Debbie and I went to Et Voila with William, Susan and David for an early dinner.
As you enter the restaurant, to the left there is a large three-sided square bar with highchairs. Folks can also sit here for dinner. There is other highchair seating in this area. Toward the rear of this area is a tall, 10 seat chef’s table.
To the right is a long corridor that reaches to the back of the restaurant that houses a variety of tables that can be 2s, 4s, 6s and other combinations. The kitchen is located at the end of corridor.
Our table for 6 was the last table in the corridor right next to the entry to the kitchen.
There are a variety of dishes that can be ordered as an appetizer or entree.
Susan ordered the Warm Goat Cheese Salad, tomato & olive brioche/mixed tomato chutney as an entree. Debbie had the Cheese Omelet with Ham and Mushrooms, Organic Eggs from Path Valley Farm/ Belgian Frites /Green Salad. William had the Burger “Paint Hill Farm” Ground Beef, Chimay cheese/ bacon/confit tomato / onions/ French fries. David chose the Scottish Trout Tartare, Tobiko eggs / shallots/ chives/ Olive oil/ Marinated Nameko/Lime/ Caviar/Wasabi Mayonnaise.
I started with French Onion Soup with Baked Gruyere Cheese. If you are a French onion soup aficionado, a visit to this restaurant just for the soup is worth the trip. I followed with the Lobster Burger/ Belgian Frites /Aioli sauce.
For dessert I ordered ice cream and the others ordered six profiteroles to share. I was able to enjoy a bite or two.
This turned out to be one of those meals where everyone enjoyed the what they had ordered, and the service was excellent.
As the evening wore on, the restaurant became quite noisy.
I am going to find a time to try the brunch. I particularly look forward to the Stuffed Lump Crab Waffle or the Eggs Gratin Bechamel.
The restaurant seats 80-90 people. And while it can feel bit crowded it is quite comfortable. Apparently, lunch time is often as busy as dinner. Reservations for dinner are easier to come by on the early side of the evening and toward the latter part of the evening.
Reservations are not always necessary, but you should make one to be certain. Lunch is served Tuesday–Sunday, dinner is served every night. Brunch is served Saturday and Sunday. For specific hours check the website.
There are two unisex restrooms about two-thirds of the way back in the restaurant.
The floor and the walls are covered by large gray tiles. On one wall there is a large framed photograph of a tree. In one corner there is a square tile table in which there is a sunken square white ceramic wash basin with an oval mirror above it. There is a white ceramic floor-based commode and across from it there is a circular aluminum waste disposal can. There are a variety of steel safety bars at waste height. There is a brown wooden door and a floor to ceiling wooden cabinet with doors.
There was convenient street parking on both sides of the street.
Et Voila!
A classic Belgian French Bistro
5120 Macarthur Blvd NW
Washington, DC 20016
202-237-2300