lacked salt, but eaten with the trout roe added the needed salt and the sherry glaze was not as “potent” as I would have like, but still very flavorful dish. Overall – Had a phenomenal time at Métier; however, we did get completely bamboozled when we were leaving. I was watching the kitchen through the window and talking to one of the waiters and he goes to mention the other server we had for the night, which we thought was the sommelier because he made some many great recommendations for us, was actually Chef Eric Ziebold himself. The head chef was serving us all night and never mentioned it…Amazing! (I guess I need to keep a photo of head chefs with me from now on.)
Zazan_OW
the sea scallop and the Japanese Kuroge look uninspiring to me.
mensgarb
Glad to hear you had a great meal! We went about a year ago, and it ranks in the top 5 worst dining experiences we’ve had. Hopefully this signals they have their act together now (although we won’t be returning).
Did they send you home with that sad sack of hot chocolate?
3 Comments
Métier, 1 Michelin Star, Washington D.C.; Tasting menu $200pp, 23% service fee automatically applied and pre-paid via reservation $546.20; 2 Cocktails and a bottle of Brunello, $228.66 – Total = 774.86
Atmosphere – Formal, dress up for this one, men are “required” to wear suit jackets although a few guests during the service did not have them, its hard to argue that they were at coat-check because the host specifically asked my wife if she wanted her winter coat checked but not myself, so I don’t know. You enter Métier through the elevator from Ziebold’s other Michelin Star restaurant Kinship. Arriving downstairs you are in the lounge and while we were waiting were offered cocktails as well as served an appetizer. The dining area was around the corner, where dim lighting sets the mood, and a large windows looks into the kitchen to see chefs working hard to create delicious meals.
Service – Fantastic, we were entertained with conversation as well as given our space and time to enjoy the night. Service was as expected, timely and close to perfection.
Food – Amazing, there was not one thing that my wife and I did not enjoy. I would say the Halibut was the top dish for myself, everything separate was wonderful and a bite with a little bit of everything was phenomenal. If I were to choose a let down it would be the king trumpet, the mushroom beignet lacked salt, but eaten with the trout roe added the needed salt and the sherry glaze was not as “potent” as I would have like, but still very flavorful dish.
Overall – Had a phenomenal time at Métier; however, we did get completely bamboozled when we were leaving. I was watching the kitchen through the window and talking to one of the waiters and he goes to mention the other server we had for the night, which we thought was the sommelier because he made some many great recommendations for us, was actually Chef Eric Ziebold himself. The head chef was serving us all night and never mentioned it…Amazing! (I guess I need to keep a photo of head chefs with me from now on.)
the sea scallop and the Japanese Kuroge look uninspiring to me.
Glad to hear you had a great meal! We went about a year ago, and it ranks in the top 5 worst dining experiences we’ve had. Hopefully this signals they have their act together now (although we won’t be returning).
Did they send you home with that sad sack of hot chocolate?