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Metier

Grilled king trumpet mushrooms with spring onions, pickled pearl onions and anise-hyssop-infused pearl tapioca at Metier

FEATURES

Bold As Love

By Michael McCarthy

Photo by Greg Powers

09.05.17

After a trip to France, Eric Ziebold is back in his kitchen this month—don’t miss the magic in Penn Quarter.

Summer meals are like summer romance: For reasons related to heat and attitude, they tend stick with you longer. Standout dinners for me over the past two months included Bindass (the golgappa is dreamy) and Dirty Habit (the grilled octopus with chorizo is a little revelation). But the meal I’ll remember the most happened at Eric Ziebold’s Metier, the seven-course tasting-menu experience in the cozy alcove below Kinship. Ziebold is a man of genius and whimsy, so expect surprises outside of the set menu—which includes everything from couscous de poisson with grilled Atlantic sea bass to Moulard duck. The Ziebolds vacationed in France for the bulk of August, but the chef is back in his kitchen beginning Sep. 8. Don’t let summer end without a little culinary romance. $200 per person, 1015 Seventh St. NW, 202.737.7500