Champagne vending machine! 🥂
While best-known for upscale Italian cooking, Stefanelli was trained in French culinary arts at the now-closed L’Académie de Cuisine in Gaithersburg, and looks to highlight some of his Francophile roots. One of Le Clou’s inspirations: the 1914 recipe and reference cook bookLe Guide Culinaire.
The menu features modern musings on foundational French dishes like this beef short rib Bourguignon. Photograph courtesy of Veronika Sabir-Idrissi. Visitors to the lobby lounge will also eventually be able to sample fresh juices, artisanal coffee, sandwiches, and salads during the day. For now, they will serve Champagne, cocktails, and light refreshments from the kitchen during the evening. For dessert, look for a large selection of teas, rotating cheeses served with accoutrements, and classic French treats like Paris-Brest or fruit tarts. There’s also a ten-seat, private dining room available for bookings.
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