The Washington Post—Best Bet Best Crepes, 2011
All items on the brunch menu at Et Voila in the Palisades will tempt an indecisive diner, but the buckwheat crepe is exceptional. Eggs, ham (or salmon), spinach, Gruyere and tomato are swaddled in a lightly tangy, tender wrapper and served with a simply dressed green salad. Rich but not heavy, this crepe is worth the drive from anywhere.
read moreThe Washington Post — Best Bet Best French Fries, 2010
―One hundred pounds of potatoes are peeled and cut daily at Et Voila. True to the restaurant’s Belgian roots, they’re blanched in the fryer once and then fried again to order. The result is an ultra-crisp exterior, that, when bitten, reveals a creamy texture within. The well-salted fries are great on their own, but a dip in house-made mayonnaise transports you directly to Europe.‖
read moreWashington Post 2010 Fall Dining Guide —Tom Sietsema
―Et Voila! lets me pretend I’m in Brussels even though I’m just a few miles from downtown in the Palisades. The long and nar-row dining room — lined with burnt-orange banquettes and photographs taken by co-owner and chef Claudio Pirollo – looks like countless cozy bistros abroad; the servers’ French accents and the sight of Flemish beef stew fueled with dark beer make Washington feel further away. I’m a fool for salmon gravlax delivered with blinis to start, but from there it gets more challenging: Do I...
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